There’s nothing like snacking on warm Cinnamon Sugar Pumpkin Seeds straight from the oven—each bite crackles under your teeth, offering a nutty toasted scent that fills the kitchen. After three trial runs, I discovered that letting the seeds dry overnight yields the crispiest crunch, and watching them for golden edges around 25 minutes prevents any burnt sugar surprises.
Why You’ll Love Cinnamon Sugar Pumpkin Seeds
- An easy make-ahead snack that stays crispy for days.
- A balance of sweet cinnamon sugar and a hint of salt.
- Your house will smell like toasted spice heaven.
- Pumpkin seeds are packed with protein and healthy fats.
A Little Background
Last autumn, I scooped out dozens of pumpkins and saved the seeds, only to end up with a soggy pile because I rushed the drying step. On my second attempt, I spread them out for 12 hours and noticed they crackled as they cooled—game on. A final tweak: reducing the oven temp by 25°F gave me that perfect chewy center with crisp edges.
Key Ingredients for Cinnamon Sugar Pumpkin Seeds
- Raw pumpkin seeds (2 cups): Fully dried for maximum crunch; rinsed and patted with a clean towel.
- Unsalted butter (1 tbsp): Brings richness—swap for coconut oil for a dairy-free twist.
- Granulated sugar (2 tbsp): Sweet binder; light brown sugar adds a deeper caramel note.
- Ground cinnamon (1 tsp): Warms up each bite; adjust to taste for more spice.
- Salt (¼ tsp): Balances sweetness; sea salt flakes work beautifully.
How to Make Cinnamon Sugar Pumpkin Seeds
- Preheat your oven to 300°F and line a rimmed baking sheet with parchment paper. (Prep note: I found a silicone mat makes cleanup effortless.)
- In a medium bowl, whisk melted butter with sugar, cinnamon, and salt until glossy and smooth.
- Add the dried pumpkin seeds and stir gently, ensuring each seed has a thin sugar coating.
- Spread seeds in a single layer on the prepared sheet. Bake 30–40 minutes, stirring every 10 minutes, until you notice golden edges and hear gentle crackling.
- Let seeds cool completely on the sheet. They’ll firm up as they cool—resist the urge to taste too early!
Pro Tips & Troubleshooting
- Ensure seeds are bone-dry before tossing—moisture leads to steam, not sizzle.
- If sugar clumps, stir in the bowl before spreading—use a fork to break up any bits.
- Swap cinnamon for pumpkin pie spice for an autumnal boost.
- Doubling the recipe? Roast on two sheets and rotate halfway through for even browning.
Storage & Make-Ahead Guide
Store cooled seeds in an airtight container at room temperature for up to 5 days. For longer freshness, seal in the fridge for up to 2 weeks. Avoid stacking warm seeds—steam can cause sogginess. To revive crispness, toast briefly at 275°F for 5 minutes.
Serving Suggestions
Sprinkle these spiced seeds atop yogurt, toss into granola, or pack as a crunchy topping for salad. They also pair well with warmed apple cider or a cup of chai for a cozy afternoon pick-me-up.
Frequently Asked Questions
- How do you make cinnamon sugar pumpkin seeds crispy? Ensure seeds are completely dry before coating, bake at 300°F, and stir every 10 minutes so they roast evenly.
- Can I use olive oil instead of butter for pumpkin seeds? Yes, olive oil works; it crisps seeds while adding a subtle fruity note—but reduce quantity to ½ tablespoon if oilier.
- How long do roasted pumpkin seeds last? Stored airtight at room temperature, they stay crisp for up to 5 days; in the fridge, about 2 weeks.
- What’s the best oven temperature to roast pumpkin seeds? A moderate 300°F ensures the sugar caramelizes without burning, giving tender centers and crisp exteriors.
- Are pumpkin seeds healthy to eat? Absolutely—they’re rich in protein, fiber, magnesium, and healthy fats, making them a nutrient-dense snack.
- Can I flavor pumpkin seeds with other spices? Definitely—try chili powder and lime zest for a tangy twist or smoked paprika and garlic powder for savory notes.
Final Thoughts
My top pick is packing a handful of Cinnamon Sugar Pumpkin Seeds into a mason jar for lunchbox crunch. They’ve become my go-to seasonal treat, and I can’t wait to hear how you customize them—drop your tweaks and triumphs in the comments!
More Recipes You’ll Love
- Roasted Pumpkin Seeds – simple twist on plain seeds perfect for crispy snacking
- Pumpkin Cinnamon Roll Muffins – swirls of cinnamon sugar echo the sweet spice coating
- Pumpkin Snickerdoodle Cookies – combines pumpkin spice and sugar in a chewy cookie format
- Pumpkin Bread Recipe – moist loaf that’s a great seasonal companion to spiced seeds
Cinnamon Sugar Pumpkin Seeds
Ingredients
Main Ingredients
- 2 cups raw pumpkin seeds rinsed and fully dried
- 1 tablespoon unsalted butter melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon salt
Instructions
Roasting Seeds
- Preheat oven to 300°F and line a rimmed baking sheet with parchment paper.
- In a medium bowl, whisk melted butter, sugar, cinnamon, and salt until smooth.
- Add pumpkin seeds and stir to coat evenly with the cinnamon sugar mixture.
- Spread seeds in a single layer on the prepared pan.
- Bake for 30 minutes, stirring every 10 minutes, until seeds are golden and crackling around the edges.
- Allow seeds to rest on the pan for 10 minutes to crisp up before serving.