As we’re carving into our pumpkins this season, let’s not forget a delicious snack you can make from all those amazing pumpkin seeds! These roasted cinnamon sugar pumpkin seeds are so easy; you’ll be making them over and over again!

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Sweet Cinnamon Pumpkin Seeds!
I’m old enough to remember walking through the mall during the holidays and smelling those amazing cinnamon roasted almonds the venders would make. Do they still do that? Well, these cinnamon sugar pumpkin seeds bring me back to that smell. So sweet and crunchy, I cannot stop eating these. Also, apparently pumpkin seeds are really good for us too. Win win. Check this article out on the health benefits.
Easier Than You Think
To be honest, last year was the first time I had ever cooked an actual pumpkin. Like a pie pumpkin that you use for decor in your house during the fall. It has always intimidated me because I didn’t want to cut into it. It seemed like a daunting task. Until I realized you can cook an entire 5lb pie pumpkin in your instant pot in 30 minutes or less without and cutting required. All I had to do was pull the stem off and it popped right off. I plopped it into my IP on a wire rack, added about a cup of water and let it pressure cook for about 30 minutes. Afterward I transferred the pumpkin to a baking sheet and the skin just fell right off. No struggling…it just peeled right off! I don’t know why this just blew my mind, but it did!

Click here to see how to make the easiest pumpkin puree and the best ever gluten-free pumpkin pie bars!
Directions:
- Remove the stem, place on top of a wire rack insert and cook a 3-5lb pie pumpkin in a pressure cooker or instant pot for up to 30 minutes or 5 minutes per pound.
- Carefully remove the pumpkin with the wire rack and place onto a large baking sheet or cutting board.
- The skin should peel away very easily. Save your pumpkin to make pumpkin puree!
- Allow to cool and pull out the pumpkin seeds and place in a colander and rinse the seeds and placing them on a paper towel.
- After the seeds are cleaned and dry, let them sit out over night.
- Spread out onto a parchment lined baking sheet or silicone baking mat and drizzle or spray the seeds with avocado oil. (I used a Misto filled with avocado oil). Avocado oil has a nice mild flavor.
- Sprinkle with 1/4 tsp of salt, 1 tsp sugar and 1 tsp cinnamon. Toss gently.
- Bake at 325 degrees for about 15-20 minutes, shaking them gently midway through. check on them periodically to make sure they don’t burn.
- After they are done baking, toss again with a little bit more cinnamon and sugar if desired.
- I like to enjoy these while they are still slightly warm. Or allow to cool and store in an airtight container for up to 2 weeks.

Roasted Cinnamon Sugar Pumpkin Seeds

Savory sweet and crunchy, these roasted cinnamon sugar pumpkin seeds are easy and delicious. The perfect snack to add to your holiday snack table this season.
Ingredients
- The seeds from one 3-5lb pie pumpkin
- 2 tsp avocado oil
- 1/4 tsp salt
- 1 tsp cinnamon
- 1 tsp sugar
Instructions
- Remove the stem, place on top of a wire rack insert and cook a 3-5lb pie pumpkin in a pressure cooker or IP for up to 30 minutes or 5 minutes per pound.
- Carefully remove the pumpkin with the wire rack and place onto a large baking sheet or cutting board.
- The skin should peel away very easily. Save your pumpkin to make pumpkin puree!
- Allow to cool and pull out the pumpkin seeds and place in a colander and rinse the seeds and placing them on a paper towel.
- After the seeds are cleaned and dry, let them sit out over night.
- Spread out onto a lined baking sheet and drizzle or spray the seeds with avocado oil.
- Sprinkle with 1/4 tsp of salt, 1 tsp sugar and 1 tsp cinnamon. Toss gently.
- Bake at 325 degrees for about 15-20 minutes, shaking them gently midway through. check on them periodically to make sure they don't burn.
- After they are done baking, toss again with a little bit more cinnamon and sugar if desired.
- I like to enjoy these while they are still slightly warm. Or allow to cool and store in an airtight container for up to 2 weeks.
Save for later!

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