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Roasted Pumpkin Seeds with Cinnamon Sugar

Roasted Pumpkin Seeds with Cinnamon Sugar

A simple and delicious snack recipe for perfectly roasted pumpkin seeds with a sweet and spicy cinnamon sugar coating. Perfect for fall!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Raw Pumpkin Seeds (Pepitas) rinsed and patted dry
  • 2 tablespoons Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Cinnamon
  • 2 tablespoons Granulated Sugar
  • 1/4 teaspoon Sea Salt (Optional) for sprinkling after sugar

Equipment

  • Mixing bowl
  • Baking sheet
  • Measuring Spoons
  • Measuring Cups

Method
 

Instructions
  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, gently toss the pumpkin seeds with olive oil, salt, and cinnamon. Ensure even coating.
  3. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet. Avoid overcrowding.
  4. Roast for 20-25 minutes, or until golden brown and fragrant, stirring halfway through. Watch closely to prevent burning.
  5. Remove from oven and immediately toss the warm roasted seeds with granulated sugar. (Optional: sprinkle with sea salt)
  6. Let the pumpkin seeds cool completely on the baking sheet before serving. This allows the sugar to set.

Notes

For a spicier kick, add a pinch of cayenne pepper along with the cinnamon. Store leftover seeds in an airtight container at room temperature for up to a week.