Roasted Cinnamon Spice Pumpkin Seeds

Roasted Cinnamon Spice Pumpkin Seeds

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Suzie 0

"So fun to make with the kids! These sweet treats were a big hit with my kids and husband."
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1 h servings 211 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 8.5 g
  • 17%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 598 mg
  • 24%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. Combine water, pumpkin seeds, and salt together in a pot; bring to a boil, reduce heat to low, and simmer until seeds are tender, about 10 minutes. Strain seeds, discarding water, and lightly pat seeds dry with a towel.
  2. Preheat oven to 325 degrees F (165 degrees C). Lightly oil a baking sheet with olive oil.
  3. Spread pumpkin seeds out in a single layer on the prepared baking sheet. Sprinkle sugar, cinnamon, and ginger evenly over seeds.
  4. Bake in the preheated oven, stirring every ten minutes, until seeds are fragrant and roasted, about 40 minutes.



This is a great use of pumpkin seeds. Next time I would coat the seeds in a bowl before putting them on the baking sheet just so that they are evenly coated, and add a little more sugar to cate...

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