Sugar and Spice Roasted Pumpkin Seeds

Sweet Spiced Pumpkin Seeds
Photo: Diana Rattray
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
332 Calories
25g Fat
21g Carbs
12g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2
Amount per serving
Calories 332
% Daily Value*
Total Fat 25g 32%
Saturated Fat 4g 18%
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 21g 7%
Dietary Fiber 6g 20%
Protein 12g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.


  • 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

Steps 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

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