Cinnamon Sugar Pumpkin Seeds (Oven Roasted)
Need a fun, cozy fall snack? These oven-roasted cinnamon sugar pumpkin seeds are simple to make, perfectly sweet, and full of crunch in every bite.
Quick Look: Cinnamon Sugar Pumpkin Seeds
⏱ Prep Time: 5 minutes
🔥 Bake Time / Cook Time: 25 minutes
🍽 Yield: 2 cups
🌟 Top Tip: Make sure the seeds are completely bone-dry before roasting
A fall tradition my family looks forward to every year is baking pumpkin seeds. After a trip to our local pumpkin patch, my kids always pick out a pumpkin that’s usually too big for them to carry. They love carving pumpkins, though they’re still a bit small for the job – so my husband ends up doing most of the carving. But one part they can help with is the pumpkin seeds!
They dive right in, scooping out handfuls of the ooey-gooey pulp and seeds. There’s no doubt it’s a messy job, but since we only bake pumpkin seeds once a year, it’s worth every bit of the cleanup. It’s a memory and tradition they look forward to and ask about each fall.
The kids also help with rinsing and spreading the seeds out to dry. Then comes the fun part – choosing what flavor to make! We’ve tried several over the years, but this cinnamon sugar version is always the fan favorite.
After all, how can you go wrong with butter, cinnamon, and brown sugar? It’s the perfect sweet and crunchy snack!
Why you’ll 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.
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Learn more about lexi and the inspiration for this food blog!
Ingredients and substitutions
- Pumpkin seeds
- Unsalted butter: you can use salted butter, just omit the extra salt. You can swap for avocado oil.
- Cinnamon: pumpkin pie spice would be a tasty swap
- Brown sugar: Can swap for white granulated sugar
- Salt
How to make cinnamon sugar pumpkin seeds
Step 1: 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.
Step 2: Clean the pumpkin seeds: Remove any stringy pieces of pumpkin by hand. Place seeds in a colander and rinse with water.
Step 3: 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.
Step 4: Melt 2 tablespoons of butter in a small bowl and toss pumpkin seeds in them. Spread out on baking sheet and then sprinkle with salt. Bake for 10 minutes and give them a good stir. Bake for an additional 10 minutes.
Step 5: In a medium sized bowl melt the remaining 1/2 tablespoon of butter. Stir in cinnamon and brown sugar. Pour in the pumpkin seeds and toss until evenly coated. RETURN to baking sheet and bake for an additional 5 minutes.
FAQ
I toss them in the cinnamon sugar when there is 5 minutes left to bake. I have found if it done too early, the sugar tends to burn.
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.
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.
Equipment needed
- Strainer
- Medium mixing bowl
- Measuring cups and spoons
- Baking sheet
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.
More variations
Savory option 1: Toss the pumpkin seeds in 2 teaspoons of paprika and 1 teaspoon of garlic powder. Savory option 2: Another option is tossing the seeds in olive oil and ranch seasoning.
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
More pumpkin and fall snacks
Cozy up with a mug full of this Pumpkin Chai Tea Latte (Hot and Iced). You can also quickly whip up a batch of Pumpkin Chocolate Chip Sourdough Discard Muffins or this tasty Pumpkin Pie Applesauce.
One recipe I love to prepare for easy mornings are these Pumpkin Waffles without Egg!
If you made this recipe, I’d be so grateful if you left a ⭐️⭐️⭐️⭐️⭐️ rating and a quick comment sharing how it turned out. And if you haven’t already, follow along here:
– Lexi with Our Slice of Home
Cinnamon Sugar Pumpkin Seeds
Equipment
Ingredients
- 2 cups pumpkin seeds
- 2 ½ tablespoon unsalted butter
- 2 teaspoon cinnamon
- 4 teaspoon brown sugar
- ½ teaspoon salt
Instructions
Prep pumpkin seeds
- Remove pumpkin seeds from a large pumpkin*
- Place seeds in a colander and remove any pumpkin pulp by hand. Then rinse the pumpkin seeds with water.
- Lay out the seeds on a towel to dry. You want them bone dry to be crispy when baked. This will take about 1 hour**
Bake pumpkin seeds
- Preheat oven to 300 degrees and line a baking sheet with parchment paper.
- Toss pumpkin seeds in 2 tablespoons of melted butter.
- Spread out on baking sheet in an even layer. Sprinkle with salt.
- Bake for 10 minutes and give the seeds a good stir on the baking pan.
- 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.
- In a medium sized bowl melt the remaining 1/2 tablespoon of butter. Stir in cinnamon and brown sugar. Pour in the pumpkin seeds and toss until evenly coated.
- Return the pumpkin seeds to the baking sheet. Spread evenly and bake for an additional 5 minutes.
- Allow to cool for a few minutes and enjoy every crispy bite!
Can’t wait till fall to try this!
A favorite fall tradition to make these!
These look delicious! I always make savory seeds, but now I’m going to have to try the sweet version!
I love some good savory seeds as well. They are tasty! I hope you enjoy.