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Easy Crispy Cinnamon Sugar Roasted Pumpkin Seeds Recipe

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These crispy cinnamon sugar roasted pumpkin seeds are the perfect sweet fall snack. Made with simple pantry ingredients, they’re quick, easy, and irresistibly crunchy—ideal for Halloween parties, Thanksgiving, or cozy movie nights.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds, rinsed and patted dry
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt, plus more for rinsing
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Rinse the pumpkin seeds thoroughly in a colander under cold water, rubbing off any pumpkin guts.
  3. Dry the seeds really well with a clean kitchen towel or paper towels.
  4. In a medium mixing bowl, combine the melted butter, granulated sugar, ground cinnamon, salt, and vanilla extract (if using). Whisk until the sugar is mostly dissolved.
  5. Add the dried pumpkin seeds to the bowl and toss until every seed is coated.
  6. Spread the seeds in a single layer on a parchment-lined baking sheet, avoiding overlap.
  7. Bake for 20-25 minutes, stirring halfway through at the 10-minute mark, until golden brown and dry to the touch.
  8. Let them cool completely on the baking sheet for at least 15-20 minutes before serving.

Notes

Don’t skip drying the seeds thoroughly—damp seeds lead to chewy results. Stir halfway through baking to prevent burning. Let seeds cool completely for maximum crunch. For smaller seeds (like from sugar pumpkins), check at 18 minutes. For pepitas, reduce baking time by 5 minutes. Store in an airtight container at room temperature for up to 5 days. To re-crisp, bake at 300°F for 5 minutes.

Nutrition

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

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