Description
Crunchy roasted pumpkin seeds coated in a sweet cinnamon sugar mixture, perfect for a cozy snack or fall treat. These cinnamon sugar pumpkin seeds are easy to prepare, combining the warmth of cinnamon with a touch of vanilla and sugar for a delightful flavor.
Ingredients
Scale
Ingredients
- 2 cups raw, cleaned pumpkin seeds
- 2 tablespoons olive oil
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract (optional)
Instructions
- Prepare the seeds: Rinse the pumpkin seeds under cold water to remove any pumpkin residue, then pat them dry thoroughly using a clean kitchen towel or paper towels.
- Make the cinnamon sugar mixture: In a mixing bowl, combine the granulated sugar and ground cinnamon, stirring until well blended.
- Coat the seeds: Add the pumpkin seeds to the bowl, drizzle with olive oil, and if using, add the vanilla extract. Sprinkle the cinnamon sugar mixture over the seeds and toss well ensuring each seed is evenly coated.
- Preheat and prepare baking sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and allow for even roasting.
- Roast the seeds: Spread the coated pumpkin seeds out in a single layer on the prepared baking sheet. Roast in the oven for 20 to 25 minutes, stirring or flipping halfway through to promote even toasting and avoid burning.
- Cool and serve: Remove the seeds from the oven and allow them to cool completely on the baking sheet. Once cooled, enjoy them as a crunchy, sweet snack or store in an airtight container.
Notes
- Make sure the pumpkin seeds are completely dry before coating to achieve a crispy texture.
- Stirring halfway through roasting helps the seeds cook evenly without burning.
- For extra flavor, try adding a pinch of nutmeg or allspice to the cinnamon sugar mix.
- Store cooled seeds in an airtight container at room temperature for up to one week.
- You can use melted butter instead of olive oil for a richer taste.
