Cinnamon Sugar Roasted Pumpkin Seeds
Cinnamon sugar roasted pumpkin seeds turn cleaned whole pumpkin seeds into a sweet-spiced autumn snack. The seeds roast first with oil and salt, then receive cinnamon sugar near the end to reduce the chance of scorched sugar.
Equipment
- 1 Colander, clean towels and rimmed baking sheet
Ingredients
- 1 cup raw whole in-shell pumpkin seeds rinsed, thoroughly dried; about 120 g
- 1 tbsp neutral oil
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1/4 tsp fine salt
Instructions
- Heat oven to 325°F (165°C). Remove pumpkin pulp from the seeds in a colander, rinse, then dry thoroughly with clean towels. Spread them out until the surface no longer feels wet; drying time varies and is additional to active prep.
- Toss dried seeds with oil and salt. Spread in one layer on a rimmed baking sheet. Roast 20 minutes, stirring halfway.
- Mix sugar and cinnamon. Toss the warm seeds with the mixture, return to the sheet and roast 5–15 minutes more, stirring every 5 minutes, until dry and crisp. Watch carefully after adding sugar so it does not scorch.
- Cool completely in one layer for at least 10 minutes. Taste a cooled seed before storing: it should be crisp rather than damp or chewy. The total shown excludes any extended air-drying before roasting.
Notes
Times are estimates; use the doneness cues in the instructions. Illustrative AI visuals are not evidence of kitchen testing.