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Roasted Cinnamon Spice Pumpkin Seeds

Roasted Cinnamon Spice Pumpkin Seeds

  • Prep

    10 m
  • Cook

    50 m
  • Ready In

    1 h
Suzie

Suzie

So fun to make with the kids! These sweet treats were a big hit with my kids and husband.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

Directions

  1. Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil.
  3. Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds.
  4. Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.
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Reviews

Deb C
1

Deb C

10/12/2014

This is a great use of pumpkin seeds. Next time I would coat the seeds in a bowl before putting them on the baking sheet just so that they are evenly coated, and add a little more sugar to cater to my sweet tooth.

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