Best Easy Cinnamon Sugar Roasted Pumpkin Seeds
These Cinnamon Sugar Roasted Pumpkin Seeds are a quick, easy, and addictive snack made with simple pantry ingredients. Perfect for busy weeknights or last-minute cravings, they offer a perfect balance of sweet and salty with a crunchy texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup fresh pumpkin seeds (about 120 grams), rinsed and patted dry
- 2 tablespoons unsalted butter (28 grams), melted
- 2 tablespoons granulated sugar (25 grams)
- 1 teaspoon ground cinnamon (2.6 grams)
- ¼ teaspoon salt (1.5 grams)
- ½ teaspoon vanilla extract (2.5 ml), optional
Instructions
- Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper.
- Clean and dry the pumpkin seeds: rinse them in a colander under cold water, remove any pumpkin flesh, spread on a kitchen towel, and pat dry. Let them sit for 10-15 minutes.
- Melt the butter in a small microwave-safe bowl for 20-30 seconds, or in a small saucepan over low heat. Let it cool for a minute.
- In a medium mixing bowl, combine the granulated sugar, ground cinnamon, and salt. Whisk together with a fork.
- Add the dried pumpkin seeds to the bowl with the dry coating mixture. Pour the melted butter over the top. If using, add the vanilla extract. Stir with a spatula until every seed is evenly coated.
- Spread the coated seeds in a single, even layer on the prepared baking sheet. Try not to overlap them too much.
- Roast for 20-25 minutes, stirring halfway through at the 10-minute mark. The seeds should be golden brown and fragrant.
- Remove the baking sheet from the oven and let the seeds cool completely on the pan for at least 15-20 minutes. They will crisp up as they cool.
- Once cooled, gently break apart any clumps with your fingers.
Notes
Don’t skip drying the seeds—wet seeds steam instead of roast, resulting in a chewy texture. Watch your oven closely as temperatures vary; start checking at 15 minutes. Use a rimmed baking sheet to prevent seeds from rolling off. Double the batch if possible, as they disappear fast. Let seeds cool completely before storing to maintain crunch.
Nutrition
- Serving Size: ¼ cup
- Calories: 190
- Sugar: 7
- Sodium: 150
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
Keywords: pumpkin seeds, cinnamon sugar, roasted, easy snack, fall recipe, Halloween, Thanksgiving