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Pumpkin Seeds with Cinnamon and Salt


"This is a nice twist to pumpkin seeds. Every year I host a pumpkin carve and make this variety of pumpkin seeds, and everyone goes wild for the cinnamon flavor with the salt. Use the seasonings to taste--the amounts really depend upon how many seeds you get from your pumpkins."
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30 m servings 299 cals
Original recipe yields 10 servings


  • Calories:
  • 299 kcal
  • 15%
  • Fat:
  • 25.3 g
  • 39%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 13.6 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 243 mg
  • 10%

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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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C).
  2. Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.
  3. Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 73
  1. 97 Ratings

Most helpful positive review

Wow... I was actually nervous to try this But I had so many seeds this year that I figured "Why Not?" My whole family LOVED this recipe! My only complaint was not knowing how much salt or cinnam...

Most helpful critical review

I followed the recipie exactly and they came out a little on the dry side. Not sure what I did wrong.

Most helpful
Most positive
Least positive

Wow... I was actually nervous to try this But I had so many seeds this year that I figured "Why Not?" My whole family LOVED this recipe! My only complaint was not knowing how much salt or cinnam...

When I submitted this recipe I said I sprinkled the salt and cinnamon on librally and amounts were not given so FYI I usually sprinkle a healthy dose of cinnamon and sea salt all over the seeds....

I gave this recipe 5 stars because it was a great idea to build upon to your own tastes. I personally was not crazy about the original recipe. I took into account what some other review had sa...

I like pumpkin seeds, but I don't like the worsteshire (or however you spell it) sauce. I was looking around and found this one! I was afraid that the simplicity of the recipe was going to mak...

I doubled the amount of salt and cinnamon. Turned out great, will use this recipe from now on. Also shared it with my co-workers!

This was different but tasty. I boiled the seeds for 5 minutes, strained them, then added the salt and cinnamon. There's no need for cooking spray as long as you use aluminum foil and stir eve...

A nice change from the norm....I wasn't shy with the cinnamon, because we love it. Will make again. Thanks Alison!

Love the cinnamon flavour with the salt.

this is a nice change from the usual recipes. our pumpkin yielded a little over 2 cups of large seeds. we followed the directions, sprinkling on twice as much salt then cinnamon. thanks alison!