These Cinnamon Sugar Pumpkin Seeds are the perfect snack to make with the leftover seeds from holiday pumpkin carving.
Truth be told, it has been years since I have carved a pumpkin. As someone who doesn't love to dress up, Halloween has just never ranked up there as one of my favorite holidays. However this year that all might have changed. My cousins and I got together with the kids to carve pumpkins and things quickly escalated from simple Jack O'Lanterns into attempts at full blown pumpkin art pieces. There were owls, fish, elaborate skulls, and even a Jack O'Lantern with the outline of Texas for eyes.
And after all this carving, we decided to roast off all the seeds trying all kinds of yummy combinations. My favorite was the cinnamon sugar pumpkin seeds that I am sharing today. With just a hint of sweetness and lots of cinnamon flavor, these are a healthier alternative to reaching for the candy bowl that is inevitably nearby.
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Cinnamon Sugar Roasted Pumpkin Seeds
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Preheat the oven to 325 degrees. Scoop the seeds out of the pumpkin (or squash) and separate them from the pulp. Rinse with water.
Cover a baking sheet with parchment and arrange pumpkin seeds in a single layer. You will likely need more than one baking sheet.
Bake for 25 minutes, shaking the pan a couple of times. Remove seeds and toss with coconut oil, sugar, cinnamon, nutmeg, and salt. Return to oven and cook for 15-25 minutes, shaking once or twice, until they are golden brown.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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