Roasted Pumpkin Seeds with Cinnamon Sugar
Roasted Pumpkin Seeds with Cinnamon Sugar are a sweet and crunchy treat you can enjoy all fall long. The perfect way to use up leftover pumpkin seeds from pumpkin carving!
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A few weeks ago, I shared my air fryer pumpkin seeds recipe, which are perfectly seasoned and roasted with savory spices. But have you ever had sweet pumpkin seeds?
I love pretty much any pastry tossed in cinnamon sugar, so I figured, why not try tossing pumpkin seeds in cinnamon sugar? Glad I tried because they’re sweet and crunchy and the perfect sweet treat for the fall.
A Quick Peek At The Ingredients
Get the full list of ingredients and amounts needed for this recipe in the recipe card below.
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, I 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 for a day or so. In the morning, I turn the seeds over so that both sides dry out before baking.
Step-By-Step Made Simple
Add all the ingredients but the sugar to a bowl and toss. 
Lay them out on a baking sheet and bake at 375°F. 
Toss in sugar.
Leftovers? No Problem
I like to store these in a resealable container on the counter once they are completely cooled. They will last about 4 days. I don’t recommend putting them in the fridge because I find they get soft.
Roasted Pumpkin Seeds with Cinnamon Sugar
Ingredients
- 1 ½ 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 15-20 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.
Nutrition
Notes
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.
Easy to make and tastes amazing.
I followed this recipe, but the cook time is far too long. I turned the seeds halfway, and they were burning with 12 minutes still left to go. I had to throw them away. I checked other recipes online and found a lower cook time and oven temp. If you make these, I recommend checking at the 20 min mark to see how much longer they will need.
Hi Jenny,
I reduced the cook time so that this isn’t a problem. Better to be less than more time but it is hard to guage because everyone’s stove is different. It is also important to note that if you tossed them in the sugar before baking they will burn for certain so keep the sugar off of them until they are done baking and toss them while warm.