{ Cinnamon Spiced Pumpkin Seeds }

Perfectly toasted and coated in a blend of brown sugar and warm spices, each crunchy bite of these baked pumpkin seeds offers a wonderful mix of sweetness and warmth. A hint of salt adds the perfect balance, making these seeds an addictive treat that’s both savoury and sweet.

This method can be used with any winter squash seeds as well. Did you know all varieties of winter squash have tasty, edible seeds? They delicious and nutritious– don’t let them go to waste.

For an easy pumpkin and squash baking tutorial, click HERE.

These are a favourite seasonal treat in this house. An inviting way to use those otherwise discarded seeds. I recommend having them on hand to compliment your Thanksgiving snack table or fall charcuterie boards. They won’t last long, believe me. Happy fall everyone!

Print Recipe

Cinnamon Spiced Pumpkin Seeds

Prep Time10 minutes
Cook Time45 minutes
Servings: 1.5 cups

Ingredients

  • 1 1/2 cups pumpkin or squash seeds, rinsed of strings *see note
  • 2 tbsp melted butter
  • 1/4 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger powder
  • 1/4 tsp salt

Instructions

  • Preheat oven to 300°
  • Spread rinsed seeds on a parchment lined pan and bake for 15 min.
  • Meanwhile, combine melted butter, spices and salt. Remove seeds from oven, toss with glaze then return to the parchment lined pan.
  • Bake for 30 minutes or until seeds are sticky crisp and toasted. Allow to cool.
  • Break apart and store in an airtight container up to one week.

Notes

The simplest way to rinse seeds of strings is to place them in a bowl and fill with water. Swish the seeds around with your fingers to loosen them from the strings. The seeds will float to the surface. Use a slotted spoon to gently remove them. (If a few strings remain attached, it’s no problem.)