Place your rinsed and dried pumpkin seeds on the prepared baking sheet. Add the oil, sweetener (if using) and salt. Stir until all of the seeds are coated, then spread them in an even layer across the baking sheet. Bake for 12 to 16 minutes, stirring every 5 minutes, until the seeds are fragrant and turning golden.
These easy roasted pumpkin seeds with cinnamon and sugar are a snack or holiday treat. Cinnamon Sugar Roasted Pumpkin Seeds are a fantabulously healthy snack you can enjoy all year long!
Learn how to roast pumpkin seeds for a low-carb keto snack idea. After carving pumpkins and squash, remove the seeds into a large bowl. Rinse pumpkin seeds under running water in a colander until most of the pumpkin pulp is washed off. Pick out any larger pieces of pulp and discard.
Recipe yields about one medium pumpkin’s worth of seeds (1 ½ cups).* Optional flavorings: Freshly ground black pepper, to taste, or 1 teaspoon pumpkin spice blend or ground cinnamon or curry powder To clean your pumpkin seeds: Place the pumpkin seeds in a colander.