Cinnamon Sugar Pumpkin Seeds
These delicious Cinnamon Sugar Pumpkin Seeds are the perfect fall treat!
Servings: 16 servings
Calories: 29kcal
Ingredients
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- kosher salt
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
Equipment
- Baking Sheet
Instructions
- Preheat oven to 350°F (175°C).
- Separate pumpkin seeds from pulp, then transfer to a baking sheet. Let dry for 30 minutes.
- Drizzle seeds with olive oil, then sprinkle with salt to taste. Mix well.
- Roast seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).
- While seeds cook, stir sugar and cinnamon together in a medium bowl.
- When seeds are finished cooking, transfer to bowl with cinnamon sugar. Mix well. Add additional salt to taste, if desired.
- Let seeds cool, then store any leftovers an airtight container until ready to eat. Enjoy!
Notes
One medium sugar / pie pumpkin yields about one cup of seeds, however you'll get a lot more out of a jack-o'-lantern style pumpkin. You can easily size this recipe up (or down), depending on how many seeds you have.
For best results, roast seeds in a single layer with a little space between them. If you're roasting lots of seeds, use two sheet pans instead of one.
Make sure to stir the seeds every five minutes as they bake. This helps them cook evenly, ensuring that every seeds get crispy.