Roasted pumpkin seeds are one of the easiest and tastiest fall treats ever. This cinnamon pumpkin seed recipe makes a sweet, salty, and crunchy snack that is hard to resist!
Pumpkin carving has been a favorite tradition at my house for decades, but it wasn’t until last year that I actually tried my hand at making roasted seeds. My ranch pumpkin seeds were such a hit that I started experimenting with all kinds of flavors.
I’m partial to the savory varieties, but my whole family loves these sweet cinnamon sugar pumpkin seeds! And since they’re packed with fiber, magnesium, potassium, and zinc, I don’t feel guilty letting them indulge. š
Are you supposed to soak pumpkin seeds before roasting?
No, you do not need to soak the seeds before you roast them. I’ve tried both methods, and didn’t think it was worth the extra time. But if you want to try it, soak your seeds overnight in salt water, then let them dry before roasting.
How to make cinnamon sugar pumpkin seeds:
- WASH – After scooping out the inside of your pumpkin, remove as much of the pumpkin pulp from the seeds as possible. Place the seeds in a large bowl of cold water and swirl them around so that more of the pulp falls to the bottom of the bowl. Then rinse them well in a colander until they are clean, rubbing off the pulp and strings. Repeat a few times until the seeds are clean. (Yay – you finished the hardest part!)
- DRY SEEDS – Spread seeds on a cookie sheet or parchment paper and pat dry with paper towels. Let sit for a few hours (or overnight) until totally dry.
- COAT SEEDS -Combine the melted butter, vanilla, and pumpkin seeds in a bowl. Give them a good stir. Add the sugar, cinnamon, and salt. Stir until the seeds are evenly coated with the cinnamon sugar mixture.
- BAKE – Spread seeds in an even layer on a greased cookie sheet. Bake at 300° in a preheated oven for 20-25 minutes or until golden brown.
Let the seeds cool for 5-10 minutes, then enjoy!
PUMPKIN SEED RECIPE VARIATIONS:
- Instead of butter, you can use avocado oil, olive oil, or melted coconut oil.
- For a different flavor, try pumpkin spice instead of the cinnamon.
- If you like sweet and spicy, add a pinch of cayenne pepper to the cinnamon sugar mixture.
MORE EASY SNACKS:
- Honey Popcorn
- Rotel Guacamole Recipe
- Almond Joy Dip
- Bacon Cheese Ball Recipe
- Frozen Yogurt Granola Bites
- Chocolate Peanut Butter Energy Balls
- Toffee Apple Dip
- Cinnamon Roll Popcorn
Cinnamon Pumpkin Seed Recipe
Ingredients
- 1 Tbsp salted butter
- ⅛ tsp vanilla extract
- 1 ½ cups raw pumpkin seeds air dried overnight
- 3 Tbsp granulated sugar
- 2 tsp cinnamon
- ⅛ tsp sea salt
Instructions
- Preheat your oven to 300℉. Spray a cookie sheet with cooking spray.
- Melt the butter in a medium bowl, preferably glass. Add the vanilla and pumpkin seeds. Stir till well coated.
- Add the sugar, cinnamon, and salt. Stir vigorously.
- Spread seeds in a single layer on the prepared pan. Bake for about 20-25 minutes, or until golden brown.
- Let cool for about five minutes, then enjoy!
Notes
Nutrition
This easy recipe is a great way to turn leftover pumpkin seeds into a fantastic snack!
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