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Crispy Cinnamon Sugar Roasted Pumpkin Seeds

crispy cinnamon sugar roasted pumpkin seeds - featured image
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These crispy cinnamon sugar roasted pumpkin seeds are the perfect sweet and savory fall snack. With a caramelized coating and warm cinnamon flavor, they’re quick, easy, and made with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (or raw pepitas)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon kosher salt (plus more for finishing)
  • ⅛ teaspoon cayenne pepper (optional)
  • ½ teaspoon vanilla extract
  • Flaky sea salt for finishing

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Rinse the pumpkin seeds thoroughly in a colander under cold water, rubbing them to remove any pumpkin guts. Drain well.
  3. Dry the seeds completely by spreading them on a clean kitchen towel or paper towels. Pat dry and let sit for about 10 minutes.
  4. Spread the seeds in a single layer on a parchment-lined baking sheet. Roast for 15 minutes at 300°F to dry them out.
  5. While the seeds roast, melt the butter in a small bowl. In a separate bowl, whisk together the brown sugar, granulated sugar, cinnamon, kosher salt, cayenne (if using), and vanilla extract. Stir the melted butter into the sugar mixture to form a paste.
  6. Remove the seeds from the oven and transfer them to a large bowl while still warm. Pour the cinnamon sugar butter mixture over them and toss until every seed is coated.
  7. Spread the coated seeds back on the baking sheet in a single layer, breaking up any large clumps but leaving some small clusters.
  8. Return to the oven and roast for another 20-25 minutes, stirring halfway through. Watch carefully during the last 5 minutes to prevent burning.
  9. Let the seeds cool completely on the baking sheet for at least 15 minutes without touching them. The sugar coating will harden as it cools.
  10. Once cool, break apart any large clusters with your hands. Sprinkle with a tiny pinch of flaky sea salt on top.

Notes

For best results, dry the seeds thoroughly before roasting to ensure crispiness. The double-roast method (first to dry, then to caramelize) is key. Store in an airtight container at room temperature for up to 2 weeks. For a dairy-free version, substitute butter with coconut oil or vegan butter. For a vegan version, use maple syrup instead of brown sugar.

Nutrition

Keywords: pumpkin seeds, roasted pumpkin seeds, cinnamon sugar, fall snack, Halloween snack, Thanksgiving snack, sweet and savory

Find it online: https://ovenmila.com/crispy-cinnamon-sugar-roasted-pumpkin-seeds-the-best-sweet-and-savory-snack/