These highly addictive Cinnamon Toast Pumpkin Seeds are super easy to make with just a few simple ingredients – great for snacking or to give as a gift!
We recently passed right by Halloween and I’m certain that all over the U.S., kids were carving pumpkins galore. For the first time in years, one of my five kids carved a pumpkin (that same child also left it in the back of my SUV… which I don’t recommend!)
Pee-Ew! When left in the truck overnight in hot temps, pumpkins can totally stink up your vehicle! Take my advice — never ever do that!
If you carved pumpkins with your kids, or even if you didn’t and you’re looking for a tasty snack, these Cinnamon Toast Pumpkin Seeds will def hit the spot 😍
I don’t know why I haven’t ever thought of drenching the seeds in butter, sugar, and cinnamon… But now that I have, I will never go back to doing anything else with the seeds. These seeds are SO delicious, it is hard not to want to shove them all in your mouth!
Cinnamon Toast Pumpkin Seeds 🎃
If you didn’t carve pumpkins this year, or you’re past the Halloween stage, I highly recommend buying bagged pumpkin seeds in your local supermarket. My local grocer has 12 oz bags for $2… I suggest buying 2 so you can double the recipe. I promise, you’ll thank me later. 😉
If you are or did carve a pumpkin, I suggest rinsing the seeds and allowing them to dry thoroughly. Now that this task is out of the way, melt the butter and mix with the sugar, cinnamon and salt.
Mix in the pumpkin seeds to coat. Then spread the seeds on a single layer on your parchment-lined baking tray. Bake in a preheated 300 degree F oven for 40 minutes, stirring every 10 minutes or so to ensure they all cook evenly.
Remove them from the oven when they start to brown and allow them to cool. Store them in an airtight container at room temperature until they are gone (which won’t be long, because they are addictive…)
Sending to family via postal mail?
I recently made a double batch of these and sent them to New Mexico – I allowed them the chance to cool and put them in a quart Ziploc bag. They shipped beautifully priority mail. 💌
Gifting for the holidays? I recommend putting them in cute holiday jars with a label and giving as part of a larger gift basket, maybe with some of these additional items:
- Maple Cinnamon Sweet Potato Bread
- Homemade Gingerbread Granola
- Sweet Candied Pecans
- Chocolate Covered Coffee Beans
Wouldn’t you love to get a gift basket of goodies from family and friends? I know I would be thrilled!
Before you throw it down in the kitchen in your attempt to make these, I suggest reading these tips to ensure you are successful at your first attempt.
- Can substitute butter with coconut oil or olive oil (not extra virgin) if desired.
- If using unsalted butter, add 1/2 tsp salt in lieu of 1/4 tsp salt. The salt provides a nice balance between the sweet.
- Feel free to add pumpkin pie spice for added flavor (1/2 tsp per batch).
Watch your oven temp!
- Anything over 300 degrees F and the seeds will cook too quickly and you’ll risk burning the spices. Try to stay between 275 degrees F and 300 degrees F for best results.
Did I say YUM??!! These Cinnamon Toast Pumpkin Seeds are highly addictive – use caution, because it’ll be hard to stop eating them once you start!
Did you make this recipe?
If you did, please take a second to rate the recipe and leave a review – I would be so thankful!
Cinnamon Toast Pumpkin Seeds
- 3 Tbsp butter melted
- 4 Tbsp granulated sugar
- 2 tsp ground cinnamon
- 1/ tsp salt
- 1.5 C pumpkin seeds cleaned and dried
- Preheat oven to 300 degrees F. Place a large piece of parchment paper on a cookie sheet and set aside.
- Mix butter, cinnamon, sugar, and salt together in a bowl.
- Add pumpkin seeds and stir to coat evenly. Spread the seeds in a single layer on your baking sheet.
- Bake in the preheated oven, stirring every 10 minutes, until seeds are lightly browned.
- Remove the pumpkin seeds from the oven and allow to cool completely before storing in an airtight container.
Looking for more holiday recipe suggestions?
Try any of my favorites, below:
- Pumpkin Gingerbread
- Spicy Red Pepper Jam
- Sugar Covered Cranberries
- Chewy Ginger Cookies (Gluten and Grain Free)