Yummy Snack Time – Cinnamon Spiced Roasted Pumpkin Seeds

By Jonathan Panday

Get your taste buds ready for this delicious and delectable snack food in honor of this month’s theme “Healthy You”!

A quick and easy snack recipe using hulled (peeled) seeds from the Fall pumpkin harvest.  Fresh seeds from a pumpkin are best but peeling the seeds from the shells takes a lot of patience and extra steps.  You can find unroasted & peeled pumpkin seeds in almost any large grocery store.  


2 cups Pumpkin Seeds, plain (unroasted, peeled, unsalted)toasted-pumpkin-seeds-9

2 teaspoons Vegetable Oil

2 Tablespoons Sugar

¼ teaspoon Ground Cinnamon


  • Heat the oven to 375°F and arrange a rack in the middle.
  • In a large bowl, toss Pumpkin Seeds with Vegetable Oil.  
  • Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned (about 10 to 15 minutes).  
  • Take out of oven and let cool for about 5 minutes.  
  • While the seeds are still warm, sprinkle sugar and ground cinnamon over them and toss to combine.  Let cool completely and enjoy!

Store roasted seeds in an air-tight container for up to 5 days.  These seeds go well as a topping on yogurt or for added crunch to a leafy salad.

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