Easy Cinnamon Sugar Roasted Pumpkin Seeds

This recipe for Cinnamon Sugar Roasted Pumpkin Seeds transforms fresh pumpkin seeds into the most delicious, crispy, and addictive sweet treat. This easy method ensures your pumpkin seeds are perfectly coated in a warm, caramelized cinnamon-sugar shell, creating a crunchy snack that tastes like the best part of a fall dessert. It’s the ultimate healthy-ish treat and a fantastic way to use the whole pumpkin.

The secret to that perfect, candy-like crunch is ensuring the seeds are completely dry before roasting and using the right ratio of sugar and spice. This foolproof guide will give you a sweet, snackable treat that’s impossible to resist.

this recipe

Why You’ll Love This Recipe

• Sweet & Crunchy: The perfect combination of a crispy texture and a warm, caramelized cinnamon-sugar coating.
• Simple & Easy: A straightforward recipe that uses just a few basic pantry staples.
• Healthy-ish Treat: A more wholesome way to satisfy a sweet tooth compared to candy.
• No Food Waste: The best and most delicious way to use the seeds from your pumpkin carving.

Ingredients

• 1 1/2 cups Raw Pumpkin Seeds (from 1 medium pumpkin)
• 2 tablespoons Unsalted Butter, melted
• 2 tablespoons Granulated or Brown Sugar
• 1 teaspoon Ground Cinnamon
• 1/4 teaspoon Sea Salt

Step-by-Step Instructions

1. Separate and Clean the Seeds: Scoop the seeds and pulp out of your pumpkin. Place them in a large bowl of water; the seeds will float, making them easy to separate from the pulp. Skim the seeds from the top and place them in a colander.
2. Rinse and Dry (The Most Important Step): Rinse the seeds thoroughly under cold water. Once clean, spread them in a single layer on a clean kitchen towel. Pat them completely dry, then let them air dry for at least an hour, or overnight if possible. They must be bone dry for maximum crispiness.
3. Prep for Roasting: Preheat your oven to 325°F (160°C). Line a large baking sheet with parchment paper.
4. Season the Seeds: In a medium bowl, toss the completely dry pumpkin seeds with the melted butter until evenly coated. In a separate small bowl, mix together the sugar, cinnamon, and salt. Sprinkle this mixture over the buttered seeds and toss until every seed is well-coated.
5. Roast: Spread the seasoned seeds in a single, even layer on the prepared baking sheet.
6. Bake to Perfection: Bake for 25-30 minutes, stirring every 10 minutes to ensure they cook evenly and don’t burn. The sugar coating will be caramelized and the seeds will be golden brown.
7. Cool Completely: Let the pumpkin seeds cool completely on the baking sheet. They will get much crispier as they cool and the sugar hardens.

Tips & Variations

• Pro Tip: For extra-crispy seeds, you can boil them in salted water for 10 minutes after cleaning. Drain and let them dry completely before proceeding with the recipe. This helps season them from the inside out and improves texture.
• Pumpkin Spice Version: Add 1/4 teaspoon of nutmeg and a pinch of ground ginger and allspice to the cinnamon-sugar mixture for a classic pumpkin spice flavor.
• Spicy & Sweet: Add a pinch of cayenne pepper to the seasoning mix for a delicious sweet and spicy kick.
• Vanilla Sugar: Mix a 1/4 teaspoon of vanilla extract into the melted butter before tossing with the seeds for a warmer, richer flavor.

Frequently Asked Questions (FAQ)

• Why are my pumpkin seeds sticky or chewy?
  • This usually happens for two reasons: the seeds were not fully dry before roasting, or they haven’t cooled completely. Let them cool on the baking sheet for at least 30 minutes to allow the sugar to harden into a crispy shell.
• How do I store these?
  • Once completely cooled, store them in an airtight container at room temperature. They will stay fresh and crispy for up to 2 weeks.
• Can I use less sugar?
  • Yes, you can adjust the sugar to your preference, but the sugar is what creates the crispy, candied coating.

Serving Suggestions

• These cinnamon sugar pumpkin seeds are a perfect snack all on their own. They are also fantastic as a crunchy topping for yogurt, oatmeal, or ice cream. You can also add them to a fall-themed trail mix with dried cranberries and nuts.

Abby

Cinnamon Sugar Pumpkin Seeds

Sweet, crunchy, and spiced with cinnamon, these pumpkin seeds are the perfect fall snack. They’re boiled first to season them through, then tossed in butter, sugar, and cinnamon before roasting until golden brown.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Snack

Cuisine: American

Calories: 237

Ingredients Equipment Method Notes

Ingredients

  

• 3 cups raw pumpkin seeds
• water
• salt
• 2 tablespoons butter, melted
• 3 tablespoons sugar
• 2 teaspoons cinnamon

Equipment

• colander
• Saucepan
• Mixing bowl
• Baking Sheet
• Wooden spoon

Method

 

1. Preheat oven to 400°F. Spray a baking sheet with non-stick cooking spray.
2. Scoop pumpkin seeds and rinse them in a colander to separate from pulp. Measure the seeds.
3. Place seeds in a saucepan. Add 2 cups water and 1 tablespoon salt for every 1/2 cup seeds. Boil 10 minutes, then drain.
4. Melt butter in a bowl. Toss drained seeds with butter, sugar, cinnamon, and a pinch of salt.
5. Spread seeds evenly on baking sheet. Roast 5–20 minutes, depending on seed size, until browned. Stir once or twice to prevent burning.
6. Remove from oven and let cool completely before eating or storing.

Notes

Keep a close eye on your seeds while roasting, as smaller seeds will brown faster. Let them cool completely before storing in an airtight container for up to 1 week. Perfect for snacking, topping yogurt, or adding to trail mix.