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READY IN 30 mins

Pumpkin Seeds with Cinnamon and Salt

Read Reviews (71)

"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." — ALISONINONTARIO

Ingredients Edit and Save

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Types of Salt

All about Cinnamon

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Original recipe makes 10 servings Change Servings

4 cups pumpkin seeds
1 teaspoon salt

1/2 teaspoon ground cinnamon
vegetable oil cooking spray

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Directions

Preheat the oven to 350 degrees F (175 degrees C).
Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.
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.

Kitchen-Friendly View

PREP 10 mins
COOK 20 mins
READY IN 30 mins

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Reviews More Reviews

Most Helpful Positive Review

Oct 29, 2005

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 cinnamon to use... I had about 2 cups of seeds and I put them on a cookie sheet w/ foil. I didn't use any cooking spray. I sprinkled the enitre amount of seeds with cinnamon and I tried to cover most of the seeds. I was scared about the salt so I sprinkled about a tbs. of sugar over the seeds and than I lightly sprinkled the seeds w/ the salt (probably about a tsp of salt), than I cooked it for 10 mins, took it out.. stirred it around in the cookie sheet and put another heavy coating of cinnamon and this time added more salt than I did last time (probably more like a tbs) and I put it back in the oven for 20 more mins. I was surprised at how well the salt and cinnamon tasted w/ the seeds. I'm definatly making these from now on! Thanks Alison!

—GingerB

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Most Helpful Critical Review

Nov 02, 2008

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

—Trisha Geiger

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92 Ratings

Oct 05, 2006

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. Hope this helps clarify a tad. If you don't get too much cinnamon add more if you put too much...add less it is all to taste. A smidge of sugar is also a nice addition.

—ALISONINONTARIO

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Oct 31, 2006

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 said about adding extra cinnamon, so I had done that. I wanted to add sugar, but was concerned about them sticking together as on review said, so I sprinkled about 1/2 cup of sugar on them immediately after coming out of the oven and stirred quickly until cooled. Perfect! Sweet and cinnamon seeds. I also wouldn't do without the salt, but the original flavor was not for me.

—Darlene

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Nov 02, 2007

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 make it not very good, along with the distinct flavor of cinnamon. ...but when we tried it, MAN it was good! The cinnamon is not too overpowering and the salt is a good balance for the flavor. They are PERFECT! ...at least for me. I'd recommend them to anyone wanting to do something with pumpkin seeds.

—Tim

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Oct 29, 2007

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!

—jcbrown1971

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Oct 04, 2008

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 every 5 or some minutes.

—quistz

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Oct 29, 2006

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

—I'm nuts too...

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Nutrition

Calories
299 kcal
15%

Carbohydrates
9.9 g
3%

Cholesterol
0 mg
0%

Fat
25.3 g
39%

Fiber
2.2 g
9%

Protein
13.6 g
27%

Sodium
243 mg
10%

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

Nutritional Information

Pumpkin Seeds with Cinnamon and Salt

Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories: 299
Calories from Fat: 228

% Daily Value *
Total Fat 25.3g 39 %
Saturated Fat 4.8g 24 %
Cholesterol 0mg 0 %
Sodium 243mg 10 %
** Potassium 446mg 12 %
Total Carbohydrates 9.9g 3 %
Dietary Fiber 2.2g 9 %
Protein 13.6g 27 %
Sugars 0.6g
Vitamin A 4 %
Vitamin C 2 %
Calcium 3 %
Iron 83 %
** Thiamin 12 %
** Niacin 34 %
** Vitamin B6 8 %
** Magnesium 105 %
** Folate 18 %

* 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.