RecipeCinnamon-Sugar Pumpkin Seeds

Nutrition Facts
Amount per Serving
  • Calories: 200
  • Protein: 9 g
  • Total Fat: 15 g
    • Unsaturated Fat: 11.5 g
    • Saturated Fat: 3.5 g
  • Cholesterol: 0 mg
  • Total Carbohydrate: 8 g
  • Dietary Fiber: 4 g
  • Total Sugar: 4 g
    • Natural Sugar: 1 g
    • Added Sugar: 3 g
  • Sodium: 125 mg

Discover the power of pepitas! These shell-less pumpkin seeds are not just a treat for the tastebuds, but also a nutritional powerhouse, boasting beneficial zinc for immunity, magnesium for headache relief, and a dynamic duo of protein and fiber to stabilize blood sugar, appetite, and mood. They shine in this cinnamon-y recipe, as well as in my spicy Chili-Roasted Pepitas. Whip up a batch and enjoy them solo, or sprinkle these crunchy gems over yogurt, oatmeal, salads, and baked goods. They even add a perfect finishing touch to soups, stews and chilis!

  • Prep time
  • Total Time
This recipe makes 4 servings
  • • 1 cup raw pepitas
  • • 1 teaspoon olive oil
  • • 1½ teaspoons ground cinnamon
  • • 1 tablespoon sugar
  • • ¼ teaspoon kosher salt

Preheat the oven to 325˚F. Line a baking sheet with parchment paper and set aside.

In a small bowl, combine the pepitas and oil and toss with a spoon to coat. Add the cinnamon, sugar, and salt and mix to combine. Lay the mixture out on the prepared baking sheet in a single layer and roast for about 10 minutes. If you’d like them a bit toastier and crunchier, remove from the oven, shake the seeds around, then put back in the oven for another 2 to 4 minutes. Watch closely so they don’t burn. Let cool and enjoy.

A serving is ¼ cup.

Looking for a savory snack? Try these Savory Roasted Pepitas!