Making cinnamon sugar pumpkin seeds is a fall tradition that combines the joy of pumpkin carving with a delicious, crunchy snack. These sweet pumpkin seeds are not only easy to whip up, but they’re also a fun way to enjoy those leftover seeds!
This recipe addresses the need for a crunchy, sweet, and healthy pumpkin seed snack, while also providing guidance on preparation and storage techniques.
I’ve had my fair share of kitchen mishaps, like overcooking seeds in the past. But with this recipe, you’ll have tasty, roasted pumpkin seeds that are perfectly sweet and a little salty. They’re great for satisfying sugar cravings without diving into a candy bowl.
This recipe works like a charm, taking just about 40 minutes from start to finish. The result? Crunchy seeds with a delightful cinnamon flavor that are hard to resist. You’ll want to make a batch to share with family and friends during those cozy evenings.
If you need something to go alongside your pumpkin-themed treats, check out my delicious Air Fryer Peanut Butter Cookies.
Table of contents
Dietary Considerations
- This recipe is gluten-free because it contains pumpkin seeds, cinnamon, and sugar, none of which include gluten-containing ingredients.
- The recipe is dairy-free as it uses no milk, butter, or other dairy products in any part of the ingredients list.
- The recipe is vegan since it contains only plant-based ingredients: pumpkin seeds, cinnamon, and sugar without animal products.
- The recipe does not meet low-carb or keto diets due to sugar, which contributes significant carbohydrates in cinnamon sugar pumpkin seeds.
- This recipe is nut-free because none of the ingredients, pumpkin seeds, cinnamon, and sugar, are classified as tree nuts or peanuts.
Why You Will Love This Recipe
- Crispy Texture The roasting process guarantees a satisfying crunch that you won’t get with other snacks. Proper drying and baking give the seeds a delightful crispiness that pairs perfectly with the sweet cinnamon sugar coating.
- Aromatic Flavor Profile The warm notes of cinnamon blended with vanilla elevate the simple pumpkin seeds to a flavor-packed snack. This combination creates a cozy taste that’s synonymous with fall, making them a standout choice during the season.
- Nutritional Boost Pumpkin seeds are loaded with protein and fiber, making them a smart choice for health-conscious snackers. You’re not just snacking, you’re adding a nutritious element to your day without sacrificing taste.
- Flexible Snack Option You can enjoy these cinnamon sugar pumpkin seeds as a standalone snack or add them to salads and breakfast bowls. Their versatility lets you incorporate them into various dishes, making mealtime more interesting.
How to Make Cinnamon Sugar Pumpkin Seeds
- Prep Time: 5 minutes
- Cool Time:
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: Approximately 3 cups 1x
- Category: Snack
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
Crunchy roasted cinnamon sugar pumpkin seeds recipe perfect for fall snacking.
Ingredients
- 3 cups (about 390 g) pumpkin seeds, rinsed and dried
- 3 tablespoons (43 g) salted butter
- ½ teaspoon (2.5 ml) pure vanilla extract
- 4 tablespoons (50 g) granulated sugar
- 2 teaspoons (5 g) ground cinnamon
- 1 teaspoon (6 g) sea salt
Instructions
- Step 1: Rinse Seeds Thoroughly: Remove pumpkin seeds from pumpkins and rinse well under cold water to remove all pumpkin pulp. This step helps eliminate residue that could affect crispiness.
- Step 2: Dry Seeds Well: Spread rinsed seeds out evenly on a baking sheet lined with paper towels. Let them air dry at room temperature for 24 hours. Change out damp paper towels for dry ones after about 12 hours and stir the seeds occasionally to promote even drying.
- Step 3: Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly grease a large baking pan with butter or oil and set aside.
- Step 4: Mix Dry Ingredients: In a small bowl, combine granulated sugar, ground cinnamon, and sea salt. Stir until well blended.
- Step 5: Melt Butter and Add Vanilla: Melt 3 tablespoons of salted butter either in the microwave or on the stovetop. Allow the melted butter to cool slightly, then stir in ½ teaspoon of pure vanilla extract.
- Step 6: Coat Pumpkin Seeds: Place the dried pumpkin seeds in a large mixing bowl. Pour the melted butter and vanilla over the seeds and stir to coat thoroughly. Then add the cinnamon sugar salt mixture to the seeds and stir again until all seeds are evenly coated.
- Step 7: Spread and Roast: Spread the coated pumpkin seeds evenly in a single layer on the prepared baking pan. Bake at 325°F (163°C) for 25 to 35 minutes. Stir the seeds every 10 minutes to ensure even roasting and prevent burning.
- Step 8: Test for Doneness: Remove a few seeds from the oven after 25 minutes and allow them to cool on the counter. If they harden and crisp up, the seeds are done. If they remain soft, return the pan to the oven and check again every 5 minutes until the seeds reliably harden after cooling.
- Step 9: Cool Completely: Once the seeds are done roasting, transfer them to a baking pan lined with parchment paper to cool completely. This allows them to crisp up further.
- Step 10: Store Properly: Once cooled, store the seeds in an airtight container to maintain freshness.
Notes
- Room Temperature: Store in an airtight container at room temperature for up to 2 days. Avoid moisture and direct sunlight to maintain crispiness.
- Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days. Ensure seeds are fully cooled before sealing.
- Freezing: Wrap in plastic wrap or place in a freezer-safe bag and freeze for up to 3 months. Thaw at room temperature before serving.
- Dry pumpkin seeds for 24 hours, changing paper towels every 12 hours, to ensure crispiness.
- Make sure to melt butter before mixing with seeds for even coating and better adherence of sugar mixture.
- Stir seeds every 10 minutes during roasting to promote even browning and prevent burning.
- After cooling, test a few seeds for hardening to confirm doneness before storage to avoid sogginess.
- If pumpkin seeds are not getting crispy, extend drying time before roasting.
- If cinnamon sugar mixture does not stick, verify that seeds are thoroughly coated with melted butter beforehand.
- If seeds are not browning, monitor baking time and stir frequently; bake longer in 5-minute increments as needed.
- Soft seeds after baking likely need more baking time or thorough drying prior to roasting.
- Enjoy as a standalone crunchy snack.
- Add to salads, breakfast bowls, or trail mix with nuts and dried fruit.
- Serve alongside fresh apple salad or a bowl of yogurt topped with berries.
- Pair with a mug of hot chocolate or use as a topping for oatmeal or pumpkin spice muffins.
- For a sweeter variation, drizzle with honey or maple syrup and sprinkle with sea salt.
- Add a pinch of nutmeg or a dash of cayenne pepper to the cinnamon sugar mixture before coating for added flavor.
- Use fresh, hulled pumpkin seeds (pepitas) that are dry to ensure crisp texture.
- Opt for fresh ground cinnamon for strongest flavor; avoid using old or expired cinnamon.
- Regular granulated sugar works best for creating the cinnamon sugar coating.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 16 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Pumpkin seeds: Look for fresh, hulled pumpkin seeds, also known as pepitas. They should be dry and have a nice crunch for the best texture.
- Cinnamon: Ground cinnamon adds that warm spice flavor. Opt for fresh ground cinnamon for a more intense flavor, and avoid older, expired jars.
- Sugar: Regular granulated sugar works best for cinnamon sugar. It dissolves well and helps achieve that satisfying sweet coating on the seeds.
- Pumpkin seeds: Look for fresh, hulled pumpkin seeds, also known as pepitas. They should be dry and have a nice crunch for the best texture.
- Cinnamon: Ground cinnamon adds that warm spice flavor. Opt for fresh ground cinnamon for a more intense flavor, and avoid older, expired jars.
- Sugar: Regular granulated sugar works best for cinnamon sugar. It dissolves well and helps achieve that satisfying sweet coating on the seeds.
Recipe Tips
- If you find the pumpkin seeds aren’t getting crispy, let them dry for 24 hours on paper towels, changing them out every 12 hours.
- When your cinnamon sugar mixture isn’t sticking, melt 3 tablespoons of butter before mixing in the pumpkin seeds thoroughly to coat them.
- If the seeds aren’t browning, stir every 10 minutes during baking at 325°F and check for doneness after 30 minutes to prevent overcooking.
- For soft seeds after cooling, test a few by letting them sit for 5 minutes to check if they harden before storing.
- If you want extra flavor, consider adding a pinch of nutmeg or a dash of cayenne to the cinnamon sugar mixture before coating the seeds.
Serving Suggestions
Serve with a fresh apple salad or a bowl of yogurt topped with berries. You can also enjoy them alongside a cozy mug of hot chocolate.
Add to a trail mix with nuts and dried fruit for a quick snack. Use them on top of oatmeal or in pumpkin spice muffins for extra flavor.
Top with a drizzle of honey or maple syrup if you prefer a sweeter touch. A sprinkle of sea salt can enhance the overall taste.
Recipe variations
- You can use raw or hulled pumpkin seeds for this recipe. Raw seeds offer a chewier texture, while hulled seeds roast more evenly for crunch.
- Add ground nutmeg or pumpkin pie spice with ½ teaspoon to the cinnamon and sugar mix to deepen the flavor of cinnamon sugar pumpkin seeds.
- Either salted butter or unsalted butter work well here. If using unsalted, adjust the sea salt by adding an extra ½ teaspoon for flavor balance.
- If scaling the recipe, double the quantities to roast 6 cups of pumpkin seeds. Ensure your baking pan is large enough for a single layer to roast properly. This aligns with other pumpkin seed recipes like Classic Salted Roasted Pumpkin Seeds for variety.
Save This Recipe!
How to Store?
To keep your cinnamon sugar pumpkin seeds fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days. Keep seeds away from moisture and direct sunlight.
Refrigeration: Place in an airtight container in the refrigerator up to 7 days. Allow seeds to cool completely before sealing.
Freezing: Wrap in plastic wrap or place in a freezer-safe bag and freeze up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Chocolate Old Fashioned Doughnuts
- Creme Brulee Donuts
If you enjoyed this Cinnamon Sugar Pumpkin Seeds or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
