Cinnamon Spice Roasted Pumpkin Seeds – Day 28!

Today was pumpkin carving day in our house!  We got hip to the squirrels and have decided to wait until the last available minute to carve!

The kids are finally old enough to help out with the pumpkins and they had a blast with it!

Pumpkin seeds are not my favorite things to make.  Never have been and probably never will be.  The prep is horrid.  Having to separate the seeds and clean them is the most tedius thing in the world to me.  Once you get past the cleaning though, it’s not so bad.

When all was said and done, we had about 3-4 cups of pumpkin seeds after separating them from the gunk and cleaning them.  I rinsed them and let them dry on a towel. Don’t use a paper towel! They will stick to it and it’s a nightmare!

Multiply this recipe as needed and enjoy a super healthy snack!


  • 3/4 cup pumpkin seeds
  • 2 tsp maple syrup
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp salt


  1. Preheat the oven to 350 degrees and boil a few cups of water in a small pot on the stove.
  2. Remove the seeds from a medium-sized sugar pumpkin and rinse off any excess pumpkin bits.
  3. In the small pot, simmer the seeds in gently boiling water for 10 minutes.
  4. Drain the seeds and pat them dry with a clean cloth.
  5. Stir the syrup and vanilla together in a small bowl. Pour over the seeds and stir to coat.
  6. In another small bowl, mix together the spices. Pour them over the pumpkin seeds and stir.
  7. Place the seeds in a single layer in a baking pan. Bake for 15-20 minutes, stirring every five minutes. They’re done when they’re nice and crispy, but not too brown.
  8. Remove the seeds from the oven and let them cool. Store them in an airtight container.
  9. If you don’t eat the seeds within a few hours, they may become chewy instead of crunchy. Just put them under the broiler for a minute or two to get them crispy again.
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