Cinnamon Sugar Roasted Pumpkin Seeds Recipe

If you’re searching for a delightful snack that combines warmth, crunch, and a hint of sweetness, you are going to love this Cinnamon Sugar Roasted Pumpkin Seeds Recipe. It’s a charming twist on a classic autumn treat, turning humble pumpkin seeds into something irresistibly sweet, fragrant, and perfectly toasted. Whether you’re carving pumpkins, cozying up with a book, or just craving a little something special, this recipe brings that magical flavor combo of cinnamon and sugar that feels like a hug from the inside out.

Ingredients You’ll Need

This recipe shines with a handful of simple but essential ingredients. Each one plays a pivotal role in building the flavor and texture—the richness of butter, the sweet warmth of cinnamon sugar, and the crunch of perfectly roasted seeds come together effortlessly.

• 3 cups pumpkin seeds: Freshly rinsed and dried seeds offer the perfect base for roasting and seasoning.
• 3 tablespoons salted butter: Adds a luscious richness and helps the cinnamon sugar stick beautifully.
• ½ teaspoon pure vanilla extract: Elevates the flavor with a sweet, aromatic touch.
• 4 tablespoons granulated sugar: Sweetens the seeds and caramelizes slightly during roasting.
• 2 teaspoons ground cinnamon: Brings that cozy warmth and signature spice to the dish.
• 1 teaspoon sea salt: Balances the sweetness and enhances all the flavors.

How to Make Cinnamon Sugar Roasted Pumpkin Seeds Recipe

Step 1: Rinse Seeds Thoroughly

Start by removing your pumpkin seeds from the pumpkin and rinsing them well under cold water. This crucial step gets rid of any leftover pumpkin pulp, helping your seeds roast up crisp and flavorful instead of soggy.

Step 2: Dry Seeds Well

Patience is key. Spread the rinsed seeds out on paper towels and let them air dry at room temperature for 24 hours. Swap out damp towels at the half-way mark and stir the seeds occasionally — this ensures an even dry and better roast.

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—this will help prevent sticking and make cleanup a breeze.

Step 4: Mix Dry Ingredients

In a small bowl, stir together the granulated sugar, ground cinnamon, and sea salt. This cinnamon sugar salt mixture is the magic that brings sweetness, spice, and balance to the seeds.

Step 5: Melt Butter and Add Vanilla

Melt your salted butter gently, either on the stovetop or in the microwave. Let it cool just a bit, then whisk in the vanilla extract. This adds a lovely depth and aromatic sweetness that complements the cinnamon perfectly.

Step 6: Coat Pumpkin Seeds

Place your dried seeds in a big bowl, pour the melted butter and vanilla over them, and stir to coat every seed evenly. Then sprinkle the cinnamon sugar salt mixture over the seeds and toss again until each seed is beautifully covered.

Step 7: Spread and Roast

Spread the coated seeds out in a single layer on your prepared pan. Roast at 325°F for 25 to 35 minutes, stirring every 10 minutes to ensure even roasting and prevent burning. Watch as they turn golden, toasty, and fragrant.

Step 8: Test for Doneness

After 25 minutes, take a few seeds out and let them cool. When they harden and crisp up, your seeds are perfectly roasted. If not, keep roasting and checking in 5-minute increments until they’re just right.

Step 9: Cool Completely

Transfer the roasted seeds to a parchment-lined baking sheet to cool completely. This cooling step allows them to crisp up perfectly, giving you that satisfying crunch with every bite.

Step 10: Store Properly

Once cool, store your Cinnamon Sugar Roasted Pumpkin Seeds in an airtight container. This keeps them fresh and crunchy for days, perfect for snacking whenever the craving hits.

How to Serve Cinnamon Sugar Roasted Pumpkin Seeds Recipe

Garnishes

Sprinkle a pinch of flaky sea salt or a light dusting of extra cinnamon on your seeds just before serving to amp up the flavor and presentation. A drizzle of honey can add a lovely glaze and extra sweetness if you like things a bit more indulgent.

Side Dishes

These sweet and crunchy pumpkin seeds pair beautifully with warm fall soups, vibrant salads, or even as a fun topping on yogurt or oatmeal for a seasonal breakfast boost. The texture and flavor make them quite versatile.

Creative Ways to Present

For parties or gifts, pack your Cinnamon Sugar Roasted Pumpkin Seeds in decorative jars or small paper cones, tied with colorful twine. You can also sprinkle them over homemade ice cream or mix them into trail mix for a delightful snack twist.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Cinnamon Sugar Roasted Pumpkin Seeds in an airtight container at room temperature for up to one week. Make sure they are completely cool before sealing to maintain their crispness.

Freezing

If you want to hold onto this snack for longer, freezing is an option. Store the seeds in a freezer-safe container or bag. When you’re ready, thaw at room temperature and give them a quick toast in the oven to refresh their crunch.

Reheating

To revive your chilled pumpkin seeds, pop them in a preheated oven at 300°F (150°C) for about 5 to 8 minutes. Keep a close eye to avoid burning and restore that fresh roasted crispness.

FAQs

Can I use raw unsalted pumpkin seeds instead?

Absolutely! Raw, unsalted pumpkin seeds work perfectly and let you control the saltiness in this recipe. Just be sure to rinse and dry them thoroughly before roasting for best results.

Is it necessary to dry the seeds for a whole day?

Drying the seeds for 24 hours is ideal to ensure they roast crisp instead of chewy, but if you’re in a hurry, patting them dry thoroughly with a towel and drying in the oven briefly at low heat can work as a shortcut.

Can I substitute butter with a dairy-free alternative?

Yes, you can use coconut oil or a vegan butter substitute. Keep in mind these will add their own flavor notes, which can be delicious but slightly different from the classic buttery richness.

How long do these cinnamon sugar roasted pumpkin seeds keep fresh?

Stored in an airtight container at room temperature, they stay fresh and crunchy for up to one week. Beyond that, they may lose their crispness but can often be revived with a quick oven toast.

Can I add other spices to this cinnamon sugar roasted pumpkin seeds recipe?

Definitely! Nutmeg, pumpkin pie spice, or even a pinch of cayenne pepper for a spicy kick complement the cinnamon sugar beautifully and add an exciting twist to your snack.

Final Thoughts

This Cinnamon Sugar Roasted Pumpkin Seeds Recipe is such a joyful and rewarding treat to make, especially when you want something sweet, crunchy, and downright irresistible. It’s perfect for sharing with friends or hiding in your pantry for a cozy solo snack. Give it a try—you might find yourself craving these seeds long after pumpkin season ends!

Cinnamon Sugar Roasted Pumpkin Seeds Recipe

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• Author: admin
• Total Time: Approximately 25 minutes active time plus 24 hours drying and up to 35 minutes roasting
• Yield: 3 servings (approximately 3 cups of roasted pumpkin seeds) 1x

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Description

Crunchy and sweet cinnamon sugar pumpkin seeds roasted to perfection, making a delightful snack that’s perfect for fall or any time of year. These pumpkin seeds are coated in a buttery vanilla mixture and dusted with a blend of cinnamon, sugar, and salt for a perfectly balanced treat.

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Ingredients

Scale 1x2x3x

Seeds

• 3 cups (about 390 g) pumpkin seeds, rinsed and dried

Coating

• 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

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Instructions

1. Rinse Seeds Thoroughly: Remove pumpkin seeds from the pumpkin and rinse well under cold water to eliminate any remaining pumpkin pulp, which helps ensure the seeds roast crisp and clean.
2. Dry Seeds Well: Spread the rinsed seeds evenly on a baking sheet lined with paper towels and let them air dry at room temperature for 24 hours, changing the paper towels once after 12 hours and stirring occasionally to promote even drying.
3. Preheat Oven and Prepare Pan: Preheat your oven to 325°F (163°C) and lightly grease a large baking pan with butter or oil to prevent sticking.
4. Mix Dry Ingredients: In a small bowl, combine granulated sugar, ground cinnamon, and sea salt; stir well to blend.
5. Melt Butter and Add Vanilla: Melt the salted butter either in the microwave or on the stovetop, allow to cool slightly, then mix in the pure vanilla extract.
6. Coat Pumpkin Seeds: Place the dried pumpkin seeds in a large bowl, pour the melted butter and vanilla mixture over them, stirring thoroughly to coat all seeds evenly. Then add the cinnamon-sugar-salt blend and stir again until all seeds are fully coated.
7. Spread and Roast: Evenly spread the coated pumpkin seeds in a single layer on the prepared pan and bake at 325°F (163°C) for 25 to 35 minutes, stirring every 10 minutes to roast evenly and prevent burning.
8. Test for Doneness: After 25 minutes, remove a few seeds and let cool; if they harden and crisp up, they are done. If still soft, continue roasting and check every 5 minutes until seeds crisp upon cooling.
9. Cool Completely: Transfer the roasted seeds to a parchment-lined baking sheet to cool fully, which will help them crisp further.
10. Store Properly: Once cooled, store the cinnamon sugar pumpkin seeds in an airtight container to keep them fresh and crunchy.

Notes

• Air drying the seeds for a full 24 hours is essential to achieving maximum crunchiness.
• Stirring every 10 minutes during roasting helps ensure even cooking and prevents burning.
• The cinnamon sugar mixture can be adjusted to taste for more or less sweetness or spice.
• If you prefer a dairy-free version, substitute salted butter with a plant-based alternative.
• Store the seeds in a cool, dry place to maintain freshness for up to 1-2 weeks.

• Prep Time: 25 minutes (plus 24 hours for drying)
• Cook Time: 25-35 minutes
• Category: Snack
• Method: Baking
• Cuisine: American