Crispy Baked Cinnamon Sugar Pumpkin Seeds
Transform pumpkin scraps into a premium, crunchy snack with this easy baked cinnamon sugar pumpkin seed recipe. Perfect for game day or a healthy treat.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 2 cups fresh pumpkin seeds (pepitas), cleaned and dried
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated white sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- Few drops vanilla extract (optional)
Instructions
- Preheat oven to 325°F (165°C).
- Scoop seeds from pumpkin into a bowl, cover with warm water, and rub to loosen pulp. Skim off floating pulp and rinse seeds thoroughly in a colander.
- Pat seeds completely dry with paper towels or a clean kitchen towel.
- In a large bowl, whisk melted butter, sugar, cinnamon, salt, and vanilla until it resembles wet sand.
- Add dried seeds to the bowl and toss until every seed is evenly coated in the mixture.
- Line a baking sheet with parchment paper and spread seeds in a single layer.
- Roast for 15-20 minutes, stirring halfway through, until golden brown.
- Remove from oven and let cool completely on the pan to crisp up before storing or serving.
Notes
Ensure seeds are completely dry before roasting to prevent steaming. Use low heat (325°F) to caramelize sugar without burning. Seeds continue to crisp as they cool. Store in an airtight container for up to 2 weeks.
Nutrition
- Serving Size: 1/4 cup
- Calories: 180
- Sugar: 12
- Sodium: 250
- Fat: 10
- Saturated Fat: 5
- Carbohydrates: 18
- Fiber: 3
- Protein: 6
Keywords: pumpkin seeds, pepitas, cinnamon sugar, healthy snack, fall recipe, gluten-free, vegan option, game day snack