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Sweet and Salty Pumpkin Seeds

Meryl Downing
Save those seeds when you are carving your pumpkins! Roasted with cinnamon sugar and a hint of salt, they are the perfect autumn snack!
Prep Time 8 hrs 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Kids!, Snack
Cuisine American
Servings 10


  • 2-3 c pumpkin seeds from 2 carving pumpkins (dried over night)
  • 2 T butter melted
  • 1 t cinnamon
  • 2 T brown sugar
  • 1 t kosher salt


  • Remove as much of the orange pulp from the seeds as you can. Rinse in a strainer under running water, don't worry about removing all the pulp, it's actually delicious when roasted. Spread them out on a sheet pan lined with parchment paper and allow to air dry over night. The next day they won't be completely dry but fine to roast.
  • Preheat oven to 325° convection bake.
  • In a small bowl, melt butter, then mix in cinnamon, brown sugar and salt and coat seeds completely with mixture.
  • Spread seeds back on a sheet tray lined with parchment paper (it's okay if it's a bit wet) and bake about 30 to 45 minutes, toss, stir, and check if they are done every 15 minutes. Allow to cool and store in a jar.
  • **Note - the cooking time can vary depending on how wet the seeds are, and the seed's size. Check often after 30 minutes, don't burn!
Keyword Pumpkin Seeds, Roasted Pumpkin Seeds