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Roasted Cinnamon Sugar Pumpkin Seeds

cin sugar pumpkin seeds

We had so much fun carving our Halloween pumpkin yesterday! The girls wanted a Hello Kitty Pumpkin, so my husband busted out his best drawing skills (or downloaded a trace from the internet) and sketched out our little Hello Kitty. The fun (and messy) part came from digging out all the pumpkin seeds.

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The girls had a blast! The messier they got, the more fun they had.

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 Once the pumpkin was clean we soaked the pumpkin seeds in warm water to remove the excess pulp, then drained and rinsed it through a colander.

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When the pumpkin seeds were dry we poured them into a ziplock bag along with one tablespoon olive oil. M had fun shaking the bag to distribute the oil.

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Next we preheated our convection oven to 325 degree, sprayed a cookie sheet with nonstick cooking spray, then spread an even layer of  pumpkin seeds on the pan. For the cinnamon sugar, we used Trader Joe’s Cinnamon Sugar Grinder (brown sugar candy & cinnamon) to sprinkle equally on top.

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If you don’t have a Trader Joe’s near by, just mix 1/2 cup brown sugar with 1 tablespoon cinnamon and sprinkle on top.

Bake at 325 degrees for 10-20 minutes or until seeds are golden (not burned). I stirred it a couple of times during the cooking process.

cin sugar pumpkin seeds

We LOVED these!! They have just the right amount of sweetness, not too sweet, just perfect 🙂

Roasted Cinnamon Sugar Pumpkin Seeds

  • Raw Pumpkin Seeds clean and rinsed (our large pumpkin produce close to three cups of seeds)
  • 1 tablespoon olive oil
  • Cinnamon Sugar Grinder (or 1/4 cup brown sugar + 1 tablespoon cinnamon as a sub)
  • Nonstick cooking spray

Preheat oven to 325 degrees. Place pumpkin seeds in a ziplock bag or airtight container. Add olive oil and shake to evenly distribute the oil. Spray a cookie sheet with nonstick cooking spray. Evenly spread pumpkin seeds on pan. Sprinkle cinnamon sugar mix over seeds. Bake at 325 degrees for 10-20 minutes or until seeds are golden brown. Be sure to stir a few times to make sure seeds do not burn. Let cool completely on pan and store in airtight container.


Stay tuned tomorrow for our Hello Kitty Jack-O-Lantern!!! It’s pretty cool 🙂

2 Responses

  1. Grannydeb said on October 30, 2013 at 6:16 pm

    Love the pumpkin ! I’ve been using the Trader Joe’s
    cinnamon sugar for awhile-it’s great for baking too !
    Fun project !