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Best Easy Crispy Cinnamon Sugar Pumpkin Seeds

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These crispy cinnamon sugar pumpkin seeds are a game-changer—boiled first for perfect crunch, then tossed in butter and cinnamon sugar before roasting. Even pumpkin seed skeptics will be converted.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds (about 120g), rinsed and patted dry
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt (fine sea salt)
  • ½ teaspoon vanilla extract (optional)
  • 2 cups water (for boiling)
  • 1 tablespoon salt (for boiling water)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Rinse the pumpkin seeds thoroughly in a colander under cold water, rubbing them between your fingers to remove any pumpkin pulp. Continue until the water runs clear and the seeds feel smooth.
  3. In a medium saucepan, bring 2 cups of water and 1 tablespoon of salt to a boil. Add the rinsed seeds and boil for 10 minutes.
  4. Drain the boiled seeds in a colander, then spread them on a clean kitchen towel or paper towels and pat them very dry. Let them sit for 5 minutes to air dry further.
  5. In a medium bowl, whisk together the melted butter, granulated sugar, ground cinnamon, salt, and vanilla extract (if using) until smooth.
  6. Add the dried seeds to the bowl and stir until every seed is evenly coated.
  7. Pour the coated seeds onto the prepared baking sheet and spread them in a single layer, avoiding overlap as much as possible.
  8. Roast for 20-25 minutes, stirring at the 10-minute mark. Watch closely in the last 5 minutes to prevent burning. Seeds are done when golden brown and fragrant.
  9. Let the seeds cool completely on the baking sheet for at least 15 minutes—they will continue to crisp up.
  10. Break apart any clusters and enjoy.

Notes

Boiling the seeds first is the secret to crispy texture. Dry seeds thoroughly before coating to ensure the coating sticks. Watch the oven closely in the last 5 minutes to prevent burning. Let seeds cool completely for maximum crunch. Store in an airtight container at room temperature for up to 1 week. For extra crunch, dry seeds in a 200°F oven for 15 minutes before coating.

Nutrition

Keywords: pumpkin seeds, cinnamon sugar, fall snack, Halloween, Thanksgiving, crispy, easy

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