Sweet Cinnamon Sugar Pumpkin Seeds

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Don’t toss those seeds when you carve your jack-o’-lanterns! Roasted pumpkin seeds are one of the best parts of fall, and this sweet cinnamon sugar version tastes like a treat. It’s a fun kitchen job for kids, too: let them pull the seeds from the stringy pulp.

How to clean pumpkin seeds

• Scoop the seeds and pulp into a big bowl of water.
• Swish with your hands; the seeds float and the pulp sinks.
• Scoop out the seeds and pat them very dry with a towel. Dry seeds get crunchier.

Tips

• Roast low and slow. A lower temperature keeps the sugar from burning.
• Stir every 10 to 15 minutes for even browning.
• Savory version: skip the sugars and use olive oil, salt and garlic powder.

Mandie

Sweet Cinnamon Sugar Pumpkin Seeds

Crunchy roasted pumpkin seeds coated in butter, cinnamon and sugar.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Course: Snack

Cuisine: American

Ingredients Method

Ingredients

  

• 2 cups pumpkin seeds cleaned and patted dry
• 2 tbsp butter melted
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon
• 1/4 tsp salt

Method

 

1. Heat oven to 300°F and line a baking sheet with parchment.
2. Toss the seeds with the melted butter, brown sugar, cinnamon and salt.
3. Spread in a single layer.
4. Bake 40 to 50 minutes, stirring every 15 minutes, until dry and golden.
5. While still warm, sprinkle with the granulated sugar and toss. Cool completely; they crisp as they cool.

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FAQ

Do I need to boil pumpkin seeds first?

No, but boiling them 10 minutes in salted water makes them a little crunchier.

How long do roasted pumpkin seeds last?

Up to 1 week in an airtight container.

Can I use seeds from any squash?

Yes! Butternut and acorn squash seeds are delicious too.

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• Leftover Halloween Candy Recipes
• Pumpkin Pancakes
• Halloween Popcorn Balls