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Best Easy Cinnamon Sugar Pumpkin Seeds Recipe

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These light and crispy cinnamon sugar pumpkin seeds are a nostalgic snack that brings back childhood memories. The secret is boiling the seeds before roasting for a perfect crunch, with a double coating of cinnamon sugar for irresistible sweetness.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (or raw pepitas)
  • 4 cups water
  • 1 teaspoon fine sea salt (for boiling)
  • Pinch of salt (for coating)
  • 2 tablespoons unsalted butter (melted)
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper and set aside.
  2. Clean the pumpkin seeds: Separate seeds from pumpkin pulp, rinse under cold water, and pat dry with a clean kitchen towel.
  3. Boil the seeds: Bring 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan. Add pumpkin seeds and boil for exactly 10 minutes.
  4. While seeds boil, mix 3 tablespoons granulated sugar, 1 ½ teaspoons ground cinnamon, and a pinch of salt in a small bowl.
  5. Drain seeds in a colander and spread on a clean kitchen towel to pat dry as much as possible.
  6. Spread dried seeds in a single layer on the prepared baking sheet. Roast for 10 minutes, stirring halfway through.
  7. While seeds roast, melt 2 tablespoons unsalted butter and stir in ½ teaspoon vanilla extract.
  8. Remove seeds from oven, drizzle with butter mixture, and toss gently. Sprinkle half the cinnamon-sugar mixture over seeds and toss to coat.
  9. Return seeds to oven and roast for another 8–10 minutes, stirring once halfway through. Watch closely to prevent burning.
  10. Remove seeds from oven and immediately sprinkle remaining cinnamon-sugar mixture over them. Toss gently while hot.
  11. Let seeds cool completely on the baking sheet (they will crisp up as they cool).
  12. Break any clumps apart with your fingers and enjoy.

Notes

Boiling the seeds is crucial for a light, crispy texture. Do not skip this step. For best results, let seeds cool completely before eating. If seeds seem chewy after cooling, roast for an additional 3-4 minutes at 325°F (160°C). Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: cinnamon sugar pumpkin seeds, roasted pumpkin seeds, fall snack, Halloween snack, easy pumpkin seeds recipe

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