Don’t throw away the seeds when you carve pumpkins this year! Save them and make this recipe for the perfect sweet and salty fall snack! Vegan, gluten-free and dairy-free! It’s pumpkin season and the best part of fall is creating yummy treats with left over pumpkin seeds from your Halloween Jack-o-lantern! It can be a lot of work, but trust me when I tell you that taking the time to save the seeds to make roasted pumpkin seeds is so worth it! Especially if you decide to make these Homemade Cinnamon Sugar Pumpkin Seeds! This recipe only has 6 ingredients, is super easy to toss together, and results is the perfect sweet and salty fall snack!
First, Remove the seeds from the pumpkins and rinse thoroughly & make sure they are dry too, to help with this step: Spread the seeds on the baking sheet in one, even layer and let sit for 24 hours. At the 12 hour mark, change the damp paper towels for dry ones and stir every now and then!
Second, once the seeds are completely dry, you are ready to make these roasted pumpkin seeds! Simply melt the coconut oil or butter in a microwave safe dish. Mix in vanilla and stir in the pumpkin seeds, making sure the seeds are evenly coated with the mixture! *try to do this twice to make sure the seeds are mixed well!
Finally, Baking! A little helpful tip, be very careful not to over-bake these Cinnamon Sugar Pumpkin Seeds! When they start to brown ever-so-slightly they are done.
Ingredients
3 cups pumpkin seeds dried for at least 24 hours
3 TBS coconut oil or butter
½ tsp pure vanilla extract
4 TBS granulated sugar*
2 tsp ground cinnamon
1 tsp sea salt
Instructions
To make the pumpkin seeds:
Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart pot.
Remove from heat and stir in vanilla.
Mix in pumpkin seeds until they are all evenly coated.
Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
Spread pumpkin seeds on your prepared baking pan in single layer.
Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
To test remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool & enjoy!
If you have a fun recipe with pumpkin seeds please share in the comments!
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