Cinnamon Sugar Roasted Pumpkin Seeds are a sweet and crunchy treat that’s perfect for using up those seeds after carving your pumpkin. They have a nice mix of warm cinnamon spice and a little sugar sprinkle that makes them taste like a cozy fall snack. The roasting gives them a satisfying crunch that’s hard to stop munching on.
I love how easy these seeds are to make, and they’re a fun way to enjoy a healthy snack that feels a bit like a treat. I usually toss the seeds with a bit of melted butter, cinnamon, and sugar before roasting them in the oven. The house smells amazing while they cook, which is a big plus on any chilly day.
These seeds are great all on their own, but I also like to sprinkle them over some vanilla yogurt or oatmeal for a little extra flavor and crunch. They’re perfect for sharing with family or friends during the fall season, especially when you want something comforting but not too heavy. I always find myself reaching for more!
Key Ingredients & Substitutions
Pumpkin Seeds: Fresh pumpkin seeds are the best for this recipe. Rinse and dry them well to avoid steaming instead of roasting. If you don’t have fresh seeds, you can use raw pepitas but adjust roasting time as they’re usually already shelled.
Butter: Melted butter helps the cinnamon sugar stick and adds richness. For a dairy-free version, try coconut oil or olive oil instead—they also give a nice flavor and crisp texture.
Cinnamon and Sugar: Ground cinnamon is key to that warm spice flavor. Feel free to swap granulated sugar for brown sugar or coconut sugar to add a deeper sweetness. You can scale the sugar up or down depending on how sweet you want your seeds.
How Do You Get Pumpkins Seeds Crispy and Perfectly Coated?
Making sure the seeds roast evenly and get crunchy means two things: drying your seeds well and tossing them often while roasting.
- After rinsing seeds, pat thoroughly dry or lay them out to air-dry—wet seeds won’t crisp up well.
- When coating with butter and cinnamon sugar, make sure all seeds are evenly covered but not swimming in butter.
- Spread seeds in a single layer on your baking sheet to avoid steaming.
- Roast at a moderate temperature (300°F works well) to dry them out gently.
- Every 10 minutes, stir or shake the pan so all sides get exposed to heat and don’t burn.
These steps help you get crunchy pumpkin seeds with a nice sticky sweet coating and no burnt spots!
Equipment You’ll Need
- Baking sheet – spreads seeds in a single layer for even roasting and crispiness.
- Parchment paper or silicone baking mat – helps prevent sticking and makes cleanup easier.
- Mixing bowls – for tossing seeds with butter and cinnamon sugar smoothly.
- Spoon or spatula – to mix and spread seeds without breaking them.
- Measuring spoons – for accurate cinnamon, sugar, and salt amounts.
Flavor Variations & Add-Ins
- Spicy kick: Add a pinch of cayenne pepper or chili powder with the cinnamon for a sweet-heat combo.
- Maple twist: Swap sugar for maple syrup before roasting to add a rich, natural sweetness.
- Nutty touch: Sprinkle some chopped toasted pecans or walnuts after roasting for extra crunch.
- Chocolate dusting: Toss cooled seeds with a small amount of cocoa powder and powdered sugar for a fun treat.
Cinnamon Sugar Roasted Pumpkin Seeds
Ingredients You’ll Need:
- 1 cup raw pumpkin seeds (rinsed and dried)
- 1 tablespoon unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Optional: 1/4 teaspoon vanilla extract (for extra flavor)
How Much Time Will You Need?
It takes about 10 minutes to prepare the seeds and mix the ingredients, plus 20 to 30 minutes roasting time. Overall, plan for around 30 to 40 minutes until your crunchy, sweet pumpkin seeds are ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Oven and Seeds:
Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or lightly grease it. If using fresh pumpkin seeds, rinse them to remove pulp, then dry well by spreading on a towel and patting with another towel. Make sure the seeds are completely dry before moving on.
2. Coat the Seeds:
In a medium bowl, mix the melted butter with the optional vanilla extract for extra flavor. Add the pumpkin seeds and toss well to coat them all evenly with the butter.
3. Add Cinnamon Sugar:
In a small bowl, combine the sugar, ground cinnamon, and salt. Sprinkle this mixture over the butter-coated seeds. Toss again to make sure every seed is covered with cinnamon sugar.
4. Roast the Seeds:
Spread the coated seeds in a single layer on the prepared baking sheet. Roast in the oven for 20 to 30 minutes. Be sure to stir the seeds every 10 minutes so they roast evenly and don’t burn.
5. Cool and Enjoy:
When the seeds turn golden brown and are crispy, take them out of the oven. Let them cool on the baking sheet completely. Once cooled, you can enjoy them right away or store them in an airtight container at room temperature for up to a week.
Can I Use Pre-Packaged Pumpkin Seeds for This Recipe?
Yes! Just make sure they’re raw and unsalted. If they’re already roasted or salted, skip the butter and salt or adjust to taste, and watch the roasting time closely.
How Should I Store Leftover Cinnamon Sugar Pumpkin Seeds?
Store them in an airtight container at room temperature. They stay crunchy and fresh for up to one week. Avoid moisture to keep them crisp.
Can I Make These Seeds Ahead of Time?
Absolutely! Make them a day or two before you plan to serve. Just keep them stored well sealed to maintain their crunch.
What Can I Substitute for Butter?
You can use melted coconut oil or olive oil if you prefer a dairy-free or vegan option. Both work great for coating seeds and helping the cinnamon sugar stick.
