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Pile of toasted pumpkin seeds
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5 from 2 votes

Toasted Pumpkin Seeds

Brown sugar, cinnamon, a sprinkle of salt, and melted butter come together with the toasted flavor of the seeds themselves to create pumpkin seeds that remind me of campfires, herbal tea, popcorn, and sweet potatoes.
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Snack
Cuisine: American
Servings: 1
Calories: 164kcal
Author: Stefani


  • 1/3 cup raw pumpkin seeds
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon brown sugar
  • 1/8 teaspoon salt
  • 1 teaspoon unsalted butter melted


  • Preheat oven to 300 F.
  • Mix all ingredients in a small bowl.
  • Spread coated seeds in a single layer on a cookie sheet lined with parchment paper or a Silpat.
  • Bake for 45 minutes or until seeds are lightly toasted.


If you are working with seeds that you removed from a pumpkin yourself, wash thoroughly and set them out to dry on a cookie sheet overnight before using.
Leave off the salt if you just want them sweet but not salty. Or, leave off the cinnamon and brown sugar if you just want them salty. You can also try using kosher or coarse salt.
Experiment with your favorite spices. Try pumpkin pie spice, pizza spices like basil, garlic, and oregano, or make them spicy with chili powder and lime.
Pumpkin seeds will be soft when they first come out of the oven and they will get crunchier as they cool. If you make a bigger batch, store them in an airtight container in the pantry for up to three months and up to a year in the refrigerator. You can also freeze them for even longer!


Calories: 164kcal | Carbohydrates: 5g | Protein: 7g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 293mg | Potassium: 173mg | Fiber: 2g | Sugar: 2g | Vitamin A: 125IU | Iron: 2mg