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Roasted Pumpkin Seeds with Cinnamon Sugar

Roasted Pumpkin Seeds with Cinnamon Sugar

A simple and delicious snack or appetizer! These crunchy, cinnamon-sugar coated pumpkin seeds are 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) Rinse and pat dry thoroughly.
  • 2 tablespoons Olive Oil
  • 0.5 teaspoon Salt
  • 0.25 teaspoon Ground Cinnamon
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Optional: Maple Syrup Adds extra sweetness and richness.

Equipment

  • Mixing bowl
  • Baking Sheet
  • Measuring Spoons
  • Measuring Cups

Method
 

Instructions
  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper for easy cleanup.
  2. In a medium bowl, gently toss the pumpkin seeds with olive oil, salt, cinnamon, and optional maple syrup. Ensure the seeds are evenly coated.
  3. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet. Avoid overcrowding for even roasting.
  4. Roast for 20-25 minutes, or until the seeds are golden brown and fragrant, stirring halfway through. Watch carefully to prevent burning.
  5. Remove from the oven and immediately toss the warm roasted pumpkin seeds with granulated sugar. The sugar will adhere nicely to the warm seeds.
  6. Let the pumpkin seeds cool completely on the baking sheet before serving. This allows the sugar to set and prevents stickiness. Enjoy!

Notes

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