Roasted Pumpkin Seeds with Cinnamon Sugar: A Crunchy Fall Treat
These perfectly roasted pumpkin seeds are tossed in a sweet and spicy cinnamon sugar mixture. A simple, healthy, and addictive snack perfect for fall.
Equipment
- Mixing bowl
- Baking sheet
- Parchment paper
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
- 0.25 teaspoon Ground Nutmeg Optional, adds warmth
Instructions
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
- In a medium bowl, gently toss the pumpkin seeds with olive oil, salt, cinnamon, and nutmeg (if using). Ensure seeds are evenly coated.
- Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet. Avoid overcrowding.
- Roast for 20-25 minutes, or until golden brown and fragrant, stirring halfway through. Watch closely to prevent burning.
- Remove from oven and immediately toss the roasted pumpkin seeds with granulated sugar while still warm.
- Let the pumpkin seeds cool completely on the baking sheet before serving. This allows the sugar to set.
- Store in an airtight container at room temperature for up to a week.
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.