Roasted Cinnamon Sugar Pumpkin Seeds (Print-Friendly Version)

Sweet, crunchy pumpkin seeds coated in cinnamon sugar and baked until golden. Perfect for snacking all fall.

# Ingredients List:

→ Seeds

01 - 3 cups dried pumpkin seeds (dried for at least 24 hours)

→ Cinnamon Sugar Coating

02 - 3 tablespoons salted butter or coconut oil
03 - 0.5 teaspoon pure vanilla extract
04 - 4 tablespoons granulated sugar
05 - 2 teaspoons ground cinnamon
06 - 1 teaspoon sea salt

# How to Make It:

01 - Extract seeds from pumpkins, rinse thoroughly, and spread in a single layer on a baking sheet lined with paper towels. Allow to air dry at room temperature for 24 hours, replacing damp towels after 12 hours and stirring occasionally.
02 - Preheat oven to 163°C. Lightly grease a large baking pan and set aside.
03 - In a small bowl, combine granulated sugar, ground cinnamon, and sea salt. Set aside.
04 - In a large bowl, melt salted butter using a microwave in short intervals or on the stovetop over low heat. Stir in pure vanilla extract until fully incorporated.
05 - Add dried pumpkin seeds to the butter and vanilla mixture, tossing to coat evenly.
06 - Add the reserved cinnamon sugar blend to the coated seeds. Stir until all seeds are covered with the mixture.
07 - Spread coated seeds in a single layer on the prepared baking pan. Bake for 25–35 minutes, stirring every 10 minutes, until seeds are golden and fragrant.
08 - To check doneness, remove a few seeds and allow them to cool briefly. If they harden, remove the rest from the oven. If soft, continue baking in 5-minute intervals, checking after each until crisp.
09 - Transfer baked seeds to another pan lined with parchment paper and allow to cool completely before storing.

# Extra Tips:

01 - Unsalted butter, coconut oil, or vegan butter can substitute for salted butter. For sugar, use white, organic cane, or coconut sugar.
02 - Store cooled pumpkin seeds in an airtight container for up to one week at room temperature.
03 - To re-crisp after storage, bake seeds at 175°C for 3–5 minutes.

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