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Sweet cinnamon pumpkin seeds recipe

Sweet cinnamon pumpkin seeds recipe


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  • Recipes
  • Ingredients
  • Vegetable
  • Squash
  • Pumpkin

This is a great way of using the leftover seeds from Halloween pumpkins. Pumpkin seeds are coated in butter, sugar and cinnamon and then baked.

100 people made this

IngredientsServes: 8

  • 130g raw whole pumpkin seeds
  • 30g butter, melted
  • 100g caster sugar, divided
  • 1 tablespoon ground cinnamon, divided

MethodPrep:20min ›Cook:25min ›Ready in:45min

  1. Remove all the pulp and strings from the pumpkin seeds, then wash and thoroughly dry the seeds.
  2. Preheat oven to 180 C / Gas 4. Line a baking tray with baking parchment.
  3. Place the melted butter in a bowl, toss the seeds in the butter to coat and pour them onto the prepared baking tray. Sprinkle about 2 tablespoons of sugar and 1 teaspoon cinnamon over the seeds, stir the seeds around to mix the coating and spread them into a single layer. Bake the seeds in the preheated oven for 5 minutes.
  4. Remove the seeds from the oven and sprinkle them with another coating of 2 tablespoons sugar and 1 teaspoon cinnamon, mixing the seeds together and spreading them out as before. Bake 5 more minutes. Repeat the coating and baking step one more time and bake the seeds for 5 more minutes.
  5. Sprinkle the seeds with the remaining 2 tablespoons of sugar, mix and bake the sugar coating onto the seeds, about 10 more minutes. Let the seeds cool on the baking tray before eating.

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Reviews & ratingsAverage global rating:(74)

Reviews in English (64)

Found it really easy to make and very tasty-27 Oct 2016

by 4mychubbyhubby

I put these in the oven while guests were arriving at my son's birthday party. The aroma of cinnamon filled the house and they were a hit with the guests. I had about four cups of pumpkin seeds that were soaking in salt water overnight. I dried them in the oven for about 15 minutes at 350 degrees and then added the sugar and cinnamon and turned them every 10 minutes because of the moisture in the soaked seeds. They were nice and crunchy with a sweet and salty taste. I started eating them and couldn't stop. YUMMY!-10 Oct 2010

by MISSLIZA

I've always done roasted seeds with salt and decided to try a sweet version this year ... this recipe was pretty good, but not really what I expected. They were very well coated and crunchy - almost like a caramel corn, and if you ate them with your eyes shut, you'd be hard-pressed to know there was a pumpkin seed underneath. I think they would have been fine without the last one or two coatings. I did not have parchment paper and just used a lightly greased cookie sheet and it seemed to work out okay.-01 Nov 2009


Sweet and Salty Roasted Brown Sugar Pumpkin Seeds

Happy Halloween! Are you celebrating? We’re sort of being curmudgeons this year the hubs just had dental surgery a few days ago, so we’re staying in, watching some (mildly) scary movies, and hopefully handing out candy to some little ghosts and goblins. The forecast is for a chilly, windy, rainy evening, and last year we only had a handful of trick-or-treaters, so I’m not overly optimistic, but still looking forward to being cozy inside, while eating an excess of Halloween candy.

We did finally carve a pumpkin this morning. Well mostly he did – a truly impressive, detailed rendition of grumpy cat aka the Grumpkin. He’s been cheekily referring to himself as the ‘pumpkin master’ ever since, and my eyes are getting sore from rolling them so often in response.

While he was working on his masterpiece, I put the pumpkin seeds to good use, roasting them together with some brown sugar, sea salt and cinnamon for a deliciously crave-worthy, sweet and salty snack.

These roasted pumpkin seeds are so simple to whip up, and addictingly good. The hardest part of the whole recipe is the gloopy job of scraping the seeds out of the pumpkin, then it’s just a quick rinse to remove any lingering, stringy bits of pumpkin and a toss together of the seeds with some melted butter, brown sugar, cinnamon and sea salt. Bake for about half an hour, before devouring these crispy treats warm off the baking sheet…


  • 2 cups unhulled pumpkin seeds (see Tip)
  • 1 tablespoon sugar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 egg white, beaten until frothy
  • 2 tablespoons melted butter

Preheat oven to 300 degrees F.

Spread pumpkin seeds in an even layer on a large rimmed baking sheet. Bake, stirring once, until lightly toasted, about 40 minutes.

Meanwhile, combine sugar, cinnamon and salt in a small bowl. Remove the pumpkin seeds from the oven and carefully transfer to a medium bowl. Pour egg white and butter over the seeds and stir to coat. Sprinkle the sugar mixture over the pumpkin seeds and stir to coat. Return to the baking sheet and spread in an even layer. Bake until lightly browned, 10 to 20 minutes. Cool completely before serving.


Heat oven to 250 degrees F.

Line a baking sheet with parchment paper. Cut pumpkin open from the bottom, removing seeds with a long-handled spoon. Separate flesh from seeds and discard. Spread seeds on parchment in an even layer. Bake until dry,stirring occasionally, about 1 hour. Let cool.

In a medium bowl combine 3 tablespoons sugar, salt, cumin, cinnamon, ginger, and cayenne. Heat peanut oil in a large nonstick skillet over high heat. Add pumpkin seeds and 2 tablespoons sugar. Cook until sugar melts and the pumpkin seeds begin to caramelize, about 45 to 60 seconds.

Transfer to bowl with spices and stir well to coat. Let cool. These may be stored in an airtight container for up to 1 week.


Ways to use roasted pumpkin seeds

So you've made candied pumpkin seeds, now what do you do with them? Pumpkin seeds are great for snacking, or placing in a decorative bowl with other finger foods at a party.

I also like to use candied pumpkin seeds the same way I use Quick Candied Pecans - as a salad topping.

Or, fill decorative tins and gift bags with candied pumpkin seeds. They make great gifts for Halloween parties or fall themed birthdays. They'd also make a great homemade fall wedding favor.


Maple Cinnamon Roasted Pumpkin Seeds

Carving a pumpkin for Halloween? Don’t throw out the seeds. Roast them with maple and cinnamon for a sweet and crunchy healthy snack.

Have you guys bought Halloween candy yet? As a kid I loved getting dressed up for Halloween and trick-or-treating. I had some awesome costumes, most of which my mom made or helped me make, as I got older. I think my favorite one was my Pocahontas dress.

Since I moved to Boston for college, I was living in the college dorms and then in an apartment in the city. There were no trick-or-treaters there. Last year was my first Halloween living in the suburbs with Jonathan, and I was so excited for kids to come trick-or-treat at our house. I bought three bags of candy. We carved two jack-o-lanterns and lit them up on our front porch. We turned on every light in the house. I even took the day off work so I would be home for the earlier trick-or-treaters.

All of five kids showed up. I was so disappointed. Maybe it’s the area where I live, but it seems like kids don’t trick-or-treat as much as they did when I was young.

This year maybe I will buy the extra dark chocolate, so if we don’t get enough trick-or-treaters, at least I’ll be more enthusiastic about eating the leftover candy.

But I’m still getting into the Halloween spirit. Jonathan and I carved a pumpkin together last weekend. There were a couple mishaps, like in the first pumpkin where I cut the hole on the top too small and then could barely fit my hand inside to scrape out the seeds, but we had fun. We used this bat stencil from Real Simple. I chose it because I think bats are cool and kind of cute, like owls. I’ve never seen them as creepy.

For the next few nights, we kept our pumpkin at the table and lit a candle in it before dinner. Romantic, huh?

By the way, one of those jack-o-lantern-lit dinners was this recipe, which I really recommend while there’s still fresh apple cider in stores.

Every year after pumpkin carving, I roast the seeds. I know roasting pumpkin seeds isn’t rocket science, but I wanted to share the recipe because I’ve been enjoying snacking on these. One thing I found really makes a difference is when you boil the seeds before baking them. They end up a little less chewy than when you simply bake the seeds raw. I also like them with a sweet twist, so I’m sharing a maple cinnamon version.

I measured 2 ¼ cups of seeds from the two medium-sized pumpkins we carved. If you have more or less, you can scale the recipe. If you are making more, just use another sheet pan. The seeds won’t dry out if the pan is too crowded.

At the starting point of the recipe, you want your seeds to look like this:

It’s okay if there’s a little orange stuff stuck to them, like in the photo, but you want to get most of it off.

Here they are ready to be baked. Notice how they’re mostly in a single layer.

You can start snacking as soon as they’re cool enough to pick up, but let the seeds cool completely before storing.


Cinnamon Roasted Pumpkin

This Cinnamon Roasted Pumpkin is a recipe adapted from Karen Martini, a great Australian chef. The flavour combination of caramelised roasted pumpkin with cinnamon is sensational and set off perfectly with tangy, creamy yoghurt and bursts of nutty crunch from the pine nuts. Simple to make, satisfying enough to have as a meal, or a great side.

Karen Martini is a great Australian chef known for her contemporary takes on traditional food, in particular Middle Eastern, Mediterranean and classic English. She is the founding chef of Sydney’s famous Icebergs Dining Room and Bar located at Bondi Beach, the author of 3 hugely popular cookbooks, owner of Mr Wolf pizzeria in Melbourne as well as a TV presenter.

What I love about Karen Martini is that she keeps the base flavours of traditional foods authentic but adds something simple to make it extra special. I especially love her salads, and this is one of my favourites.

Pumpkin and cinnamon is not a flavour combination that is familiar to many Australians. I think in the US it is more familiar owing to the popularity of pumpkin pie which is a traditional sweet dessert that is commonly made for Thanksgiving and Christmas.

But try it once and you’ll be converted. Cinnamon and pumpkin go together like tomato and basil. It’s even more incredible when the pumpkin is drizzled with olive oil and roasted in a hot oven so it caramelises. The golden brown burnt bits are my favourite part, I wish I could package it up so I could snack on it all the time!

The tangy yoghurt in this Cinnamon Roasted Pumpkin is perfect to offset the creamy pumpkin and the toasted pine nuts provide a great texture contrast. You could easily substitute the pine nuts with other nuts – almonds or macadamia nuts would go well. Just chop them up roughly and toast them to bring out the flavour.

Other than how incredibly tasty and unique this dish is, here are other reasons why I love this so much:

Fast to prepare – there’s no need to peel the pumpkin! The skin becomes soft and edible and is part of what makes this dish so unique and delicious. So the only chopping involved is cutting the pumpkin into wedges.

You can make ahead – while it’s great eaten warm, it’s even better served at room temperature after the flavours have had a chance to meld together so this is a fantastic side for entertaining because you can make it ahead. I haven’t tried making it the day before though, and to be honest I don’t think that would work very well as the pumpkin will become a bit soggy and sad. And because the preparation is so fast, I don’t feel the need to make this in advance.

Substantial meat-free dish – this is really meaty so suitable to have as a main, but of course it’s suitable as a side too.

Hope you give it a try! – Nagi x

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Sweet cinnamon pumpkin seeds recipe - Recipes

You can also substitude any other nuts or seeds to meet your tastes. Just watch carefully so the nuts don't burn. This is a good snack since there isn't any oils used. Experiment with any other spices you like. Be sure to pick a hearty seed. Also, they can be used as gifts. Find a mason jar and decorate.

* 1 Tbsp. egg white
* 1/4 tsp. salt(or salt substitude)
* 1/8 tsp. cayenne pepper(can omit)
* 1/2 tsp. cinnamon
* 1/2 tsp. nutmeg
* 2 cups raw, hulled pumpkin seeds

Beat the egg white with a whisk until soft and foamy. Add the rest of the ingredients and toss well. Spread out on a parchment lined baking tray, in an even layer. Bake for 13-15 minutes until the pumpkin seeds pop. Let cool completely and store in a covered container.

Content copyright © 2021 by Cindy Kimura. All rights reserved.
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Candied Pumpkin Seeds Recipe

Prep Time: 5 minutes
Cook Time: 55 minutes
Serving Size: 1 ⁄ 4 cup
Calories: 120

Ingredients

1 cup raw pumpkin seeds, cleaned

Directions

Rinse and strain pumpkin seeds in colander.

In a plastic bag, combine Truvia Sweet Complete ® Granulated All-Purpose Sweetener, cinnamon and salt. Seal and shake bag.

Add molasses, seal and shake bag, make sure molasses is coating the blend.

Add seeds to bag and shake until well mixed.

Dump and spread coated seeds onto a sprayed or greased foil lined baking sheet.


Reader Interactions

Comments

Great recipe – thank you for sharing :)
I went crazy with pumpkin seeds today! Savory: a pesto with basil, lemon juice, cilantro, and then this recipe, which I had to add a little pb to because I ran out of coconut oil, also, I didn’t have either maple syrup or honey on hand, so I used a vanilla protein powder and vanilla extract. Immediately enjoyed warm with a few banana chips – ooooh it was good! :)
I think maybe I will never buy pumpkin seed butter at the store again because this was much much better :-D

Wow! so much seed prep. Great recipes. Enjoy!

Made it about 10 minutes ago. I’m eating it right now on two slices of toast and gosh it is heavenly! Finally, a nut butter that is actually organic and healthy. Almond and peanut butter break me out and despite that, they’re not even healthy. I added a little bit more maple syrup and cinnamon, though, because I like it sweet and cinnamony :D

September 30, 2014 at 1:25 pm

Thanks for posting this. I’ve recently been told to avoid peanuts and almonds, so I bought a jar of organic pumpkin seed butter. The tiny little thing was $9!! Now that I’ve tried it and determined I like it, I’m going to have to make my own, that’s for sure.
It has fantastic protein and fat profiles, too!

September 14, 2014 at 11:58 pm

My daughter is iron deficient, so I have been giving her as many foods with iron as possible. I thought this would be a good addition. I followed the recipe and added oil and extra maple syrup, but it is still quite dry and unspreadable. Roughly how long do you process it for. I kept going, but there was no improvement. Tastes great, but I’m wondering if they were in the oven too long and got too dried out. My oven runs a little on the warm side-is that possible. It seems like I ran the processor for at least 15 minutes-is that not long enough? Thanks.

September 15, 2014 at 5:25 pm

Lauren, next time, try roasting the seeds on a pan on the stove for just a couple of minutes. I usually process it for 10ish minutes no longer.

Wowwie, this is a good one! Sunbutter is too bitter for sandwiches for my kids, no matter how much I add to alter the flavor. Thank you for this one! My 3 yr old, a peanut butter fan, thought it was peanut butter. My 7 yr old who is allergic to all nuts thought it was yummy and asked for it for lunch. My husband, also a peanut butter fan loved it.
The challenge I have, at this time I only have a Bullet as a food processor, I seem to be only creating a yummy paste, even with grapeseed and coconut oil. If I get a legit food processor, will I get more of a cream?
Thank you for this PBJ solution!!

you are welcome Stephanie! Yes, a real food processor will make it a lot smoother than a bullet. A LOT!. :)

January 15, 2014 at 2:53 am

This seed butter looks interesting to try…thanks for posting! I have a question about the bread. My homemade bread recipes tend to be quite a bit more dense than the store bought sandwich breads. I was just curious if you have noticed that too for homemade vs store bought? Or perhaps you have a great sandwich bread recipe that turns out lighter in texture than mine. I always do wheat blend homemade versions never all white. Is the bread in this photo a homemade version? It looks really good and I was wondering also if you have a trick for slicing homemade so thin? Because of the denser texture of my homemade breads it would help if I could slice them thin but I find that difficult to do.

January 16, 2014 at 10:04 pm

the only way to get exact slices is using a slicer. This is how i slice my homemade bread.
is the bread recipe I use. You can even make bread in the crockpot.

February 04, 2014 at 12:45 am

Thank you so much for getting back to me! I think this is the answer to my homemade bread cutting problems! I LOVE that it can also be used for cheese and meats too! I am putting this on my wish list.

October 26, 2013 at 5:56 pm

Really wish I’d read the comments before making this, lol. Instead, I jumped right in with the pumpkin seeds (still in their hulls) from our jack o’ lantern and let my food processor run for 15 minutes before thinking something wasn’t right. The good news? If you add enough oil and some salt and maple syrup it STILL makes a tasty nut butter! Can’t wait to try this the right way!

October 28, 2013 at 10:28 am

I am sorry to admit you had me laughing pretty hard! Yes, please try it without the shells next time. lol

October 17, 2013 at 2:46 pm

Hi! I just made this raw (roasted) pumpkin seeds butter. It is amazing! Oh, my God, I cannot believe how tasty can be!! It is my first home-made butter ever, but is absolutely awesome!
Thank you so much for the recipe!

October 17, 2013 at 5:20 pm

So glad you liked it Larisa! it’s a home run for us too!

September 29, 2013 at 7:51 pm

It’s going to be time to carve pumpkins soon. Can I make this with the seeds we dig out of the pumpkins? How would that work?

January 10, 2014 at 1:25 am

You’d want to get the pepitas out of the hard white shells first.

September 03, 2013 at 9:53 pm

I made this today, without first roasting the seeds, and it was a hit with my 2.5-year-old daughter and my husband. I did add a tablespoon of coconut oil, though, because I couldn’t keep parts from being crumbly. Perhaps it was just my processor. Thanks for the idea on how to use the pounds of pepitas I had! And, it’s perfect for but-free classes!

I would love to try this! I am a bit ignorant about using pumpkin seeds. I was wondering if I need to hull/ shell the seeds before putting them in the oven?



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