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Roasted pumpkin seeds, savory and sweet



  • 1 33/100 cup pumpkin seeds
  • 1/2 teaspoon cinnamon
  • 1 teaspoon sugar
  • 1 1/2 tablespoon olive oil


Baking Directions:

Preheat the oven to 350 degrees Fahrenheit.

Clean and dry the seeds, removing all pulp.

Toss them in olive oil, cayenne and salt.

Spread them on a sheet pan in a single layer.

Roast them in an oven for 15 to 20 minutes until they're crispy and golden.

For a savory version of the same snack, substitute salt for sugar and cayenne for cinnamon.