Cinnamon and Sugar Roasted Pumpkin Seeds

It’s Halloween time, and I can’t say that my kids are overly excited about trick or treating this year. A sign they are getting older, sure, but other than that, not sure what is going on. It’s candy for crying out loud! But there is one thing that my kids were excited about and that was getting pumpkins to carve, and not only that, but having me roast them some seeds. It’s funny watching the kids grow, and reflecting back on last year, they were all pretty grossed out when they had to stick their hands in the pumpkins to remove the pulp and seeds. They actually could not go through with it and had my wife and I had to finish that task for them. But this year was different, well, kind of.  As the two youngest dove right in and removed the seeds, it was my oldest who still could not go through with it!

Recipe Cinnamon and Sugar Pumpkin Seeds

So there I was with the seeds from three pumpkins. I will admit, I was thrilled. It was my job now to remove the attached pulp from any of the seeds and prepare them for roasting. I made two batches. Our favorite, roasted pumpkin seeds with salt and butter, and these pumpkin seeds roasted with cinnamon and sugar.

Let’s get started.

Ingredients:

  • 2 cups of pumpkin seeds, cleaned
  • 2 tbsp unsalted butter, melted
  • 2 tbsp sugar
  • 1 tsp cinnamon powder
  • 1/4 tsp salt
  • parchment paper, optional

Preheat your oven to 350 degrees.

Add the cinnamon, sugar, and salt to your pumpkin seeds.  Pour the melted butter over the seeds and give them a good mix.

Line a baking sheet onto a roasting pan. Pour the seeds on top and spread them evenly onto the pan.

How to make roasted pumpkin seeds

Place these in a preheated oven for about 25 minutes, or until fully roasted.

You get a couple of things with these pumpkin seeds. First your house will just smell amazing. It was hard for my kids not to resist to open the oven and pull those seeds out ahead of time, but they were patient enough for me to pull them out and plate them up. Second, you get a pretty darn delicious and sweet snack.

If you are looking for something new to do with your pumpkin seeds, give these a shot.

Cinnamon and Sugar Roasted Pumpkin Seeds
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 cups of pumpkin seeds, cleaned
  • 2 tbsp unsalted butter, melted
  • 2 tbsp sugar
  • 1 tsp cinnamon powder
  • ¼ tsp salt
  • parchment paper, optional
Instructions
  1. Preheat your oven to 350 degrees.
  2. Add the cinnamon, sugar, and salt to your pumpkin seeds. Pour the melted butter over the seeds and give them a good mix.
  3. Line a baking sheet onto a roasting pan. Pour the seeds on top and spread them evenly onto the pan.
  4. Place these in a preheated oven for about 25 minutes, or until fully roasted.

 

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Cinnamon and Sugar Roasted Pumpkin Seeds

  1. Thank you! I was looking for something like this. No kids, but I love pumpkin seeds and want to make use of every part of the pumpkin.

  2. Making these right this minute! I tried to just add cinnamon and sugar to the pumpkin seeds and bake but they did not stick, so today we looked up a recipe and found yours! These will be repeated often. I am cooking a meal in the sugar pumpkin and this is great so I don’t have to waste the seeds!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>