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READY IN ABOUT 1¼ hrs

Cinnasweet Pumpkin Seeds

Read Reviews (71)

"These are a sweet twist on the usual roasted pumpkin seeds. Instead of salty and savory, they remind me of honey-roasted peanuts. Everyone who tastes these LOVES them!" — CATHYANDASIA

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Original recipe makes 12 servings Change Servings

4 cups pumpkin seeds, rinsed and dried
1/2 cup margarine, melted
2 tablespoons brown sugar

1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup white sugar, divided

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.

Kitchen-Friendly View

PREP 10 mins
COOK 1 hr
READY IN 1 hr 10 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 31, 2007

Great recipe, thanks! I followed the recipe to a T, except, after reading the reviews, I baked in 7 minute intervals, instead of 15.

—SEVEN158

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Most Helpful Critical Review

Nov 03, 2007

I wish I had paid more attention to the reviews! (There were only 2 of them when I made this recipe.) The oven temp on this recipe is obviously way too high, especially compared to other toasted pumpkin seed recipes. That should have thrown a red flag for me, but I didn't trust my instincts, and instead followed the recipe, only to end up with burned seeds. Too bad, I really liked the idea of a sweet alternative to a seasonal favorite. Maybe I'll try again next year with a 275 degree oven...

—PENG1DEB

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92 Ratings

Oct 28, 2007

This recipe is really good, but I agree completely with the previous reviewer. DO NOT BAKE SEEDS FOR AN HOUR. Mine needed no more than 25 minutes. The best thing to do is just check on them every ten minutes. Other than that, they turned out great!

—jscordery

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Oct 19, 2009

I made two types of pumpkin seeds this morning--this one and the Spiced Pumpkin Seeds on this site. We prefer these seeds because it has that salty/sweet thing going on. But I do have a couple problems with the recipe. First, be sure to to use a dark pan. I used one dark pan and one light colored metal pan, and the dark one definitely browned the seeds better. Second, way too much butter--the seeds were seriously swimming in it; I would cut it in half next time. Lastly, the temperature is too high--I ended up cooking mine for 1 hour at 300. I did end up having to break them apart after I pulled them out because they stuck together like peanut brittle (although not quite as hard). But their redeeming quality is they actually taste good--although now I'm dealing with little greasy fingers! UPDATE 10/09: Made these again. This time I cooked @ 300 for 45 minutes. Taste great!

—rookiechef

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Nov 01, 2007

I don't like roasted pumpkin seeds because of the texture of the outer shell but my husband does so i tried this recipe this year and it is wonderful! after reading the previous posts i decided to follow the directions exactly with the only change being the cooking temperature. I baked them at 250 for the first 30 minutes and 350 for the last 30 minutes. they taste like a seasonal candy and i don't even notice the texture of the outer shell. This is a keeper! Thank you so much!

—Raven

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Oct 26, 2007

Hi Cathy - I don't know if there is a misprint in your recipe, but I followed the cooking instructions to the letter and ended up with charred pumpkin seeds. Did you mean to recommend an hour of cooking time? Help!

—Busy Bee Susan

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Nov 02, 2007

I used 1 cup of seeds and cut the other ingredients by 1/2. I also reduced the cooking time and kept an eye of them while they were cooking. I made 3 different pumpkin seed recipes and this one was my favorite. They taste a little like carmel pop corn.

—RENMIG

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Oct 31, 2007

What a disapointment! They were dripping with margarine and again, mine were burned- and I really watched them. I think the oven temp is too high. Anyway, I won't be wasting my time again.

—Anniemac7

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Nutrition

Calories
341 kcal
17%

Carbohydrates
14.8 g
5%

Cholesterol
0 mg
0%

Fat
28.6 g
44%

Fiber
1.9 g
8%

Protein
11.4 g
23%

Sodium
145 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cinnasweet Pumpkin Seeds

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 341
Calories from Fat: 257

% Daily Value *
Total Fat 28.6g 44 %
Saturated Fat 5.3g 26 %
Cholesterol 0mg 0 %
Sodium 145mg 6 %
Potassium 379mg 11 %
Total Carbohydrates 14.8g 5 %
Dietary Fiber 1.9g 8 %
Protein 11.4g 23 %
Sugars 6.9g
Vitamin A 10 %
Vitamin C 1 %
Calcium 3 %
Iron 69 %
Thiamin 10 %
Niacin 29 %
Vitamin B6 7 %
Magnesium 88 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.