Sugar & Spice Roasted Pumpkin Seeds


Special Diet Notes: Sugar & Spice Roasted Pumpkin Seeds

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

Sugar & Spice Roasted Pumpkin Seeds
Prep time
Cook time
Total time
This recipe was posted by Jackie at The Vegan Diet. Visit her blog to view even more recipes for pumpkin seeds and beyond!
Serves: 1 cup
  • 1 cup pumpkin seeds
  • 1 tablespoon vegetable oil [use canola for soy-free]
  • 1 tablespoon granulated sugar, or more, to taste
  • ½ to 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon allspice
  1. Rinse seeds well and get as much of the pumpkin pulp off of them as possible. Some of the small pieces are going to adhere, but they won’t hurt the seeds at all, and might even add a little more flavor.
  2. Pat dry with paper towels. Don’t let them dry completely on the paper towels, because they might stick!
  3. Toss seeds with the oil, sugar, and spices.
  4. Heat oven to 300°. Spread coated seeds in a shallow baking sheet (I line a baking sheet with nonstick foil to make cleanup easier), turning from time to time, for about 45 to 60 minutes, or until nicely browned and crunchy.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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