Light & Crispy Cinnamon Sugar Pumpkin Seeds
Light, crispy pumpkin seeds coated in cinnamon sugar, roasted to perfection. A quick and easy fall snack that’s perfect for Halloween parties, Thanksgiving leftovers, or a weekday pick-me-up.
- Prep Time: 10 minutes
- Cook Time: 20-24 minutes
- Total Time: 30-34 minutes
- Yield: 4 servings (¼ cup each) 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup (120g) raw pumpkin seeds (fresh from a pumpkin or store-bought)
- 1 tablespoon (14g) unsalted butter, melted (or coconut oil for dairy-free)
- 1 tablespoon (12g) granulated sugar
- 1 teaspoon (2.6g) ground cinnamon
- ¼ teaspoon (1.5g) fine sea salt
Instructions
- Preheat your oven to 325°F (160°C).
- Rinse the pumpkin seeds thoroughly in a colander or fine-mesh strainer under cold water, rubbing off any pulp, until the water runs clear.
- Pat the seeds completely dry with a clean kitchen towel or paper towels. Let them sit for 5 minutes to ensure they are fully dry.
- In a medium bowl, combine the melted butter (or coconut oil), granulated sugar, ground cinnamon, and fine sea salt. Stir until the sugar starts to dissolve into a thin paste.
- Add the dried pumpkin seeds to the bowl and toss with a spatula or spoon until every seed is evenly coated.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat. Spread the coated seeds in a single, even layer, avoiding crowding.
- Roast for 12 minutes. Remove the baking sheet from the oven and stir the seeds with a spatula.
- Return to the oven and roast for another 8-12 minutes, until the seeds are golden brown and smell toasty. Watch closely to prevent burning.
- Remove from the oven and let the seeds cool completely on the baking sheet for at least 10 minutes. They will crisp up as they cool.
Notes
Dry seeds thoroughly to ensure crispiness. Use raw, unsalted seeds for best results. Stir halfway through roasting for even cooking. Let cool completely before eating. For extra crunch, soak seeds in salted water for 2 hours before rinsing and drying. Store in an airtight container at room temperature for up to 2 weeks. Re-crisp in a 300°F oven for 5 minutes if needed.
Nutrition
- Serving Size: ¼ cup (about 30g)
- Calories: 180
- Sugar: 4
- Sodium: 150
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 8
Keywords: pumpkin seeds, cinnamon sugar, roasted pumpkin seeds, fall snack, easy snack, crispy pumpkin seeds