Roasted Cinnamon Sugar Pumpkin Seeds

Every autumn I look forward to this roasted cinnamon sugar pumpkin seeds recipe as a sweet way to use every part of our carving pumpkins. These crunchy seeds are the perfect cozy snack or topping for yogurt and oatmeal and they make your kitchen smell like fall while baking.

My kids love helping mix the cinnamon sugar and of course everyone enjoys popping warm seeds right off the tray. This recipe became a yearly family ritual the first autumn I hosted Thanksgiving.

Ingredients

• Pumpkin seeds: Dried for at least 24 hours for ultimate crunch drying lets them crisp up better
• Salted butter or coconut oil: For richness and helps cinnamon sugar stick use a quality fresh butter or your favorite smooth coconut oil
• Pure vanilla extract: Deepens the flavor and brings out the sweetness go for real vanilla and not imitation for the best results
• Granulated sugar: Adds sweetness and caramelizes for that classic crunch white sugar or organic sugar both work
• Ground cinnamon: Brings all the classic warm spice I recommend saigon cinnamon for extra fragrance
• Sea salt: Balances the sweetness and makes the seeds totally snackable choose flaky or fine sea salt depending on texture preference

Instructions

Prepare and Dry the Pumpkin Seeds:

Thoroughly rinse the pumpkin seeds to remove all pulp which keeps the texture clean and less chewy. Spread them out in a single layer on a paper towel lined baking sheet and let them sit at room temperature for a full day changing paper towels halfway through and stirring sometimes for even drying. This step is key for crunch

Mix Cinnamon Sugar Coating:

In a bowl thoroughly combine the sugar with the cinnamon and salt. Mixing them first ensures every seed gets evenly coated

Melt Butter and Add Vanilla:

Gently melt the butter in a microwave or on the stove until just liquid not sizzling. Stir in pure vanilla extract it will foam a little which is what you want for full flavor

Coat Seeds:

Add the dried pumpkin seeds to the warm butter and vanilla mixture. Stir to make sure every seed is glossy and coated this helps all the spices stick

Toss With Cinnamon Sugar:

Pour your dry mixture over the coated seeds. Stir well so the cinnamon sugar clings to every surface even those hiding on the bottom of the bowl

Spread and Bake:

Lightly grease your largest baking tray then spread seeds in a single layer so they bake evenly. Pop into a preheated oven at 325 Fahrenheit and bake for 25 to 35 minutes. Every 10 minutes stir the seeds for even color and crunch and to keep sugar from burning

Check for Doneness:

Test a few seeds by letting them cool on the counter. They should harden as they cool if not keep baking in 5 minute increments. Watch carefully once browned they go from perfect to overbaked quickly

Cool and Enjoy:

Transfer baked seeds onto a fresh parchment lined pan or plate to cool completely which keeps them crisp. Letting them rest lets the coating set up into a sweet shell

The cinnamon in this snack is always my favorite because it perfumes the whole house like my grandmother’s kitchen. Every year my family gathers around the oven while they cool because nobody can wait to try the first batch.

Storage Tips

Let the seeds cool completely before putting them in an airtight container so they stay crisp. Store them at room temperature out of direct sunlight and humidity. If they lose crunch just pop them in the oven for a few minutes to re-crisp

Ingredient Substitutions

You can use unsalted butter with a pinch more salt or go totally dairy free with coconut oil or vegan butter. White sugar gives classic sweetness but coconut sugar or organic cane sugar bring a little extra flavor

Serving Suggestions

These seeds are fantastic plain or sprinkled over oatmeal yogurt parfaits and baked sweet potatoes. Try tossing them on salads for a sweet salty crunch or even as a topping for roasted squash soup

Cultural and Historical Context

Roasting pumpkin seeds is an autumn tradition in many cultures stretching back generations as a way to honor the harvest and reduce waste. The addition of cinnamon and sugar gives them a festive American autumn twist

Seasonal Adaptations

Three helpful notes for adapting this recipe If you use smaller pumpkins the seeds may bake faster so check them early Swap in pumpkin spice blend for a spiced-up twist For extra crunch try baking with convection if your oven has it

Success Stories

Every year I get photos from friends showing big bowls of cinnamon sugar seeds they made while carving pumpkins. One friend always adds a little cayenne for heat and another stirs the seeds into trail mix for Halloween parties

Freezer Meal Conversion

If you want to make a big batch for later freeze cooled pumpkin seeds in freezer bags. Thaw and re-crisp as needed in the oven to get their crunch back

Enjoy the sweet crunch of these pumpkin seeds all autumn long and share them with friends. They are sure to become a new seasonal favorite.

Recipe FAQs

→ How long do the pumpkin seeds need to dry before baking?

Let the pumpkin seeds dry for at least 24 hours at room temperature for maximum crunch.

→ Can I use coconut oil instead of butter?

Yes, coconut oil works well as a substitute for butter and adds a subtle nutty flavor.

→ How do I know when the seeds are done baking?

The seeds should be golden and crisp. Test a few by letting them cool—if they harden, they’re ready.

→ How should these pumpkin seeds be stored?

Keep them in an airtight container at room temperature for up to one week for best freshness.

→ What can I do if the seeds become soggy?

Re-crisp the seeds by baking them in a 350°F oven for 3–5 minutes until crunchy again.

→ Can I reduce the sugar or use alternatives?

You can adjust sugar to taste or substitute with organic cane or coconut sugar.