Cinnamon Sugar Roasted Pumpkin Seeds
Cinnamon Sugar Roasted Pumpkin Seeds are a sweet, crunchy treat that's perfect for snacking any time of year. These little seeds get coated in cinnamon and sugar before roasting, giving…
By Fatima
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Reading time: 5 min
Cinnamon Sugar Roasted Pumpkin Seeds are a sweet, crunchy treat that’s perfect for snacking any time of year. These little seeds get coated in cinnamon and sugar before roasting, giving them a warm, cozy flavor with just the right bit of crispiness. They’re a fantastic way to enjoy pumpkin seeds beyond the usual salty style.
I love how easy these are to make, and they always remind me of fall afternoons spent baking and sipping hot drinks. The cinnamon adds a lovely spice that feels like a hug in snack form, and the sugar gives just enough sweetness without being overpowering. If you have leftover pumpkin seeds from carving a jack-o’-lantern, this is a delicious way to use them up.
My favorite way to enjoy these cinnamon sugar seeds is straight out of the oven, still warm, or sprinkled over a bowl of yogurt for some extra crunch. They’re also great to pack in a little snack bag for on-the-go munching. I promise, once you try this sweet roasted version, you might find yourself craving pumpkin seeds all year long!
Key Ingredients & Substitutions
- Pumpkin Seeds
- Fresh pumpkin seeds work best here, cleaned and dried. If you can't find fresh, pre-packaged raw seeds also work, just skip the cleaning step. You can also try sunflower or squash seeds as a fun twist.
- Butter or Olive Oil
- Butter adds a rich flavor and helps the cinnamon sugar stick. Olive oil is a good dairy-free option but has a stronger taste. Coconut oil is another tasty alternative, giving a subtle sweetness.
- Cinnamon & Sugar
- Cinnamon is key for that warm spice. You can swap out granulated sugar for brown sugar or coconut sugar for a more caramel-like note. Adjust the sugar amount if you want it less sweet.
- Salt
- Salt is optional but it balances the sweetness nicely and brings out the flavors. I recommend adding a pinch even if you usually avoid salt.
How Do I Make Sure the Seeds Roast Crisply without Burning?
Roasting pumpkin seeds to crisp perfection needs some care:
- Dry the seeds really well before adding butter and sugar. Moisture leads to soggy seeds.
- Use medium-low oven heat (around 300°F) to help them cook evenly without burning.
- Spread seeds in a single layer on the pan, so they roast evenly. Overcrowding can make them steam instead of roast.
- Stir the seeds every 10 minutes to prevent burning and promote even browning.
- Keep a close eye near the end – they can go from golden to burnt quickly.
- Let seeds cool completely on the sheet; they crisp up as they cool.
Equipment You’ll Need
- Baking sheet – provides plenty of space so seeds roast evenly and don’t crowd each other.
- Parchment paper – keeps the seeds from sticking and makes cleanup quick.
- Mixing bowl – for tossing seeds with butter and cinnamon sugar easily.
- Spoon or spatula – helps you stir and spread the seeds in a single layer.
- Measuring spoons – to get the right balance of sugar and cinnamon for flavor.
Flavor Variations & Add-Ins
- Swap cinnamon for pumpkin pie spice to deepen the fall flavor with nutmeg and cloves.
- Try maple syrup instead of melted butter for a sticky, sweet glaze that caramelizes nicely.
- Add a pinch of cayenne pepper for a sweet-spicy combo that wakes up your taste buds.
- Mix in chopped nuts like pecans after roasting for extra crunch and texture contrast.
Cinnamon Sugar Roasted Pumpkin Seeds
Ingredients You’ll Need:
- 1 cup raw pumpkin seeds (cleaned and patted dry)
- 1 tablespoon melted butter (or olive oil)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt (optional)
How Much Time Will You Need?
You’ll need about 5 minutes to prepare the seeds and mix the ingredients, plus 20-25 minutes to roast them in the oven. Allow some additional time for cooling so the seeds become nice and crispy before enjoying.
Step-by-Step Instructions:
1. Prepare Oven and Baking Sheet:
Start by preheating your oven to 300°F (150°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
2. Coat the Pumpkin Seeds:
In a medium bowl, mix the pumpkin seeds with the melted butter, stirring well so all seeds are evenly coated.
3. Mix Cinnamon Sugar:
In a small bowl, combine the granulated sugar, cinnamon, and salt. Sprinkle this mixture over the butter-coated seeds and toss thoroughly to cover every seed with the cinnamon sugar.
4. Roast the Seeds:
Spread the coated pumpkin seeds in a single, even layer on the prepared baking sheet. Place them in the oven and roast for 20-25 minutes. Stir the seeds every 10 minutes to help them roast evenly and prevent burning.
5. Cool and Store:
Once the seeds turn golden brown and crispy, remove the pan from the oven. Let the seeds cool completely on the baking sheet; they will crisp up more as they cool. After cooling, store the seeds in an airtight container at room temperature for up to one week.
Enjoy your cinnamon sugar roasted pumpkin seeds as a delightful sweet snack anytime!
Cinnamon Sugar Roasted Pumpkin Seeds — FAQ
Swaps, storage, make-ahead, and sweetness control.
Can I Use Olive Oil Instead of Butter?
Yes—olive oil works well and helps the cinnamon sugar stick while keeping seeds crisp. Note it adds a slightly different flavor than butter.
How Should I Store Leftover Pumpkin Seeds?
Let seeds cool completely, then store in an airtight container at room temperature for up to 1 week. Avoid the fridge—moisture can make them soggy.
Can I Make These Ahead of Time?
Absolutely. Roast 1–2 days ahead and keep in an airtight container until ready to snack or serve.
What If I Want Them Less Sweet?
Reduce the sugar to taste or skip it for a lightly spiced version. A small extra pinch of salt can help balance flavor.