Sweet Cinnamon Roasted Pumpkin Seeds are one of my favorite treats to make in the fall. When autumn arrives, I love carving pumpkins with my family. After we scoop out the orange flesh, we always save the seeds. I look forward to making Sweet Cinnamon Roasted Pumpkin Seeds every year. The sweet smell of cinnamon fills my kitchen, making it feel warm and cozy.
A Fun Tradition
Every time I make Sweet Cinnamon Roasted Pumpkin Seeds, it feels like a fun family tradition. I wash the seeds carefully, making sure to remove all the gooey pumpkin bits. My kids enjoy helping me spread the seeds on a baking sheet. We sprinkle them with sugar and cinnamon, and I can see their eyes light up with excitement. While they bake, we chat and laugh together, sharing stories about our favorite fall memories.
A Delicious Snack
When the Sweet Cinnamon Roasted Pumpkin Seeds are ready, I can’t wait to taste them. They come out of the oven golden brown and crunchy. I always let them cool for a bit before trying one. The first bite is pure bliss! The sweet and spicy flavors dance in my mouth, reminding me of the joys of fall. I usually make a big batch because they disappear quickly!
I love to share my Sweet Cinnamon Roasted Pumpkin Seeds with friends and neighbors. I pack them in little bags and give them away as gifts. Everyone enjoys the sweet, crunchy snack, and it makes me happy to share something I love. Making Sweet Cinnamon Roasted Pumpkin Seeds is not just about the recipe; it’s about the love and joy we share during this special season.
Table of Contents
Chef’s Notes-Sweet Cinnamon Roasted Pumpkin Seeds
- Use fresh, high-quality pumpkin seeds for the best flavor and texture. Avoid seeds that are stale or have been sitting for too long.
- To achieve an even coating, toss the pumpkin seeds thoroughly in the seasoning mixture before baking. A hands-on approach works best—use your hands to ensure each seed is well-coated.
- Stir the seeds every 10-15 minutes during baking. This helps them roast evenly and prevents them from burning on one side.
- Allow the seeds to cool completely on the baking sheet. This not only enhances the crunchiness but also helps the sugar to adhere better to the seeds.
- Store the roasted pumpkin seeds in an airtight container at room temperature for up to a week. For longer freshness, keep them in the refrigerator.
- Feel free to experiment with different spices. Try adding nutmeg, allspice, or even a pinch of cayenne for a sweet and spicy kick.
- Serve these roasted seeds as a topping for salads, yogurt, or oatmeal. They also make a great addition to trail mix or as a crunchy garnish on soups.
Sweet Cinnamon Roasted Pumpkin Seeds
Get ready to indulge in the delightful crunch of Sweet Cinnamon Roasted Pumpkin Seeds! This easy and affordable recipe transforms simple pumpkin seeds into a flavorful, health-packed snack that’s perfect for any occasion, especially during the festive Halloween season. With the perfect balance of sweet cinnamon and a hint of salt, these roasted seeds are customizable to your taste. Whether you’re a seasoned cook or just starting out, this recipe offers a delicious way to enjoy a nutritious treat. Join the ranks of top chefs and elevate your snacking game with this irresistible recipe!
4
servings10
minutes40
minutes200
kcal5
minutes55
minutesKeep the screen of your device on
Ingredients
- Main Ingredients
1/2 cup raw pumpkin seeds
- Seasoning Mix
2 tbsp melted butter
3/4 tsp cinnamon powder
1/8 tsp salt
1 tbsp white granulated sugar
- Alternative Ingredients:
Pumpkin Seeds: Sunflower seeds or pepitas can be used as a substitute.
Butter: Replace with coconut oil or olive oil for a dairy-free option.
White Sugar: Use coconut sugar or maple syrup for a natural sweetener.
Salt: Sea salt or kosher salt can be used instea
Directions
- Preparation – Begin by gathering all necessary ingredients and preheating your oven to 300°F. Line a baking sheet with parchment paper for easy cleanup.
- Mixing Ingredients – In a mixing bowl, combine the melted butter, ground cinnamon, and salt. Pour this mixture over the pumpkin seeds and toss them thoroughly to ensure even coating.
- Baking Seeds – Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet. Place them in the preheated oven and bake for approximately 40 minutes, stirring occasionally to prevent burning.
- Final Touch – Once the seeds are lightly golden brown, remove them from the oven. While still warm, sprinkle the white sugar over the seeds and toss to evenly distribute the sweetness. Allow them to cool before serving.
Equipment
- baking sheet
- mixing bowls
- measuring cups and spoons
Nutrition Facts
- Calories: 200kcal
- Fat: 12g
- Saturated Fat: 5g
- Cholesterol: 30mg
- Sodium: 150mg
- Potassium: 180mg
- Carbohydrates: 15g
- Fiber: 2g
- Sugar: 7g
- Protein: 8g
- Vitamin A: 50IU
- Vitamin C: 0mg
- Calcium: 20mg
- Iron: 2mg
FAQ-Sweet Cinnamon Roasted Pumpkin Seeds
Can I use raw pumpkin seeds or do they need to be soaked?
You can use raw pumpkin seeds directly. Soaking is not necessary for this recipe.
How can I adjust the sweetness if I prefer it less sweet?
You can reduce the amount of sugar or use a natural sweetener like stevia or monk fruit sweetener to suit your taste.
What should I do if I burn the seeds?
If the seeds burn, it’s best to discard them, as burnt seeds can taste bitter. To avoid this, keep an eye on them in the oven and stir regularly.
Can I make this recipe vegan?
Yes! Simply replace the butter with coconut oil or olive oil to make the recipe vegan-friendly.
How can I store leftover pumpkin seeds?
Store leftover seeds in an airtight container at room temperature for up to one week. For extended freshness, refrigerate them in a sealed container.
