Cinnamon Sugar Pumpkin Seeds – save the seeds you got from carving pumpkins and turn them into a deliciously sweet snack!
This is why I love pumpkins. They are so versatile. You use basically every part of the pumpkin and none of it goes to waste.
Even the part you can’t eat, like the the skin, can be composted so technically it’s still not going to waste!
And turning the seeds into a sweet (or savory) snack, is probably the easiest thing you can make out of all pumpkin recipes.
So let’s get into it!!
And y’all know I’m still new to eating pumpkin and so I’ve never tried pumpkin seeds before.
So I figured it’d be better to try them first as a sweet snack instead of a salty snack.
And I’m so glad I went with this combination because man oh man was it good! My boyfriend and I tore it up as soon as it was cool enough to eat with out burning our fingers or mouths, haha.
Cinnamon Sugar Pumpkin Seeds
All you need is obviously pumpkin seeds from a pumpkin, a quarter cup of sugar, and a tablespoon of cinnamon, and a splash (or about a teaspoon) of olive oil.
But anywho, the first thing you’ll want to do is turn your oven on to 350 degrees.
And if you haven’t already, gut your pumpkin and get out all those yummy seeds and put them in a separate bowl.
Oh, and be sure to use my Homemade Pumpkin Puree recipe so none of that pumpkin goes to waste!!!
Okay, back to the seeds. Wash the seeds and get off all the gooey pumpkin residue and stringy flesh. The easiest way to do this is by using a strainer.
.Once all the seeds are nice and clean (or as clean as you can get it), dry them w a paper towel or regular towel, but be careful because the seeds will stick to whatever towel your using.
After all the seeds are dry, dump them onto a cookie sheet.
Pour the olive oil, cinnamon and sugar on top and mix it all together so that every seed is completely coated.
Place in the oven and bake for 15-20 minutes, stirring the seeds every 5 minutes so that they cook evenly.
I know that’s a little long to be cooking the seeds at, even the recipe I followed while making them said about 10 minutes but they actually took about 20 minutes to get as cooked as I wanted them.
So, just watch them while they cook and when you turn them over look at their level of toastyness and that’ll tell you how much longer they need to cook.
However, I do say don’t cook them longer than 20 minutes because they’ll probably burn.
And once they’re finished cooking, let them cool a little bit, put in a nice bowl (or eat straight from the cookie sheet like we did) and enjoy!!
- about a cup of pumpkin seeds
- 1 tsp olive oil
- 1/4 cup sugar
- 1 tbsp cinnamon
- preheat the oven to 350.
- combine the seeds, olive oil, sugar and cinnamon on a cookie sheet then spread them out evenly.
- Bake for 15-20 minutes, turning them every 5 minutes and checking the level of toastyness to make sure they don't over cook and burn.
- when finished, let cool for a few minutes before eating.
Amount Per Serving: Calories: 90Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 2mgCarbohydrates: 15gFiber: 3gSugar: 8gProtein: 2g