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Have you carved your pumpkins yet?! We carved three big mommas {i.e. ginormous pumpkins} this week and it was so fun! However, this year my kids decided to be silly and didn’t want to touch the pumpkin guts! Last year they literally played in the bowl of it for hours…oh how things can change! My daughter did help me separate the seeds…just so we could make these Cinnamon Sugar Pumpkin Seeds!

Homemade Cinnamon Sugar Pumpkin Seeds! A recipe for the perfect sweet and salty snack! Vegan, gluten-free and dairy-free!

The key to making excellent homemade pumpkin seeds is letting them completely dry before roasting! To do this, remove the seeds from your pumpkins and rinse thoroughly. Make sure there are no stringy orange guts left!

Homemade Cinnamon Sugar Pumpkin Seeds! A recipe for the perfect sweet and salty snack! Vegan, gluten-free and dairy-free!

Let the seeds drain, and line a large baking sheet with paper towels. Spread the seeds on the baking sheet in one, even layer and let sit for 24 hours. At the 12 hour mark, change the damp paper towels for dry ones and stir every now and then!

Once they are completely dry, you are ready to make these Cinnamon Sugar Pumpkin Seeds! Simply melt your coconut oil or butter in a microwave safe dish. Mix in vanilla and stir in the pumpkin seeds! Add your dry ingredients, bake and EAT!

Homemade Cinnamon Sugar Pumpkin Seeds! A recipe for the perfect sweet and salty snack! Vegan, gluten-free and dairy-free!

A little helpful tip, be very careful not to over-bake these Cinnamon Sugar Pumpkin Seeds! When they start to brown ever-so-slightly they are done.

Test for doneness by taking out 3 or 4 seeds and letting them come to room temperature. If they become nice and crispy then your seeds are done baking! If they remain soft, toss them back on the pan and bake a touch longer!
Homemade Cinnamon Sugar Pumpkin Seeds! A recipe for the perfect sweet and salty snack! Vegan, gluten-free and dairy-free!

Cinnamon Sugar Pumpkin Seeds

Total Time: 40 minutes

Yield: 3 cups of pumpkin seeds

Ingredients

Instructions

    To dry pumpkin seeds:
  1. Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.
  2. To make the pumpkin seeds:
  3. Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
  4. In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
  5. Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart pot.
  6. Remove from heat and stir in vanilla.
  7. Mix in pumpkin seeds until they are all evenly coated.
  8. Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
  9. Spread pumpkin seeds on your prepared baking pan in single layer.
  10. Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
  11. To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
  12. Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.

Notes

*You may use coconut sugar for a refined-sugar free option.

Carving three large pumpkins resulted in 3 cups of seeds. You can easily halve this recipe to accommodate the amount of seeds you harvest from your pumpkins!

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Homemade Cinnamon Sugar Pumpkin Seeds! A recipe for the perfect sweet and salty snack! Vegan, gluten-free and dairy-free!

SUPER HELPFUL TIP: 

If your seeds become soft after a day or two…simply reheat them at 250 in the oven for 5-10 minutes! When you remove them and they cool completely they will perfectly crisp up like they were freshly made that day!

Do you save the seeds when you carve pumpkins? What did you {or your kids} make your pumpkins look like this year? 

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Homemade Cinnamon Sugar Pumpkin Seeds! A recipe for the perfect sweet and salty snack! Vegan, gluten-free and dairy-free!

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