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Easy Crispy Cinnamon Sugar Roasted Pumpkin Seeds Recipe

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These Crispy Cinnamon Sugar Roasted Pumpkin Seeds are a sweet, crunchy, and slightly salty snack that turns leftover pumpkin seeds into an addictive treat. With a caramelized sugar coating and warm cinnamon flavor, they are perfect for fall gatherings or a cozy night in.

Ingredients

Scale
  • 1 cup raw pumpkin seeds, cleaned
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons packed brown sugar
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt, plus more for sprinkling
  • Pinch of flaky sea salt (for finishing)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper if desired. Position the rack in the center of the oven.
  2. Clean and dry your pumpkin seeds thoroughly. Rinse fresh seeds in a colander under cold water to remove pulp. Spread on a clean towel or paper towels and pat completely dry. Let air dry for 10 minutes.
  3. Melt the butter in a small skillet over medium heat. Swirl until fully melted and just starting to bubble. Remove from heat immediately.
  4. In a medium mixing bowl, combine the melted butter, brown sugar, granulated sugar, ground cinnamon, and salt. Whisk until the sugars are mostly dissolved and the mixture forms a thick, grainy paste.
  5. Add the dried pumpkin seeds to the bowl. Use a spatula to toss until every seed is evenly coated in the cinnamon sugar mixture. The mixture will look clumpy.
  6. Optional stovetop pre-toast: Heat the same small skillet over medium heat. Add the coated seeds and stir constantly for 2 to 3 minutes until the sugar starts to caramelize and the seeds become fragrant. Remove from heat immediately.
  7. Spread the seeds in a single layer on the prepared baking sheet. Use a spatula to break up any clumps. Some clusters are okay.
  8. Roast for 12 to 15 minutes, stirring halfway through at the 7-minute mark. The seeds are done when golden brown and the sugar coating looks bubbly and caramelized.
  9. Remove from the oven and let cool completely on the baking sheet. The seeds will continue to crisp up as they cool.
  10. Once completely cool, sprinkle with a tiny pinch of flaky sea salt. Break up any large clusters with your hands and transfer to a serving bowl.

Notes

Ensure seeds are thoroughly dried before roasting to avoid chewiness. For dairy-free, substitute butter with coconut oil or vegan butter. Store in an airtight container at room temperature for up to 5 days. To re-crisp, reheat at 300°F (150°C) for 5 minutes and cool.

Nutrition

Keywords: cinnamon sugar pumpkin seeds, roasted pumpkin seeds, sweet pumpkin seeds, fall snack, Halloween snack, Thanksgiving snack, crispy pumpkin seeds

Find it online: https://emmastirs.com/easy-crispy-cinnamon-sugar-roasted-pumpkin-seeds-recipe/