Cinnamon Toast Pumpkin Seeds

Cinnamon Toast Pumpkin Seeds

GMW

"Excellent Halloween treat. All ingredients are approximate and may be adjusted to individual taste. Serve immediately while warm or later after cooling."
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Ingredients

50 m servings 153 cals
Serving size has been adjusted!
Original recipe yields 10 servings

Nutrition

  • Calories:
  • 153 kcal
  • 8%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 6.4g
  • 2%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 86 mg
  • 3%

Based on a 2,000 calorie diet

See full nutrition

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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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Mix butter, cinnamon, and salt together in a bowl.
  3. Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.
  4. Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

Reviews

Read all reviews 25
  1. 33 Ratings

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Most helpful positive review

The Bomb, just delicious! Here's another one that will be on my Christmas gift list this year. This is my first time eating pumpkin seeds, and I went with the "raw" seeds, since these were bei...

Most helpful critical review

I have made this twice, the first time I felt like they needed extra time because there is just so much butter that the seeds don't really toast and I ended up burning them. The second time I f...

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The Bomb, just delicious! Here's another one that will be on my Christmas gift list this year. This is my first time eating pumpkin seeds, and I went with the "raw" seeds, since these were bei...

What a great Recipe to cook up all the Fresh Pumpkin Seeds we got from carving our Pumpkins over this Halloween Weekend. I highly recommend that you Rinse and really clean your Fresh Pumpkin Se...

Super easy and makes the house smell delish! Added a little bit of a sugar and cinnamon mix and shook them up in a bowl to coat them so they are less sticky!

This was good recipe, my kids enjoyed it.

I changed the roasting temp to 170 to keep the oils and fats in tact and they were still wonderful and crispy sweet!

I have made this twice, the first time I felt like they needed extra time because there is just so much butter that the seeds don't really toast and I ended up burning them. The second time I f...

Mixed the sugar in before baking, caramelized, and came out great!

Amazing! Nuff said.

GREAT RECIPE!! First time is the charm with this one, easy to follow and hard to mess up. Preheated my oven to 300, and prepped the seeds like the recipe said. About every 10 minutes i'd pop it ...

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