Sweet and Spicy Roasted Pumpkin Seeds

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When you scoop out a pumpkin for baking or carving into a jack-o’-lantern, you probably throw out the seeds. Did you know you can make them into a delicious snack, instead? The taste of autumn will be in every bite: cinnamon, nutmeg, and brown sugar to delight your tastebuds, and a pinch of cayenne to give the seeds just a bit of kick. They’re easy to make and easier to enjoy!

Prep Time

5 minutes

Cook Time

50 minutes

Servings

3 tbsp (42 g) Redpath© Golden Yellow Sugar 3 tbsp (42 g) Redpath© Golden Yellow Sugar
1 tsp (4 g) ground cinnamon 1 tsp (4 g) ground cinnamon
1 tsp (6 g) salt 1 tsp (6 g) salt
½ tsp (4 g) cayenne ½ tsp (4 g) cayenne
¼ tsp (1 g) ground nutmeg ¼ tsp (1 g) ground nutmeg
2 cups (275g) pumpkin seeds 2 cups (275g) pumpkin seeds
2 tbsp (28 g) butter, melted 2 tbsp (28 g) butter, melted

Instructions

Step 1

Preheat oven to 300°F (149°C). Line a large baking sheet with parchment paper.

Step 2

In a small bowl, combine the Redpath© Golden Yellow Sugar, cinnamon, cayenne, salt, and nutmeg until thoroughly mixed. Set aside.

Step 3

In a medium bowl, toss the raw pumpkin seeds with the melted butter until evenly coated. Sprinkle the sugar mixture over the pumpkin seeds, toss to coat.

Step 4

Evenly spread the coated pumpkin seeds onto the prepared baking sheet, ensuring seeds are in a single layer.

Sugared and seasoned pumpkin seeds spread out on parchment paper

Step 5

Place into the preheated oven. Bake for 50 minutes, or until pumpkin seeds are crisp and golden brown. Stir every 10 minutes to ensure even roasting.

Step 6

Remove from oven. Serve warm or cool completely and store in an airtight container.

Chef's Tip

*To easily separate seeds from the pumpkin flesh, place seeds into a colander and rinse under cold running water. Dry pumpkin seeds in 185°F (85°C) oven for 30 minutes.

*Omit or halve the amount of cayenne if a less spicy snack is desired.