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Best Easy Cinnamon Sugar Pumpkin Seeds Recipe

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Quick and easy cinnamon sugar pumpkin seeds that taste like a cinnamon roll. Ready in under 20 minutes with simple pantry ingredients, these crunchy, candy-like seeds are the perfect fall snack.

Ingredients

Scale
  • 1 cup raw pumpkin seeds, cleaned
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Clean and dry your pumpkin seeds. If using fresh seeds, rinse off pulp and pat very dry with paper towels or a clean kitchen towel.
  3. Melt the butter in a small microwave-safe bowl (20-30 seconds) or on the stovetop. Let cool slightly.
  4. In a medium mixing bowl, combine melted butter, brown sugar, cinnamon, salt, and vanilla extract (if using). Stir until it forms a thick, grainy paste.
  5. Add the dried pumpkin seeds to the bowl and toss until every seed is evenly coated.
  6. Spread the coated seeds in a single, even layer on the prepared baking sheet. Gently separate any clumps.
  7. Roast for 8-10 minutes, checking at 8 minutes. The seeds should be fragrant and the coating bubbling. Watch carefully to prevent burning.
  8. Remove from oven and let cool completely on the baking sheet for at least 10 minutes. The seeds will crisp up as they cool.

Notes

For best crunch, dry seeds thoroughly before coating. Watch closely in the last few minutes to prevent burning. Cool completely before serving for maximum crispiness. Store in an airtight container at room temperature for up to 5 days.

Nutrition

Keywords: cinnamon sugar pumpkin seeds, roasted pumpkin seeds, fall snack, Halloween snack, easy pumpkin seeds recipe

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