Quick Info
- Prep Time: 15 minutes (plus 20 minutes to clean/dry seeds)
- Cook Time: 30–35 minutes
- Total Time: ~1 hour 10 minutes
- Yield: About 3 cups (12–14 snack servings)
- Course: Snack / Dessert
- Cuisine: American fall classic
- Skill Level: Easy
- Special Equipment: Large bowl, clean kitchen towel, rimmed baking sheet, parchment paper, fine-mesh strainer
Introduction
Every October, we carve jack-o’-lanterns on the porch and a friendly debate begins: who gets the bowl with the sweet cinnamon sugar pumpkin seeds? My kids swear they need “quality control” samples, my partner claims carving burns calories, and I…well, I make a double batch and hide a mason jar in the back of the pantry. These roasted seeds are crisp, buttery, and coated in a sparkly cinnamon-sugar shell that gives the happiest little crunch.
If you’ve only had savory pumpkin seeds, you’re in for a cozy treat. This Sweet Cinnamon Sugar Pumpkin Seeds Recipe turns pumpkin night into snack night, and it’s wildly simple. I’ll show you exactly how to clean, dry, and roast for maximum crunch—plus a few fun twists like maple, chai spice, and an egg-white candy coating for extra crackle.
Ingredients
Main Ingredients
- 3 cups fresh pumpkin seeds (from 2–3 medium pumpkins) or 2 cups raw hulled pepitas
- 2 tbsp unsalted butter, melted (or coconut oil for dairy-free)
- 1 tbsp neutral oil (canola/avocado)
- ¼ cup granulated sugar
- 2 tbsp light brown sugar
- 2 tsp ground cinnamon
- ¼ tsp fine sea salt
- ⅛ tsp ground nutmeg (optional)
- ⅛ tsp ground ginger (optional, for warmth)
- 1 tsp vanilla extract
- 1 large egg white (optional but recommended for a shattery coating)
Note: If using hulled pepitas (the green ones), skip the cleaning steps and start at roasting—they cook a bit faster.
Optional / Variations
- Maple Crunch: Replace brown sugar with 2 tbsp maple sugar (or 1 tbsp maple syrup + 1 extra teaspoon sugar; extend bake 2–3 minutes).
- Pumpkin Spice: Swap cinnamon/nutmeg/ginger for 2½ tsp pumpkin pie spice.
- Chai Latte Vibe: Use 1½ tsp cinnamon + ½ tsp cardamom + pinch cloves.
- Cinnamon Toast Dust: Add 2 tbsp powdered sugar after baking while seeds are warm for a lighter, bakery-style finish.
- Air Fryer: Cook at 300°F (150°C) for 18–22 minutes, shaking every 5 minutes.
- Vegan: Use coconut oil and omit egg white; still deliciously crisp.
Instructions
Step 1: Scoop, Rinse, and Pre-Dry the Seeds
After carving, place seeds and pumpkin strings in a large bowl of cold water. Swish vigorously—seeds float, strings sink. Scoop seeds into a fine-mesh strainer, rinse well, and rub gently to release any clingy fibers.
Spread seeds on a clean towel and pat very dry. For the crispiest texture, let them air-dry 15–20 minutes while you preheat the oven. Moisture is the enemy of crunch!
Step 2: Optional Tenderizing Boil (For Shell-On Seeds)
This quick step seasons the shells and helps them roast evenly. Bring 4 cups water + 1 teaspoon salt to a boil; add the cleaned seeds and simmer 8 minutes. Drain thoroughly and pat very dry again. (Skip this if using hulled pepitas.)
Step 3: Preheat & Prep the Pan
Heat oven to 300°F (150°C). Line a rimmed baking sheet with parchment for easy cleanup and even browning.
Step 4: Mix the Cozy Cinnamon Sugar
In a small bowl, combine granulated sugar, brown sugar, cinnamon, salt, nutmeg, and ginger. Stir to evenly distribute the spices—every seed deserves sparkle.
Step 5: Coat the Seeds (Two Ways)
Classic Buttered:
In a large bowl, whisk melted butter, oil, and vanilla. Add seeds and toss to coat. Sprinkle on two-thirds of the cinnamon sugar, tossing until every seed is glittering. Reserve the remaining sugar for mid-bake and finishing.
Extra-Crisp Egg-White Candy Coat (my family favorite):
Whisk egg white until frothy, then whisk in vanilla, butter, and oil. Toss in seeds, then fold in two-thirds of the cinnamon sugar. The thin meringue shell bakes into a delicate candy crunch—so good.
Step 6: Roast Low & Slow for Even Crisp
Spread seeds in a single layer on the lined pan. Bake 30–35 minutes, stirring and rotating the pan every 10 minutes. After the first stir, sprinkle on half of the reserved cinnamon sugar; after the second stir, add the rest. This layering builds a gorgeous crust without burning.
You’re looking for toasty-tan shells and a dry, sandy coating. If using pepitas, start checking at 20 minutes—they finish faster.
Step 7: Finish & Cool to Crunch
Remove from the oven and do not touch for 3–4 minutes (the sugar is lava). While still warm, gently break up any clusters with a spatula. If you love a bakery-style dusting, sift powdered sugar over the pan now. Cool completely on the sheet; they crisp as they cool.
Step 8: Store Like a Pro
Once cool, store in an airtight jar at room temperature for 1 week or in the freezer for up to 2 months. We keep a small jar on the counter and a “backup stash” behind the cereal—learned that trick after a movie night raid!
Tips & Variations
- Dryness = Crunch: Pat seeds well and give them that short counter rest. Damp seeds steam instead of crisp.
- Temperature Matters: A lower 300°F bake prevents sugar scorching and keeps the coating glassy rather than bitter.
- Sweet–Salty Balance: If you like a salted-caramel vibe, finish with a pinch of flaky sea salt the moment they come out of the oven.
- No Fresh Pumpkins? Use raw hulled pepitas from the store—skip cleaning and boiling, roast 20–24 minutes.
- Snack Mix Upgrade: Combine cooled seeds with dried cranberries, pretzel minis, and dark chocolate chips for a fall trail mix.
- Lunchbox Friendly: Portion into ½-cup containers. My daughter calls them “autumn sprinkles” for yogurt.
- Breakfast Boost: Sprinkle over oatmeal, chia pudding, or cinnamon-apple yogurt bowls.
- Baker’s Trick: Press a handful onto snickerdoodle cookie dough or banana bread batter before baking for a crunchy top.
- Fragrance Control: Love cinnamon but not too sweet? Reduce granulated sugar by 1 tablespoon and add ½ teaspoon extra cinnamon.
- Sticky Coating? If humidity is high, pop the cooled seeds back into a 275°F oven for 5–8 minutes to re-crisp.
Nutrition
(Per ~¼ cup serving; values are estimates and will vary by size of seeds and coating.)
- Calories: 190
- Protein: 6 g
- Carbs: 16 g
- Fat: 12 g
- Fiber: 2 g
- Sodium: 70 mg
- Sugar: 9 g
Final Thoughts
From carving-night tradition to lunchbox hero, this Sweet Cinnamon Sugar Pumpkin Seeds Recipe is the little fall ritual that makes our house smell like a cozy candle—and tastes even better. The low-and-slow roast keeps them crisp, the cinnamon sugar brings comfort, and the optional egg-white glaze adds that irresistible candy snap. If you try a fun twist (maple! chai! air fryer!), tell me which one becomes your family favorite. Mine still hides a jar for “movie emergencies.”
Save this for cinnamon sugar pumpkin seeds, sweet roasted pumpkin seeds, pumpkin carving snacks, easy fall treats, and homemade autumn snacks on Pinterest. From my pumpkin-strewn kitchen to yours—happy roasting!Réflexion en cours
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