Cinnamon Sugar Pumpkin Seeds

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 indeed become a favorite snack.

I’m always seeking 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 a part of our annual pumpkin carving tradition. Every year my kids love to take the seeds from their pumpkins and burn 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. It’s 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 surely 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 genius.

All 7 of us couldn’t keep our hands off of them. I made several batches, and they all quickly disappeared.

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 as 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 roasting your pumpkin seeds and 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 – the seeds and pulp into a huge bowl; this makes it a little less messy.
• Separate 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 season or coat them in cinnamon and sugar, see the 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 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 cool completely.

I love roasted pumpkin seeds because pumpkin seeds have nutritional value like nuts. It makes me feel a little better about all the sugar.

Currently, I am enjoying PSL, and roasted pumpkin seeds, and on the menu for today is my Triple Chocolate Pumpkin Cake; life is good, friends.

Love fall inspired recipes? Check out a few of my fall favorite recipes.

• Pumpkin Cheesecake
• Pumpkin Zucchini Cake
• Pumpkin Cookies
• Chili
• White Chicken Chili
• Pumpkin Bars

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