Easy Cinnamon Sugar Roasted Pumpkin Seeds for Sweet Fall Snacks
Cinnamon sugar roasted pumpkin seeds are a delightful treat that combines the natural nuttiness of pumpkin seeds with the warm flavors of cinnamon and sugar. These snacks not only provide a satisfying crunch but also offer nutritional benefits, making them a popular choice during the fall season, especially around Halloween when pumpkins are in abundance.
Ingredients
- 2 cups fresh pumpkin seeds
- 3 tablespoons granulated sugar
- 1 tablespoon brown sugar
- 2 teaspoons ground cinnamo
- 1/2 teaspoon vanilla extract
- 2 tablespoons melted butter or coconut oil
- 1/2 teaspoon salt
- 1/4 teaspoon nutmeg (optional)
Instructions
- Step 1: Extract and Clean the Seeds - Cut open your pumpkin and scoop out all pulp and seeds. Separate seeds from the pulp and rinse thoroughly under cold water.
- Step 2: Dry the Seeds - Pat seeds dry and let air dry for 45 minutes.
- Step 3: Preheat and Prepare - Preheat oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Step 4: Create the Cinnamon Sugar Coating - Combine melted butter, vanilla extract, and salt in a bowl. Toss with dried pumpkin seeds, then coat with sugar and spice mixture.
- Step 5: Roast to Perfection - Spread seeds in a single layer on the baking sheet and roast for 25-30 minutes, stirring every 10 minutes.
Notes
Store cooled seeds in an airtight container for up to one week. For longer storage, freeze in bags for up to three months.