Cinnamon-Sugar Roasted Pumpkin Seeds

Above: A bushel of bumpkins at Lisa & Bill’s Farm Stand in Wainscott, NY

Cinnamon-Sugar Roasted Pumpkin Seeds

Now that pumpkin season is here, I have a perfect excuse to roast some pumpkin seeds.


  • 1 1/2 cups pumpkin seeds
  • 2 tablespoons olive oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon clove
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees.
  2. Scoop out the inside of your pumpkin and separate the seeds from the pulp.
  3. Mix dry ingredients together in a small bowl.
  4. In a separate bowl, toss the seeds with the olive oil, coating throughly.
  5. Add dry mixture to the seeds and toss until fully coated.
  6. Spread the seeds in one even layer across a baking sheet lined with non-stick aluminum foil.
  7. Bake for 30 minutes, or until the seeds are golden brown. Stir the seeds ever 5 minutes while baking to ensure that they toast easily.

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