Roasted Pumpkin Seeds with Cinnamon Sugar Recipe

The moment you pop open the oven and smell that warm, toasty cinnamon-sugar air? Instant fall. Like a crunchy, sweet hug for your nose. These Roasted Pumpkin Seeds with Cinnamon Sugar are blowing up right nowPinterest boards, TikTok snackspiration, even your neighbor who burns toast is making them.

You only need a handful of basics: raw pumpkin seeds, cinnamon, sugar, tiny splash of oil. That’s itno wizardry. It’s sweet, snacky, and cozy as heck. A little like kettle corn met the pumpkin patch and had a snack-worthy baby. Full details in the blog!

This recipe came from a pumpkin carving night that turned into a seed-roasting experiment (and a smoke alarm). My daughter said these tasted like “pumpkin pie popcorn”I’ll take that win. I tested it. You’ll love the secret!

Why You’ll Love Roasted Pumpkin Seeds with Cinnamon Sugar

There’s something magical about turning ordinary pumpkin seeds into a warm, sweet treat. These roasted pumpkin seeds pack everything you love about fall into a crunchy little bite–warm cinnamon spice, cozy sugar sweetness, and toasty vibes. You’ll feel like you’re snacking straight from a crisp autumn day at the pumpkin patch.

Not only are they delicious, but they’re also incredibly easy to make. There’s no fancy equipment or tricky stepsjust toss, roast, and enjoy. Plus, they’re the best way to make good use of those leftover seeds after carving pumpkins. Zero waste, maximum yum!

And let’s not forget the versatility. Want a midday snack? They’re perfect. Need a cute fall party nibble? Done. These are everything you love about fall snacks, all in one bowl.

Key Ingredients & Tools

This pumpkin seeds recipe is delightfully simple, featuring just a handful of ingredients you probably already have in your kitchen. Here’s the breakdown:

• Pumpkin Seeds: You’ll need about 1 ½ cups of raw seeds, washed and dried, straight from your pumpkin. Leave the shells on for maximum crunch.
• Melted Butter: Three tablespoons of salted butter adds richness while helping the cinnamon stick nicely to the seeds.
• Cinnamon: The star spice! One teaspoon gives that fragrant, toasty magic.
• Sugar: Two tablespoons of granulated sugar make these seeds sweet and oh-so-addictive.

Tools: A mixing bowl, a sturdy baking sheet, and a spoon or spatula to spread things out evenly. Bonus points if your kitchen smells like cinnamon by the time you’re done!

Ingredient	Amount	Purpose
Pumpkin Seeds	1 ½ cups	Crunchy base
Salted Butter	3 tbsp, melted	Flavor + helps spices stick
Cinnamon	1 tsp	Warm spiciness
Granulated Sugar	2 tbsp	Sweetness

Step-by-Step Instructions

Let’s dive into how easy this roasted pumpkin seeds recipe is. From prep to plate, you’ll be snacking in no time!

1. Preheat the Oven: Preheat your oven to 375°F. Line a baking sheet with parchment paper for easy cleanup.
2. Season the Seeds: In a medium bowl, toss your washed and dried pumpkin seeds with the melted butter and cinnamon. Mix until every seed is coated in buttery, cinnamon goodness.
3. Spread and Roast: Spread the seeds out evenly on your baking sheetgive them space to crisp up. Roast for 15–20 minutes, giving them a stir halfway through for even cooking. They’re done when they’re golden and crunchy.
4. Add the Sugar: While still warm, return the seeds to your bowl and toss with granulated sugar. That little bit of heat will help the sugar stick without clumping.
5. Cool and Serve: Let them cool slightly, then dig in! Or store them for snacking later (if they last that long).

Step	Action	Time
1	Preheat oven	5 min
2	Season seeds	5 min
3	Roast seeds	15–20 min
4	Add sugar	2 min
5	Cool and serve	10 min

Pro Tips & Variations

Pro Tip: Make sure your seeds are completely dry before seasoning! Damp seeds won’t crisp properly in the oven. To dry them, pat with a towel and let them air out for an hour or so.

• Spicy Twist: Swap out half the cinnamon for a pinch of cayenne or chili powder for a sweet-and-spicy combo.
• Savory Option: Skip the sugar and cinnamon altogetherseason with garlic powder, paprika, or even ranch seasoning for a savory snack.
• Nut-Free Butter: Can’t do butter? Use melted coconut oil instead for a similar richness and a subtle hint of coconut flavor.

Serving & Storage Tips

These seeds are perfect for snacking as-is, but you can also sprinkle them on oatmeal, yogurt, or even salads for a sweet crunch. They’re so good you might even catch yourself sneaking handfuls while meal-prepping!

Storage: To keep your seeds fresh and crunchy, transfer them to an airtight container once cooled. They’ll stay crisp for up to a week at room temperature. For longer storage, freeze in a freezer-safe containerit works like magic!

Storage Method	Duration	Notes
Airtight container (room temp)	Up to 1 week	Keep in a cool, dry place
Freezer-safe container	Up to 3 months	Thaw at room temp before serving

Expert Insight: Enhancing Flavor and Texture

Roasted pumpkin seeds with cinnamon sugar offer a delightful balance of savory crunch and sweet warmth. Toasting the seeds intensifies their nutty flavor while the cinnamon sugar adds a subtle spice that elevates this wholesome snack, making it both satisfying and nutrient-rich.

For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!

How I Finally Mastered Roasted Pumpkin Seeds with Cinnamon Sugar

After several attempts of burning or under-seasoning these little crunchy gems, I finally nailed these roasted pumpkin seeds with cinnamon sugar. It took a lot of patience (and a smoky kitchen or two), but now they’re perfectly crispy, sweet, and a nostalgic snack my whole family loves.

FAQs ( Roasted Pumpkin Seeds with Cinnamon Sugar )

Conclusion

Roasted Pumpkin Seeds with Cinnamon Sugar come together in under 30 minutes, turning simple ingredients into a cozy, crunchy snack you’ll want to reach for again and again. The warm cinnamon scent fills your kitchen like a gentle autumn hug, and that sweet crunch? It’s pure comfort in every bite. You’ll love how easy this pumpkin seeds recipe isno fuss, just fall magic.

Feel free to play with the spice mixadd a pinch of cayenne for a little kick or swap butter for coconut oil if you’re after a dairy-free twist. And here’s a little secret from my chaotic kitchen: store your seeds in an airtight container, and they stay delightfully crisp for daysperfect for sneaking while no one’s looking!

Did this remind you of a fall snack from childhood or spark a new tradition? I’d love to hear your stories and see your photos! Don’t forget to save this easy roasted pumpkin seeds recipe and pass it along to friends who deserve a little crunchy, sweet comfort too. Here’s to cozy kitchens and full hearts!

Print