Introduction

Roasted cinnamon sugar pumpkin seeds are a delicious and crunchy snack that’s perfect for fall or anytime you want a sweet and spiced treat. Coated in a buttery cinnamon sugar mixture, these seeds offer a satisfying flavor and texture that’s easy to make at home.

A close-up image showing a small cloth bag filled with roasted pumpkin seeds that are golden brown with a speckled coating of seasoning. The seeds have a slightly shiny texture and some darkened spots showing roast marks. The cloth bag is light tan and soft looking, with the seeds peeking out from the top, filling it fully. In the blurred background, more pumpkin seeds scatter over a white marbled surface, creating a warm, cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups pumpkin seeds (dried for at least 24 hours)
3 Tablespoons salted butter (or coconut oil)

½ teaspoon pure vanilla extract
4 Tablespoons granulated sugar

2 teaspoons ground cinnamon
1 teaspoon sea salt

Instructions

Step 1: Remove pumpkin seeds from pumpkins and rinse them thoroughly. Spread the seeds in a single layer on a baking sheet lined with paper towels. Let them dry at room temperature for 24 hours, changing the damp paper towels for dry ones after about 12 hours and stirring occasionally.
Step 2: Preheat your oven to 325°F (163°C). Lightly grease a large baking pan and set it aside.
Step 3: In a small bowl, combine the granulated sugar, ground cinnamon, and sea salt. Set this mixture aside.

Step 4: Melt the butter in a large bowl, either in the microwave or on the stovetop over low heat. Stir in the vanilla extract once melted.
Step 5: Add the dried pumpkin seeds to the melted butter and vanilla mixture, stirring until they are evenly coated.
Step 6: Sprinkle the cinnamon sugar mixture over the coated seeds and stir well until all seeds are covered.

Step 7: Spread the coated pumpkin seeds evenly on the prepared baking pan in a single layer.
Step 8: Bake for 25 to 35 minutes, stirring every 10 minutes to ensure even roasting, until the seeds begin to brown.
Step 9: To check if the seeds are done, remove a few and let them cool on the counter. If they harden, they are ready. If they remain soft, return them to the oven and check every 5 minutes until crisp.

Step 10: Once done, transfer the seeds to a pan lined with parchment paper to cool completely before serving.

Tips & Variations

Use coconut oil instead of butter for a dairy-free version with a subtle tropical flavor.
Make sure the pumpkin seeds are completely dry before roasting to ensure they become crispy.

Try adding a pinch of nutmeg or pumpkin pie spice for an extra fall-inspired twist.
Adjust the sugar to cinnamon ratio to suit your sweetness preference.

Storage

Store cooled roasted pumpkin seeds in an airtight container at room temperature for up to one week. To re-crisp them if they soften, spread the seeds on a baking sheet and warm them in a 300°F (150°C) oven for 5 to 10 minutes.

How to Serve

A close-up view of a rectangular metal tray filled with one even layer of roasted pumpkin seeds, light tan in color with darker brown seasoning sprinkled all over, giving a textured look. The tray sits on a white marbled surface with part of a gray and white striped cloth on the left side and two small pumpkins in the top right corner. Below the tray, on the bottom right, there is a small white bowl filled with orange-brown powder and a white bowl with white granulated sugar beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pumpkin seeds instead of dried ones?

Yes, but drying the seeds for 24 hours helps them roast more evenly and become crispier. If you skip drying, roasting times may vary, and seeds might not get as crunchy.

Can I make these pumpkin seeds without vanilla extract?

Yes, the vanilla adds a subtle flavor but isn’t essential. You can omit it or substitute with a small amount of maple syrup or honey for a different sweetness.