Roasted Cinnamon Sugar Pumpkin Seeds

Name: Roasted Cinnamon Sugar Pumpkin Seeds
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 3 cups pumpkin seeds ((dried for at least 24 hours)); 3 Tablespoons salted butter ((or coconut oil)); ½ teaspoon pure vanilla extract; 4 Tablespoons granulated sugar*; 2 teaspoons ground cinnamon; 1 teaspoon sea salt

By Laura

Updated Oct 04, 2025

4.97 from 85 votes

82 Comments

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Save your pumpkin seeds to make these roasted cinnamon sugar pumpkin seeds. They are irresistibly delicious – the perfect sweet and salty fall snack!

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

Do you love carving pumpkins in the fall? We definitely do, and we have 6 kids so that always means lots of pumpkin seeds. They love helping me separate the seeds from the pulp, just so we can make these 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 this roasted cinnamon sugar pumpkin seeds recipe. It’s easy to make with only has 6 ingredients, is super easy to make, 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

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:

overhead photo of the labeled ingredients in this Cinnamon Sugar Pumpkin Seeds recipe

Salted butter: unsalted butter and ghee both work well. For a dairy-free option, use 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!

up close front view of Homemade Cinnamon Sugar Pumpkin Seeds in a small bag

How to Make Cinnamon Sugar Pumpkin Seeds

Let’s walk through this recipe step by step.

Dry the Seeds

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

Make the Cinnamon Pumpkin Seeds

Begin by combining the dry ingredients in a small bowl.

making Cinnamon Sugar Pumpkin Seeds - dry ingredients in a bowl before mixing

making Cinnamon Sugar Pumpkin Seeds - dry ingredients in a bowl after mixing

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

Then, add the dry mixture to the coated pumpkin seeds and stir to coat.

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

Next, spread the cinnamon sugar pumpkin seeds out on a large baking sheet in a single layer and 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.

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

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!

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 at room temperature. I don’t recommend refrigerating them because it could cause them to become soft again.

To Re-Crisp

If your pumpkin seeds become soggy, you can re-crisp them in the oven set ot 350 degrees for 3-5 minutes.

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

Cinnamon Sugar Roasted Pumpkin Seeds FAQs

Do I need to boil or soak the pumpkin seeds before roasting them?

No. Quite the opposite, this recipe calls for drying out the pumpkin seeds for 12-24 hours before roasting.

Can I halve or double the recipe?

Yes to both! You can easily scale this recipe as needed.

How do I make the cinnamon sugar stick to the pumpkin seeds?

Tossing the dried pumpkin seeds in melted butter and vanilla makes the cinnamon sugar stick to the seeds. Also, stirring during bakings helps reincorporate any cinnamon sugar that may have fallen off during baking.

Should I dry my pumpkin seeds before roasting?

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

How long should I roast pumpkin seeds, and at what temperature?

We roast the seeds low and slow here, 325 degrees Fahrenheit (163 degrees Celsius) for 25-35 minutes.

How can I tell when the pumpkin seeds are done?

The best way to tell if they are done is to remove one from the baking sheet and let it cool. Once cooled it should be dry to the touch (not sticky) and have a crunchy texture.

How long do roasted pumpkin seeds stay fresh?

They stay fresh for up to 1 week stored at room temperature in an airtight container.

overhead view of roasted pumpkin seeds with cinnamon sgar

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Roasted Cinnamon Sugar Pumpkin Seeds

Laura

Save the seeds from your pumpkins to make these roasted cinnamon sugar pumpkin seeds. They are irresistibly delicious – the perfect sweet and salty fall snack!

4.97 from 85 votes

Course Snack

Cuisine American

Servings cups of pumpkin seeds

Calories 120.8

Prep Time5

Cook Time35

Total Time40

Video

Equipment

Ingredients

▢ 3 cups pumpkin seeds (dried for at least 24 hours)
▢ 3 Tablespoons salted butter (or coconut oil)
▢ ½ teaspoon pure vanilla extract
▢ 4 Tablespoons granulated sugar*
▢ 2 teaspoons ground cinnamon
▢ 1 teaspoon sea salt

Instructions

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.

Make Cinnamon Sugar Pumpkin Seeds

Preheat oven to 325°Fahrenheit (163 degrees Celsius). Very lightly grease a large baking pan, set aside.
In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
Melt the butter – either in the microwave in a large bowl or on the stovetop in a saucepan over low heat.
Once the butter is melted, stir in the vanilla.
Then, add the pumpkin seeds until they are evenly coated in the butter/vanilla mixture.
Add the dry ingredients to the pumpkin seeds and stir until all they are evenly coated.
Spread pumpkin seeds on the 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.

Notes

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!

Ingredient substitutions

Salted butter. Unsalted butter, coconut oil and vegan butter (like Earth Balance) are good substitutes.
Granulated sugar: use white sugar, organic cane sugar, or coconut sugar.

Store

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

To Re-Crisp

If your pumpkin seeds become soggy, you can re-crisp them in the oven set ot 350 degrees for 3-5 minutes.

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you enjoy this recipe? Have a question? Leave a comment below!

Roasted Cinnamon Sugar Pumpkin Seeds

Cinnamon Sugar Pumpkin Seeds: Substitutions