Posted Oct 27, 2016, Updated Jul 13, 2024 Do you love carving pumpkins in the fall? We definitely do, and we have 6 kids so that always means lots of pumpkin seeds. They love helping me separate the seeds from the pulp, just so we can make these cinnamon sugar pumpkin seeds. I know it’s a lot of work, but trust me when I tell you that taking the time to save the seeds to make roasted pumpkin seeds is so worth it. Especially if you decide to make this roasted cinnamon sugar pumpkin seeds recipe. It’s easy to make with only has 6 ingredients, is super easy to make, and results is the perfect sweet and salty fall snack!
Cinnamon Sugar Pumpkin Seeds: Substitutions
This recipe is delicious as-is! But If you are looking to make some substitutions here are a few that have passed the test:
Coconut oil: Butter and vegan butter (like Earth Balance) are delicious substitutions for the coconut oil. Granulated sugar: I use raw, organic sugar in this recipe. But you can choose your favorite granulated sugar and use it with great results! You can also use coconut sugar for a paleo version.
That’s it! There are only 6 ingredients in this recipe for Homemade Cinnamon Sugar Pumpkin Seeds and I don’t recommend substituting any other ingredients!
How to Make Cinnamon Sugar Pumpkin Seeds
Let’s walk through this recipe step by step.
Dry the Seeds
The key to making excellent Homemade Cinnamon Sugar Pumpkin Seeds is letting them completely dry before roasting! To do this, remove the seeds from the pumpkins and rinse thoroughly. Make sure there are no stringy orange guts left! Let the seeds drain, and line a large baking sheet with paper towels. Spread the seeds on the baking sheet in one, even layer and let sit for 24 hours. At the 12 hour mark, change the damp paper towels for dry ones and stir every now and then.
Make the Cinnamon Pumpkin Seeds
Begin by combining the dry ingredients in a small bowl. Once the seeds are completely dry, you are ready to make these roasted pumpkin seeds! Simply melt the butter in a microwave safe dish. Mix in vanilla and stir the mixture into the pumpkin seeds, making sure the seeds are evenly coated with the mixture. Then, add the dry mixture to the coated pumpkin seeds and stir to coat. Next, spread the cinnamon sugar pumpkin seeds out on a large baking sheet in a single layer and bake. A little helpful tip, be very careful not to over-bake these cinnamon sugar pumpkin seeds! When they start to brown ever-so-slightly they are done.
Test for Doneness
by taking out 3 or 4 seeds and letting them come to room temperature. If the roasted pumpkin seeds become nice and crispy then your seeds are done baking! If they remain soft, toss them back on the pan and bake a touch longer!
Store
Store these pumpkin seeds in an airtight container for up to 1 week. If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can see your creations!
