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!
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!
How to make Homemade Cinnamon Sugar Pumpkin Seeds
1. 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!
2. 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!
3. 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!
Homemade Cinnamon Sugar 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!
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!
IF YOU MAKE SOMETHING FROM JOYFOODSUNSHINE I WOULD LOVE TO SEE YOUR CREATIONS! DON’T FORGET TO RATE THIS RECIPE AND LEAVE A COMMENT BELOW! ALSO, FOLLOW ALONG WITH ME ON INSTAGRAM, PINTEREST, FACEBOOK, YOUTUBE AND TWITTER FOR MORE RECIPE INSPIRATION AND A GLIMPSE INTO OUR EVERYDAY LIFE!
Cinnamon Sugar Pumpkin Seeds
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
Homemade Cinnamon Sugar 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!
Nutrition
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! 120.8
Jeremiah
Laura, I have a dumb question.
I’ve never had roasted pumpkin seeds, but my grandma used to talk about them all the time. Do you eat the entire seed, or do you break them open to eat what is inside like a sunflower seed? The way grandma talked, it sounded like she ate the whole thing.
Laura
Jeremiah there is no such thing as a dumb question in my opinion! You eat the entire seed!
Mike
I’m a purist at heart…and I wasn’t sure I’d like these at first…but they are awesome! I am now hooked! I only had a cup of seeds and so just scaled down the recipe, but followed exactly as written using butter and this is the best snack I’ve ever made myself!
Laura
Thank you Mike! So glad you love them!
L Tucker
Yum! Here’s a tip: you can quick-dry the rinsed seeds by drying them on a baking sheet in a 200 degree oven for an hour or two, stirring once or twice.
Laura
I LOVE that tip! I’m usually ready to take a 24 hr break after carving pumpkins and separating the seeds (a true labor of love for this momma) but a quick dry option is awesome!
Amanda
Made the original recipe a couple weeks ago and it was great! I added a touch of cardamom the 2nd time around…yummm! Thanks for the tip on drying the seeds
Laura
I love that addition Amanda!! Sounds amazing!
Evelyn Galvez
We got one cup of seeds from one pumpkin, now I wish that I would have purchased 1 pumpkin for each of my 3 kids instead of 1 for all 3. These are delicious and we will need to purchase more pumpkins for the 3 cups full.
Laura
I’m SO glad you enjoyed these! I have a whole bowl full of dried seeds ready to make these tomorrow! 🙂 And I 110% understand the desire to only carve 1 pumpkin instead of 3!!!! LOL!
Easy Peasy Life Matters
These Pumpkin Seeds sound delicious! I love all the healthy ingredients. Thanks for sharing on the Healthy Living Link Party! We will be featuring your recipe tonight 🙂 Have a wonderful evening!
Laura
Thank you so much! 🙂 <3
Deborah Davis
My what a healthy and delicious seasonal snack. I can;t wait to make this for my friends and family. I’m pinning and sharing.
Miz Helen
What a delicious treat, I will love it! Thanks so much for sharing with us at Full Plate Thursday and come back soon!
Miz Helen
Chrissa- Physical KItchness
Completely dry. CHECK. Ok I’m trying these!!! Pumpkin seeds are my fav but I never could master a the art. Thanks for the tip!
Laura
Yay Chrissa I hope you love them!! 🙂
Lindsay Cotter
This is a tasty fall snack! I wish I had some right now!
Laura
They definitely didn’t last long in my house!
Rebecca @ Strength and Sunshine
O yes! I think my favorite thing about carving a pumpkin is roasting the fresh seeds!
Laura
They are the perfect healthy snack! 🙂
Liz @ pumpkin and peanut butter
That’s so funny they didn’t want to touch the guts this year! I carved a pumpkin with my students last week and a whole bunch of them refused to stick their hand inside too—- isn’t that the best part?!? I actually make these exact baked pumpkin seeds for my students to try too! We were really thinking alike this week 😉
Laura
LOL Liz my kids are like a box of chocolates….never know what you’re gonna get. 😉 And you know what they say about great minds…. 😉 <3
Ashley @ Fit Mitten Kitchen
Well I haven’t quite carved a pumpkin in some time! I know, shame. But these seeds look great and I love these pictures!
Jessy @ The Life Jolie
These sound delicious and your photos are gorgeous!!
Laura
Thank you Jessy! I had fun shooting these little guys! 😉
Emily
Wow thank you so much for the recommendation to let them dry for an adequate amount of time; I have some that I’m rinsing off, and I’m going to let them dry today, so I can try this later! 🙂
Laura
Thank you Emily! 🙂 I hope that your seeds turned out delicious !
Alisa Fleming
Yum! I wish I knew you could roast pumpkin seeds when I was a kid. It always seemed so wasteful when we carved pumpkins.
Laura
Now you can carve them as an adult and save the seeds! win win! 😉
Maria
I never thought about going sweet with pumpkin seeds! These look so good 🙂
Laura
They’re the perfect mix of sweet and salty! 🙂 YUM!
Emily
These pictures are just absoutley stunning! I feel like I need to run home and make these RIGHT NOW!
Laura
Thank you Emily! Just carve up some pumpkins and hop to it! 😉
Rebecca | NOURISHED. the blog
How fun is this!! I’ve only tried to bake pumpkin seeds once before and it was a total disaster! I definitely did not let them dry at all and I definitely did not sprinkle them with cinnamon or sugar.
Laura
Oh no!! LOL! YES! Drying them is absolutely key…otherwise they take F-O-R-E-V-E-R to bake! Like 2 hours at 250! 🙂
Rony Jahid
These seeds are my favorite, I always like to eat these seeds. Now I got a new recipe from you for ready to pumpkin seeds. Its very helpful to me, thanks.
Nicole @ Fitful Focus
What a perfect snack! I can’t wait to try them.
Laura
I’ve been munching on them all week long!