Cinnamon Roasted Pumpkin Seeds

It’s been raining here on almost every weekend lately.  So yesterday we finally got around to getting the girls a pumpkin to carve.


My 4 year old is grossed out by the “guts”, but my 2 year old loved sticking her hands in and pulling out the seeds.  While they were carving, I was cleaning off the seeds to roast.  I got all the stringy stuff off and then gave them a good rinse.  After that, I set them out to dry overnight.  Today I roasted them and they are so good.  My house smelled like Fall.  This recipe kind of reminds me of my Maple Cinnamon Roasted Chickpeas.

Cinnamon Roasted Chickpeas from My Whole Food Life copy

These are pretty addicting.  I made them in under 35 minutes.  Real simple recipe.

Cinnamon Roasted Pumpkin Seeds

Cinnamon Roasted Pumpkin Seeds

Prep Time 10 min Cook Time 30 min



  1. Preheat oven to 350. 
  2. Toss all the ingredients in a bowl and mix until everything is well coated. 
  3. Spread the seeds onto a lined baking sheet and bake for 15 minutes. 
  4. Remove and shake the seeds around and bake for another 15 minutes.


Recipe Notes

I store mine in a mason jar on the counter. Please wait until they have completely cooled before storing them. Enjoy!

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17 thoughts to “Cinnamon Roasted Pumpkin Seeds”

  1. I made two batches if these yesterday. Ok, so I burned the first batch, but they're still edible. The second batch though is amazing! Just the right balance of sweet and spice. I just love your recipes!!
  2. Can you make this with pepitas ( shelled pumpkin seeds) as well? I had a little pumpkin this year and it only yielded a half cup of seeds. I bought the shelled ones earlier at the market for a healthy snack.

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