Roasted Cinnamon Sugar Pumpkin Seeds
Posted Oct 27, 2016, Updated Jul 13, 2024
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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!
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!
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!
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.
Make the Cinnamon Pumpkin Seeds
Begin by combining the dry ingredients in a small bowl.
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.
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.
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!
Store
Store these pumpkin seeds in an airtight container for up to 1 week.
Cinnamon Sugar Roasted Pumpkin Seeds FAQs
Yes! They are a high-protein, high-fiber snack!
Yes, drying the pumpkin seeds is imperative for crispy roasted pumpkin seeds that do not get soggy.
Yes to both! You can easily scale this recipe as needed.
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Roasted Cinnamon Sugar Pumpkin Seeds
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°F. 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 or on the stovetop.
- Then, stir in the 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
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these for my grandson’s kindergarten class using the seeds from their pumpkin carvings. They turned out really good and I took them back to school for them to do taste tests. I made the cinnamon sugar, another Grammy made salted and yet another did cajun. The kids enjoyed especially after doing the work of digging the seeds out!
Made these for my kiddos. I typically make mine on the spicy side but the kids wanted sweet ones this year. I have to say, this is my absolute favorite way to make them. I did add a sprinkle of sugar to the tops after I put them in a bowl and everyone seems to really enjoy them.
My fiance loved these when I made them for him!
The only recipe I like for roasted pumpkin seeds!
Thank you so much Stephanie!
can these be made in an air fryer? i dont have an oven but they seem good
Are the seeds suppose to be dry when done? Mine were gooey with butter
Yes. You either needed to let them air dry longer before baking, or bake them longer! They should NOT be gooey!
These are so delicious. My son loves them. My husband isn’t a big fan on pumpkin seeds but he said these are awesome. He wants me to make them all the time. I have made pumpkin seeds before and they didn’t turn out good
I’m so glad your whole family loves them, Holly!
Can’t wait to try it!
We use this recipe for pumpkin seeds every year. Great easy recipe for tasty fall snack during trick or treating!
I have not made yet , but am changing the paper towels to dryer ones as it’s been about 12 hrs. Did your pumpkin seeds stick to paper towels? Mine are and I am just hoping to get mot of them with out paper towel stuck on them. Any tips to prevent this?
Idk how they turned out yet but can we add in the instructions to NEVER microwave butter for people who don’t know…. And if you don’t know… it’s explodes in your microwave throwing butter everywhere.
Hey Madison! I microwave butter to melt it almost every day. Here are some suggestions: 1) heat it for less time. You may have a small portion of solid butter left, but if you gently stir it into the melted butter it usually melts as well. 2) I suggest purchasing a microwave cover! This helps contain the “splatter” when warming foods that have the tendency to be a little unruly.
Just taught my 12 yo my microwave butter tips: cover bowl with damp paper towel, use 50% or lower power, check/stir frequently until melted. Years of cleaning messes but I’ve figured it out. 😉