Cinnamon and Ginger Caramelized Pumpkin Seeds

Cinnamon and Ginger Caramelized Pumpkin Seeds

Kittycat 0

"Don't throw away your seeds after carving a pumpkin! After making this recipe, you'll want to buy pumpkins just for the seeds. These sweet and savory seeds are guaranteed to please."


45 m 4 servings yields 2 cups
Serving size has been adjusted!

Original recipe yields 4 servings



  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 275 degrees Fahrenheit.
  2. Combine 1.5 tbsp of the butter/margarine and 1 tbsp of the brown sugar in a bowl. Mix. Add all of the cinnamon, ginger, and salt.
  3. Add pumpkin seeds to the bowl, stirring until evenly coated.
  4. Spread seeds on a greased cookie sheet. Try to spread them evenly, only about one layer deep, for the most even toasting.
  5. Cook seeds for twenty-five minutes. (Check on them at the 15-minute mark!)
  6. Take the cookie sheet out of the oven, and add the rest of the butter/margarine (1/2 tbsp) and the sugar (2 tbsp). Stir until each seed is evenly coated. (If there's sugar left on the bottom of the pan that isn't sticking, add another 1/2 tbsp of butter and stir again.)
  7. Return the pan to the oven for ten minutes, or until seeds have that perfect toasty crunch.
  8. Enjoy!
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