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Roasted Pumpkin Seeds with Cinnamon Sugar

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.
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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: 380
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
  • 0.25 teaspoon Ground Nutmeg Optional, adds warmth

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper

Method
 

Instructions
  1. Preheat oven to 300°F (150°C). Line a baking sheet with parchment paper.
  2. In a medium bowl, gently toss the pumpkin seeds with olive oil, salt, cinnamon, and nutmeg (if using). Ensure seeds are evenly coated.
  3. Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet. Avoid overcrowding.
  4. Roast for 20-25 minutes, or until golden brown and fragrant, stirring halfway through. Watch closely to prevent burning.
  5. Remove from oven and immediately toss the roasted pumpkin seeds with granulated sugar while still warm.
  6. Let the pumpkin seeds cool completely on the baking sheet before serving. This allows the sugar to set.
  7. 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.