Cinnamon Roasted Pumpkin Seeds


Roasted pumpkin seeds with cinnamon


Halloween is here and your pumpkin is hollowed out and carved up, looking like a piece of art that Da Vinci would be proud of. But what do you do with all those seeds – and what a lot of them there are!

How about making up a delicious snack that will designate those fatty crisps to the back of the cupboard? It’s quick and easy to make, and tasty too. Trust us, you ‘ll love them!



Pumpkin seeds

1 tbsp sugar for each tray of seeds per baking tray full of seeds

1tbsp olive oil

1 tsp cinnamon powder



Pre-heat oven to 180 °C / 350 °F / Gas Mark 4.

Wash the pumpkin seeds, removing all threads carefully (or as many of the big ones as possible). Lay them out in a single layer upon a tea towel set out on a tray and gently pat dry with another tea towel on top.

As each trayful will be the equivalent to a baking tray’s worth of seeds you can work out the quantities of the rest of the ingredients accordingly; one spoonful of each per single layered trayful of seeds.

Transfer the seeds into a bowl and coat with the oil.

Stir the cinnamon powder into the sugar and pour into bowl. Mix seeds thoroughly ensuring they are well coated with the sugar-cinnamon mixture.

Lay out in a single layer on a baking tray and bake for 20-30 mins until slightly browned and crispy, tossing them around at least once during the baking process.

Leave to cool down for a few minutes before eating.







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