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Our Favourite Cinnamon Sugar Pumpkin Seeds Recipe (So Simple!)

When autumn arrives and pumpkins grace our doorsteps, we’re often left with a bowl of seeds after carving. It seems a shame to discard them, doesn’t it? We’re here with the perfect, most delicious answer. We’ll guide you in transforming those gooey seeds into an irresistible, crunchy, and wonderfully sweet snack: Cinnamon Sugar Pumpkin Seeds. This recipe is set to become an autumn staple in your home, turning what might have been waste into a treat the entire family will cherish.

Move over, plain or overly salted seeds. We’re about to create a truly satisfying snack, beautifully coated in a warm, buttery glaze of cinnamon, sugar, and gentle spice. It’s one of those classic Fall Recipes that will fill your kitchen with the most comforting and inviting aroma. So, let’s switch on the oven and turn those pumpkin innards into a golden treasure you’ll be excited to make year after year.

Why You’ll Love This Recipe

• A Wonderful Way to Reduce Waste: This is the ideal method for using the whole pumpkin, making your Halloween festivities a more sustainable activity. It’s a great feeling to be resourceful!
• Beautifully Simple to Prepare: You only need a handful of common pantry ingredients and a few straightforward steps to whip up this gourmet-style snack. No complex methods or special tools are required.
• The Most Satisfying Crunch: We’re sharing our top tips for getting the seeds perfectly dry and roasted, which guarantees they have that delightful crunch in every single bite, rather than a disappointing, chewy texture.
• A More Wholesome Sweet Indulgence: Pumpkin seeds are packed with nutrients like magnesium, zinc, and fibre. While we are adding sugar, this remains a much more nourishing choice than many mass-produced sweets.
• Easily Adapted to Your Tastes: Our cinnamon sugar mix is a timeless classic, but feel free to get creative with the spices. Why not try adding cardamom, allspice, or even a dash of cayenne for a little heat?

Ingredients

• 2 cups raw pumpkin seeds, freshly scooped from a pumpkin
• 2 tablespoons unsalted butter, melted
• 3 tablespoons light brown sugar, packed
• 2 tablespoons granulated sugar
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon fine sea salt
• 1 teaspoon vanilla extract

How to Make the Perfect Cinnamon Sugar Pumpkin Seeds

Creating these delightful roasted PumpkinSeeds involves three key stages: cleaning, coating, and roasting. We’ve laid out the process clearly to guarantee you achieve a perfectly crisp finish every time. Just follow along, and you’ll soon be enjoying a heavenly snack.

Step 1: Preparing and Cleaning Your Pumpkin Seeds

This is probably the most crucial step in achieving that signature crunch. Be sure not to rush it!

1. Separate the Seeds: Place all the pumpkin pulp and seeds into a large mixing bowl. Cover it all with cold water. You’ll notice the seeds start to float while the stringy pulp sinks. Gently swirl the water with your hands and scoop the floating seeds from the surface.
2. Rinse Thoroughly: Put the separated seeds into a colander and give them a good rinse under cold tap water to wash away any lingering pumpkin flesh.
3. Boil for an Extra-Crisp Finish (Optional but Recommended): To achieve an exceptionally crispy texture, bring a medium saucepan of salted water to a rolling boil. Add your clean seeds and let them boil for 10 minutes. This process helps to cook the interior of the seed, allowing for a more even roast.
4. Dry, Dry, and Dry Again: Drain the seeds well. Spread them out in a single layer on a fresh tea towel or a baking sheet lined with kitchen paper. Pat them until they are 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 your seeds are before roasting, the crunchier the final result, as this step prevents them from steaming in the oven.

Step 2: Creating the Cinnamon Sugar Coating

Now we get to the best part—mixing up that glorious, sweet, and spiced coating. The blend of sugars with melted butter forms a caramel-like glaze that is absolutely delicious.

1. Preheat Your Oven: Set your oven to preheat at 150°C (300°F / Gas Mark 2). Line a large, rimmed baking sheet with parchment paper. This will prevent the seeds from sticking and makes the clean-up process effortless.
2. Mix the Dry Ingredients: In a small bowl, whisk together the brown sugar, granulated sugar, ground cinnamon, ginger, nutmeg, and salt. Make sure to break up any lumps from the brown sugar to guarantee an even coating. This Cinnamon Sugar mix is the soul of our recipe.
3. Combine the Wet Ingredients: In a separate, larger bowl, whisk the melted butter with the vanilla extract until combined.
4. Coat the Seeds: Tip your completely dry pumpkin seeds into the butter mixture. Toss everything together until every last seed is gleaming. Next, sprinkle the sugar and spice mixture over the seeds and stir until they are all generously and evenly coated.

Step 3: Roasting to Perfection

The final stage is to bake the seeds low and slow. This technique roasts them beautifully without burning the delicate sugar coating, giving you perfectly crisp and flavourful Roasted Pumpkin Seeds.

1. Spread on the Baking Sheet: Pour the coated seeds onto your prepared baking sheet. Spread them into a single, even layer. It’s important not to overcrowd the pan, so use two sheets if you need to. This allows them to roast rather than steam.
2. Bake and Stir: Place the sheet in the oven and bake for 30–40 minutes. Remember to stir the seeds every 10–15 minutes to help them cook evenly and to prevent them from catching. They’re ready when they look deep golden brown and your kitchen smells wonderful.
3. Cool Completely: Take the baking sheet out of the oven. The seeds will seem a little soft and sticky while hot. You must let them cool completely on the baking sheet. As they cool, the sugary coating will harden, and they’ll transform into a wonderfully crunchy treat. You can give them a stir once or twice as they cool to break apart any large clusters.

Serving and Storage Suggestions

Once your seeds are perfectly cool and crisp, they’re ready to be enjoyed! They are absolutely delicious on their own as a simple snack, but there are so many other wonderful ways to use them.

Creative Serving Ideas

• Sprinkle a handful over your morning porridge or a bowl of yoghurt for a sweet crunch.
• Use them as a delicious topping for a scoop of vanilla ice cream or a warm apple crumble.

– Mix them into a homemade trail mix with your favourite nuts, dried fruits, and chocolate chips.

– Garnish a salad that has a sweet vinaigrette dressing for a crunchy contrast.

These seeds are also a fantastic light dessert or snack after a hearty autumn meal. If you are planning a cosy dinner, why not consider our Baked Honey Dijon Chicken Recipe? The savoury flavours of the chicken would be followed beautifully by this sweet and spiced treat.

How to Store Your Cinnamon Sugar Pumpkin Seeds

To keep them fresh and crunchy, store the completely cooled seeds inside an airtight container at room temperature. They should remain fresh for up to two weeks, but we’ll be surprised if they last that long! Try to avoid storing them in the refrigerator, as the condensation can make them lose their crunch.

Are Pumpkin Seeds a Healthy Snack?

Pumpkin seeds are nutritional powerhouses in their own right. They are a superb source of important nutrients such as magnesium, zinc, iron, and antioxidants. According to the Harvard T.H. Chan School of Public Health, they are also high in healthy fats and fibre, which support heart health and digestion. Although our recipe includes butter and sugar, enjoying these seeds in moderation provides a far more wholesome and satisfying snack than many processed alternatives. They are one of the best SnackIdeas for when a sweet craving strikes but you still want something with nutritional value.

For anyone searching for more balanced meal ideas to go with healthy snacks, our Garlic Parmesan Chicken Pasta Recipe is a comforting and tasty choice that the whole family can enjoy before tucking into this sweet pumpkin seed treat.

FAQ

A Perfect Autumn Treat You’ll Make Again and Again

And there we have it—a simple and deeply rewarding recipe that transforms a byproduct of pumpkin carving into a truly memorable treat. These Cinnamon Sugar Pumpkin Seeds are the essence of autumn comfort, filling your space with a warm, spicy scent and delivering a snack that is both delightful and satisfying. They are wonderful for sharing on a family film night, tucking into lunchboxes, or even presenting as a thoughtful, homemade gift.

We truly hope you embrace the season and give this recipe a go the next time a pumpkin comes into your kitchen. Don’t let those wonderful seeds go to waste! Please let us know how yours turned out in the comments section below—we always love to hear from our readers. Happy roasting!

Recipe Card

Prep: 10 mins (plus drying time)
Cook: 50 mins
Serves: 4

Ingredients

• 2 cups raw pumpkin seeds
• 2 tablespoons unsalted butter, melted
• 3 tablespoons light brown sugar
• 2 tablespoons granulated sugar
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ½ teaspoon fine sea salt
• 1 teaspoon vanilla extract

Instructions

1. Prep the Seeds: Clean seeds by separating them from pulp in cold water. For an extra-crisp finish, boil in salted water for 10 minutes. Drain well and pat dry, then let them air-dry for at least 1 hour until completely dry.
2. Coat the Seeds: Preheat oven to 150°C (300°F). In a large bowl, toss the dry seeds with melted butter and vanilla. In a separate small bowl, whisk together the brown sugar, granulated sugar, cinnamon, ginger, nutmeg, and salt. Sprinkle this mixture over the seeds and toss to coat evenly.
3. Roast to Perfection: Spread the coated seeds in a single layer on a parchment-lined baking sheet. Bake for 30–40 minutes, stirring every 10–15 minutes, until golden brown. Let cool completely on the baking sheet; they will become crunchy as they cool.

Nutrition (per serving):
Calories: 467,
Carbs: 23 g,
Protein: 19 g,
Fat: 36 g

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