Roasted Cinnamon Sugar Pumpkin Seeds

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I roast pumpkin seeds with my class every October. We open a pie pumpkin, scoop out the guts, wash and bake the seeds and then make a jack-o’-lantern. The kids love it. This years cinnamon sugar pumpkin seeds were the best. Crunchy, sweet and delicious. πŸ™‚

Here are the steps and ingredients for our Cinnamon Sugar Pumpkin Seeds:


  1. Carve out the top of the pumpkin and scoop out guts and seeds.
  2. Try to remove the bigger chunks from the seeds and then dump the seeds into a big bowl of water.
  3. Wait 5 minutes. Pumpkin chunks will drop to the bottom and seeds will float to the top πŸ™‚
  4. Remove seeds and place on a paper towel
  5. Pat the seeds dry
  6. Preheat oven to 300 degree
  7. Now time to add the seasoning. Toss ingredients and seedsIngredients:

    For each half cup of seeds:

    1 teaspoon olive oil

    1 tablespoon brown sugar

    1/2 tablespoon cinnamon

    Pinch of salt

  8. Bake for 25 minutes