Pumpkin Seed Brittle Made Simple

Pumpkin seed brittle spread evenly on a parchment-lined baking sheet with oats and pepitas, with small pumpkins in the background

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This pumpkin seed brittle recipe is oven-baked with honey, brown sugar, pumpkin pie spice, raw pepitas, and old-fashioned oats into a crunchy, salty-sweet fall snack that sets into crisp, breakable pieces without a candy thermometer.

Prep Time10

Cook Time30

Cooling time30

Course: Dessert, Snack

Cuisine: American

Servings: pieces

Calories: 106kcal

Author: Emily Rider

Equipment

Medium Mixing Bowl
Whisk
Spatula
baking sheet (12×10 inch)
sheet parchment paper

Ingredients

¼ cup honey or golden syrup 85 grams (light corn syrup may be used)
2 tablespoons brown sugar packed, 25 grams
2 tablespoons olive oil 27 grams (any mild-flavored oil may be used)
½ teaspoon salt about 3 grams
1 teaspoon pumpkin pie spice 3 grams
1 cup raw pumpkin seeds pepitas, 130 grams
1 cup old-fashioned oats or quick oats 90 grams

Instructions

Preheat the oven – Heat the oven to 300°F and line a 12×10-inch baking sheet with parchment paper, leaving a slight overhang on the sides for easy lifting once cooled.
Mix the wet ingredients – In a medium bowl, whisk together the honey, brown sugar, olive oil, salt, and pumpkin pie spice until smooth and fully combined.
Add the seeds and oats – Add the raw pumpkin seeds and old-fashioned oats to the bowl and stir until every seed and oat is evenly coated in the honey mixture.
Spread the mixture – Transfer the coated mixture to the prepared baking sheet and use damp hands or a greased spatula to press it into a flat, even layer, working all the way to the edges for uniform thickness.
Bake until deep golden – Bake for 30 to 35 minutes, checking at the 25-minute mark, until the brittle is a deep, even golden brown across the entire surface. The mixture will still look slightly soft when it comes out of the oven.
Cool completely – Let the brittle cool on the pan undisturbed until fully hardened. It will firm up and crisp as it cools.
Break and serve – Once fully cooled, lift the parchment from the pan and break the brittle into pieces. Serve as a fall snack, crumble over yogurt or oatmeal, or layer into a mason jar for gifting.

Notes

Use raw pumpkin seeds – Raw pepitas toast directly in the oven during baking and give the brittle its crunch and toasted flavor without any pre-roasting needed.

Watch the color – The brittle should reach a deep golden brown before coming out of the oven. Pale brittle will not crisp up fully as it cools.

Store with parchment between layers – Place a small sheet of parchment between pieces in the airtight container to keep pieces crisp and prevent sticking.

Freeze for longer storage – Brittle freezes well for up to two months in an airtight freezer-safe container. Let thaw at room temperature before serving.

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