If you’re looking to turn a simple pumpkin seed snack into something irresistibly sweet and crunchy, the Cinnamon Sugar Roasted Pumpkin Seeds Recipe is an absolute must-try. This cozy treat balances the warm spice of cinnamon with just the right amount of sweetness and buttery richness, making every crunchy bite a delightful experience. Whether you’re roasting seeds from your Halloween pumpkin or grabbing raw seeds from the store, this recipe transforms a humble seed into a snack that feels special and satisfying.
Ingredients You’ll Need
This recipe relies on a handful of simple yet essential ingredients, each playing a crucial role in flavor and texture. You’ll find these easy-to-source ingredients come together quickly to create a warm, crunchy snack.
- 1 cup raw pumpkin seeds (rinsed and patted dry): Fresh seeds provide the perfect base with natural nuttiness and crunch.
- 1 tbsp melted butter or coconut oil: Adds richness and helps the cinnamon and sugar stick to every seed.
- 2 tbsp granulated sugar: Sweetens the seeds for that delightful contrast to the natural earthiness.
- 1 tsp ground cinnamon: The star spice that brings warmth and aromatic depth to the seeds.
- Pinch of salt: Enhances all flavors and balances the sweetness beautifully.
How to Make Cinnamon Sugar Roasted Pumpkin Seeds Recipe
Step 1: Preheat and Prepare
Begin by preheating your oven to 300°F (150°C). While it warms up, line a baking sheet with parchment paper to keep your seeds from sticking and make cleanup a breeze.
Step 2: Coat the Seeds
Place your rinsed and dried pumpkin seeds in a bowl, then drizzle with the melted butter or coconut oil. Toss the seeds until they’re evenly coated, which is key for that luscious, crisp finish.
Step 3: Mix and Sprinkle the Cinnamon Sugar
In a small dish, combine granulated sugar, ground cinnamon, and a pinch of salt. Sprinkle this wonderful spice-sugar mix over your butter-coated seeds and stir well to make sure every seed is dressed in cinnamon sugar goodness.
Step 4: Arrange the Seeds on the Baking Sheet
Spread the seeds out evenly on your prepared baking sheet. Give them space to roast uniformly; this helps achieve that perfect crunch.
Step 5: Roast to Perfection
Bake the seeds for 25 to 30 minutes, stirring halfway through. Watch as they turn lightly golden and release a mouthwatering aroma that fills the kitchen with warmth and invites you closer.
Step 6: Cool Before Enjoying
Once roasted, let the seeds cool completely on the baking sheet. This cooling time is essential because it allows the seeds to crisp up just right for that satisfying crunch with every bite.
How to Serve Cinnamon Sugar Roasted Pumpkin Seeds Recipe
Garnishes
Sprinkle a little extra cinnamon sugar or a dash of flaky sea salt over the seeds right before serving to elevate their flavor even more. It’s a tiny touch that adds a gourmet feel to this humble snack.
Side Dishes
Cinnamon Sugar Roasted Pumpkin Seeds make a fabulous crunchy side for autumn-inspired salads, or they can be tossed over oatmeal or yogurt for a flavorful textural boost. Try pairing them with spiced soups to add a sweet crunch alongside savory flavors.
Creative Ways to Present
Serve them in small rustic bowls or decorative paper cones for a charming snack presentation at parties or family gatherings. They also make a great edible garnish atop holiday desserts for an unexpected twist of texture and spice.
Make Ahead and Storage
Storing Leftovers
If you have any leftover cinnamon sugar roasted pumpkin seeds, store them in an airtight container at room temperature. They’ll stay crisp and fresh for up to a week, making it easy to snack anytime.
Freezing
You can freeze these roasted seeds in a sealed freezer-safe bag for up to a month. Just be sure to thaw them fully at room temperature before enjoying so they regain their crunch.
Reheating
To refresh their crispness, simply pop the seeds back into a preheated oven at 300°F (150°C) for about 5 minutes. This quick reheat makes them taste freshly roasted again without losing any of that delicate cinnamon sugar coating.
FAQs
Can I use raw pumpkin seeds from the store?
Absolutely! Raw pumpkin seeds from the store work perfectly for this Cinnamon Sugar Roasted Pumpkin Seeds Recipe. Just give them a quick rinse and dry before proceeding.
Is it possible to make this recipe vegan?
Yes! Simply swap the melted butter for coconut oil or another plant-based oil, and you have a vegan-friendly snack that’s just as delicious.
How can I adjust the sweetness?
Feel free to modify the sugar amount to your preference. Using less will give a subtler sweetness, while adding more creates a candy-like coating.
Can I use other spices?
Definitely! Spices like nutmeg, ginger, or even a pinch of cayenne can add exciting new twists to the classic cinnamon sugar flavor.
What’s the best way to get the seeds super crunchy?
Make sure to dry the seeds thoroughly before coating them and keep them spread out evenly while roasting. Cooling fully before eating locks in that satisfying crunch.
Final Thoughts
If you need a delicious and easy way to elevate your pumpkin seed snack game, this Cinnamon Sugar Roasted Pumpkin Seeds Recipe is a winner every single time. It’s cozy, sweet, and crunchy all at once—a treat you’ll want to make again and again. Trust me, once you try it, you’ll never look at pumpkin seeds the same way again!
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
A simple and delicious recipe to make crunchy cinnamon sugar roasted pumpkin seeds. Perfect as a sweet and spiced snack or a festive addition to your fall treats, these seeds are coated with butter, sugar, and cinnamon then baked to a golden crisp.
Ingredients
Ingredients
- 1 cup raw pumpkin seeds (rinsed and patted dry)
- 1 tbsp melted butter or coconut oil
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking.
- Coat Seeds: In a mixing bowl, toss the rinsed and dried pumpkin seeds with melted butter or coconut oil until they are evenly coated.
- Prepare Spice Mix: In a small dish, combine the granulated sugar, ground cinnamon, and a pinch of salt. Sprinkle this mixture over the coated seeds and stir well to ensure the seeds are fully covered with the cinnamon sugar.
- Arrange Seeds: Spread the coated pumpkin seeds evenly on the prepared baking sheet in a single layer for uniform roasting.
- Bake Seeds: Bake in the preheated oven for 25 to 30 minutes, stirring halfway through the baking time to ensure even roasting. Roast until the seeds are lightly golden and fragrant.
- Cool and Serve: Remove the seeds from the oven and let them cool completely on the baking sheet. They will crisp up further as they cool, ready for snacking.
Notes
- Make sure to rinse and thoroughly dry the pumpkin seeds before roasting to ensure they crisp up well.
- Use melted butter for a richer flavor, or coconut oil for a dairy-free alternative.
- Stirring halfway through baking helps the seeds roast evenly and prevents burning.
- Store cooled seeds in an airtight container for up to one week for maximum freshness.
- You can adjust the amount of cinnamon and sugar to taste for a more or less sweet snack.
