Recipe 75 · Snacks & Sides
Thomas's Cinnamon Sugar Pumpkin Seeds
Don't throw out the guts when you carve a pumpkin — roast the seeds with cinnamon sugar for the best fall snack.
Jump to recipe ↓Prep10 minutes
Cook30 minutes
Serves2 cups
Nutritionabout 150 cal · 7g protein per 1/4 cup
Dry the seeds well — wet seeds steam instead of crisping.
How to make it
- Heat the oven. Set it to 300°F. Line a baking sheet with parchment.
- Dry the seeds. Rinse the seeds, pick off the stringy bits, and pat them very dry with a towel.
- Season. Toss the seeds with melted butter, then sprinkle the sugar, cinnamon, and salt over them and toss again.
- Roast. Spread in one layer and bake 25–30 minutes, stirring once halfway, until golden and crisp.
- Cool. Let them cool on the pan — they crisp up more as they cool.