Cinnamon-Brown Sugar Pumpkin Seeds

Make your next batch of homemade roasted pumpkin seeds sweet, like candy. The combination of cinnamon-brown sugar will satisfy anyone with a sweet tooth.

Cinnamon-Brown Sugar Pumpkin Seeds
Photo: © Todd Porter & Diane Cu
Total Time:
45 mins
1 cup


  • Seeds from 1 medium (10-pound) pumpkin (about 1 cup)

  • 1 tablespoon unsalted butter, melted

  • 1 tablespoon brown sugar

  • 1/2 teaspoon ground cinnamon

  • Pinch of kosher or sea salt, to taste


  1. Preheat the oven to 400 degrees. Line a baking pan with parchment paper.

  2. Bring a pot of salted water to a boil. Add the seeds and boil for 10 minutes. Drain. Pat the pumpkin seeds dry on paper towels.

  3. In a bowl, toss the pumpkin seeds with the melted butter, brown sugar, and cinnamon. Season with a touch of salt. Spread the coated seeds evenly on the lined baking pan. Roast for 20-25 minutes, turning the seeds every 10 minutes. Remove the seeds from the oven when they are crispy. Allow to cool to room temperature and serve.

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