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Best Baked Pumpkin Seeds with Cinnamon Sugar Recipe

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These cinnamon sugar baked pumpkin seeds are perfectly crunchy, sweet, and salty, made with a double-coating technique for an irresistible snack. Ready in under 30 minutes, they’re the perfect crowd-pleaser for any gathering.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds, rinsed and dried
  • 3 tablespoons unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon fine sea salt
  • ½ teaspoon vanilla extract (optional but recommended)

Instructions

  1. Preheat your oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper and set aside.
  2. Clean your pumpkin seeds thoroughly. Place the seeds in a colander and rinse them under cool water, using your fingers to gently rub off any remaining pumpkin pulp and strings.
  3. Dry the seeds completely. Spread the rinsed seeds on a clean kitchen towel or paper towels. Pat them dry, then let them sit for about 5 minutes to air dry.
  4. Melt the butter. In a small microwave-safe bowl, melt the unsalted butter in 20-second intervals until fully liquid. Alternatively, melt it in a small saucepan over low heat. Let it cool for a minute.
  5. Mix the coating. In a medium bowl, whisk together the melted butter, granulated sugar, ground cinnamon, fine sea salt, and vanilla extract if using. Stir until the sugar is mostly dissolved and the mixture looks like a thick, grainy syrup.
  6. Coat the seeds. Add the dried pumpkin seeds to the bowl with the butter mixture. Stir with a spatula until every single seed is coated. The seeds should look glossy and coated in a thick, sugary paste.
  7. Spread on the baking sheet. Pour the coated seeds onto the prepared baking sheet. Use the spatula to spread them into a single, even layer, leaving a little space between seeds if possible.
  8. Bake for 10 minutes. Place the baking sheet on the center rack of your preheated oven. Set a timer for 10 minutes.
  9. Stir and rotate. After 10 minutes, remove the baking sheet from the oven. Use a spatula to stir the seeds, scraping up any sugary bits that have stuck to the parchment. Spread them back into a single layer.
  10. Bake for another 8-12 minutes. Return the sheet to the oven and bake for another 8 to 12 minutes. Start checking at 8 minutes. The seeds are done when they’re golden brown, fragrant, and the sugar coating looks dry and crackly.
  11. Cool completely. Remove the baking sheet from the oven and let the seeds cool right on the pan for about 15-20 minutes. The sugar shell will harden as they cool.
  12. Break apart any clumps. Once completely cool, use your hands to gently break apart any clusters of seeds that stuck together. Transfer to a serving bowl.

Notes

The biggest mistake is not drying the seeds enough; pat them dry and let them air dry for 5 minutes. Watch oven temperature closely as every oven runs differently. Don’t skip the stir halfway through for even roasting. Let seeds cool completely before serving for maximum crunch. For parties, double the batch as they disappear quickly. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate. To re-crisp, bake at 300°F for 5 minutes.

Nutrition

Keywords: pumpkin seeds, cinnamon sugar, baked snack, fall recipe, Halloween snack, easy appetizer, crunchy seeds

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