Roasted Pumpkin Seeds with Cinnamon Sugar
Roasted Pumpkin Seeds with Cinnamon Sugar are a sweet, crunchy, and healthy treat you can enjoy all fall long. The perfect way to use up leftover pumpkin seeds from pumpkin carving!
A few weeks ago, I shared my air fryer pumpkin seeds recipe, which is my favorite savory recipe for pumpkin seeds. Today’s recipe is for when you need a sweet treat.
Pumpkin seeds are tossed with cinnamon, roasted to perfection, and then coated in sugar. They’re sweet and crunchy and while there’s obviously sugar on them, you’re still getting all the health benefits of pumpkin seeds.
I love these as an alternative to other sweets in the fall. They offer just enough sweetness to make the sweet tooth happy and they’re so easy to make too.
Ingredients & Substitutions
- Pumpkin seeds – Washed and dried with the shell on.
- Salted butter – You can also use coconut oil.
- Cinnamon – Pumpkin pie spice can be used for a fun twist as well.
- Sugar – Added after the seeds bake for that sugary texture.
How to Wash & Dry Pumpkin Seeds
The hardest part of making cinnamon sugar pumpkin seeds is separating the seeds from the pumpkin “guts”. There’s really no way to do it other than to dig into the inside of the pumpkin and pull the seeds from the wet and goopy pumpkin pulp.
Once I have the seeds removed from most of the pulp, rinse them in water in a sieve to get any little slimy pieces still stuck to the pumpkin seeds off.
Then I lay them out on a baking sheet lined with a dish towel or more paper towels overnight to dry.
Other methods include putting the seeds in a big bowl with water, which helps to separate the seeds and the pulp, then using a strainer to remove the seeds once they’re clean.
How to Make Roasted Pumpkin Seeds with Cinnamon Sugar
- To begin making your cinnamon pumpkin seeds, preheat the oven to 375°F.
- Add the seeds, melted butter, and cinnamon to a bowl. Mix until the pumpkin seeds are well coated.
- Spread the seeds evenly on a baking sheet.
- Bake for 30 to 35 minutes, turning over halfway. The seeds should be crunchy and no longer soft.
- Transfer the seeds to a heat-resistant bowl, such as the one you used earlier. Toss with sugar.
Note that the sugar is added at the end and not with the cinnamon. This is important because if you try to bake the sugar, it can burn. Adding it at the end while the seeds are still warm will result in a sweet flavor and an irresistible sugary texture.
Enjoy your pumpkin seeds with cinnamon warm or at room temperature.
Tips & FAQs
Yup! No need to shuck the seeds from their shell. You can eat it all!
Absolutely. Butternut and spaghetti squash seeds in particular are good for roasting. Note that they tend to be smaller so you may need to lessen the baking time.
You can tell your cinnamon pumpkin seeds are ready when they are no longer soft but dry and crunchy instead. When in doubt, you can always sample one from the oven!
How to Store Cinnamon Sugar Pumpkin Seeds
Store your cinnamon sugar pumpkin seeds in an airtight container at room temperature. Note that they should cool completely first, to avoid any moisture in the container. They will last at room temperature for up to a week.
More Pumpkin Recipes
- Pumpkin Banana Muffins
- Crustless Pumpkin Pie
- Vegan Thai Pumpkin Soup
- Pumpkin Pie Spice
- Homemade Pumpkin Puree
Roasted Pumpkin Seeds with Cinnamon Sugar
Ingredients
- 1 1/2 cup pumpkin seeds wash and dried shell on
- 3 tbsp salted butter melted
- 1 tsp cinnamon
- 2 tbsp granulated sugar
Instructions
- Preheat your oven to 375°F.
- Add the pumpkin seeds, melted butter and cinnamon to a medium bowl and mix until well coated.
- Spread the flavored pumpkin seeds on a baking sheet and spread them out evenly.
- Bake for 30-35 minutes turning over half way through. The pumpkin sees are done roasting when they are crunchy and no longer soft.
- Remove the pumpkin seeds from the oven and transfer back to a medium heat resistant bowl. Can be the same one you started with and toss with the sugar.
- Serve warm or at room temperature.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
