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    Home » Roasted Cinnamon Sugar Pumpkin Seeds

    Roasted Cinnamon Sugar Pumpkin Seeds

    Published: Oct 27, 2016 · Modified: Jul 9, 2021 by Laura · This post may contain affiliate links.

    Jump to Recipe

    Roasted Cinnamon Sugar Pumpkin Seeds Recipe! Don't throw away the seeds when you carve pumpkins this year! Save them and make this recipe for the perfect sweet and salty fall snack! Vegan, gluten-free and dairy-free! and paleo-friendly!

    front view of cinnamon sugar pumpkin seeds in an orange storage bag

    Have you carved your pumpkins yet?! We carved three big 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 Homemade Cinnamon Sugar Pumpkin Seeds!

    I know it's a lot of work, but trust me when I tell you that taking the time to save the seeds to make roasted pumpkin seeds is so worth it! Especially if you decide to make these Homemade Cinnamon Sugar Pumpkin Seeds! This recipe only has 6 ingredients, is super easy to toss together, and results is the perfect sweet and salty fall snack!

    Overhead view of a spoon scooping Homemade Cinnamon Sugar Pumpkin Seeds out of a baking pan

    How to make Cinnamon Sugar Pumpkin Seeds

    Let the seeds dry completely! 

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

    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!

    overhead view of pumpkin seeds drying in a baking pan on a paper towel

    Add the ingredients

    Coat evenly. Once the seeds are completely dry, you are ready to make these roasted pumpkin seeds! Simply melt the coconut oil or butter in a microwave safe dish. Mix in vanilla and stir in the pumpkin seeds, making sure the seeds are evenly coated with the mixture!

    Thoroughly mix the dry ingredients together, then toss them into the bowl of coated pumpkin seeds, once again making sure they are evenly coated!

    overhead view of dried pumpkin seeds in a bowl coated with butter before adding cinnamon sugar

    Then, spread the coated seeds out on a large baking sheet in a single layer and bake.

    overhead view of cinnamon sugar pumpkin seeds in a baking pan before being roasted

    Do not over bake!

    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 the roasted pumpkin seeds 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!

    Helpful Tip (How to re-crisp roasted pumpkin seeds)

    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!

    overhead view of cinnamon sugar pumpkin seeds in a baking pan after being roasted

    Store

    Store these pumpkin seeds in an airtight container for up to 1 week.

    Cinnamon Sugar Roasted Pumpkin Seeds: Substitutions

    This recipe is delicious as-is! But If you are looking to make some substitutions here are a few that have passed the test:

    • Coconut oil: Butter and vegan butter (like Earth Balance) are delicious substitutions for the coconut oil.
    • Granulated sugar: I use raw, organic sugar in this recipe. But you can choose your favorite granulated sugar and use it with great results! You can also use coconut sugar for a paleo version.

    That's it! There are only 6 ingredients in this recipe for Homemade Cinnamon Sugar Pumpkin Seeds and I don't recommend substituting any other ingredients!

    Overhead view of Cinnamon Sugar Pumpkin Seeds in a small bag with more roasted pumpkin seeds in the background

    FAQs about roasting pumpkin seeds

    Are roasted pumpkin seeds a healthy snack?

    Yes! They are a high-protein, high-fiber snack!

    Should I dry my pumpkin seeds before roasting?

    Yes, drying the pumpkin seeds is imperative for crispy roasted pumpkin seeds that do not get soggy.

    overhead view of roasted pumpkin seeds with cinnamon sgar

    More pumpkin recipes: 

    If you're looking for ways to use the inside of the pumpkin (after you've made homemade pumpkin puree) here are some of our favorites: 

    • The BEST classic homemade pumpkin pie (or this dairy-free pumpkin pie)!
    • Baked Pumpkin Donuts
    • For a cozy breakfast, make this pumpkin baked oatmeal!
    • Try our recipe for the best pumpkin bread ever!
    • This pumpkin smoothie tastes like a liquid pumpkin pie but it's so much healthier and only takes 5 minutes to make!
    • This literally the best pumpkin cake with cream cheese frosting I've ever had - ever. 
    up close front view of Homemade Cinnamon Sugar Pumpkin Seeds in a small bag

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Cinnamon Sugar Pumpkin Seeds

    Roasted Cinnamon Sugar Pumpkin Seeds

    Laura
    Homemade Cinnamon Sugar Pumpkin Seeds Recipe! Don't throw away the seeds when you carve pumpkins this year! Save them and make this recipe for the perfect sweet and salty fall snack! Vegan, gluten-free and dairy-free! and paleo-friendly!
    4.94 from 49 votes
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 5 mins
    Cook Time 35 mins
    Total Time 40 mins
    Course Snack
    Cuisine American
    Servings 3 cups of pumpkin seeds
    Calories 120.8 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • glass batter bowl
    • baking sheet
    • spatula

    Ingredients
     
     

    • 3 cups pumpkin seeds dried for at least 24 hours
    • 3 TBS coconut oil or butter
    • ½ tsp pure vanilla extract
    • 4 TBS granulated sugar*
    • 2 tsp ground cinnamon
    • 1 tsp sea salt

    Instructions
     

    To dry pumpkin seeds:

    • 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.

    To make the pumpkin seeds:

    • Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
    • In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
    • Melt coconut oil or butter in a large microwave safe bowl or on the stovetop in a 4-quart pot.
    • Remove from heat and stir in vanilla.
    • Mix in pumpkin seeds until they are all evenly coated.
    • Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
    • Spread pumpkin seeds on your prepared baking pan in single layer.
    • Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
    • 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.
    • Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.

    Video

    Notes

    Ingredient substitutions

    This recipe is delicious as-is! But If you are looking to make some substitutions here are a few that have passed the test:
    • Coconut oil: Butter and vegan butter (like Earth Balance) are delicious substitutions for the coconut oil!
    • Granulated sugar: I use raw, organic sugar in this recipe. But you can choose your favorite granulated sugar and use it with great results! You can also use coconut sugar for a paleo version!
    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!

    Store

    Store these pumpkin seeds in an airtight container for up to 1 week.

    Nutrition

    Serving: 2TBSCalories: 120.8kcalCarbohydrates: 4.9gProtein: 3.7gFat: 9.7gSaturated Fat: 2.7gPolyunsaturated Fat: 3.7gMonounsaturated Fat: 3.2gSodium: 189.3mgPotassium: 118mgFiber: 1.2gSugar: 2.1gVitamin C: 0.1mgCalcium: 14mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine!

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    Reader Interactions

    Comments

    1. Candice Baumbach

      November 06, 2021 at 3:49 pm

      5 stars
      My husband, kids and myself all loved these!! A hit for sure!

      Reply
    2. Elise R

      October 31, 2021 at 11:56 am

      5 stars
      Loved this recipe! I mad mine with brown sugar. Because like sweet and spicy I added some cayenne pepper.
      I will be looking for some cheap pumpkins after Halloween for more seeds 🤣

      Reply
    3. Emily Faulkenberry

      October 27, 2021 at 7:17 pm

      5 stars
      So yummy!! My daughter and I love them. Made them with vegan butter and they were perfect at 25 minutes!

      Reply
    4. Aliyah

      October 27, 2021 at 10:58 am

      5 stars
      Literally amazing!! Making these every year from now on. They are so delicous I can’t stop eating them! Make them now!!

      Reply
    5. Heather

      October 26, 2021 at 3:50 pm

      I would add that you should take a few out each time you stir them to test if they're done. I stirred them at 10 min intervals and left them in right about the 25 mins and they ended up burning by the time I realized they were done 🙁 I can tell they would be REALLY yummy if I had done them right though.

      Reply
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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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