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Cinnamon & Sugar Roasted Pumpkin Seeds

Use your leftover seeds from pumpkin carving in this crunchy 5-ingredient snack. Brown sugar adds a fantastic caramelized flavor and cinnamon makes these seeds taste like fall.

Serves 4
Ready in 25 mins
Prep time 5 mins
Cooking time 20 mins
228 calories per serving


> 1 cup pumpkin seeds, cleaned and dried
> 2 tsp olive oil
> 2 tbsp brown sugar
> 1 tsp cinnamon
> 1/2 tsp salt
> 1/8 tsp cayenne pepper (optional)


Preheat oven to 300°F. Line a baking sheet with parchment paper. In a medium bowl, toss the pumpkin seeds with the oil, brown sugar, cinnamon, salt, and cayenne pepper, if desired.
Spread the seeds in an even layer on baking sheet. Roast 20 min., until golden brown, stirring halfway through. Let cool completely (pumpkin seeds will get crispier as they cool).


You can plump and soften the pumpkin seeds slightly (making them easier to digest) by soaking or boiling them in water before roasting. To soak, place in filtered water with 1 tbsp salt for 8 hours or overnight at room temp. To boil, add to salted boiling water and boil 10 min. Drain and towel-dry.

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