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Roasted Pumpkin Seeds with Cinnamon Sugar

Crispy, flavorful roasted pumpkin seeds tossed in a sweet and spicy cinnamon sugar coating. A perfect fall snack or party appetizer.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Raw Pumpkin Seeds (from about 1 medium pumpkin)
  • 1 tablespoon Olive Oil
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Cinnamon
  • 2 tablespoons Granulated Sugar
  • 1/8 teaspoon Ground Nutmeg (optional, for extra warmth)

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Kitchen Towel

Method
 

Instructions
  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. Rinse pumpkin seeds thoroughly under cold water. Remove any stringy bits or pumpkin flesh. Pat completely dry with a kitchen towel.
  3. In a bowl, toss pumpkin seeds with olive oil, salt, cinnamon, and nutmeg (if using). Ensure even coating.
  4. Spread seeds in a single layer on the prepared baking sheet. Avoid overcrowding.
  5. Roast for 20-25 minutes, stirring halfway through, until golden brown and fragrant. Watch closely towards the end to prevent burning.
  6. Remove from oven and immediately toss with granulated sugar while still warm. Sugar will melt slightly and adhere.
  7. Let cool completely on the baking sheet before serving. This allows them to crisp and prevents sticky sugar.
  8. Store leftovers in an airtight container at room temperature.

Notes

For a spicier kick, add a pinch of cayenne pepper along with the cinnamon. You can also experiment with other spices like cardamom or ginger.