Fall in {Love}: CinnaSweet Pumpkin Seeds

Tuesday, October 25, 2011

Today I'm super excited to be guest posting over at With a Shot of Brandy!! Make sure you head over there and check out my yummy Pumpkin Curry Soup :)  But before you do that let me introduce the creative mind behind With a Shot of Brandy, Brandy herself!! 

She's here to share a cool new recipe that I am sure you all will enjoy. Check it out and then make sure to head over to her blog and check out all neato things going on over there!!

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Hey everyone! I am super excited to be here
to share with you one of my new favorite recipes! If you have been
craving pumpkins all month long, I am sure that you have plenty of pumpkin
seeds that you need to do something with. Why not make a great sweet and
salty snack that your family and friends will enjoy!

I'm Brandy from With A Shot Of
. And a big thanks to Nikki for sharing all of you with me!

I absolutely love this time of year! As the weather starts to change, all of your favorite fall inspired recipes start to resurface and you get to taste all the holiday favorites from years past. I was inspired to share this recipe with you as I helped some youth at my church crave pumkpins as a part of our children's church lesson. I saved some of the seeds eagerly waiting until I arrived home to prepare one of my newly favorite recipes!

I am always looking for a better recipe for some of my favorite meals and this has to be one I add to the list! It is a twist on the spiced and salty pumpkins seed recipes of the past to a few sweet and salt taste that is second to none. I prepared a much smaller amount than the recipe but simple adjust and you will get the same tasty results.


Prep Time: 10 mins; Cook Time: 1 hour; Ready In: 1 hr 10 mins
  • 4 cups pumpkin seeds, rinsed and dried
  • 1/2 cup margarine, melted
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 cup white sugar, divided


Preheat oven to 350 degrees F (175 degrees C).

Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.

Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container.



1 comment

  1. Hi,
    I'm following you from the Get Connected Tuesday Blog Hop. Last year we carved pumpkins and people told em to do this with the seeds but I didn't know how so I didn't. This year I just may try it, thanks for this post!