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Crispy Cinnamon Sugar Roasted Pumpkin Seeds

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These crispy cinnamon sugar roasted pumpkin seeds are the perfect easy fall treat. Made with simple ingredients like fresh pumpkin seeds, butter, sugar, and cinnamon, they come together in about 25 minutes for a crunchy, sweet, and addictive snack that’s great for Halloween parties, Thanksgiving appetizers, or cozy nights in.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds (from one medium sugar pumpkin or a large carving pumpkin)
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon vanilla extract (optional)
  • Pinch of nutmeg (optional)
  • 1 tablespoon maple sugar (optional, to replace 1 tablespoon granulated sugar)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside.
  2. Clean the pumpkin seeds: Scoop the seeds and strings out of your pumpkin into a colander. Run cold water over them, using your fingers to separate the seeds from the pumpkin guts. Pick out any big pieces of pumpkin flesh.
  3. Pat the seeds dry: Spread the clean seeds on a clean kitchen towel or paper towels. Pat them gently to remove as much moisture as possible. Let them sit for about 5 minutes.
  4. Melt the butter: In a small microwave-safe bowl, melt the 2 tablespoons of unsalted butter (about 20-30 seconds). Let it cool for a minute.
  5. Mix the coating: In a large bowl, combine the 3 tablespoons of granulated sugar, 1 teaspoon of ground cinnamon, and ¼ teaspoon of fine sea salt. Stir together with a fork to break up any lumps.
  6. Toss the seeds: Add the cleaned pumpkin seeds to the bowl with the sugar mixture. Pour the melted butter over everything. Use a spatula or your hands to toss everything together until every seed is coated.
  7. Spread on the baking sheet: Pour the coated seeds onto your prepared baking sheet. Spread them into a single layer as best you can.
  8. Roast for 10 minutes: Place the baking sheet in the preheated oven and set a timer for 10 minutes.
  9. Stir and rotate: After 10 minutes, pull the baking sheet out. Use a spatula to stir the seeds around, flipping them over so they roast evenly. Spread them back into a single layer.
  10. Roast for another 5-10 minutes: Put the sheet back in the oven. Start checking at the 5-minute mark. The seeds are done when they’re golden brown and smell incredibly fragrant. Total roasting time is usually 15-20 minutes.
  11. Cool completely: Pull the baking sheet out of the oven and let the seeds cool right on the pan. They’ll continue to crisp up as they cool. Don’t touch them for at least 10 minutes.
  12. Break apart and enjoy: Once completely cool, break apart any clusters that formed during roasting. Transfer to a bowl and serve.

Notes

Don’t boil the seeds or dry them overnight—patting dry with a towel is sufficient. Use a light-colored baking sheet to prevent burning. The seeds will feel slightly soft when they come out of the oven but will firm up as they cool. If they’re still soft after cooling completely, return to the oven for 2-3 minutes. Store in an airtight container at room temperature for up to 2 weeks, or freeze for up to 3 months. For best results, let the seeds cool completely before storing.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, cinnamon sugar, fall snack, Halloween treat, Thanksgiving appetizer, easy snack, crispy seeds

Find it online: https://morselora.com/crispy-cinnamon-sugar-roasted-pumpkin-seeds-easy-fall-treat/