Print

Cinnamon Sugar Roasted Pumpkin Seeds

A close-up shot of a white bowl filled with delicious cinnamon sugar pumpkin seeds.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A simple recipe for sweet and crunchy roasted pumpkin seeds, perfect for using up pumpkin carving leftovers. These make a great fall snack.

Ingredients

Scale
  • 1 cup raw pumpkin seeds (from about 1 medium pumpkin)
  • 1 tablespoon melted butter or coconut oil
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Clean the pumpkin seeds: Rinse the seeds under cold water and remove any pumpkin pulp. Pat them completely dry with paper towels.
  3. Season the seeds: In a medium bowl, toss the dried pumpkin seeds with the melted butter or coconut oil until evenly coated.
  4. Add the cinnamon sugar mixture: In a small bowl, whisk together the granulated sugar, cinnamon, and salt. Sprinkle this mixture over the buttered seeds and toss until the seeds are well coated.
  5. Roast the seeds: Spread the seasoned seeds in a single layer on a baking sheet.
  6. Bake for 15-20 minutes, stirring halfway through, until the seeds are golden brown and crunchy.
  7. Cool and serve: Let the seeds cool completely on the baking sheet before serving. They will become crispier as they cool.

Notes

  • For extra crispiness, you can toast the seeds in a dry skillet over medium heat for a few minutes before tossing with butter and spices.
  • Store cooled seeds in an airtight container at room temperature for up to 1 week.
  • Feel free to adjust the cinnamon and sugar ratio to your preference.
  • These are a delicious alternative to store-bought snacks and a great way to reduce food waste after pumpkin carving.

Nutrition

Find it online: https://cutcooktaste.com/cinnamon-sugar-pumpkin-seeds/