If you’re looking for a delightful little snack that combines warmth, crunch, and a touch of sweetness, the Cinnamon Sugar Roasted Pumpkin Seeds Recipe is your new best friend. These seeds transform humble pumpkin leftovers into a crunchy, sweet-spiced treat that’s perfect for snacking anytime. With just a handful of simple ingredients and a little oven magic, you’ll have a batch of golden, cinnamon-sugar-coated seeds that are bursting with cozy fall flavors and irresistibly crisp texture. Trust me, once you try this recipe, roasted pumpkin seeds will never be the same again!
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients for this Cinnamon Sugar Roasted Pumpkin Seeds Recipe is refreshingly easy, and each one plays a crucial role. From the nutty pumpkin seeds themselves to the rich butter and fragrant cinnamon, every component contributes to an irresistible snack that’s sweet, savory, and perfectly crunchy.
- 1 cup raw pumpkin seeds (rinsed and patted dry): The heart of the recipe providing that wonderful crunch and wholesome flavor.
- 1 tbsp melted butter or coconut oil: Helps the seasoning stick and adds a rich, toasty taste to the seeds.
- 2 tbsp granulated sugar: Brings a sweet crunch that contrasts beautifully with the warm spices.
- 1 tsp ground cinnamon: Infuses the seeds with cozy, aromatic warmth that defines this recipe’s flavor profile.
- Pinch of salt: Balances the sweetness and enhances the overall taste.
How to Make Cinnamon Sugar Roasted Pumpkin Seeds Recipe
Step 1: Prepare Your Oven and Baking Sheet
First things first, preheat your oven to 300°F (150°C). Lining your baking sheet with parchment paper makes cleaning up easier and ensures the seeds don’t stick during roasting, helping them develop an even, golden color.
Step 2: Coat the Pumpkin Seeds
In a mixing bowl, toss your rinsed and dried pumpkin seeds with the melted butter or coconut oil. This step is crucial as it helps the cinnamon sugar mixture stick to every little seed while adding a hint of buttery goodness as they roast.
Step 3: Add Sweet and Warm Seasonings
Combine your sugar, cinnamon, and pinch of salt in a small dish, then sprinkle the mixture over the coated seeds. Stir well to ensure every seed is evenly covered with that perfect sweet-spice blend.
Step 4: Arrange Seeds on Baking Sheet
Spread the coated pumpkin seeds evenly across your prepared baking sheet. An even layer helps them roast uniformly so you get that consistent crunch and beautiful golden hue in every bite.
Step 5: Roast to Perfection
Bake for 25 to 30 minutes, stirring halfway through. This helps prevent burning and encourages the seeds to roast evenly, allowing the cinnamon sugar to caramelize gently and coat the seeds in a crisp, flavorful shell.
Step 6: Cool Completely Before Enjoying
Once baked, let your cinnamon sugar roasted pumpkin seeds cool fully on the baking sheet. This is where the magic happens—cooling helps the seeds crisp up beautifully for that irresistible crunch we all crave.
How to Serve Cinnamon Sugar Roasted Pumpkin Seeds Recipe
Garnishes
While these seeds are pretty perfect on their own, sprinkle a little extra cinnamon on top or a dusting of powdered sugar for an extra touch of sweetness. You could also toss some finely chopped nuts or a pinch of nutmeg to elevate the flavor profile just a bit more.
Side Dishes
This recipe pairs wonderfully as a crunchy topping for oatmeal or yogurt bowls, adds a sweet contrast to savory salads, or can even be sprinkled over roasted vegetables for a delightful sweet-spiced crunch.
Creative Ways to Present
For parties or gifting, pack cinnamon sugar roasted pumpkin seeds in small glass jars or decorative bags tied with a seasonal ribbon. They also shine beautifully as a topping on desserts like ice cream or pumpkin pie, adding that extra texture and flavor boost everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cinnamon sugar roasted pumpkin seeds in an airtight container at room temperature. They’ll stay fresh and crunchy for up to a week, ready anytime you want a quick, flavorful snack.
Freezing
If you want to keep them longer, you can freeze roasted pumpkin seeds. Just place them in a freezer-safe container or bag, and they’ll comfortably hold for up to three months without losing their texture or flavor.
Reheating
To refresh their crunch after storage, simply warm your cinnamon sugar roasted pumpkin seeds in a low oven (around 250°F or 120°C) for 5-10 minutes. This helps to restore their crispness and bring back that lovely roasted aroma.
FAQs
Can I use salted pumpkin seeds for this recipe?
It’s best to start with raw, unsalted pumpkin seeds because you control the amount of salt added. Using salted seeds might make the snack too salty when combined with the pinch of salt in the recipe.
Is coconut oil a good substitute for butter?
Absolutely! Coconut oil adds a subtle tropical flavor and works great as a dairy-free alternative, making this recipe a hit for those avoiding butter or dairy products.
Can I make this recipe without sugar?
While the sugar provides the signature sweet crunch, you could opt for alternatives like honey or maple syrup for different flavor profiles, though the texture might change slightly.
How long can I keep the roasted seeds before they go stale?
Stored properly in an airtight container, these roasted pumpkin seeds remain crunchy and delicious for about a week, but it’s best to eat them sooner for optimal taste and texture.
Can I add other spices to this Cinnamon Sugar Roasted Pumpkin Seeds Recipe?
Definitely! Feel free to experiment with a pinch of nutmeg, ginger, or even a dash of chili powder if you’re feeling adventurous. The base recipe is versatile and welcomes creative tweaks.
Final Thoughts
You really can’t go wrong with the Cinnamon Sugar Roasted Pumpkin Seeds Recipe—a simple yet stunning way to turn pumpkin seeds into a snack that’s as comforting as it is delicious. Warm cinnamon and sweet sugar pair perfectly with the nutty crunch, making these seeds a standout treat all year round. I promise, once you make them, they’ll become a staple snack you’ll want to share with everyone.
Print
Cinnamon Sugar Roasted Pumpkin Seeds Recipe
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: About 1 cup
- Category: Snack
- Method: Baking
- Cuisine: American
Description
Delight in the crunchy, sweet, and spicy flavors of Cinnamon Sugar Roasted Pumpkin Seeds. Perfect for a healthy snack or a festive fall treat, these roasted seeds are coated with a buttery blend of cinnamon and sugar, baked to golden perfection for a crisp and flavorful bite.
Ingredients
Ingredients
- 1 cup raw pumpkin seeds (rinsed and patted dry)
- 1 tbsp melted butter or coconut oil
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Coat Seeds: In a bowl, toss the raw pumpkin seeds with the melted butter or coconut oil until every seed is evenly coated for that rich flavor.
- Prepare Cinnamon Sugar Mix: In a small dish, combine granulated sugar, ground cinnamon, and a pinch of salt. Sprinkle this mixture over the coated seeds and stir well to ensure an even sweet and spicy coating.
- Arrange Seeds: Spread the cinnamon sugar-coated pumpkin seeds evenly across the prepared baking sheet in a single layer for uniform roasting.
- Bake: Place the baking sheet in the oven and bake for 25 to 30 minutes. Stir the seeds halfway through baking to toast them evenly until they turn lightly golden and release a fragrant aroma.
- Cool and Serve: Remove the seeds from the oven and let them cool completely on the baking sheet. This cooling process crisps them up, making them perfectly crunchy and ready to enjoy.
Notes
- Ensure seeds are completely dry before coating to help the butter and sugar mixture adhere better.
- Stir seeds halfway through baking to prevent burning and ensure even roasting.
- Store cooled roasted seeds in an airtight container to maintain freshness and crispness for up to a week.
- You can substitute coconut oil for butter to make the recipe dairy-free.
- Adjust cinnamon and sugar quantity based on your sweetness preference.
