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    Home » Recipe » Appetizer » Cinnamon Sugar Pumpkin Seeds

    Cinnamon Sugar Pumpkin Seeds

    Published Sep 15, 2021 · Updated Oct 10, 2022 by Ginnie · Leave a Comment

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    Looking for a sweet fall treat? Then you're going to love these Cinnamon Sugar Pumpkin Seeds! This crunchy snack is loaded with flavor and so simple to prepare ... you'll be making them on repeat all autumn long!

    Closeup of a bowl of Cinnamon Sugar Pumpkin Seeds.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Cinnamon sugar is one of those classic flavor combinations that always takes me right back to childhood! 

    This delicious, sweet seasoning is wonderful on a slice of buttery toast, but there are a bunch of other tasty ways to use it, too. And these Cinnamon Sugar Pumpkin Seeds are a favorite.

    You are going to love these yummy oven roasted seeds, too! They're extremely easy to make, and they taste oh-so-good.

    Keep reading for the easy recipe, plus lots of helpful tips!

    A blue patterned bowl filled with the finished recipe.

    Ingredients

    You need just a few simple ingredients to make this sweet pumpkin seeds recipe:

    • Raw Pumpkin Seeds
    • Extra Virgin Olive Oil
    • Sugar
    • Cinnamon
    • Salt

    Pretty basic, right? Feel free to use a sugar / pie pumpkin (like I did) or a jack-o-lantern type pumpkin for this recipe. Either works, although you'll get more seeds from a carving pumpkin. Size up the recipe, as needed.

    You'll Also Need

    You'll also need a large baking sheet. These heavy duty Circulon baking sheets are my fave ... I used them for everything.

    The finished seeds scattered on a marble counter.

    How to Make Cinnamon Sugar Pumpkin Seeds

    Ready to get started? This crunchy fall snack couldn't be easier to make! You'll find a detailed recipe card below, but here's an overview of the steps:

    1. Remove pulp. Grab a small handful of pulp and brush off any large clumps of seeds. Next, gently squeeze the pulp. More should pop out. Finally, remove any large clumps of pulp that remains on the seeds. Tip: You do not need to rinse the seeds after removing the pulp. Just remove any large clumps, and you are good to go!
    2. Dry seeds. Once you've removed the pulp, spread the seeds on a baking sheet in a single layer. Let them dry for at least 30 minutes. Drying the seeds a bit before baking will help them cook faster, and it will be easier for the oil to stick to them.
    3. Add oil and salt. Next, drizzle the seeds with the oil and sprinkle them with salt. Mix well, then spread them out again in a single layer.
    4. Roast. Bake the seeds for about 20 to 25 minutes, or until they are golden brown and crispy throughout. As the seeds roast, mix them every five minutes ... this will help them cook even and get crunchy. Tip: Taste the seeds as they cook to test for doneness. They should be crisp throughout when finished.
    5. Mix with cinnamon sugar. While the seeds are roasting, mix the cinnamon and sugar together. When they come out of the oven, add the hot seeds to the cinnamon sugar mixture and mix well. Taste and add more salt, if desired.

    And that's all there is to it? Pretty simple, and best of all these Cinnamon and Sugar Pumpkin Seeds couldn't be more delish!

    A hand separating raw pumpkin seeds from the pulp.
    Photo collage showing pumpkin seeds on a baking sheet before and after roasting.
    Photo collage showing cinnamon sugar in a bowl on one side and pumpkin seeds mixed with sugar mixture on the other.

    Storage

    Stored in an airtight container, these Cinnamon Pumpkin Seeds seeds should keep for weeks, although they probably won't last that long!

    Related Recipes

    Looking for similar recipes? Try these flavors next:

    • Roasted Pumpkin Seeds - This master recipe has TONS of creative flavor ideas!
    • Old Bay Pumpkin Seeds
    • Ranch Pumpkin Seeds
    • Garlic Pumpkin Seeds
    • Spicy Pumpkin Seeds
    • Garlic Parmesan Pumpkin Seeds

    Can't get enough pumpkin? Check out ALL my pumpkin recipes! You'll find everything from sweets, like these Pumpkin Spice Cookies, to more savory recipes, like this Roasted Pumpkin Soup. Yum!

    The finished seeds spread on parchment paper.

    Frequently Asked Questions (FAQs)

    Still have questions about how to perfect this recipe? Leave me a comment below the recipe or check out this Q & A:

    Should pumpkin seeds be soaked before roasting?

    Some recipes call for soaking pumpkin seeds before roasting to make them easier to digest. However, unless the seeds upset your stomach, this is not necessary.

    Are roasted pumpkin seeds good for you?

    Pumpkin Seeds are one fall treat that's actually good for you. They contain protein, antioxidants, minerals, healthy fats, and have other benefits, too. This article from Health magazine has more details.

    How do you eat pumpkin seeds?

    While pumpkin seeds may be eaten raw, they are much tastier (and easier to eat) when roasted. Simply mix raw seeds with olive oil and seasonings, then bake at 350 degrees. Stir them every 5 minutes, cooking until toasted and crunchy. 

    What is the fastest way to clean pumpkin seeds?

    The fastest way to clean pumpkin seeds is to work with a small piece of pulp at a time. Brush off any seeds hanging from the pulp, then gently squeeze the pulp to remove the remaining seeds. 

    Why are my roasted pumpkin seeds chewy?

    If your pumpkin seeds remain still chewy even after roasting, you haven't cooked them for long enough. Return them to the oven, then continue cooking until they are crunchy.

    How long can pumpkin seeds sit out before roasting?

    Pumpkin seeds can sit out for a few hours before roasting. This will also dry the exterior of the seeds, which you need to do before baking anyway. If you're not planning to cook the seeds within a few hours, transfer them to an airtight container and refrigerate.

    What do pumpkin seeds taste like?

    Pumpkin Seeds have mild, slightly nutty flavor. Their neutral taste means that they will take on the flavor of whatever you season them with.

    What's the difference between pumpkin seeds and pepitas?

    The pumpkin seeds that you remove from jack-o'-lanterns and the pepitas that you find in grocery stores are two separate things. While both are pumpkin seeds, pepitas come from a specific types of pumpkin (they are not hulled seeds).

    Closeup of a blue patterned bowl filled with the roasted seeds.
    A overhead photo of a bowl of Cinnamon Sugar Pumpkin Seeds.
    Print Recipe SaveSaved!
    5 from 5 votes

    Cinnamon Sugar Pumpkin Seeds

    These delicious Cinnamon Sugar Pumpkin Seeds are the perfect fall treat!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer, Snack
    Cuisine: American
    Servings: 16 servings
    Calories: 29kcal
    Author: Ginnie

    Ingredients

    • 1 cup raw pumpkin seeds
    • 1 tablespoon extra virgin olive oil
    • kosher salt
    • 1 tablespoon granulated sugar
    • ½ teaspoon cinnamon

    Equipment

    • Baking Sheet

    Instructions

    • Preheat oven to 350 degrees.
    • Separate pumpkin seeds from pulp, then transfer to a baking sheet. Let dry for 30 minutes.
    • Drizzle seeds with olive oil, then sprinkle with salt to taste. Mix well.
    • Roast seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).
    • While seeds cook, stir sugar and cinnamon together in a medium bowl.
    • When seeds are finished cooking, transfer to bowl with cinnamon sugar. Mix well. Add additional salt to taste, if desired.
    • Let seeds cool, then store any leftovers an airtight container until ready to eat. Enjoy!

    Notes

    One medium sugar / pie pumpkin yields about one cup of seeds, however you'll get a lot more out of a jack-o'-lantern style pumpkin. You can easily size this recipe up (or down), depending on how many seeds you have. 
    For best results, roast seeds in a single layer with a little space between them. If you're roasting lots of seeds, use two sheet pans instead of one.
    Make sure to stir the seeds every five minutes as they bake. This helps them cook evenly, ensuring that every seeds get crispy.

    Nutrition

    Serving: 1tablespoon | Calories: 29kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!
    A bowl of Cinnamon Sugar Pumpkin Seeds on a marble counter scattered with more seeds.
    Cinnamon Sugar Pumpkin SeedsCinnamon Sugar Pumpkin Seeds
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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