These Cinnamon Sugar Pumpkin Seeds are a delightful blend of sweet and savory, perfect for snacking or gifting. With a crispy exterior and a tender, nutty core, each bite offers a satisfying crunch and a warm, spiced aroma. In just 40 minutes, you can transform simple pumpkin seeds into a treat that’s both wholesome and indulgent.
Packed with protein and fiber, these seeds are as nutritious as they are delicious. The cinnamon sugar coating adds a caramelized sweetness, while a hint of salt balances the flavors beautifully. Whether you’re enjoying them solo or sharing with friends, these seeds are sure to become a seasonal favorite.
Ingredients for Cinnamon Sugar Pumpkin Seeds
- 1 ½ Tablespoons (21 g) unsalted butter, divided
- 1 ½ cups (185 g) fresh pumpkin seeds, rinsed and dried
- 3 Tablespoons granulated sugar
- 2 Tablespoons brown sugar, firmly packed
- 1 teaspoon pumpkin spice (can substitute cinnamon)
- ¼ teaspoon salt
Step-by-Step Instructions
- Melt 1 Tablespoon of butter over medium heat in a medium-sized heavy-bottomed skillet (preferably cast iron).
- In a separate bowl, whisk together the granulated sugar, brown sugar, pumpkin spice (or cinnamon), and salt. Set aside.
- Once the butter has melted, add the pumpkin seeds to the skillet.
- Cook, stirring frequently, until all seeds have puffed (you’ll see the thin skin shrink and the seeds puff out), about 15 minutes. The seeds will begin to turn golden brown.
- Add the reserved ½ Tablespoon of butter and melt, coating the seeds in a thin layer of butter.
- Add the sugar mixture and stir well until all seeds are evenly coated.
- Transfer the seeds to a parchment paper-lined cookie sheet and allow them to cool before enjoying.
Perfect Pairings: Serving Suggestions
These Cinnamon Sugar Pumpkin Seeds are a versatile treat! Enjoy them as a snack on their own, or sprinkle them over yogurt, oatmeal, or ice cream for a crunchy, sweet topping. They also make a great addition to fall-inspired charcuterie boards alongside cheeses, fruits, and nuts.
Keep Them Fresh: Storage Tips
Store your pumpkin seeds in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to 2 weeks. If they lose their crunch, simply reheat them in a skillet over low heat for a few minutes to revive their texture.
Mix It Up: Recipe Variations
Want to try something different? Swap the pumpkin spice for cinnamon or add a pinch of cayenne pepper for a sweet-and-spicy twist. You can also experiment with other sweeteners like maple syrup or honey for a unique flavor profile.
Quick Tips for Success
To save time, rinse and dry your pumpkin seeds the night before. Use a cast iron skillet for even cooking and a perfect golden finish. Stir frequently to prevent burning, and don’t skip the parchment paper—it makes cleanup a breeze!
Cinnamon Sugar Pumpkin Seeds
Ingredients
- 1 ½ Tablespoons unsalted butter divided
- 1 ½ cups fresh pumpkin seeds rinsed and dried
- 3 Tablespoons granulated sugar
- 2 Tablespoons brown sugar firmly packed
- 1 teaspoon pumpkin spice can substitute cinnamon
- ¼ teaspoon salt
Instructions
- Melt 1 Tablespoon of butter over medium heat in a medium-sized heavy-bottomed (preferably cast iron) skillet.
- Meanwhile, in a separate bowl whisk together sugars, pumpkin spice, and salt. Set aside.
- Once butter has melted in your skillet, add pumpkin seeds.
- Cook, stirring frequently, until all seeds have puffed (you can actually see the thin skin around them shrink and the seeds puff out), about 15 minutes. Seeds will be beginning to turn golden brown.
- Add reserved half Tablespoon of butter and melt, coating seeds in thin layer of butter.
- Add sugar mixture and stir well, until all seeds are coated.
- Transfer seeds to a parchment-paper lined cookie sheet and allow to cool before enjoying.