The smell of pumpkin pie baking is practically synonymous with fall. But what about those glorious pumpkin seeds left behind after scooping out the insides? For years, I tossed them. Now? I can’t imagine autumn without them. There’s something deeply satisfying about transforming those humble seeds into a crunchy, sweet, and spiced snack. And this Cinnamon Sugar Pumpkin Seeds (Easy Recipe) is my go-to way to do just that. It’s simple, makes a huge batch, and is guaranteed to disappear fast!
Why You’ll Love These Cinnamon Sugar Pumpkin Seeds
Let’s be honest, most snacks leave you wanting more. Not these. Forget the store-bought, overly salted versions. This recipe brings the cozy flavors of autumn right to your fingertips. Here’s why you’ll become a dedicated fan:
- Super Easy: Seriously, it takes less than 30 minutes from start to finish.
- Deliciously Addictive: The perfect balance of sweet, spicy, and salty makes these impossible to resist.
- Budget-Friendly: Using pumpkin seeds you already have from carving pumpkins saves you money!
- Versatile Snack: Great on their own, sprinkled on salads, or even as a topping for yogurt.
- Festive & Fun: The warm cinnamon and sugar coating screams autumn vibes!
What You’ll Need: The Ingredient List
You won’t need a pantry full of exotic ingredients for this one. Here’s what you’ll need:
- 1 1/2 cups Raw Pumpkin Seeds: Also called pepitas. Make sure they’re rinsed well – we’ll talk about that in the instructions.
- 2 tablespoons Olive Oil: Any neutral-flavored oil works, but olive oil adds a nice subtle flavor.
- 1/2 teaspoon Sea Salt: Kosher salt or table salt are fine too, just adjust slightly.
- 1/4 cup Granulated Sugar: Regular white sugar is perfect.
- 2 teaspoons Ground Cinnamon: Freshly ground cinnamon tastes best!
- 1/4 teaspoon Ground Nutmeg (optional): Just a touch adds a lovely warmth.
- Pinch of Ground Cloves (optional): Use sparingly, as cloves are strong!
Let’s Get Cooking: Step-by-Step Instructions
Now for the fun part! Let’s get those pumpkin seeds transforming into crunchy goodness.
Step 1: Prepare the Pumpkin Seeds
- Scoop & Separate: Scoop out the seeds from your pumpkin. Try to get as much of the stringy pulp as possible.
- Rinse Thoroughly: Place the seeds in a colander and rinse, rinse, rinse! Seriously, the more you rinse, the better. Get rid of all that pumpkin goo. This prevents them from being bitter.
- Dry the Seeds: Spread the rinsed seeds out on a clean kitchen towel or paper towels. Pat them dry as much as possible. The drier they are, the crispier they’ll be. I often let them air dry for an hour or two, or even overnight.
Step 2: Toasting the Pumpkin Seeds
- Preheat Your Oven: Preheat your oven to 325°F (160°C).
- Coat with Oil & Seasoning: In a medium bowl, toss the dried pumpkin seeds with the olive oil and salt. Make sure every seed is lightly coated.
- Spread in a Single Layer: Spread the coated seeds in a single layer on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze.
- Bake Until Golden: Bake for 15-20 minutes, stirring halfway through. Keep a close eye on them – they burn easily! They’re done when they’re lightly golden brown and just starting to pop.
Step 3: The Cinnamon Sugar Magic
- Prepare the Coating: While the seeds are toasting, in a small bowl, combine the granulated sugar, cinnamon, nutmeg (if using), and cloves (if using). Whisk well to ensure an even blend.
- Coat the Toasted Seeds: As soon as the seeds come out of the oven, immediately dump them into a clean bowl with the cinnamon sugar mixture.
- Toss, Toss, Toss: Toss the seeds vigorously until they are completely coated with the cinnamon sugar. Work quickly whilst the seeds are still warm – this helps the sugar adhere best!
- Cool & Crisp: Spread the coated seeds back onto the parchment-lined baking sheet in a single layer. Let them cool completely. As they cool, they will crisp up beautifully.
Tips, Variations & Serving Suggestions
Tips for Pumpkin Seed Perfection:
- Don’t Overcrowd the Pan: A single layer ensures even toasting. If you have a lot of seeds, bake in batches.
- Stirring is Key: Stirring halfway through ensures even browning and prevents burning.
- Watch Carefully: Oven temperatures vary. Keep a close eye on the seeds during the last few minutes of baking.
- Storage: Store your cooled cinnamon sugar pumpkin seeds in an airtight container at room temperature. They’ll stay crisp for up to a week, but they likely won’t last that long!
Spice It Up (Variations!):
- Chili Lime: Add 1/4 teaspoon chili powder and the zest of one lime to the cinnamon sugar mixture.
- Maple Pecan: Substitute 2 tablespoons of maple syrup for half the sugar. Add a tablespoon of chopped pecans to the coating.
- Savory Seeds: Skip the sugar and cinnamon and use garlic powder, onion powder, and black pepper for a savory snack.
- Gingerbread Delight: Add 1/2 teaspoon of ground ginger and a pinch of allspice to the cinnamon sugar mixture.
Serving Suggestions:
- Straight from the Bowl: Obviously!
- Salad Topping: Add a crunchy, sweet, and spiced boost to your salads.
- Yogurt Parfait: Sprinkle on top of yogurt with granola and fruit.
- Trail Mix Addition: Perfect for an autumn-themed trail mix.
- Garnish for Soups: Sprinkle a few on top of butternut squash or pumpkin soup.
(Optional) Nutritional Information (per 1/4 cup serving)
- Calories: Approximately 130-150
- Fat: 8-10g
- Protein: 3-4g
- Carbohydrates: 12-15g
- Fiber: 1-2g
Note: Nutritional information is an estimate and can vary based on ingredient brands and specific measurements.
Ready to Elevate Your Fall Snacking?
This Cinnamon Sugar Pumpkin Seeds (Easy Recipe) is a game-changer! Don’t let those humble pumpkin seeds go to waste. Gather your ingredients, follow these simple steps, and prepare to be amazed by how delicious and satisfying this homemade snack is. Give it a try – you won’t regret it! Happy baking (and snacking!)!
