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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.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
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.
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