Spiced Pumpkin Seeds

toasted pumpkin seeds


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A delicious way to use up those leftover pumpkin seeds!

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Time needed

5 min preparation + 75 min cooking

Serving Size / Yield

3-5 servings


  • 2 C. pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
  • 2 Tbs. unsalted butter, melted
  • 2 Tbs. granulated sugar
  • 1/2 tsp. kosher salt
  • 1/4 tsp. ground cinnamon

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With oven on 300° F. Spread seeds on a baking sheet and bake until dry, 50 to 60 minutes.

Increase oven temperature to 350° F. In a bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Place the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.

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