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sugar and spice pumpkin seeds

October 24, 2012

I realized as I was looking at our growing list of pumpkin recipes that I gave a shout out to our all-time favorite seed recipe last year without circling back to share the recipe. (As it was one of the very first recipes that entered my binder* from the internet over a decade ago, it seemed only appropriate to place it back on the internet. full circle and all that jazz.)

sugar and spice pumpkin seeds

adapted from Martha’s Sweet & Spicy Pumpkin Seeds

  • 1.5 C pumpkin seeds
  • 8 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 2 tablespoons peanut oil

Preheat oven to 250 degrees.

Line a jelly roll baking sheet with parchment paper.

Separate out the seeds from the innards of the roasting pumpkins you just prepped. (I’m partial to the two bowl method of rinsing seeds. Put the seed filled innards in a bowl and fill with water. The seeds will more or less float to the top (you may need to squeeze some free of their pumpkin entrails. If you have a kitchen spider skimmer – the utensil, not the arachnid – use that to skim up the seeds. The pumpkin guts will stick to the mesh, allowing you to easily transfer them to the second bowl. When you’ve got all of the seeds transferred to bowl 2, dump the guts in your mulch bin (or maybe feed it to the worms you are dying to adopt!), and rinse the bowl out. Fill bowl 2 with water and skim the seeds back into bowl 1 to make sure you’ve ditched all the stringy pumpkin.

Spread the seeds out evenly on the baking sheet.

Bake for about an hour, stirring occasionally.

Let the seeds cool while you assemble the spices. Put 5 tablespoons sugar, salt, cumin, cinnamon and ginger into a medium sized bowl.

Heat peanut oil in a large skillet over high heat.

Add pumpkin seeds and the remaining 3 tablespoons of sugar.

Cook until sugar melts and pumpkin seeds begin to caramelize (a minute or so).

Transfer the seeds to the bowl with spices. Stir well to coat all of the seeds with the sugar and spice mixture.

Resist the temptation to pop one in your mouth until they’ve cooled.


* Bonus points to you if you now snicker (or roll your eyes) at the concept of someone having a binder. No matter your political stripe, I love you a bit more for paying attention to current events.

One Comment leave one →
  1. Karen S. permalink
    November 4, 2012 1:46 pm

    Am enjoying these tasty morsels right now! Didn’t know you could make pumpkin seeds taste like Cinnamon Toast Crunch cereal (that’s a compliment, not an insult).

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