Cinnamon Sugar Pumpkin Seeds
A crunchy, sweet-and-spiced snack made by roasting raw pumpkin seeds coated in cinnamon sugar—perfect for fall gatherings or an anytime treat.
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.
Notes
Ensure the pumpkin seeds are completely dry before coating to achieve maximum crispiness.
Store cooled seeds in an airtight container at room temperature for up to 5 days.
Reheat briefly at 275°F for 5 minutes to refresh crunch.