Cinnamon Sugar Roasted Pumpkin Seeds Snack

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Why You’ll Love This Recipe

• Effortlessly Easy to Make: Using just a few staple ingredients from your cupboard and a very simple method, this is a recipe that anyone can perfect. It’s a fantastic family activity to enjoy after carving your pumpkins.
• A Brilliant No-Waste Solution: We adore recipes that make use of every single part of an ingredient. This one elevates pumpkin ‘scraps’ into the main attraction, giving you a tasty snack and a feeling of resourcefulness.
• Beautifully Sweet & Crispy: The blend of comforting cinnamon and sugar provides a wonderful coating that turns exceptionally crunchy in the oven. It’s a flavour and texture pairing that is simply unbeatable.
• A Adaptable Autumn Delicacy: These seeds are superb on their own, but they also serve as a delightful topping for Greek yoghurt, porridge, ice cream, or even scattered over salads for a sweet and savoury contrast.

Ingredients

• 250g fresh raw pumpkin seeds (from 1 medium-large pumpkin)
• 1 tablespoon unsalted butter, melted
• 2 tablespoons light brown soft sugar
• 1 tablespoon granulated sugar
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon fine sea salt
• A pinch of ground ginger (optional)

How to Make Cinnamon Sugar Roasted Pumpkin Seeds

Creating this wonderful #FallSnacks staple involves three key stages: preparing the seeds, coating them in the glorious cinnamon-sugar mix, and finally, roasting them until they reach peak crispiness. If you follow our guide closely, you’ll be treated to the finest roasted seeds imaginable.

Step 1: Preparing the Pumpkin Seeds

This is the most vital stage for ensuring a crunchy, rather than chewy, final result. Please don’t be tempted to cut corners on the drying time!

1. Separate the Seeds: To begin, scoop the seeds and fibrous strands from your pumpkin into a large bowl. Cover them with cold water. You’ll notice the seeds float to the surface while the denser pulp sinks, which makes separation a breeze. Skim the seeds from the water and transfer them to a colander.
2. Rinse Well: Hold the colander under a running tap and rinse the seeds with cold water, using your fingers to gently rub off any lingering bits of pumpkin. You’re aiming to get them as clean as you can.
3. The Crucial Drying Stage: This part is essential! Lay the clean #PumpkinSeeds out in a single layer on a fresh tea towel or a few layers of kitchen roll. Pat them dry, then allow them to air-dry for at least one hour. If you have the time, leaving them overnight is even better. The drier they are when they go into the oven, the crunchier the outcome will be.

Step 2: Creating the Cinnamon Sugar Coating

Here comes the best bit – mixing up the sweet and spicy coating that makes these seeds so special. This is the magic that turns plain seeds into a crave-worthy treat.

1. Preheat the Oven: Set your oven to 150°C (130°C Fan / Gas Mark 2). Line a large baking sheet with baking parchment to make sure nothing sticks.
2. Combine the Dry Ingredients: In a small bowl, mix together the light brown sugar, granulated sugar, ground cinnamon, nutmeg, salt, and ginger if you’re using it. This will be your fragrant #CinnamonSugar blend.
3. Coat the Seeds: Place your perfectly dry pumpkin seeds in a separate, larger bowl. Drizzle the melted butter over them and give everything a good stir so that each seed is lightly coated. Next, add the sugar mixture and toss again until the seeds are all evenly covered.

Step 3: Roasting to Perfection

Being patient during the roasting phase is what guarantees that satisfying crunch. A low, slow bake is the secret to achieving flawless #RoastedPumpkinSeeds.

1. Arrange on the Tray: Tip the coated seeds onto your prepared baking sheet. Gently spread them out so they form a single, even layer. It is vital not to overcrowd the tray, as this makes the seeds steam instead of roast. Use a second tray if you need more space.
2. Roast and Stir Periodically: Place in the oven for 30–45 minutes, taking the tray out to stir the seeds every 15 minutes. This helps them cook evenly and stops them from catching. You’ll know they’re ready when they are a rich golden-brown colour and feel dry. You may also hear a gentle popping sound as they bake.
3. Cool Down Completely: Take the tray out of the oven and leave the seeds to cool fully on the sheet. They will become even crispier as their temperature drops. This final stage is non-negotiable for achieving maximum crunch!

Top Tips for Success

If you’d like to ensure your Cinnamon Sugar Roasted Pumpkin Seeds turn out perfectly every time, just bear these straightforward tips in mind.

• Patience in Drying Pays Off: We cannot say this enough. Damp seeds will simply steam and give you a chewy, lacklustre texture. A bit of patience at this stage makes all the difference.
• Embrace a Gentle Roasting Temperature: Cooking at a lower heat ensures the sugar doesn’t burn before the seeds have had time to properly dry out and become perfectly crisp.
• Listen for the Crackle: While the seeds are roasting, you might hear faint popping sounds. This is great news! It’s a sign that the moisture is escaping and they’re on their way to becoming wonderfully crunchy.
• Play with Spices: Don’t hesitate to add a pinch of ground cardamom or allspice to your sugar mix for an even warmer and more aromatic flavour.

Storing Your Cinnamon Sugar Pumpkin Seeds

After your seeds have cooled down entirely, they can be stored in an airtight container at room temperature. They will remain fresh and crunchy for up to a week, but we’d be surprised if they hang around that long! We advise against storing them in the refrigerator, as the condensation can make them lose their crispiness. They also make a lovely homemade gift for loved ones, particularly when presented in a decorative jar tied with a ribbon.

Are Roasted Pumpkin Seeds a Healthy Snack?

Yes, they certainly are! Although our recipe adds a sweet coating, the seeds themselves are brimming with nutrients. Pumpkin seeds are a wonderful source of magnesium, zinc, iron, and beneficial fats. According to BBC Good Food, they are also high in antioxidants and fibre, both of which contribute to good health. They are a far more wholesome choice than many processed sweets and crisps, making them an excellent snack to keep on hand. Enjoying a small portion before a hearty main like this Bruschetta Chicken is an ideal way to keep hunger at bay.

FAQ

A Perfect Autumn Tradition

And there we have it – the ideal method for transforming a simple autumn ritual into a delicious, zero-waste treat. These Cinnamon Sugar Roasted Pumpkin Seeds are far more than just a snack; they are a celebration of the season itself. They demonstrate how, with a little care, even the most humble ingredients can become something truly magnificent.

We do hope you enjoy preparing and eating this wonderful #FallRecipe as much as we do. It is a simple and gratifying bake that will fill your home with the unmistakable, comforting aromas of autumn. For a well-rounded meal, why not follow this sweet snack with a savoury dinner, such as our much-loved Baked Honey Dijon Chicken Recipe?

So, the next time you carve a pumpkin, remember to save those seeds! Give our recipe a go and tell us how you got on in the comments section below. We always love to hear from you!

Recipe Card

Prep: 15 mins
Cook: 45 mins
Serves: 4

Ingredients

• 250g fresh raw pumpkin seeds
• 1 tablespoon unsalted butter, melted
• 2 tablespoons light brown soft sugar
• 1 tablespoon granulated sugar
• 1 ½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon fine sea salt
• A pinch of ground ginger (optional)

Instructions

1. Clean and thoroughly dry the pumpkin seeds. This is crucial for a crunchy result. Preheat oven to 150°C (130°C Fan) and line a baking sheet with parchment.
2. In a small bowl, mix together the light brown sugar, granulated sugar, cinnamon, nutmeg, salt, and optional ginger.
3. In a larger bowl, toss the dry seeds with the melted butter until lightly coated. Sprinkle the sugar mixture over the seeds and toss again until evenly covered.
4. Spread the coated seeds in a single, even layer on the prepared baking sheet. Do not overcrowd the tray.
5. Roast for 30–45 minutes, stirring every 15 minutes to ensure they cook evenly. They are ready when golden-brown and dry to the touch.
6. Remove from the oven and allow the seeds to cool completely on the baking sheet. They will become crispier as they cool.

Nutrition (per serving): Calories: —, Carbs: — g, Protein: — g, Fat: — g

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