How do you prepare pumpkin seeds for roasting?

After scooping them from the pumpkin, rinse the seeds thoroughly under cold water to remove any stringy pulp. Then, spread them out on a clean kitchen towel or paper towels and let them air dry for at least 24 hours, or even longer, until they are completely dry to the touch. This step is crucial for crispy results!

Can I use store-bought pumpkin seeds for this recipe?

Yes, absolutely! While this recipe is perfect for using up seeds from carved pumpkins, you can certainly use raw, unsalted pumpkin seeds purchased from the store. Just ensure they are not pre-roasted or salted before you start the recipe.

What are some variations for roasted pumpkin seeds?

You can customize your roasted pumpkin seeds with various spices! Beyond cinnamon sugar, try savory options like garlic powder, onion powder, paprika, or chili powder. For a different sweet twist, experiment with pumpkin pie spice, brown sugar, or even a drizzle of maple syrup.

How should I store roasted pumpkin seeds?

Once your roasted cinnamon sugar pumpkin seeds have completely cooled, store them in an airtight container at room temperature. They will stay fresh and crunchy for up to one week. For longer storage, you can keep them in the refrigerator for up to two weeks, although their crispness might slightly reduce.

Crunchy & Sweet: Easy Roasted Cinnamon Sugar Pumpkin Seeds Recipe

Name: Easy Roasted Cinnamon Sugar Pumpkin Seeds
Prep time: 10 min
Cook time: PT-492441H1M15S
Total time: PT-492441H1M15S
Cuisine: American
Ingredients: 3 cups pumpkin seeds (dried for at least 24 hours); 3 Tablespoons salted butter (or coconut oil), melted; ½ teaspoon pure vanilla extract; 4 Tablespoons granulated sugar; 2 teaspoons ground cinnamon; 1 teaspoon sea salt

Description

Transform your leftover pumpkin seeds into a delightful, crunchy, and sweet snack with this incredibly easy cinnamon sugar roasted pumpkin seeds recipe.

Ingredients

Scale

3 cups pumpkin seeds (dried for at least 24 hours)
3 Tablespoons salted butter (or coconut oil), melted
½ teaspoon pure vanilla extract
4 Tablespoons granulated sugar
2 teaspoons ground cinnamon
1 teaspoon sea salt

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Instructions

Step 1: Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or a silicone baking mat for easy cleanup.
Step 2: In a medium bowl, melt the salted butter (or coconut oil). Stir in the pure vanilla extract until well combined.
Step 3: Add the dried pumpkin seeds to the bowl with the melted butter mixture. Toss thoroughly to ensure all the seeds are evenly coated.
Step 4: In a separate small bowl, whisk together the granulated sugar, ground cinnamon, and sea salt.
Step 5: Pour the dry cinnamon sugar mixture over the butter-coated pumpkin seeds. Toss again until every seed is beautifully coated with the sweet and spicy blend.
Step 6: Spread the coated pumpkin seeds in a single layer on your prepared baking sheet. Roast for 20-25 minutes, stirring every 10 minutes, until they are golden brown and wonderfully crunchy. Keep a close eye on them to prevent burning!
Step 7: Remove from the oven and let them cool completely on the baking sheet. They will become even crispier as they cool. Store in an airtight container at room temperature.

Notes

Ensuring your pumpkin seeds are completely dry before roasting is the key to achieving maximum crispiness. Feel free to adjust the amount of sugar and cinnamon to your personal preference, or add a pinch of other warm spices like nutmeg or ginger for an extra flavor boost. Don't overcrowd the baking sheet; use two if necessary to ensure even roasting and crispness. These make a wonderful homemade gift during the fall season!

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Category: Snack
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/4 cup
Calories: 180 kcal
Sugar: 8g
Sodium: 200mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 3g
Protein: 6g
Cholesterol: 10mg

Description

Ingredients

Instructions

Notes

Nutrition

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