Cinnamon Sugar Pumpkin Seeds are a clever, sweet twist on the classic fall snack!
Out of all the Halloween traditions, carving jack-o-lanterns is one that has lasted in our household of now-teens. There is just something irresistible about getting to use sharp knives and carving tools, and the moment when we light up the pumpkins to see our designs glow in the dark is always fun—even for our easily underwhelmed teenagers! Second to that light-up moment is making roasted pumpkin seeds. For years, we stuck to the classic salty flavor, but have now embraced the sweet version: cinnamon sugar pumpkin seeds.
When we have multiple pumpkins, we often make one batch of regular pumpkin seeds and one batch of this sweet variation. The cinnamon-sugar dusting and melted butter make for a perfect match with the slightly salty, earthy pumpkin seeds. It’s one of those twists that is just as easy as the original and makes for a delicious bite of something sweet on the go, in lunches, or after a meal.
You will love cinnamon sugar pumpkin seeds too: They are easy to make, gluten-free, and store well. I keep cinnamon sugar mixed up to use on toast or in recipes like this one; as long as you store the cinnamon sugar in an airtight container, it will keep on your pantry shelf for several months. The finished seeds themselves store well at room temperature, which is especially great since the recipe makes a lot. So, give this twist on a classic fall snack a chance. Cinnamon sugar pumpkin seeds are perfectly easy to make and perfectly sweet to enjoy.
Prepping the seeds: Multiple methods
Even though roasted pumpkin seeds are a fairly simple snack to make, there are differing opinions on how to prep the seeds before seasoning and roasting. Some cooks just pick out the big clumps of pulp and do not rinse the seeds at all. Others (I’m in this camp) give the seeds a rinse in the colander to clear both the big clumps of pulp plus whatever stringy bits remain.
Whichever method you prefer, the important part is that you let them dry. If you’re in a hurry, spread them onto paper towels and pat dry. You can also just leave them out on a baking sheet for up to an hour or even overnight to fully dry. If they’re good and dry, the seasonings and butter will adhere well and give the seeds the most flavor.
How do I store leftovers?
Leftovers store well at room temperature. Simply place the roasted, seasoned seeds into a resealable bag or airtight container. Filled with the seeds, a vintage glass clamp jar looks super cute on your countertop or given as a gift! In an airtight container, the pumpkin seeds will keep for 7-10 days. Freezing is not recommended.
Serving suggestions
Serve these buttery, sweet pumpkin seeds at a Halloween or fall get-together either as a pre-meal munchie or along with your desserts. Before the meal, serve alongside classic Roasted Pumpkin Seeds and a bowl of mixed nuts so you have a variety of sweet and salty crunchy snacks. If you choose to serve or enjoy cinnamon sugar pumpkin seeds as a sweet treat, pair them with other seasonal goodies. For instance, Peanut Butter Cookies or Pumpkin Brownies.
Cinnamon Sugar Pumpkin Seeds
Ingredients
- 1 1/2 cups raw pumpkin seeds, rinsed and patted dry
- 1 1/2 tablespoons unsalted butter, melted
- 1 teaspoon ground cinnamon
- 2 1/2 tablespoons granulated sugar
- 1/2 teaspoon sea salt
Instructions
- Preheat your oven to 325°F. Line a baking sheet with parchment paper.
- Combine pumpkin seeds and melted butter in a large bowl, tossing to coat evenly.
- Separately, in a small bowl, combine the ground cinnamon, granulated sugar, and salt. Stir well.
- Evenly coat the buttered seeds by tossing them with the spice mixture.
- Spread the coated seeds in a single layer on the prepared baking sheet.
- Bake for 25-30 minutes, stirring every 10 minutes for even roasting, until the seeds turn golden and crisp. Allow them to cool before serving.
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