Brown Sugar and Cinnamon Pumpkin Seeds

MMmmm…hold on a sec… I gotta mouthful of today’s post…aight, I’m good… Hello! These Brown Sugar and Cinnamon Pumpkin Seeds are deeeelicious! I can’t stop snacking on them.

These are very easy too, the hardest part is ripping the guts out of the pumpkin. All you need is:

1 1/2 C            Pumpkin Seeds

1 1/2 T            Unsalted Butter

1 1/2 T            Brown Sugar

1 t                   Cinnamon

1 pinch            Kosher Salt


Get all the seeds out of the pumpkin and rinse.

Try to get as much as the pumpkin guts off them as you can. Then, lay the seeds on a clean kitchen towel and let dry, they might stick a little but that’s okay. Place dried seeds in a bowl and spray with a few shots of pam. Then, lay them in a single layer on a cookie sheet.

Roast these at 300 degrees for 30 minutes. While seeds are roasting, combine the remaining ingredients in a microwave safe bowl or mug. Microwave in 15 second intervals until melted. After 30 minutes place seeds back in bowl and toss with the butter mix.

Place these back on a sheet tray in a single layer and let cook for an additional 15 minutes. Stir once in the middle of the 15 minutes. Then, take them out and let cool, enjoy!

You should keep these in a air tight container and leave out at room temp. Perfect for a snack any time, on top of a sweet potato casserole or pumpkin pie!





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12 Comments at Brown Sugar and Cinnamon Pumpkin Seeds

  1. Found you via the Him & Her Tell Me Tuesday link up, and these sound soooooo good! I don’t have a pumpkin (yet), but I may be buying one so I can make these for our Thanksgiving guests next week!

  2. Your recipe is a little unclear and I don’t think I did it correctly. After I melt and mix the brown sugar, butter, and cinnamon, am I supposed to let it sit for 30 minutes while the pumpkin seeds are baking? I did not let it sit, so mine doesn’t look like yours and I just have a soupy mess on my cookie sheet.

    1. I’m sorry this happened to you. I’m a little confused as to why myself! All you do is melt the 1 1/2 Tablespoons of butter mix it with the 1 1/2 Tablespoons of brown sugar and 1 teaspoon of cinnamon and the pinch of salt. Mix this with the pumpkin seeds that had been roasting, throw it back on the cookie sheet and roast for 15 minutes. There is no way to have a soupy mess, there really isn’t that much butter and things that go on them. I’m not sure what went wrong, I’m sorry!

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