Ingredients for Cinnamon Sugar Baked Pumpkin Seeds

• Raw Pumpkin Seeds (Pepitas): These are the stars, hon! Don’t grab the roasted, salted kind we want raw so we can build our own flavor profile. I once tried it with roasted, and the salt-sugar combo was… interesting. Stick to raw, trust me.
• Melted Unsalted Butter: This is our glue, helping that sweet spice cling to every seed. Unsalted is key, so you control the saltiness yourself. I always forget to melt it first and end up with lumpy bits, so learn from my mistakes!
• Granulated Sugar: The sweet backbone of our cinnamon sugar pumpkin seeds. You can try brown sugar for a deeper, molasses-y note, but honestly, white sugar gives that classic, crisp coating.
• Ground Cinnamon: This spice is non-negotiable! It brings all the warmth and that unmistakable fall feeling. I’m a cinnamon fiend, so I usually add a little extra you do you!
• Pinch of Nutmeg: Just a tiny whisper of nutmeg elevates the cinnamon, making it feel extra special. Don’t go overboard, it can get a bit bossy if you add too much. I learned that the hard way.
• Salt: A little pinch of salt balances the sweetness and makes all those flavors pop! Honestly, it’s a game-changer for this snack mix. Don’t skip it, even if you think it’s weird in a sweet snack.
• Optional Extras (Pecan Halves & Dried Cranberries): If you want to turn this into a full-blown snack mix, these are fantastic additions. I love the chewiness of cranberries and the extra nutty crunch of pecans. Adds another layer to the baked pumpkin seeds experience!

Making Cinnamon Sugar Baked Pumpkin Seeds

First, Prep Those Seeds:

Okay, so first things first, if you’re using fresh pumpkin seeds from carving, you’ve gotta clean ’em up! Get rid of all those stringy bits and rinse them really well under cold water. Then, and this is crucial for crispy cinnamon sugar pumpkin seeds, spread them out on a clean kitchen towel or paper towels and let them dry completely. This might take an hour or two, or even overnight. Honestly, a truly dry seed is a truly crunchy seed, and I’ve rushed this step before, leading to less-than-stellar results. Patience, my friend!

Butter ‘Em Up:

Once your pumpkin seeds are bone dry, toss them into a medium-sized bowl. Melt your unsalted butter microwave works, or a small saucepan. Pour that lovely melted butter over the seeds and toss, toss, toss! You want every single seed lightly coated. This is where the magic starts to happen, creating a base for our delicious cinnamon sugar baked pumpkin seeds. I usually use my hands here, it feels more connected to the food, even if it gets a little messy.

Mix the Sweet & Spice:

In a separate small bowl, whisk together your granulated sugar, ground cinnamon, that tiny pinch of nutmeg, and the salt. Give it a good stir until everything is evenly combined. The smell alone is enough to get you excited, honestly! This is the flavor powerhouse for our sweet pumpkin seeds, so make sure it’s well-blended. I’ve accidentally had a clump of just cinnamon before, and yeah, not ideal.

Coat and Spread:

Now, pour your cinnamon sugar mixture over the buttered pumpkin seeds. Toss again, making sure every seed gets a generous coating of that sweet, spiced goodness. It’s so satisfying to see them transform! Line a baking sheet with parchment paper this is a non-negotiable step, trust me, for easy cleanup and preventing sticking. Spread the coated seeds in a single layer. Don’t overcrowd the pan, or they’ll steam instead of roast, and we want crispy baked pumpkin seeds!

Bake to Golden Crunch:

Pop that baking sheet into your preheated oven at 300°F (150°C). Bake for about 15-20 minutes, stirring them gently halfway through. Keep an eye on them! Ovens vary, and these can go from perfectly golden to burnt in a flash. You’re looking for a beautiful golden-brown color and a lovely crisp texture. The smell will be incredible, filling your whole kitchen with warmth from these cinnamon sugar baked pumpkin seeds!

Cool Down, Then Dig In:

Once they’re done, pull them out of the oven and let them cool completely on the baking sheet. This cooling step is super important, as that’s when they get truly crispy. As they cool, the sugar coating hardens and becomes wonderfully crunchy. If you want to add your optional pecan halves and dried cranberries, toss them in now with the cooled cinnamon sugar pumpkin seeds. Then, honest to goodness, dig in!

Storing Cinnamon Sugar Baked Pumpkin Seeds

Honestly, these cinnamon sugar baked pumpkin seeds store surprisingly well, which is great because I always make a big batch! My advice? Let them cool completely first. If you try to put them away while they’re still warm, condensation will happen, and they’ll lose their crunch. I made that mistake once, and woke up to a sad, slightly sticky clump. Don’t do that, lol. Once fully cooled, transfer them to an airtight container at room temperature. A glass jar or a sealed plastic container works perfectly. They’ll stay wonderfully crunchy for up to a week, though honestly, they rarely last that long in my house! If they start to lose a little crispness, you can pop them back in a 250°F (120°C) oven for 5-10 minutes to revive them, but watch them closely.

Cinnamon Sugar Baked Pumpkin Seeds: Ingredient Swaps

Life happens, and sometimes you just don’t have exactly what the recipe calls for, right? For the pumpkin seeds, if you only have roasted and unsalted, you can use those just skip the initial salt in the spice mix. I tried it once, and it worked… kinda, the flavor wasn’t quite as deep. If you’re out of granulated sugar, brown sugar can be a fun swap for these cinnamon sugar pumpkin seeds, it adds a chewier texture and a slight caramel note. As for the spices, if nutmeg isn’t your thing, a tiny pinch of allspice or even ginger could work, but honestly, cinnamon is the star, so don’t ditch that! If you’re avoiding butter, a neutral oil like melted coconut oil or avocado oil could work, though the flavor will be a bit different. I haven’t tried that one personally, but I’ve heard good things!

Serving Your Cinnamon Sugar Baked Pumpkin Seeds

Oh, the ways to enjoy these cinnamon sugar baked pumpkin seeds! My absolute favorite is just by the handful, straight from the bowl, especially when I’m curled up with a good book and a cup of tea. But honestly, they’re so versatile. Sprinkle them over a bowl of vanilla yogurt for a crunchy breakfast, or add them to your morning oatmeal. They’re fantastic mixed into a fall-themed trail mix with other nuts and dried fruit. I’ve even used them as a crunchy topping for a sweet potato casserole, and wow, what a delicious surprise! For a cozy night in, pair them with a warm apple cider or a pumpkin spice latte. These aren’t just a snack, they’re a little bit of joy that makes any moment feel special.

The Sweet History of Pumpkin Seeds

While my specific cinnamon sugar baked pumpkin seeds snack mix is a modern twist, the tradition of eating pumpkin seeds goes way, way back! Indigenous peoples in North and South America have been enjoying pumpkin seeds for thousands of years, recognizing their nutritional value. They were often dried, roasted, and eaten as a staple snack. For me, connecting with this recipe feels like tapping into that ancient wisdom, transforming something simple into a delicious, comforting treat. It’s a bit of a nod to those who first saw the potential in these humble seeds, and honestly, it makes me appreciate every crunchy bite even more. It’s a small way to carry on a very old tradition, just with a little extra sweetness and spice.

Frequently Asked Questions About Cinnamon Sugar Baked Pumpkin Seeds

→ Can I use already roasted pumpkin seeds for this cinnamon sugar baked pumpkin seeds recipe?

You can, but honestly, I don’t recommend it. They tend to get a bit too roasted and sometimes a little bitter with the second baking. Raw pepitas give you the best control over the final texture and flavor for this snack mix.

→ What if I don’t have unsalted butter for these cinnamon sugar baked pumpkin seeds?

If you only have salted butter, just omit the extra pinch of salt in the spice mixture. Taste as you go, you can always add more later! I’ve made that swap before, and it works out fine, just be mindful of the saltiness.

→ My cinnamon sugar baked pumpkin seeds aren’t getting crispy. What went wrong?

Oh, I’ve been there! Usually, it means the seeds weren’t dried enough before baking, or the oven wasn’t hot enough, or the pan was overcrowded. Make sure they’re in a single layer and give them time to dry completely. A little extra baking time might help, too.

→ How long do these cinnamon sugar baked pumpkin seeds last?

In an airtight container at room temperature, they’ll stay deliciously crunchy for about a week. Honestly, in my house, they rarely make it past day three! If they soften, a quick reheat in a low oven can bring back some crispness.

→ Can I add other spices to my cinnamon sugar baked pumpkin seeds?

Absolutely! I love experimenting. A touch of ginger, a hint of cardamom, or even a tiny pinch of cayenne pepper for a sweet-spicy kick can be wonderful. Go with what your taste buds are craving, that’s what I do!