Cinnamon Sugar Pumpkin Seeds. When you are carving your pumpkins this year, this homemade pumpkin seed recipe needs to be in your plans. After carving your pumpkin set those pumpkin seeds to the side so you can make the perfect sweet and salty pumpkin seeds, this Cinnamon Sugar roasted pumpkin seeds recipe!
Cinnamon Sugar Pumpkin Seeds
Fall is here and this year I might have bought some very large pumpkins just so we can have lots and lots of pumpkin seeds. Tom thinks I am a bit crazy for all the pumpkins I keep bringing home from the store, but I just can not help it. I love pumpkin seeds, however I am not a fan of the ones you can buy in the store. They are to chewy to me, I like my pumpkin seeds crispy and crunchy and perfectly toasted.
Whenever we make homemade pumpkin puree or we carve pumpkins those seeds are our favorite things! Pumpkin seeds are the best fall snack ever and they are super easy to make. Depending on our mood we make salted toasted pumpkin seeds or these cinnamon sugar pumpkin seeds. Both are super easy to make and will quickly become your favorite fall snack.
Looking for more snack recipes? Check these out!
- Apple Nachos
- Buffalo Pretzel sticks
- Homemade popcorn
- Buffalo chicken Nachos
- Soft pretzel bites
- Cinnamon Sugar Pretzel bites
How to Clean Pumpkin Seeds
I always give my kids the job of cleaning out the pumpkin, and cleaning out the guts. They have fun doing it and I don’t have to worry about the gross on my hands. Although the gross on your hands is totally worth the ending result of super tasty toasted pumpkin seeds.
Cleaning pumpkin seeds is super easy. Just remove them with the pumpkin flesh from the pumpkin and put it all into a large bowl. Then use your hands to separate the seeds from the pulp and put the pumpkin seeds into a strainer. Once you have all of the pumpkin seeds from the pulp separated and in your strainer rinse them with water well.
Why Boil Pumpkin Seeds Before Roasting?
The reason for boiling pumpkin seeds before roasting them in the oven is to cook the inside of the seed, this way when you roast them in the oven you get the perfect crispy outside, without burning the outside while cooking them long enough to cook the inside.
How much water do I need when boiling pumpkin seeds before baking?
2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds.
Why are my roasted pumpkin seeds chewy?
There are a few different things that can cause your pumpkin seeds to be chewy instead of crunchy.
The pulp is not fully removed from the seeds. When you are cleaning the pumpkin seeds make sure you take off all of the pulp.
Seeds are not fully dried. Before putting the pumpkin seeds on the baking sheet make sure they are fully dried on the outside.
The seeds were not baked long enough. If the seeds are not baked fully they will be soft, if you need to extend the baking time do it in 2 minute increments.
The seeds were too crowded on the pan. Spreading the pumpkin seeds out in a single layer on the baking sheet is the best way to bake them. If you need to use more than one baking sheet then do that to avoid over crowding on the baking sheet.
How to Eat Pumpkin Seeds?
After baking your pumpkin seeds allow them to cool completely then enjoy them once they have cooled.
Which pumpkins have the best seeds for roasting
You can roast seeds from any type of pumpkin. If you are making pumpkin puree with a pie pumpkin you can use those seeds. If you are using a carving pumpkin you can make roasted pumpkin seeds with that type of pumpkin seeds too.
How to remove pumpkin seeds
When you are removing the pumpkin seeds from the pumpkin I find it best to use a large spoon and scoop them into a large bowl. Once all the pumpkin seeds are out of the pumpkin pull them off of the pumpkin pulp and put them into another bowl so you can was the pumpkin guts off of the seeds once they are removed from the pumpkin pulp.
Make them Low Carb!
If you are sticking to a low carb or keto diet, pumpkin seeds are naturally low carb. You can change out the sugar for your favorite low carb sweetener including swerve or monk fruit.
Cinnamon Sugar Pumpkin Seeds Ingredients
- raw pumpkin seeds
- water
- salt
- melted butter
- granulated white sugar
- cinnamon
How to Make Cinnamon Sugar Roasted Pumpkin Seeds
Preheat the oven to 400°F.
Scoop out the seeds from the pumpkin. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from the everything else. Measure the pumpkin seeds in a cup measure.
Place the seeds in a medium saucepan.
Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds.
Bring it to a boil and let simmer for 10 minutes. Remove from heat and drain.
Melt the butter in a bowl in the microwave.
Pour the boiled pumpkin seeds into a bowl.
Add the butter, sugar, cinnamon and a pinch of salt and toss the seeds so they are all covered.
Spray a baking sheet with non stick cooking spray and pour the pumpkin seeds on to the tray and spread them out.
Bake on the top rack until the seeds begin to brown 5-20 minutes, depending on the size of the seeds. Keep an eye on the pumpkin seeds so they don’t get over toasted.
When nicely browned, remove the pan from the oven and let cool on a rack.
Let the pumpkin seeds cool all the way down before eating.
Easy Pumpkin Recipes
- Pumpkin Spice Coffee
- Pumpkin bread with streusel topping
- White Chocolate Pumpkin Pie Bars
- Pumpkin Banana Bread
- Pumpkin French Toast
- Soft pumpkin cookies
- Pumpkin Pasta Sauce
- Pumpkin Pie from Fresh pumpkin
- Pumpkin Banana Muffins
Kitchen Basics
These are essentials for pretty much every recipe! They also make great gifts for those just starting to cook or moving out on their own.
Cinnamon Sugar Pumpkin Seeds
Ingredients
Instructions
- Preheat the oven to 400°F.
- Scoop out the seeds from the pumpkin. Place the pumpkin seeds in a colander and run under water to rinse and separate the seeds from the everything else. Measure the pumpkin seeds in a cup measure.
- Place the seeds in a medium saucepan.
- Add 2 cups of water and 1 tablespoon of salt to the pan for every half cup of pumpkin seeds.
- Bring it to a boil and let simmer for 10 minutes. Remove from heat and drain.
- Melt the butter in a bowl in the microwave.
- Pour the boiled pumpkin seeds into a bowl.
- Add the butter, sugar, cinnamon and a pinch of salt and toss the seeds so they are all covered.
- Spray a baking sheet with non stick cooking spray and pour the pumpkin seeds on to the tray and spread them out.
- Bake on the top rack until the seeds begin to brown 5-20 minutes, depending on the size of the seeds. Keep an eye on the pumpkin seeds so they don’t get over toasted.
- When nicely browned, remove the pan from the oven and let cool on a rack.
- Let the pumpkin seeds cool all the way down before eating.
Allison says
Delicious! I just made these, only I made them diabetic friendly by using 3 T stevia (Splenda Magic Baker) and 1 T cinnamon. We love cinnamon. I tasted after boiling and glazing, and they are so good! My seeds were medium to large heirloom seeds and took just shy of 10 mins at 400 on convection oven setting. They are so good! I’m thinking of making an apple salad tomorrow with these on top. Happy Halloween everyone!