Crispy Cinnamon Sugar Pumpkin Seeds: Easy 25-Minute Snack
These crispy, sweet pumpkin seeds are coated in butter, cinnamon, and sugar, then roasted to perfection in just 25 minutes. A simple, addictive snack that’s perfect for fall.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 cup fresh pumpkin seeds (or raw pepitas)
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Clean the pumpkin seeds: separate from pulp, rinse under cold water, and pat dry.
- Boil the seeds: bring a medium saucepan of water to a boil, add seeds, and boil for 5 minutes. Drain and pat dry.
- Mix cinnamon sugar: in a small bowl, combine sugar, cinnamon, and salt.
- Toss with butter: in a mixing bowl, combine boiled seeds and melted butter. Add vanilla extract if using.
- Add cinnamon sugar: sprinkle mixture over seeds and toss to coat evenly.
- Spread on baking sheet: pour seeds onto prepared sheet in a single, even layer.
- Bake for 12-15 minutes until golden and fragrant. Check at 12 minutes.
- Cool completely on the pan for 10 minutes (they will crisp as they cool).
- Break apart any clusters and serve.
Notes
Don’t skip boiling the seeds—it ensures they get crispy all the way through. Dry seeds thoroughly after boiling to avoid steaming. Watch the oven closely as seeds can burn quickly. For extra crunch, roast 2-3 minutes longer but keep an eye on them. Stir halfway through for even browning.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 7
- Sodium: 150
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 2
- Protein: 7
Keywords: pumpkin seeds, cinnamon sugar, roasted pumpkin seeds, fall snack, easy snack