Cinnamon Sugar Roasted Pumpkin Seeds
A sweet, crunchy, and perfectly spiced fall snack. These Cinnamon Sugar Roasted Pumpkin Seeds are coated in butter, cinnamon, and sugar, then roasted until golden brown and crispy. The ultimate autumn treat for after pumpkin carving!
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.
Notes
Make sure the seeds are completely dry before roasting—this is the secret to crispiness. Try adding nutmeg, allspice, or even a pinch of cayenne to the cinnamon-sugar mixture for fun variations. Stir frequently to prevent burning.