Sweet Cinnamon Sugar Pumpkin Seeds

I’ll be honest—every fall, I get way too excited about roasting pumpkin seeds. There’s just something cozy about that warm, nutty smell filling the kitchen while the cinnamon-sugar magic caramelizes in the oven. These sweet cinnamon sugar pumpkin seeds are one of those snacks I can never make enough of—every time I tell myself I’ll save some for later, they mysteriously disappear before the pan even cools.

A Short Introduction

This recipe takes simple roasted pumpkin seeds and turns them into a crunchy, sweet, slightly spiced treat that tastes like fall in a handful. You get that caramelized sugar coating with a hint of cinnamon warmth—it’s like candied nuts, but lighter and crunchier. Perfect for munching while watching movies, sprinkling on yogurt, or gifting in little jars during the holidays.

Why This Recipe Is Special

What makes these pumpkin seeds so special isn’t just their flavor—it’s how incredibly easy they are to make. You can use seeds straight from your pumpkin after carving or grab store-bought raw pumpkin seeds (pepitas). Either way, this recipe transforms something that’s often thrown away into a golden, irresistible snack. Plus, it’s a fun little kitchen project that makes your home smell like a bakery.

Why You’ll Love This Recipe

• Crispy, sweet, and spiced just right – The cinnamon-sugar blend makes every bite addictive.
• Zero waste – A perfect way to use up pumpkin seeds after carving pumpkins.
• Quick and easy – Only a few ingredients and about 30 minutes total.
• Kid-friendly and snack-perfect – Great for lunchboxes, parties, or cozy nights in.
• Customizable – Adjust sweetness, spices, or even add a dash of chili for a sweet-heat twist.

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Tools You’ll Need

You don’t need any fancy gear—just your basic kitchen heroes:

• Baking sheet (or cookie tray) – For roasting the seeds evenly. I like to line it with parchment paper for easy cleanup.
• Mixing bowl – To toss the seeds with your sugar and cinnamon coating.
• Whisk or spoon – Helps mix the sugar-spice blend evenly.
• Measuring cups and spoons – Precision matters when you want that perfect balance of sweet and spice.
• Spatula – For stirring the seeds halfway through baking so they roast evenly.

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Ingredients

Here’s what you’ll need (with both US and metric measurements):

• 1 cup (about 120 g) raw pumpkin seeds, rinsed and dried
• 1 tablespoon (15 g) unsalted butter, melted
• 2 tablespoons (25 g) granulated sugar
• 1 tablespoon (12 g) brown sugar
• 1 teaspoon (2.5 g) ground cinnamon
• Pinch of salt (about 1/8 teaspoon)
• Optional: a pinch of nutmeg or pumpkin spice for extra fall flavor

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Step-by-Step Instructions

1. Preheat and prep

Preheat your oven to 300°F (150°C). Line your baking sheet with parchment paper—trust me, this makes cleanup effortless and keeps your seeds from sticking.

2. Dry the seeds

If you’re using fresh pumpkin seeds, rinse them well under cool water to remove the pulp. Then, pat them completely dry with paper towels. This step is key! If they’re damp, they’ll steam instead of roast, and you’ll miss out on that crisp crunch.

3. Coat the seeds

In a mixing bowl, toss the dried pumpkin seeds with the melted butter until they’re evenly coated. Then, add granulated sugar, brown sugar, cinnamon, and salt. Stir until every seed glistens with that sugary-spice mix.

(You’ll know it’s perfect when your seeds start to clump together slightly—that’s the sugar magic working.)

4. Spread and bake

Spread the seeds out in a single layer on your prepared baking sheet. Bake for 25 to 30 minutes, stirring halfway through so they toast evenly. Keep a close eye on them near the end—they can go from golden to burnt fast.

5. Cool and crisp

Once golden and aromatic, remove them from the oven. Let them cool completely—this is when they’ll get that satisfying crunch.

And that’s it! You just made sweet, cinnamon-scented perfection.

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Serving Ideas

Here’s how I love to enjoy these cinnamon sugar pumpkin seeds:

• Sprinkle over Greek yogurt or oatmeal for a crunchy, sweet topping.
• Mix into trail mix with dried cranberries and dark chocolate chunks.
• Add a handful on top of pumpkin bread or muffins before baking.
• Use as a dessert garnish for ice cream or pudding.
• Simply snack straight from the jar while watching your favorite show (I do this way too often).

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Variations and Customization

• Maple twist – Swap brown sugar for maple syrup for a deeper flavor.
• Spicy-sweet version – Add a pinch of cayenne or chili powder.
• Vanilla sugar glaze – Mix a few drops of vanilla extract into the butter before tossing.
• Pumpkin pie vibe – Use pumpkin pie spice instead of plain cinnamon for a more aromatic flavor.

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Storage and Make-Ahead Tips

Once cooled, store the pumpkin seeds in an airtight container at room temperature for up to 2 weeks. If you live in a humid area, toss a few grains of uncooked rice into the jar to keep them crispy.

You can also make these ahead for parties or holidays—just roast them a day or two before serving. They stay deliciously crunchy and flavorful.

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Pro Tips & Mistakes to Avoid

Think of these as the little secrets I’ve learned from roasting one too many batches:

• Dry your seeds really well – Moisture is the enemy of crunch.
• Don’t overcrowd the pan – They need space to roast evenly.
• Stir halfway through – This ensures even caramelization and prevents burnt spots.
• Cool before storing – If you store them warm, they’ll go soft.
• Adjust sugar to taste – If you prefer less sweetness, cut back by a tablespoon; they’ll still taste great.

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Recipe Details

• Yield: About 1 cup (4 servings)
• Prep time: 10 minutes
• Cook time: 25–30 minutes
• Total time: 40 minutes

Nutrition (per serving):
Approx. 180 calories | 10 g fat | 16 g carbs | 5 g protein | 9 g sugar

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A Warm Closing

There’s something incredibly satisfying about taking the seeds you’d normally toss out and turning them into something this delicious. Every bite tastes like fall comfort—sweet, toasty, and just a little bit nostalgic.