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Best Easy Crispy Cinnamon Sugar Roasted Pumpkin Seeds

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These crispy cinnamon sugar roasted pumpkin seeds are a sweet, crunchy snack that’s perfect for fall. The secret is boiling the seeds before roasting for that perfect hollow crunch.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (about 200g)
  • 3 tablespoons unsalted butter (42g)
  • ¼ cup granulated sugar (50g)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon fine sea salt (plus more for boiling water)
  • ½ teaspoon vanilla extract (optional but recommended)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Clean the pumpkin seeds: separate from pumpkin guts, rinse under cool water, remove stringy bits, and pat dry.
  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 seeds, and boil for exactly 10 minutes. Drain and let cool for a minute or two.
  4. Melt the butter in a small microwave-safe bowl or saucepan. Let cool slightly.
  5. In a medium mixing bowl, whisk together sugar, cinnamon, and remaining ½ teaspoon salt. Pour melted butter over boiled seeds and toss to coat. Sprinkle cinnamon sugar mixture over seeds and stir until every seed is covered.
  6. Spread coated seeds in a single, even layer on the prepared baking sheet. Do not overcrowd.
  7. Roast for 15 minutes. Remove sheet, stir seeds, and spread back into a single layer.
  8. Roast for another 10-15 minutes, stirring every 5 minutes, until seeds are golden brown, fragrant, and sound hollow when tapped.
  9. Cool completely on the baking sheet for at least 15 minutes before serving.

Notes

Boiling the seeds is essential for the crispy texture. Stir every 5 minutes during roasting to prevent burning. Let seeds cool completely for maximum crunch. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, cinnamon sugar, fall snack, Halloween snack, crispy pumpkin seeds

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