I am back with yet another Scrappy Cooking recipe for you guys. These cinnamon toasted pumpkin seeds are absolutely out of this world! And the best part? They’re basically free!

Cinnamon Toasted Pumpkin Seeds

In our family, we’ve never thrown out the pumpkin seeds from our Jack-o-Lanterns. Not only are they edible, pumpkin seeds are also highly nutritious, packed full of omegas, magnesium, potassium, calcium, and more.

Toasting them really brings out the signature earthy flavor. And with a few embellishments, you get a sweet, aromatic treat!

Why You’ll Love This Recipe

  • The goal of Scrappy Cooking is to give a second chance to ingredients that would normally be thrown away. Not only are you reducing your household food waste, you’re also saving money!
  • These cinnamon toasted pumpkin seeds are a perfect snack for this time of year. With every pumpkin that you carve, you get a free snack!
  • Once the seeds are roasted, they can be stored for a long while. So if you’re making an army of Jack-o-Lanterns, you can still utilize all the seeds.
  • These cinnamon toasted pumpkin seeds are full of great nutrients, including omegas, magnesium, potassium, and calcium. Additionally, they are a great source of healthy fats and dietary fiber.
  • Unlike store-bought treats, this simple snack is suitable for almost anyone. It doesn’t contain any of the most common allergens. And since you’re extracting the seeds directly out of a pumpkin, you can make sure there is no cross-contamination.

How to Make This Recipe

One of the best opportunities to make this Scrappy recipe is when you’re carving a pumpkin for Halloween. So start by cutting the end off and removing the guts and pumpkin seeds from your pumpkin.

Cinnamon Toasted Pumpkin Seeds

Separate the seeds from the guts. Keep the guts for pet food, or make my pumpkin gut muffins. Rinse the seeds and then dry them with a cloth. Not all pumpkin residue needs to be removed here. Just do your best.

Cinnamon Toasted Pumpkin Seeds

Toss the seeds in a small amount of olive oil, maple syrup, and cinnamon. For half a cup of seeds, I used a teaspoon of olive oil, a tablespoon of maple syrup, and 1/2 tablespoon of cinnamon along with some freshly cracked sea salt. However, you can experiment with the flavor to suit your taste.

Roast your seeds at 375F for 12 minutes until toasty!

Hack It!

  • Enjoy your cinnamon toasted pumpkin seeds as an easy snack, or a topping for oatmeal, salad, or soup.
  • Although this recipe features minimal ingredients, you can enhance it further by adding more spices. If you like a little bit of heat, you can add hot sauce or cayenne powder. For a warming, cozy snack, you can add nutmeg, ground ginger, and clove. The possibilities are endless!
  • Other ways to utilize pumpkin “scraps” are to feed them to your pets. Pumpkin guts can make you quite popular with your dog. And herbivorous pets such as rabbits, guinea pigs, or even farm animals like chickens and goats love pumpkin skin and guts!

Store This Recipe

Once roasted, these cinnamon toasted pumpkin seeds can be stored in an airtight container (like a sealed jar) at room temperature for a few weeks.

Other Recipes You’ll Love

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Cinnamon Toasted Pumpkin Seeds

The Recipe: Cinnamon Toasted Pumpkin Seeds

An easy, budget-friendly pumpkin seed snack
5 from 3 ratings


  • ½ cup pumpkin seeds, unshelled
  • 1 tsp olive oil
  • 1 tbsp maple syrup
  • ½ tbsp cinnamon



  • Remove the guts and pumpkin seeds from your pumpkin. Separate the seeds from the guts.
  • Rinse and then dry in a cloth. Not all pumpkin residue needs to be removed here. Just do your best.
  • Toss in a small amount of olive oil, maple syrup and cinnamon.
  • Roast at 375F for 12 minutes until toasty!
Calories: 125kcal, Carbohydrates: 10.2g, Protein: 4.9g, Fat: 8.3g, Saturated Fat: 1.4g, Polyunsaturated Fat: 3.4g, Monounsaturated Fat: 2.9g, Trans Fat: 0.1g, Sodium: 40.6mg, Potassium: 161.6mg, Fiber: 2.1g, Sugar: 6.3g, Vitamin A: 18.1IU, Vitamin C: 0.4mg, Calcium: 39.6mg, Iron: 1.6mg
Cinnamon Toasted Pumpkin Seeds