Roasted Cinnamon Sugar Pumpkin Seeds Recipe (2024)

Roasted Cinnamon Sugar Pumpkin Seeds Recipe! Don’t throw away the seeds when you carve pumpkins this year! Save them and make this recipe for the perfect sweet and salty fall snack!

Have you carved your pumpkins yet? We have 6 kids so that always means lots of pumpkin seeds. They love helping me separate the seeds from the pulp, just so we can make these Homemade Cinnamon Sugar Pumpkin Seeds.

I know it’s a lot of work, but trust me when I tell you that taking the time to save the seeds to make roasted pumpkin seeds is so worth it.

Especially if you decide to make these Homemade Cinnamon Sugar Pumpkin Seeds! This recipe only has 6 ingredients, is super easy to make, and results is the perfect sweet and salty fall snack!

How to make Cinnamon Sugar Pumpkin Seeds

Let’s walk through this recipe step by step.

Let the seeds dry completely

The key to making excellent Homemade Cinnamon Sugar Pumpkin Seeds is letting them completely dry before roasting! To do this, remove the seeds from the pumpkins and rinse thoroughly. Make sure there are no stringy orange guts left!

Let the seeds drain, and line a large baking sheet with paper towels. Spread the seeds on the baking sheet in one, even layer and let sit for 24 hours. At the12 hour mark, change the damp paper towels for dry ones and stir every now and then!

Add the ingredients

Coat evenly.Once the seeds are completely dry, you are ready to make these roasted pumpkin seeds! Simply melt the coconut oil or butter in a microwave safe dish. Mix in vanilla and stir in the pumpkin seeds, making sure the seeds are evenly coated with the mixture!

Thoroughly mix the dry ingredients together, then toss them into the bowl of coated pumpkin seeds, once again making sure they are evenly coated!

Then, spread the coated seeds out on a large baking sheet in a single layer and bake.

Do not over bake

A little helpful tip, be very careful not to over-bake these Cinnamon Sugar Pumpkin Seeds! When they start to brown ever-so-slightly they are done.

Test for doneness

by taking out 3 or 4 seeds and letting them come to room temperature. If the roasted pumpkin seeds become nice and crispy then your seeds are done baking! If they remain soft, toss them back on the pan and bake a touch longer!

Helpful Tip (How to re-crisp roasted pumpkin seeds)

If your seeds become soft after a day or two…simply reheat them at 250 in the oven for 5-10 minutes! When you remove them and they cool completely they willperfectly crisp up like they were freshly made that day!

Store

Store these pumpkin seeds in an airtight container for up to 1 week.

Cinnamon Sugar Roasted Pumpkin Seeds: Substitutions

This recipe is delicious as-is! But If you are looking to make some substitutions here are a few that have passed the test:

• Coconut oil:Butter and vegan butter (like Earth Balance) are delicious substitutions for the coconut oil.
• Granulated sugar:I use raw, organic sugar in this recipe. But you can choose your favorite granulated sugar and use it with great results! You can also use coconut sugar for a paleo version.

That’s it! There are only 6 ingredients in this recipe for Homemade Cinnamon Sugar Pumpkin Seeds and I don’t recommend substituting any other ingredients!

FAQs about roasting pumpkin seeds

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