Insanely easy to make these roasted pumpkin seeds are a simple sweet treat. Toss in cinnamon & sugar and bake, this recipe for Cinnamon Sugar Pumpkin Seeds will surely become a favorite snack.
I’m always looking for ways to spruce up my snacks because I am a snacker. I pretty much nibble on something all day long, work hazard. During the fall I become a little bit pumpkin crazed, not just pumpkin cookies, cheesecake, and donuts, I even obsess over pumpkin seeds.
This recipe for roasted pumpkin seeds has become apart of our annual pumpkin carving tradition. Every year my kids love to take the seeds from their pumpkins and roast them, do they eat them? Not always.
And let’s be frank pumpkin carving can be a mess, honestly I have always hated the entire process. Its messy people, especially with kids. If I am going to go through all the trouble of carving pumpkins, cleaning the guts to get the seeds and roasting them, I am sure going to make them so we will all eat them.
After making some Candied Almonds and both the kids and my hubs ravishing them I decided that I would try the same method with some pumpkin seeds. And it was pretty much genious.
All 7 of us couldn’t keep our hands off of them. I made several batches and they all quickly disappeared. Took them to my kids teachers as a fall treat, devoured and I got thank you cards, seriously made me giggle that someone would write a thank you note for roasted pumpkin seeds.
What’s great about these Cinnamon Sugar Pumpkin Seeds is not only do they make a great snack but as well as a salad toppings. With the caramelized coasting and rich golden color – these pumpkin seeds are a simply stunning addition to any dish.
I am excited this year to add these pumpkin seeds to my cheese and meat tray over the holidays, as well to the snack bowl. And I think I will even make these a topping on my Best Ever Pumpkin Bars with Cream Cheese Frosting.
This is one treat there is little guilt over and now when the kids are excited to save and roast their pumpkin seeds, I will too.
Try out roasting your pumpkin seeds friends, using this recipe, you won’t be disappointed.
How do you clean pumpkin seeds?
- Carve off the top of your pumpkin and clean out the inside of the pumpkin as usual. *TIP We put everything – seeds and pulp into a very large bowl, this makes it a little less messy.
- Seperate then the “guts” and the seeds, placing the seeds in a colander.
- Rinse the seeds under running water.
- Pick out any little pieces of the pumpkin pulp that got left behind.
- Repeat the process, rinsing the seeds again.
- Fill a deep bowl or pot with water.
- Add the pumpkin pieces to the large bowl or pot; watch the pumpkin seeds will float to the top.
- Using a slotted spoon remove the seeds from the pot and set on a paper towel to let them dry.
How do you roast pumpkin seeds?
- Preheat oven to 325 degrees and line a baking sheet with parchment paper, set aside.
- If you decide to season or coat them in cinnamon and sugar, see recipe below.
- Add pumpkin seeds to prepare baking sheet in a single layer.
- Place in oven and bake for 8 minutes.
- Stir and toss pumpkin seeds and bake for another 8 minutes.
- Stir and toss pumpkin seeds and bake for bake another 8 minutes.
- If needed bake another 4 minutes, if they are not a nice golden brown.
- Remove pumpkin seeds from the oven and allow to completely cool.
I love roasted pumpkin seeds because pumpkin seeds have nutrition value like nuts. Making me feel a little better about all the sugar. Lol.
Currently, I am enjoying a PSL, pumpkin seeds and on the menu for today is my Triple Chocolate Pumpkin Cake, life is good friends.
Love pumpkin recipes and inspred dishes, be sure to check out a few of my fall favortie recipes.
Don’t forget to pin this recipe for my Cinnamon Sugar Pumpkin Seeds to your favorite Pinterest board for later.
Cinnamon Sugar Pumpkin Seeds
Cinnamon Sugar Pumpkin Seeds will surely become a favorite Halloween snack, turning your pumpkin seeds into little churro bites.
Servings: 12
Calories: 140kcal
Ingredients
- 3 cups dried pumpkin seeds
- 2 teaspoons water
- 1/2 teaspoon vanilla extract
- 1 egg white
- 3/4 cup sugar
- 1/4 teaspoon pumpkin spice optional
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
Instructions
- Preheat oven to 325 degrees and line a baking sheet with parchment paper, set aside.
- In a medium mixing bowl add white sugar, cinnamon, pumpkin spice (optional) and sea salt and stir to combine.
- In a separate mixing bowl whisk together egg white, vanilla and water until it becomes foamy.
- Add pumpkin seeds to egg white mixture and toss to combine, making sure to evenly coat all of the pumpkin seeds.
- Add pumpkin seeds into sugar mixture and toss to combine.
- Add pumpkin seeds to prepare baking sheet in a single layer. Place in oven and bake for 8 minutes.
- Stir and toss pumpkin seeds and bake for another 8 minutes.
- Stir and toss pumpkin seeds and bake for bake another 8 minutes. If needed bake another 4 minutes, if they are not a nice golden brown.
- Remove pumpkin seeds from oven and allow to completely cool.
- I store mine in a large mason jars and this works nicely. Use for a salad topping, as a cold cereal or even just a great holiday gift.
Notes
If you are using the seeds you get from your pumpkin, then rinse, pat dry and then let them dry out a bit until they are not damp to the touch.
Nutrition
Calories: 140kcal | Carbohydrates: 14g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 151mg | Potassium: 135mg | Fiber: 1g | Sugar: 13g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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Thank you for sharing the recipe and the tips to wash the pumpkin seeds. Gonna try it! I also store so much pumpkin seeds every year. Gonna try it!
Looks like a perfect fall snack!
Thanks, enjoy!
Can we buy reg pumpkin seeds? Unsalted & not roasted? Follow recipe exactly or make changes? Thanks
Hi Karen! If you have raw unsalted pumpkin seeds then you don’t have to make any changes to the recipe! If you can only find salted, then omit the salt from the recipe. I hope you enjoy!