An excellent snack is toasted cinnamon pumpkin seeds, especially around Halloween when fresh pumpkin seeds are available. The amounts of each ingredient can be changed to suit personal preferences. At room temperature or heated, serve.
| Prep Time: | 10 mins |
| Cook Time: | 40 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 1/2 cups |
Ingredients
- 1 ½ cups pumpkin seeds
- 3 tablespoons butter, melted
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons white sugar
Instructions
- Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
- Place pumpkin seeds into a large bowl. Mix butter, cinnamon, and salt together in a small bowl; pour over seeds and toss until evenly coated. Spread seeds in a single layer on the prepared baking sheet.
- Bake in the preheated oven, stirring occasionally, until seeds are light golden brown, about 40 minutes.
- Remove from the oven; sprinkle sugar over warm seeds and stir until evenly coated.
Nutrition Facts
| Calories | 153 kcal |
| Carbohydrate | 6 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 4 g |
| Sodium | 86 mg |
| Sugars | 3 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I added brown sugar
These were so good! (notice the past tense! they are all gone now!)
I loved this, the only adjustment I made is I did half and half of white sugar and brown sugar, and I sprinkled white sugar on before baking, and brown sugar on after baking and it turned out amazing Loved this recipe????
This was delicious! Made as directed except cooked for 30 mins only
These pumpkin seeds were amazing! I doubled the amount of seeds and tripled the “topping” because we like to indulge around here. 🙂 They turned out SO good! I sat down for lunch one day and just kept eating these before I realized I had eaten an entire bowl of them. I also made these in tandem with the buffalo ranch version on this site. Both were absolutely wonderful! These will be my go tos for sure from now on!
These are a simple and delicious way to use the pumpkin seeds after carving the pumpkin. We are having them as a snack before Thanksgiving. The sugary sweet taste and crunchy texture make these our new go to snack for this time of year.
i cant believe only 53 people have rated this! i love it! thank you
Great
Delicious and easy! If you use salted butter you may not need the added salt. I added 1/2 the recipe amount (1/8th tsp) and it was great!
Followed the recipe and they were scrumptious!!! Definitely will make this again
It turned out really good. Tasted amazing!
These were excellent. I highly recommend trying this. So yummy – and I don’t usually like toasted pumpkin seeds.
This was delicious!! I followed the recipe exactly, and we loved them!! Will definitely make again! (Stirred them every 10 minutes).
This turned out great and my family loves it
Like others said before, lower the butter to 2 tablespoons and add the sugar before baking. Coat all of the washed seeds in melted butter mixture. Wow, it was like pumpkin brittle. The sugar caramelized and the butter stayed liquid while hot. Immediately after removing from 300 degree oven maybe 5 min early, scoop them together in a pile with all the extra butter and caramel etc using a spatula. Then flatten to about a 8 inch round pile of hot seeds. Let cool completely and lift out of pan whole. Crack into pieces and yum!
Just Delicious I recommend 30 to 35 minute cooking
No need for rinsing or butter, like Martha, it is ok to leave a little of the pumpkin guts on….super yummy. I used Ceylon cinnamon and coconut sugar. Also, you can make a spicy chili recipe! Squash seeds are great too. Happy Fall!
This was fabulous even with my modifications! I used coconut oil instead of butter and Xylitol instead of sugar.
I did not bake them as long as directed. They were done after 35-40 minutes.
I must’ve done something wrong because they taste bitter…
No salt ??