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–+ servings
cinnamon sugar pumpkin seeds

Cinnamon Sugar Pumpkin Seeds

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.
5 from 2 votes
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Prep Time 5 minutes
Cook Time 25 minutes
drying time 1 hour
Total Time 1 hour 30 minutes
Course Snack
Cuisine American
Servings 4 servings
Calories 270 kcal

Equipment

1 Strainer
1 hand towel
1 medium mixing bowl
1 Baking Sheet

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!

Notes

*A large pumpkin will yield about 2 cups of seeds. A medium sized one will produce 1 cup. Cut the ingredients in half if your pumpkin only has 1 cup of 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.
Store in an airtight container on the counter for up to a week (although they likely will not last a week). Wait until they are cooled completely to place into the container.

Nutrition

Calories: 270kcalCarbohydrates: 10gProtein: 10gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 20mgSodium: 244mgPotassium: 278mgFiber: 3gSugar: 5gVitamin A: 243IUVitamin C: 1mgCalcium: 46mgIron: 3mg
Keyword Cinnamon pumpkin seeds, Fall pumpkin seeds, Sweet pumpkin seeds
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