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Crispy Cinnamon Sugar Roasted Pumpkin Seeds

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Perfectly crispy roasted pumpkin seeds coated in a sweet cinnamon-sugar mixture. This easy recipe uses a quick boiling step to ensure every seed comes out crunchy, not chewy, making it the ultimate fall snack.

Ingredients

Scale
  • 1½ cups fresh pumpkin seeds, cleaned and rinsed
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon fine sea salt, plus 1 teaspoon for boiling water
  • ½ teaspoon vanilla extract (optional but recommended)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Clean your pumpkin seeds: place them in a colander and rinse under cold water, removing large pieces of pumpkin flesh. Pat dry with a clean kitchen towel or paper towels.
  3. Boil the seeds: fill a medium saucepan with 2 cups of water and add 1 teaspoon of salt. Bring to a rolling boil, add the cleaned pumpkin seeds, and boil for exactly 10 minutes.
  4. Drain and dry: pour the boiled seeds into a colander and let drain for a minute. Spread them on a clean kitchen towel and pat as dry as possible without damaging the seeds.
  5. Mix the coating: in a medium mixing bowl, combine the melted butter, granulated sugar, ground cinnamon, ½ teaspoon of salt, and vanilla extract (if using). Whisk until the sugar starts to dissolve.
  6. Toss the seeds: add the dried seeds to the bowl and stir until every seed is evenly coated.
  7. Spread on baking sheet: line a rimmed baking sheet with parchment paper or a silicone baking mat. Spread the seeds in a single, even layer, avoiding overlap as much as possible.
  8. Roast for 25-30 minutes: place the baking sheet on the middle rack. Bake for 25 minutes, stir the seeds, spread back into an even layer, and bake for another 5-10 minutes until deep golden brown.
  9. Cool completely: let the seeds cool on the baking sheet for at least 15-20 minutes without touching. They will crisp up as they cool.
  10. Break apart and enjoy: once cooled, break apart any clusters with your hands and transfer to a bowl.

Notes

Don’t skip the boiling step—it’s essential for crispy seeds. Dry seeds thoroughly after boiling to avoid sogginess. Watch the oven closely during the last 5 minutes as sugar can burn quickly. Let seeds cool completely before eating; they will crisp up as they cool. For best results, double the batch as they disappear fast.

Nutrition

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

Find it online: https://breezybake.com/crispy-cinnamon-sugar-roasted-pumpkin-seeds-easy-recipe/