Don’t throw away the insides of your pumpkin! One of the best traditions of the fall season is turning those slimy seeds into a delicious, crunchy, and absolutely addictive snack. This recipe for Cinnamon Sugar Roasted Pumpkin Seeds is the ultimate sweet treat to make after carving your pumpkins. It creates a wonderfully crisp, sweet, and warmly spiced snack that is perfect for munching on a cool autumn day. This is a Sweet Pumpkin Seeds Recipe that the whole family will love.
Why This is the Best Way to Season Pumpkin Seeds
This recipe is a fall classic for a reason. Here’s why you’ll love it:
- Incredibly Easy: This is a Simple Pumpkin Seed Recipe with just a few ingredients and straightforward steps.
- Sweet & Crunchy: The cinnamon-sugar coating caramelizes slightly in the oven, creating an irresistible crunchy shell.
- The Perfect Fall Aroma: Your house will smell absolutely amazing while these are baking, full of the cozy scent of cinnamon.
- A Fun Tradition: It’s a wonderful and delicious way to use the entire pumpkin, making it one of the most beloved Pumpkin Recipes.
Your Simple Ingredient Checklist
You only need a few pantry staples to create this delicious Cinnamon Pumpkin Seed snack.
The Ingredient Lineup:
- 2 cups of raw pumpkin seeds, cleaned and thoroughly dried
- 2 tablespoons of unsalted butter, melted
- 2 tablespoons of granulated sugar
- 1 teaspoon of ground cinnamon
- A pinch of salt
Step-by-Step Instructions
The secret to perfectly crispy seeds is making sure they are very dry before you start.
Part 1: Prepare the Pumpkin Seeds
- Clean the Seeds: The first step in How To Season Pumpkin Seeds is to clean them well. Separate the seeds from the stringy pumpkin pulp. A good trick is to do this in a large bowl of water—the seeds will float to the top.
- Dry the Seeds: Rinse the seeds thoroughly in a colander. This is the most important step for a crunchy Roasted Pumpkin Seeds Recipe: they must be completely dry. Spread them in a single layer on a clean kitchen towel or paper towels and let them air dry for at least an hour, or even overnight if you have the time.
Part 2: Roast and Season
- Preheat and Prep: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- Coat the Seeds: In a medium bowl, toss the thoroughly dried pumpkin seeds with the melted butter until they are all evenly coated.
- Mix the Topping: In a small, separate bowl, combine the granulated sugar, ground cinnamon, and a pinch of salt.
- Season the Seeds: Sprinkle the cinnamon-sugar mixture over the buttered seeds and toss well until every seed is coated in the sweet, spiced mixture.
- Roast: Spread the seasoned seeds in a single, even layer on your prepared baking sheet. Bake for 45-50 minutes, stirring every 15 minutes to ensure they roast evenly and don’t burn. The seeds are done when they are golden brown and crispy.
- Cool and Enjoy: Let the seeds cool completely on the baking sheet. They will get even crunchier as they cool down.
Frequently Asked Questions (FAQ)
1. What is the best way to clean and dry pumpkin seeds for this Easy Pumpkin Seed Recipe? The fastest way to clean the seeds is in a bowl of water. To dry them quickly after rinsing, pat them thoroughly with a kitchen towel. For even better results, let them air dry on a baking sheet for several hours or overnight. A dry seed is a crispy seed!
2. Can I use other spices in this Pumpkin Seed Recipe? Absolutely! This is a great base recipe. For a more complex Spiced Pumpkin Seeds flavor, you could add a pinch of nutmeg, allspice, or even a tiny bit of cayenne pepper to the cinnamon-sugar mixture for a sweet and spicy kick.
3. How do I store the leftovers? Once the Cinnamon Sugar Pumpkin Seeds have cooled completely, store them in an airtight container at room temperature. They will stay fresh and crunchy for up to a week.
4. Why are my roasted pumpkin seeds chewy instead of crispy? The most common reason for chewy pumpkin seeds is that they were not dry enough before roasting. Any excess moisture will cause the seeds to steam in the oven instead of roast. Taking the time to properly dry the seeds is the key to achieving that perfect, crunchy texture.
Cinnamon Sugar Roasted Pumpkin Seeds
Equipment
- Baking sheet
- Parchment paper
- Mixing bowls
- Colander
- spatula or wooden spoon
Ingredients
- 2 cups raw pumpkin seeds, cleaned and dried
- 2 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 pinch salt
Instructions
- Separate pumpkin seeds from pulp. Rinse thoroughly in a colander. Spread on a towel and let dry for at least 1 hour, or overnight for best results.
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a medium bowl, toss seeds with melted butter until evenly coated.
- In a small bowl, combine sugar, cinnamon, and salt. Sprinkle mixture over seeds and toss until coated.
- Spread seeds evenly on baking sheet. Roast for 45–50 minutes, stirring every 15 minutes, until golden and crispy.
- Cool completely before serving. Seeds will crisp further as they cool.