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This post for Cinnamon & Sugar Roasted Pumpkin Seeds was originally posted on my sister site Farmer’s Wife Rambles.
Have you ever tried anything like these pumpkin seeds? I’m excited to show you how I make these Cinnamon & Sugar Pumpkin Seeds for my family. It’s very simple and a recipe you can add to the books for many years to come. I also enjoy the fact that my kids can jump in and help me make these pumpkin seeds. Let’s fall into fun while making this recipe!
To make Cinnamon and Sugar Roasted Pumpkin Seeds you will need the following ingredients: raw pumpkin seeds, sugar, cinnamon, cloves, nutmeg and butter.
How To Make Roasted Pumpkin Seeds With Cinnamon Sugar
Heat oven to 300°.
Rinse seeds well and get as much of the pumpkin pulp off of them as possible.
Pat dry with paper towels. Don’t let them dry completely on the paper towels, because they might stick.
Add melted butter to the dried off pumpkin seeds. Mix gently to make sure each pumpkin seed is coated.
Add sugar, and spices a little at time while mixing.
Mixing while adding the sugar and spices will help it not all stick to a few seeds in a clump.
Spread coated seeds in a shallow baking sheet covered with parchment paper.
Bake for about 45 to 60 minutes, or until nicely browned and crunchy. You will need to turn the seeds from time to time while your roasting the pumpkin seeds.
Common Questions About Making Roasted Pumpkin Seeds
How to clean pumpkin seeds?
I like to add my pumpkin seeds to a strainer in small batches. I can toss the pulp directly down the garbage disposal or make a small trash pile in the corner of the sink. While running under a small drizzle of cold water I can pull off as much pulp as possible.
Next I drain as much water off of them as possible and then pat dry on a paper towel. DO NOT let them dry on the paper towel as they will stick.
After being patted dry I will mix the pumpkin seeds with the desired spices and get to roasting them.
How to roast pumpkin seeds?
You will need to make sure as much pulp as possible is removed from the raw pumpkin seeds. After you have removed the pulp you will need to pat them dry. At the absolute least you will need to toss your pumpkin seeds with either melted butter or oil, but who likes a plain roasted pumpkin seed. Get creative with your spices!
I like to roast mine at 300 degrees for about 45-60 minutes layered on parchment paper. Make sure to keep a close eye on the roasting pumpkin seeds and stir as needed. Towards the end they can start to burn quickly.
Do you have to soak pumpkin seeds before they are roasted?
I say no for most flavors of roasted pumpkin seeds. Salted ones are the possible only exception I can think of. With most other flavors of pumpkin seeds the flavor will stick to the roasted pumpkin seed giving you the desired flavor.
Are raw pumpkin seeds better than roasted for you?
As with most vegetables the raw state is better for you as some nutrients are destroyed during the process.
Roasted Pumpkin Seed Recipes
- Honey Sriracha Roasted Pumpkin Seeds
- Spiced Pumpkin Seed Recipe
- Zesty Ranch Roasted Pumpkin Seeds
- Salted Caramel Pumpkin Seed Recipe
- 5 Ingredient Pumpkin Seed Bars
- Cranberry Pumpkin Seed Dark Chocolate Bark
Other Pumpkin Recipes To Love
You have plenty of seeds to make these Cinnamon & Sugar Roasted Pumpkin Seeds so that tells me that you have pumpkin on hand. These recipes below will give you plenty of ways to use up all that pumpkin. Don’t let it go to waste!
- Old Fashioned Pumpkin Cookies
- Spiced Pumpkin Cake
- Pumpkin & Sage Ravioli with White Wine Butter Sauce
- Pumpkin Mounds
- Pumpkin Spice Weight Watchers
- Pumpkin Juice Harry Potter Style
- Frozen Pumpkin Pie Yogurt Dots
Cinnamon & Sugar Roasted Pumpkin Seeds Recipe
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Cinnamon and Sugar Pumpkin Seeds
A delightful fall treat of pumpkin seeds roasted with cinnamon and sugar.
- 1 – 1 1/2 cups pumpkin seeds cleaned and patted dry
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1 – 1 1/2 teaspoon melted butter or olive oil
- Heat oven to 300°.
- Rinse seeds well and get as much of the pumpkin pulp off of them as possible (your not going to get it all but as much as possible).
- Pat dry with paper towels. Don’t let them dry completely on the paper towels, because they might stick!
- Toss seeds with the butter or oil, sugar, and spices.
Spread coated seeds in a shallow baking sheet covered with parchment paper and bake for about 45 to 60 minutes, or until nicely browned and crunchy. You will need to turn the seeds from time to time while your roasting the pumpkin seeds.