Sugar and Spice Roasted Pumpkin Seeds

Sweet Spiced Pumpkin Seeds
Photo: Diana Rattray
  • 60 mins
  • Prep: 15 mins,
  • Cook: 45 mins
  • Yield: 1 Cup (2 servings)

Double or triple this recipe, depending on how many cups of seeds you have.

One large pumpkin will generally yield 1 cup or pumpkin seeds, and smaller pie pumpkins will yield about the same amount.

These can also be cooked over low to medium-low heat in a dry skillet.

What You'll Need

  • 1 cup pepitas (pumpkin seeds)
  • 1 tablespoon butter (melted, or vegetable oil)
  • 1 tablespoon sugar (granulated, or more, to taste)
  • 1/2-1 teaspoon
  • cinnamon
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon allspice

How to Make It

  1. Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won't hurt the seeds at all, and might even add a little more flavor. Pat dry with paper towels. Don't let them dry completely on the paper towels, because they might stick!
  2. Toss seeds with the butter, sugar, and spices.
  3. Heat oven to 300 F.
  4. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

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    See Also

    50 Pumpkin Recipes

    Nutritional Guidelines (per serving)
    Calories 332
    Total Fat 25 g
    Saturated Fat 4 g
    Unsaturated Fat 11 g
    Cholesterol 0 mg
    Sodium 9 mg
    Carbohydrates 21 g
    Dietary Fiber 6 g
    Protein 12 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)