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overhead shot of pumpkin seed recipe

Cinnamon Pumpkin Seed Recipe

Kara
Save your pumpkin carving seeds and whip up these sweet cinnamon sugar pumpkin seeds. An easy, perfectly crunchy fall snack!
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course Appetizers and Snacks
Cuisine American
Servings 6 1/4 cup servings
Calories 131 kcal

Ingredients
  

  • 1 Tbsp salted butter
  • ⅛ tsp vanilla extract
  • 1 ½ cups raw pumpkin seeds air dried overnight
  • 3 Tbsp granulated sugar
  • 2 tsp cinnamon
  • ⅛ tsp sea salt

Instructions
 

  • Preheat your oven to 300℉. Spray a cookie sheet with cooking spray.
  • Melt the butter in a medium bowl, preferably glass. Add the vanilla and pumpkin seeds. Stir till well coated.
  • Add the sugar, cinnamon, and salt. Stir vigorously.
  • Spread seeds in a single layer on the prepared pan. Bake for about 20-25 minutes, or until golden brown.
  • Let cool for about five minutes, then enjoy!

Notes

-Leftover pumpkin seeds can be stored in an airtight container at room temperature for 2-3 weeks.

Nutrition

Serving: 0.25cupCalories: 131kcalCarbohydrates: 8gProtein: 5gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 5mgSodium: 65mgPotassium: 133mgFiber: 1gSugar: 6gVitamin A: 63IUVitamin C: 0.3mgCalcium: 15mgIron: 1mg
Keyword cinnamon, pumpkin
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