This is a nice twist to pumpkin seeds. Every year I host a pumpkin carve and make this variety of pumpkin seeds, and everyone goes wild for the cinnamon flavor with the salt. Use the seasonings to taste--the amounts really depend upon how many seeds you get from your pumpkins.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Grease a cookie sheet and spread the seeds out in an even layer. Lightly sprinkle with salt and cinnamon.

  • Bake for about 5 minutes, then stir the seeds. Season with salt and cinnamon again. Continue baking, stirring occasionally, for about 20 minutes, or until seeds are toasted.

Nutrition Facts

299 calories; protein 13.6g 27% DV; carbohydrates 9.9g 3% DV; fat 25.3g 39% DV; cholesterolmg; sodium 242.9mg 10% DV. Full Nutrition

Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/30/2005
Wow... I was actually nervous to try this But I had so many seeds this year that I figured "Why Not?" My whole family LOVED this recipe! My only complaint was not knowing how much salt or cinnamon to use... I had about 2 cups of seeds and I put them on a cookie sheet w/ foil. I didn't use any cooking spray. I sprinkled the enitre amount of seeds with cinnamon and I tried to cover most of the seeds. I was scared about the salt so I sprinkled about a tbs. of sugar over the seeds and than I lightly sprinkled the seeds w/ the salt (probably about a tsp of salt) than I cooked it for 10 mins took it out.. stirred it around in the cookie sheet and put another heavy coating of cinnamon and this time added more salt than I did last time (probably more like a tbs) and I put it back in the oven for 20 more mins. I was surprised at how well the salt and cinnamon tasted w/ the seeds. I'm definatly making these from now on! Thanks Alison! Read More
(176)

Most helpful critical review

Rating: 3 stars
11/02/2008
I followed the recipie exactly and they came out a little on the dry side. Not sure what I did wrong. Read More
(4)
97 Ratings
  • 5 star values: 35
  • 4 star values: 36
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 9
Rating: 5 stars
10/29/2005
Wow... I was actually nervous to try this But I had so many seeds this year that I figured "Why Not?" My whole family LOVED this recipe! My only complaint was not knowing how much salt or cinnamon to use... I had about 2 cups of seeds and I put them on a cookie sheet w/ foil. I didn't use any cooking spray. I sprinkled the enitre amount of seeds with cinnamon and I tried to cover most of the seeds. I was scared about the salt so I sprinkled about a tbs. of sugar over the seeds and than I lightly sprinkled the seeds w/ the salt (probably about a tsp of salt) than I cooked it for 10 mins took it out.. stirred it around in the cookie sheet and put another heavy coating of cinnamon and this time added more salt than I did last time (probably more like a tbs) and I put it back in the oven for 20 more mins. I was surprised at how well the salt and cinnamon tasted w/ the seeds. I'm definatly making these from now on! Thanks Alison! Read More
(176)
Rating: 5 stars
10/05/2006
When I submitted this recipe I said I sprinkled the salt and cinnamon on librally and amounts were not given so FYI I usually sprinkle a healthy dose of cinnamon and sea salt all over the seeds. Hope this helps clarify a tad. If you don't get too much cinnamon add more if you put too much...add less it is all to taste. A smidge of sugar is also a nice addition. Read More
(130)
Rating: 5 stars
10/31/2006
I gave this recipe 5 stars because it was a great idea to build upon to your own tastes. I personally was not crazy about the original recipe. I took into account what some other review had said about adding extra cinnamon so I had done that. I wanted to add sugar but was concerned about them sticking together as on review said so I sprinkled about 1/2 cup of sugar on them immediately after coming out of the oven and stirred quickly until cooled. Perfect! Sweet and cinnamon seeds. I also wouldn't do without the salt but the original flavor was not for me. Read More
(75)
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Rating: 5 stars
11/02/2007
I like pumpkin seeds but I don't like the worsteshire (or however you spell it) sauce. I was looking around and found this one! I was afraid that the simplicity of the recipe was going to make it not very good along with the distinct flavor of cinnamon....but when we tried it MAN it was good! The cinnamon is not too overpowering and the salt is a good balance for the flavor. They are PERFECT!...at least for me. I'd recommend them to anyone wanting to do something with pumpkin seeds. Read More
(39)
Rating: 5 stars
10/30/2007
I doubled the amount of salt and cinnamon. Turned out great will use this recipe from now on. Also shared it with my co-workers! Read More
(22)
Rating: 4 stars
10/05/2008
This was different but tasty. I boiled the seeds for 5 minutes strained them then added the salt and cinnamon. There's no need for cooking spray as long as you use aluminum foil and stir every 5 or some minutes. Read More
(17)
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Rating: 5 stars
10/29/2006
A nice change from the norm....I wasn't shy with the cinnamon because we love it. Will make again. Thanks Alison! Read More
(14)
Rating: 5 stars
09/22/2005
Love the cinnamon flavour with the salt. Read More
(13)
Rating: 4 stars
10/28/2005
this is a nice change from the usual recipes. our pumpkin yielded a little over 2 cups of large seeds. we followed the directions sprinkling on twice as much salt then cinnamon. thanks alison! Read More
(11)
Rating: 3 stars
11/02/2008
I followed the recipie exactly and they came out a little on the dry side. Not sure what I did wrong. Read More
(4)