Roasted Pumpkin Seeds with Cinnamon Sugar Recipe

Crunchy, sweet, and kissed with cinnamon warmthRoasted Pumpkin Seeds with Cinnamon Sugar are having their cozy moment on Pinterest and TikTok. They’re incredibly simple to make (done in under 30 minutes!) and fill your kitchen with the nostalgic scent of the holidays. Just scoop, rinse, dry, coat, and roasteasy, festive, and fun.

Think caramel corn meets grandma’s spice rack. All you need are raw pumpkin seeds, melted butter, cinnamon, sugar, and maybe a dash of sea salt. Nothing fancyjust pantry staples that turn into something magical. Warm, toasty, and totally snackable. Dive into the full recipe details below!

This recipe came straight out of a spontaneous Saturday pumpkin carving sessioninstantly reminded me of baking with my mom after Halloween, when paper towels covered in seeds blanketed our countertops. I tinkered with the cinnamon-sugar ratio until the flavor hit cozy perfection. After several successful batches, I’m convinced you’ll adore this easy fall favorite.

Why You’ll Love These Roasted Pumpkin Seeds with Cinnamon Sugar

• Sweet & Crunchy Nostalgia: The cinnamon-sugar coating transforms simple pumpkin seeds into an addictive snack that tastes like autumn in every bite.
• Simple Ingredients: Everything you need is likely already in your kitchen. No special trips to the store required!
• A Fun Fall Tradition: Perfect for making use of those leftover seeds from pumpkin carving with a sweet, cozy twist.
• Quick & Easy: Ready in under 45 minutes, including prepgreat for when you want something homemade without a lot of fuss.

Key Ingredients & Tools: What You’ll Need

• Pumpkin Seeds: Washed and dried with the shells onthey’ll crisp up beautifully in the oven.
• Salted Butter: Adds a touch of richness and helps the cinnamon stick.
• Cinnamon & Sugar: The dynamic duo that gives these seeds their sweet, cozy flavor.
• Basic Tools: Mixing bowl, baking sheet, parchment paper, and a spatula to toss and spread out the seeds evenly.

How to Make Roasted Pumpkin Seeds with Cinnamon Sugar

1. Preheat the oven: Set it to 375°F. While it heats, line your baking sheet with parchment paper for easier cleanup.
2. Prepare the seeds: Rinse seeds to remove pulp, then dry thoroughly with a clean towelmoisture will prevent them from crisping properly.
3. Mix the coating: In a bowl, toss the dry pumpkin seeds with melted butter and cinnamon. Stir well until evenly coated.
4. Spread & Roast: Spread seeds in a single layer on the baking sheet. Roast for 15–20 minutes, flipping them halfway through to brown evenly.
5. Add the sugar: Once roasted and still warm, return seeds to a bowl and gently toss with the sugar to evenly coat. The warmth helps the sugar adhere without melting.

Troubleshooting & Tweaks

• Seeds not crunchy? Roast for an additional 2–4 minutes, checking frequently to avoid overbaking or burning the sugar.
• Want a deeper sweetness? Swap granulated sugar for brown sugar for a rich, caramelized kick.
• Prefer a sweet-salty combo? Add a pinch of flaky sea salt after roasting for extra flavor depth.
• Cleanup a hassle? Always line your pan with parchment paperit makes a big difference!

Serving & Storage Tips

• Serving: These roasted pumpkin seeds are best enjoyed slightly warm for optimum crunch. Add to fall-themed snack mixes or sprinkle atop yogurt for a seasonal twist.
• Storing: Once fully cooled, store seeds in an airtight container lined with paper towel to absorb any residual moisture. Keep at room temperature for up to one week.
• Make Ahead: You can prep your seeds by rinsing, drying, and tossing with butter and cinnamon a few hours aheadjust roast and sugar-coat them fresh before serving for maximum crunch.

Expert Insight: The Science Behind Roasting Pumpkin Seeds

Roasting enhances both the taste and texture of pumpkin seeds by drawing out natural oils and intensifying flavor. The process also preserves many of their health benefitsthey’re a good source of protein, fiber, and magnesium. When coated with cinnamon and sugar, the contrast in sweet and savory makes for an irresistible autumn snack.

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Perfecting Roasted Pumpkin Seeds with Cinnamon Sugar

Achieving the perfect roasted pumpkin seeds with cinnamon sugar took a few tries. My early test batches were either too sweet or slightly overbaked. But after dialing in the ratios and timing, I hit that dreamy combo of spiced crispness that makes a kitchen feel warm and welcoming. Trust the processthe result is totally worth it.

FAQs ( Roasted Pumpkin Seeds with Cinnamon Sugar )

Conclusion

This Roasted Pumpkin Seeds with Cinnamon Sugar recipe comes together quicklyunder 30 minutesand delivers that irresistible sweet crunch that makes fall snacking feel extra special. Lightly toasted seeds dusted in cozy cinnamon-sugar make for a fun, nostalgic bite you’ll want to enjoy all season.

Try swapping in brown sugar for richer depth, or sprinkle a touch of sea salt to amplify flavor. Always store your cooled seeds in an airtight jar with a paper towel insideit keeps things crisp and delicious. These small tips make all the difference!

I’d love to see your take on this! Tag your creations on social and share your variations. Did your family roast seeds every autumn like mine? Pass this along to a friend who loves simple homemade treatsand spread the holiday goodness!

Thomas Baker

Roasted Pumpkin Seeds with Cinnamon Sugar Recipe

Enjoy a delicious and crunchy snack with this Roasted Pumpkin Seeds with Cinnamon Sugar recipe. These sweet roasted pumpkin seeds are the perfect fall treat and an easy way to use up leftover pumpkin seeds from pumpkin carving. Perfectly spiced with cinnamon and coated in sugar, this Pumpkin Seeds Recipe Easy is sure to satisfy your sweet tooth.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Calories: 117

Ingredients Method Notes

Ingredients

  

• 1 ½ cup pumpkin seeds wash and dried shell on
• 3 tbsp salted butter melted
• 1 tsp cinnamon
• 2 tbsp granulated sugar

Method

 

1. Preheat your oven to 375°F.
2. Add the pumpkin seeds, melted butter and cinnamon to a medium bowl and mix until well coated.
3. Spread the flavored pumpkin seeds on a baking sheet and spread them out evenly.
4. Bake for 15-20 minutes turning over halfway through. The pumpkin seeds are done roasting when they are crunchy and no longer soft.
5. Remove the pumpkin seeds from the oven and transfer back to a medium heat resistant bowl. Toss with the sugar.
6. Serve warm or at room temperature.

Notes

• Store the pumpkin seeds in a tightly sealed container at room temperature for up to one week.