Sweet Cinnamon Sugar Pumpkin Seeds

These cinnamon sugar pumpkin seeds are sweet, crunchy, and totally addictive—the ultimate cozy autumn snack. Whether you’re hosting a fall get-together, carving pumpkins, or just want a dessert-style treat, this easy recipe transforms humble seeds into golden bites of cinnamon goodness. With just a few simple pantry ingredients, you’ll have a sweet snack that tastes just like fall.

Why You’ll Love Cinnamon Sugar Pumpkin Seeds

There are few things more satisfying than turning leftover pumpkin seeds into a cozy sweet treat. Unlike savory roasted seeds, this recipe brings a warm, caramelized crunch with every bite.

• Naturally gluten-free, dairy-free, and plant-based

• Perfect for snacking, gifting, or topping desserts

• A creative way to use every part of your pumpkin

• Easily customizable—add more spice or drizzle with maple!

Plus, it’s a fun kitchen activity for the whole family during pumpkin season!

Ingredients You’ll Need

This recipe is delightfully simple. You probably already have everything in your pantry!

Base Ingredients:

• 1 cup raw pumpkin seeds (cleaned and dried)

• 1 tablespoon coconut oil or neutral oil (like avocado or sunflower)

• 2 tablespoons granulated sugar

• 1½ teaspoons ground cinnamon

• Pinch of fine sea salt

Optional Add-Ins:

• ½ teaspoon vanilla extract

• ½ tablespoon brown sugar (for extra caramel flavor)

• A pinch of nutmeg or ground ginger for warmth

• Maple syrup drizzle (after baking)

Preparing Pumpkin Seeds (From Fresh Pumpkin)

If you’re starting with seeds from a fresh pumpkin, here’s how to prep them for roasting:

Step 1: Remove Seeds

• Scoop seeds from your pumpkin and place them in a bowl.

• Try to separate as much pulp from the seeds as you can with your hands.

Step 2: Rinse and Clean

• Rinse seeds in a colander under cold water, rubbing gently to remove stringy bits.

• Don’t worry if a little pulp remains—it adds flavor.

Step 3: Dry Thoroughly

• Pat seeds dry with a clean towel.

• For best results, spread them out and air-dry for 1–2 hours, or overnight if you have time.

• The drier the seeds, the crispier the result!

Cinnamon Sugar Pumpkin Seed Recipe

Here’s how to make sweet, perfectly crunchy cinnamon sugar pumpkin seeds that everyone will love.

Step 1: Preheat Oven

Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.

Step 2: Season the Seeds

In a mixing bowl, combine:

• 1 cup dried pumpkin seeds

• 1 tablespoon melted coconut oil (or your preferred oil)

• 2 tablespoons sugar

• 1½ teaspoons ground cinnamon

• Pinch of salt

Mix until seeds are evenly coated.

Optional: Add a splash of vanilla for an extra cozy flavor note.

Step 3: Bake

• Spread the seeds in a single layer on the parchment-lined tray.

• Bake for 35–40 minutes, stirring once halfway through to ensure even roasting.

• Watch closely in the last 10 minutes—sugar can burn quickly.

Tip: Seeds are done when they are golden brown, dry to the touch, and smell fragrant.

Step 4: Cool and Crisp

Remove the tray from the oven and let the seeds cool completely. They’ll continue to crisp as they cool.

If you want a caramel-like coating, you can drizzle a little maple syrup while the seeds are still warm, then toss and let cool again.

How to Store Cinnamon Sugar Pumpkin Seeds

Let seeds cool fully before storing to preserve their crispness.

• Store in an airtight jar or container at room temperature for up to 1 week.

• For longer storage, keep in the refrigerator for up to 3 weeks.

• To re-crisp: Bake for 5–10 minutes at 300°F if they soften over time.

Delicious Ways to Use Sweet Pumpkin Seeds

Don’t limit these to just snacking! Try these fun ways to use cinnamon sugar pumpkin seeds:

• Sprinkle on oatmeal or overnight oats

• Add to yogurt parfaits with fruit and granola

• Top banana bread or muffins before baking for a sweet crunch

• Mix into trail mix for a seasonal twist

• Add to apple crisps or crumbles as a crunchy topping

• Use as cupcake garnish for fall-themed desserts

Custom Flavor Variations

Make the recipe your own with these cozy twist ideas:

Maple Vanilla

• Replace sugar with 1 tablespoon maple syrup

• Add ½ teaspoon vanilla extract

• Roast slightly longer for deeper flavor

Chai-Spiced Seeds

• Add ½ tsp ground cardamom

• Add a pinch of cloves and ginger

• Warm and aromatic—great with tea

Brown Sugar Caramel

• Use 1 tablespoon white sugar + 1 tablespoon brown sugar

• Bake low and slow for a rich caramel note

Pumpkin Pie Flavor

• Add nutmeg, cloves, and allspice

• Tastes like the crust of a pumpkin pie

Sweet vs Savory Pumpkin Seeds

It’s easy to make both if you’re carving multiple pumpkins! Roast one batch savory with sea salt and smoked paprika, and another with cinnamon and sugar.

Pro Tip: Use separate baking sheets so flavors don’t mix.

Can You Eat the Whole Seed?

Yes! Roasted pumpkin seeds are edible shell and all. The shells get crispy in the oven, and the sweet coating masks any natural bitterness.

If you want pepitas (shelled pumpkin seeds), you’ll need to buy them pre-hulled or remove the shells manually before roasting—which is time-consuming.

Nutrition Highlights

Cinnamon sugar pumpkin seeds are not just tasty—they also offer some impressive nutritional value (in moderation):

• Rich in magnesium, iron, and zinc

• High in healthy fats and fiber

• Contain antioxidants from cinnamon and the pumpkin seed shell

• No refined oils or processed ingredients needed

Note: Due to the sugar, it’s a treat—but a better-for-you one.

Scaling the Recipe

Want to make a big batch for a fall party or Halloween snack table?

Use this ratio per cup of seeds:

• 1 tablespoon oil

• 2 tablespoons sugar

• 1½ teaspoons cinnamon

• Pinch of salt

Simply multiply based on how many cups of seeds you have. Roast in multiple pans if needed to keep seeds in a single layer.

Making Ahead for Gifting

These seeds make an adorable homemade gift for teachers, neighbors, or fall party guests. Here’s how:

• Let seeds cool completely

• Package in mini mason jars or kraft paper bags

• Tie with twine and a tag that says “Sweet Pumpkin Seeds – Handmade With Fall Love”

• Store at room temp until gifting (up to 1 week)

Cleaning Up the Sticky Sugar

If any sugar sticks to your baking tray:

• Soak with warm water and a little dish soap

• Let it sit for 10–15 minutes before scrubbing

• Avoid metal utensils to prevent damaging your pans

Using parchment paper helps reduce clean-up significantly.

Frequently Asked Questions

Q: Can I use seeds from any type of pumpkin?
A: Yes! You can use seeds from carving pumpkins, sugar pumpkins, or even winter squash like butternut or acorn. Just adjust roasting time if seeds are larger or smaller.

Q: Why are my seeds soft or chewy?
A: They likely weren’t dry enough before baking, or didn’t roast long enough. Let them air dry thoroughly and bake until fully golden and dry.

Q: Can I use melted butter instead of oil?
A: Yes, but keep an eye on the seeds—sugar can burn faster with butter due to the milk solids. Coconut oil tends to produce a more even roast.

Q: Are cinnamon sugar pumpkin seeds healthy?
A: They’re a more wholesome alternative to processed snacks, with healthy fats, fiber, and minerals. Just enjoy in moderation due to the added sugar.

Q: Can I reduce the sugar?
A: Absolutely. You can use just 1 tablespoon if you want them lightly sweetened. Adjust cinnamon to taste.

Q: How long do they last?
A: At room temp, they’re best within 5–7 days. Refrigerated, they last up to 3 weeks. Always cool completely before sealing to avoid sogginess.

Final Thoughts

These cinnamon sugar pumpkin seeds are everything you want in a fall snack—sweet, crispy, cozy, and totally snackable. Whether you’re curled up with a warm drink, packing a fall-themed lunchbox, or hosting a seasonal party, they deliver just the right balance of flavor and crunch.

And the best part? You made them from something most people toss out!

So next time you carve a pumpkin, think beyond the lantern. The seeds are where the snack magic begins.