I remember those crisp autumn evenings when I carved pumpkins with my family. Cleaning out the gooey insides was always a messy joy, but my favorite part was knowing I could transform those simple seeds. This recipe for Cinnamon Sugar Roasted Pumpkin Seeds, ready in about an hour, quickly became a comforting tradition I love.
Table of Contents
Why You’ll Love This Cinnamon Sugar Roasted Pumpkin Seeds Recipe
Making these roasted pumpkin seeds is truly a game-changer for your fall traditions. I promise this version will become your go-to snack, bringing warmth and flavor to your home.
- Extra Crispy Texture: My unique drying method ensures every single seed achieves peak crunchiness. No more soft, chewy seeds; just satisfying crispness. For other kitchen tools that help achieve amazing crispy results, explore our recipes.
- Perfect Balance of Sweet and Spice: This recipe hits that sweet spot with just enough sugar, warm cinnamon, and a hint of salt to enhance every flavor. It is truly irresistible.
- Simple Ingredients, Big Flavor: You likely have most of these ingredients in your pantry already. This recipe proves that you do not need a complicated list to create something truly delicious.
- Easy Cleanup: With just one baking sheet, cleanup is a breeze. That means more time enjoying your snack and less time scrubbing dishes.
Which Pumpkins Have the Best Seeds for Roasting?
Not all pumpkin seeds are created equal when it comes to roasting. Choosing the right pumpkin can make a big difference in the size and flavor of your finished snack.
Smaller pumpkins, often called sugar pumpkins or pie pumpkins, are usually the winners. Their seeds are typically smaller, more tender, and have a more delicate flavor. This makes them perfect for roasting.
Larger carving pumpkins, while great for jack-o’-lanterns, often have bigger, tougher seeds. While you can certainly still roast them, they might require a bit more drying and baking time to achieve the same crispiness. I always recommend sugar pumpkins for the best results.
Ingredients for Cinnamon Sugar Roasted Pumpkin Seeds
Here is what you will need to create this comforting fall snack:
- 3 cups pumpkin seeds ((dried for at least 24 hours))
- 3 Tablespoons vegetable shortening ((or coconut oil))
- ½ teaspoon pure vanilla extract
- 4 Tablespoons granulated sugar*
- 2 teaspoons ground cinnamon
- 1 teaspoon sea salt
Step-by-Step Instructions for Perfect Cinnamon Sugar Pumpkin Seeds
Follow these simple steps to make perfectly roasted pumpkin seeds every time.
- Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.
- Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
- In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
- Melt the vegetable shortening – either in the microwave or on the stovetop.
- Then, stir in the vanilla.
- Mix in pumpkin seeds until they are all evenly coated.
- Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
- Spread pumpkin seeds on your prepared baking pan in single layer.
- Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
- To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
- Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.
How to Dry Pumpkin Seeds for Maximum Crispiness
Drying your pumpkin seeds properly is the absolute secret to achieving that perfect crispiness. It is a crucial step I never skip. If the seeds retain too much moisture, they will steam instead of roast, leading to a chewy, rather than crunchy, result.
My preferred method is air drying. After removing the seeds from the pumpkin and rinsing them thoroughly, I spread them in a single layer on a baking sheet lined with paper towels. I let them sit at room temperature for at least 24 hours, often longer. I make sure to change out any damp paper towels after about 12 hours and give the seeds a good stir. This ensures even drying. You know they are ready when they feel completely dry and slightly papery to the touch, and they no longer stick together.
Test for Doneness: The Secret to Perfectly Roasted Seeds
The “test for doneness” is more than just a suggestion; it is your ultimate guide to perfectly roasted pumpkin seeds. Seeds continue to cook and crisp up as they cool. So, what might seem slightly soft in the oven can become perfectly crunchy once cooled.
To perform the test, carefully remove a few seeds from the baking pan towards the end of the baking time. Place them on a cool surface, like a plate or directly on the counter. Allow them to cool completely for about 5-10 minutes. If these cooled seeds are hard and crunchy, your batch is ready. If they still feel soft or bend easily, return the entire pan to the oven for another 5 minutes. Continue this process, checking every 5 minutes, until your test seeds achieve that desired snap. This method prevents over-roasting and guarantees maximum crispiness.
Creative Flavor Variations for Roasted Pumpkin Seeds
While I love the classic cinnamon sugar, sometimes it is fun to experiment with a few savory roasted pumpkin seed variations to spark your creativity. Here are a few delicious ideas to spark your creativity.
| Flavor Variation | Ingredients to Add | Notes |
|---|---|---|
| Maple Cinnamon | 1 Tbsp maple syrup in addition to the sugar | Adjust sugar amount to taste. |
| Spicy | 1/4 tsp cayenne pepper | Add to the cinnamon-sugar mixture. |
| Savory | 1 tsp garlic powder, 1/4 cup grated parmesan cheese | Toss after roasting while seeds are still warm. |
| Vegan | Use coconut oil instead of vegetable shortening, maple syrup instead of white sugar | Ensure all ingredients are vegan-friendly. |
Can You Roast Pumpkin Seeds from Canned Pumpkin?
While I wholeheartedly recommend using fresh pumpkin seeds for roasting, you technically can’t get seeds from canned pumpkin. Canned pumpkin purée is made from the cooked, mashed flesh of pumpkins, with all seeds and stringy bits removed during processing.
So, if you are planning to make roasted pumpkin seeds, you will need to start with a whole, fresh pumpkin. This is a great excuse to carve one or bake a pumpkin pie from scratch.
Troubleshooting Common Issues with Cinnamon Sugar Roasted Pumpkin Seeds
Even experienced cooks face little hiccups sometimes. Here are some common problems and how to fix them for perfect results every time.
| Issue | Solution |
|---|---|
| Seeds not crisping up | Ensure seeds are completely dry before roasting. Increase baking time slightly, checking frequently to avoid burning. For an irresistibly crispy air fryer pumpkin seeds recipe that might achieve desired crispness faster, consider trying that method. |
| Seeds burning | Reduce oven temperature by 25 degrees. Stir more frequently. |
| Seeds clumping together | Make sure the seeds are spread in a single layer on the baking sheet. Stir frequently during baking. |
| Seeds too bland | Add a pinch more salt or cinnamon to the cinnamon-sugar mixture. |
How to Store Your Cinnamon Sugar Roasted Pumpkin Seeds
Proper storage is key to keeping your delicious cinnamon sugar roasted pumpkin seeds crisp and fresh. Once they have completely cooled, transfer them to an airtight container. A glass jar or a resealable bag works perfectly. Store them at room temperature in a cool, dry place away from direct sunlight. This will help maintain their crunchiness for up to two weeks.
The Health Benefits of Pumpkin Seeds
Beyond their delicious taste, pumpkin seeds are tiny powerhouses of nutrition. They are an excellent source of dietary fiber, which aids in digestion and helps you feel full. These seeds also pack a good amount of plant-based protein, making them a satisfying snack. Additionally, pumpkin seeds are rich in important minerals like magnesium, which supports muscle and nerve function, and zinc, vital for immune health. They are truly a snack you can feel good about enjoying.
How to Use Roasted Pumpkin Seeds in Other Recipes
These crunchy, flavorful seeds are not just for snacking; they can elevate so many other dishes. Here are some of my favorite ways to use them:
- Salad Topping: Sprinkle them over your favorite green salad for an added crunch and burst of flavor. They pair wonderfully with a fall-inspired salad featuring apples or roasted squash.
- Soup Garnish: A handful of roasted pumpkin seeds adds texture and visual appeal to creamy soups, especially butternut squash or tomato soup.
- Yogurt or Oatmeal Topping: Stir them into your morning yogurt or sprinkle over a warm bowl of oatmeal for a boost of protein and healthy fats.
- Granola Bars or Trail Mix: Incorporate them into homemade granola bars or add them to your custom trail mix for a satisfying snack on the go.
- Bread or Muffin Add-in: Fold them into bread dough or muffin batter for a nutty, subtly sweet flavor and delightful texture.
Nutrition Information for Cinnamon Sugar Roasted Pumpkin Seeds
Please note that the nutrition information provided is an estimate. It can vary significantly based on the specific brands of ingredients used and the exact portion sizes.
Perfect Cinnamon Sugar Roasted Pumpkin Seeds
Ingredients
Equipment
Method
- Remove from pumpkins and rinse thoroughly. Spread out in a single layer on a baking sheet lined with paper towels. Let sit at room temperature for 24 hours, changing the damp paper towels out for dry ones after about 12 hours and stirring occasionally.
- Preheat oven to 325°F. Very lightly grease a large baking pan, set aside.
- In a small bowl, mix together sugar, cinnamon, and salt. Set aside.
- Melt the vegetable shortening – either in the microwave or on the stovetop.
- Then, stir in the vanilla.
- Mix in pumpkin seeds until they are all evenly coated.
- Add dry ingredients to the pumpkin seeds and mix until all they are evenly coated.
- Spread pumpkin seeds on your prepared baking pan in single layer.
- Bake for 25-35 minutes, stirring every 10 minutes, until seeds begin to brown.
- To test for doneness: remove a few seeds from the pan and let sit on the counter to cool. If they harden up the seeds are done. If they remain soft, return to the oven, checking them after 5 minutes. Continue baking in 5 minute intervals until done.
- Once seeds are done, transfer them from the warm pan to another pan lined with parchment paper to let cool.
Notes
Frequently Asked Questions
Is it necessary to use butter, or can other oils be used? What is the impact on flavor?
You can absolutely use other oils! I use vegetable shortening or coconut oil in this recipe, as specified. Butter can be used, but it sometimes has a lower smoke point and can lead to burning more easily. Using coconut oil will impart a very subtle, pleasant coconut flavor, while vegetable shortening is quite neutral. Olive oil or avocado oil also work but may change the flavor profile.
How do you prevent the seeds from burning?
Preventing your seeds from burning involves a few key steps. First, ensure your oven temperature is accurate; a lower and slower roast (like 325°F) is often best. Second, spread the seeds in a single layer on the baking sheet so they roast evenly. Most importantly, stir the seeds every 10 minutes during baking. This helps them cook uniformly and prevents the bottom layer from scorching.
How do you keep the seeds from clumping together?
To prevent clumping, make sure your seeds are completely dry before you start. After coating them with the oil and spice mixture, spread them out in a single, even layer on your baking pan. Avoid overcrowding the pan; use two if necessary. Stirring them regularly every 10 minutes during the baking process also helps separate them, ensuring each seed gets individually roasted and coated.
Can you freeze roasted pumpkin seeds?
While technically possible, I generally do not recommend freezing roasted pumpkin seeds. Freezing can sometimes affect their texture, making them less crisp once thawed. For the best quality, store them in an airtight container at room temperature and enjoy them within two weeks. If you do freeze them, ensure they are in a truly airtight freezer-safe bag or container to minimize moisture exposure.
How long do roasted pumpkin seeds last?
When stored properly in an airtight container at room temperature, your cinnamon sugar roasted pumpkin seeds will stay fresh and crispy for up to two weeks. I find that they rarely last that long in my house, though!
Conclusion
I hope this recipe for Cinnamon Sugar Roasted Pumpkin Seeds brings as much warmth and joy to your kitchen as it does to mine. It is a simple, comforting snack that truly celebrates the season, making those busy days feel a little brighter. Whether you are enjoying them by the handful or sprinkling them on your favorite dishes, these crispy, sweet, and spicy seeds are an absolute delight. I’d love to see your creations! Tag me on Instagram with #AishaRecipes and share your pumpkin seed adventures. Happy roasting, my friends!
