Cinnamon Sugar Pumpkin Seeds

Cinnamon Sugar Pumpkin Seeds

Blogger Deborah Harroun of Taste and Tell puts a sweet spin on pumpkin seeds.

Prep Time



Total Time




4 to 6


1 1/2
cups pumpkin seeds, rinsed and patted dry with paper towels
tablespoons butter, melted
tablespoons sugar
1 1/2
teaspoons ground cinnamon
  1. Heat oven to 325°F.
  2. In small bowl, mix all ingredients. Spread on ungreased cookie sheet in single layer.
  3. Bake about 20 minutes, stirring once or twice, until seeds begin to brown. Cool.
Makes 4 to 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Rinse off as much of the pulp as you can from the seeds, but don’t worry if a small amount remains.
Add a little bit of salt for a sweet and salty twist.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.