If you’re craving a snack that perfectly balances a cozy, sweet spice with a satisfying crunch, look no further than this Cinnamon Sugar Roasted Pumpkin Seeds Recipe. It takes simple raw pumpkin seeds and transforms them into a delightful treat coated with buttery sweetness and aromatic cinnamon. Whether you’re carving pumpkins or just want a wholesome snack to nibble on, this recipe is an easy, fun way to enjoy pumpkin seeds with a fabulous twist you’ll want to make again and again.
Ingredients You’ll Need
The magic behind this Cinnamon Sugar Roasted Pumpkin Seeds Recipe lies in its simplicity. Each ingredient plays its part by enhancing flavor, adding richness, or bringing that perfect balance between sweet and savory.
- 1 cup raw pumpkin seeds (rinsed and patted dry): The star of the show, providing a crunchy base loaded with nutrients.
- 1 tbsp melted butter or coconut oil: Adds a luscious richness and helps the seasoning stick perfectly to the seeds.
- 2 tbsp granulated sugar: Sweetens the seeds lovingly, giving that irresistible caramelized bite.
- 1 tsp ground cinnamon: Infuses the seeds with warm, aromatic spice that defines the recipe.
- Pinch of salt: Balances the sweetness and highlights all the flavors beautifully.
How to Make Cinnamon Sugar Roasted Pumpkin Seeds Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 300°F (150°C). Line a baking sheet with parchment paper to ensure the pumpkin seeds toast evenly and clean-up is effortless. This step sets the stage for perfectly roasted seeds.
Step 2: Coat the Seeds
Place your rinsed and dried pumpkin seeds in a mixing bowl and gently toss them with the melted butter or coconut oil. This coating not only adds flavor but helps the cinnamon sugar mixture cling tightly to every seed.
Step 3: Mix the Sweet Spice Blend
In a small dish, combine the granulated sugar, ground cinnamon, and a pinch of salt. Sprinkle this aromatic mixture over the butter-coated seeds and stir well to ensure each seed gets that lovely sweet and spicy touch.
Step 4: Arrange for Roasting
Spread the seasoned seeds in a single, even layer on your prepared baking sheet. An even spread allows the heat to circulate well, giving you uniformly toasted seeds with a crispy finish.
Step 5: Roast to Perfection
Bake the pumpkin seeds for 25 to 30 minutes, stirring halfway through to promote even browning. Keep an eye out for that light golden color and the enchanting aroma of cinnamon and sugar wafting through your kitchen.
Step 6: Cool and Crisp
Once roasted, let the seeds cool completely on the baking sheet. Cooling solidifies the crisp texture, so resist the urge to dig in too soon—patience here will reward you with perfect crunch.
How to Serve Cinnamon Sugar Roasted Pumpkin Seeds Recipe
Garnishes
These cinnamon sugar roasted pumpkin seeds are fantastic on their own, but you can sprinkle a little extra cinnamon or a dusting of powdered sugar just before serving to amp up their visual appeal and flavor punch.
Side Dishes
Serve these crunchy delights alongside warm fall beverages like spiced apple cider or pumpkin latte. They’re also a charming addition to a cheese board, offering a contrast to creamy cheeses and savory crackers.
Creative Ways to Present
Try placing the seeds in small festive bowls or mason jars for a seasonal party snack. You can also use them as a crunchy topping for salads or yogurt parfaits, adding texture and a sweet cinnamon flair.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra cinnamon sugar roasted pumpkin seeds, store them in an airtight container at room temperature. They’ll stay fresh and crunchy for up to one week, making them a perfect grab-and-go snack.
Freezing
For longer storage, you can freeze the roasted seeds in a sealed freezer bag. When thawed, their crispness remains intact, and they’re ready to enjoy or reheat without losing their signature flavor.
Reheating
To bring back that just-roasted warmth, spread your seeds on a baking sheet and warm them in a 300°F (150°C) oven for 5 to 10 minutes. This quick step refreshes their crunch and aroma beautifully.
FAQs
Can I use raw, unhulled pumpkin seeds for this recipe?
Absolutely! Just make sure to rinse and dry them well before coating. Keep in mind that unhulled seeds may take a couple of extra minutes to roast thoroughly and provide a chewier texture.
Is it possible to make this recipe vegan?
Yes, simply swap the melted butter for coconut oil or any plant-based oil you prefer. The coconut oil adds a subtle tropical hint that complements the cinnamon and sugar wonderfully.
How can I adjust the sweetness level?
If you prefer a less sweet snack, reduce the sugar to 1 tablespoon or adjust cinnamon quantities to taste. Conversely, if you love it extra sweet, a little extra sugar won’t hurt!
Can I use other spices besides cinnamon?
Cinnamon is the star here, but feel free to experiment with nutmeg, pumpkin pie spice, or even a pinch of cayenne for a spicy-sweet twist that’s equally delicious.
Why do I need to cool the seeds completely before eating?
Cooling helps the seeds to crisp up and firm their texture. Eating them while warm might mean they’re softer and less crunchy, so patience will make your snack experience even better.
Final Thoughts
This Cinnamon Sugar Roasted Pumpkin Seeds Recipe is one of those simple kitchen pleasures that feels like a warm hug on a chilly day. It’s easy to prepare, wonderfully flavorful, and endlessly versatile—perfect for enjoying the flavors of the season whenever you want. Give it a try and watch how quickly this snack disappears at your next gathering or quiet night in!
Print
Cinnamon Sugar Roasted Pumpkin Seeds Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: About 1 cup
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Crunchy and sweet cinnamon sugar roasted pumpkin seeds, perfect for a healthy snack or topping for salads and desserts. These seeds are lightly coated with melted butter and a mixture of sugar, cinnamon, and salt, then roasted to golden perfection for a delightful treat.
Ingredients
Seeds and Coating
- 1 cup raw pumpkin seeds (rinsed and patted dry)
- 1 tbsp melted butter or coconut oil
Seasoning
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Coat Seeds: In a mixing bowl, toss the rinsed and dried pumpkin seeds with the melted butter or coconut oil until every seed is evenly coated to ensure the seasoning sticks during roasting.
- Mix Seasoning: In a separate small dish, combine granulated sugar, ground cinnamon, and a pinch of salt. Sprinkle this seasoning mix over the coated pumpkin seeds and stir thoroughly to cover all the seeds evenly.
- Arrange Seeds: Spread the seasoned pumpkin seeds evenly in a single layer on the prepared baking sheet. This helps them roast uniformly.
- Roast: Bake the seeds in the preheated oven for 25 to 30 minutes. Stir the seeds halfway through the baking time to allow them to toast evenly and develop a light golden color and fragrant aroma.
- Cool: Remove the seeds from the oven and let them cool completely on the baking sheet. As they cool, the seeds will crisp up to provide the perfect crunchy texture.
Notes
- Make sure the pumpkin seeds are thoroughly dried after rinsing to ensure they roast properly and become crispy.
- You can substitute coconut oil for melted butter to make this recipe dairy-free and add a subtle coconut flavor.
- Adjust the amount of sugar and cinnamon to your taste preference for more or less sweetness and spice.
- Store cooled roasted pumpkin seeds in an airtight container for up to one week to maintain crunchiness.
