Cinnamon Sugar Pumpkin Seeds

A fall tradition my family does every year is to bake pumpkin seeds. After going to a local pumpkin patch, my kids grab a pumpkin too big for them to carry. My kids love carving the pumpkins, however they are a bit small for this task. This usually results in my husband doing most of the carving work. But, one area they can help with is the pumpkin seeds!

My kids can reach their arms in and grab handfuls of the ooey gooey pulp and seeds. There is no doubt, it a messy job! But, we only bake pumpkin seeds once a year, so it worth the messy effort. It is a memory and tradition my kids look forward to and ask about.

They can also assist in cleaning and spreading the pumpkin seeds out the dry. We then have fun picking out the different flavors to try. We have tried several different flavors over the years and this is a fan favorite.

I mean, how can you go wrong with butter, cinnamon, and brown sugar. It is the perfect sweet and crunchy snack!

Ingredients in cinnamon sugar pumpkin seeds

• Pumpkin seeds
• Unsalted butter
• Cinnamon
• Brown sugar
• Salt

How to make cinnamon sugar pumpkin seeds

To make cinnamon sugar pumpkin seeds you will need to clean, dry, roast, and toss in seasonings. See all the step by step details here:

Remove pumpkin seeds from a large pumpkin.

Carve a hole in the top of the pumpkin to remove the stem. Pull out the seeds by hand and place in a large bowl. A large pumpkin will yield about 2 cups of seeds. A medium sized one will produce 1 cup.

Clean the pumpkin seeds

Remove any stringy pieces of pumpkin by hand. Place seeds in a colander and rinse with water.

Dry the pumpkin seeds

• Lay out the seeds on a towel to dry. You want them bone dry to be crispy when baked. If not, they will be soggy. This will take 1 hour to air dry.
• You can place the pumpkin seeds on a baking sheet at 200 degrees to dry them out faster. Stir them every few minutes and check for dryness.

Bake the pumpkin seeds

• Preheat oven to 300 degrees and line a baking sheet with parchment paper.
• Toss pumpkin seeds in 2 tbsp. of melted butter.
• Spread out on baking sheet in an even layer.
• Bake for an additional 10 minutes (you want the outside to begin to slightly brown).
• Toss in cinnamon sugar
• Remove pumpkin seeds and place in a small bowl
• Toss in the final 1/2 tbsp. melted butter, cinnamon, and brown sugar.
• Return to baking sheet, spread evenly and bake for an additional 5 minutes.

Why you will love this recipe

Sweet and salty: The perfect combination in this delicious snack

Fall tradition: These pumpkin seeds are one of my family’s favorite fall traditions. Once you make them, they will also be added to your fall traditions!

Fun to make: The whole process of making pumpkin seeds can be a fun family activity. Include your kids in removing the pumpkin seeds, cleaning them and tossing them in the ingredients.

FAQ

When to toss the cinnamon sugar in the pumpkin seeds?

I toss them in the cinnamon sugar when there is 10 minutes left to bake. I have found if it done too early, the sugar tends to burn.

How can I quickly dry pumpkin seeds

If you leave them out to air dry it will take about an hour. If you want them to dry quicker, place them on a baking sheet in a 200 degree oven and stir every few minutes until dry.

What size pumpkin do I need?

This recipe calls for 2 cups of pumpkin seeds. You will need a large pumpkin for this. If you have a smaller one, then you can cut the recipe in half and make with 1 cup of pumpkin seeds.

Substitutions

Unsalted butter: Olive oil or avocado oil

Brown sugar: White granulated sugar

Enjoy more delicious snacks

Pumpkin seeds with cinnamon sugar is a fun and tasty snack. Pair it with these other delicious snacks:

Pigs in a Blanket with Dipping Sauces

Homemade Applesauce: 3 Flavors

Fresh Corn and Black Bean Salsa

Trail Mix for Kids without Nuts

Homemade Granola Bars without Nuts

Equipment needed

• Baking sheet
• Parchment paper
• Oven
• Colander
• Small bowl

How to store pumpkin seeds

Store in an airtight container on the counter for up to a week. Make sure the seeds are completely cooled before storing.

For a savory pumpkin seed option

Toss instead in 2 tsp. paprika and 1 tsp. garlic powder

Tips for success

• Have the pumpkin seeds be bone dry before baking (this ensures they are nice and crispy!)
• Wait until the last 5 minutes of baking to toss in brown sugar and cinnamon to prevent the mixture from burning