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!
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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!
You need just a few simple ingredients to make this sweet pumpkin seeds recipe:
- Raw Pumpkin Seeds
- Extra Virgin Olive Oil
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.
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:
- 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!
- 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.
- 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.
- 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.
- 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!
Stored in an airtight container, these Cinnamon Pumpkin Seeds seeds should keep for weeks, although they probably won't last that long!
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!
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:
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.
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.
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.
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.
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.
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.
Pumpkin Seeds have mild, slightly nutty flavor. Their neutral taste means that they will take on the flavor of whatever you season them with.
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).
Cinnamon Sugar Pumpkin Seeds
- 1 cup raw pumpkin seeds
- 1 tablespoon extra virgin olive oil
- kosher salt
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- 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!