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Cinnamon Sugar Pumpkin Seeds Recipe

Crunchy roasted pumpkin seeds coated with sweet cinnamon and sugar for an easy, cozy fall snack.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups raw pumpkin seeds
  • 2 tablespoons melted butter
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. If using fresh pumpkin seeds, separate them from the pumpkin pulp and rinse them thoroughly.
  3. Pat the pumpkin seeds very dry with a clean kitchen towel or paper towels. Removing excess moisture helps them become crisp.
  4. In a small bowl, combine the granulated sugar, cinnamon, and salt.
  5. Stir the vanilla extract into the melted butter.
  6. Place the dry pumpkin seeds in a large mixing bowl and pour the butter mixture over them. Toss until the seeds are evenly coated.
  7. Sprinkle the cinnamon-sugar mixture over the pumpkin seeds and toss again until the seasoning is distributed evenly.
  8. Spread the seasoned pumpkin seeds across the prepared baking sheet in a single layer.
  9. Bake for 15–20 minutes, stirring once or twice during baking, until the seeds are lightly golden and toasted.
  10. Remove from the oven and let the pumpkin seeds cool completely. They will become crunchier as they cool.
  11. Serve immediately or store in an airtight container once completely cooled.

Notes

  • Make sure fresh pumpkin seeds are thoroughly dried before roasting.
  • Avoid overcrowding the baking sheet so the seeds roast evenly.
  • Watch the seeds closely near the end of baking because the sugar can brown quickly.
  • For extra fall flavor, add a pinch of pumpkin pie spice.
  • Store completely cooled pumpkin seeds in an airtight container at room temperature for several days.