Crispy Cinnamon Sugar Pumpkin Seeds

$- 2 cups raw pumpkin seeds (pepitas) - 2 tablespoons olive oil - 1/2 cup granulated sugar - 1 tablespoon ground cinnamon - 1/2 teaspoon salt - 1/4 teaspoon nutmeg - 1/4 teaspoon vanilla extract Raw pumpkin seeds, or pepitas, are the star of this tasty treat. You will need two cups for this recipe. The olive oil helps the seeds crisp up nicely. You’ll add two tablespoons to coat them evenly. Next, you'll need granulated sugar, which gives the seeds their sweet flavor. Half a cup is perfect for balancing the spice. If you want to kick it up a notch, consider adding ground cinnamon. One tablespoon offers a warm taste. A little salt, just half a teaspoon, helps enhance the sweetness. Nutmeg and vanilla extract are optional but great for extra flavor. Use a pinch of nutmeg and a splash of vanilla for a delightful twist. These ingredients combine to create a crunchy and flavorful snack that is easy to make. {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). This heat helps the seeds roast well. 2. Line a baking sheet with parchment paper. This step makes cleaning easy later. 3. Rinse 2 cups of raw pumpkin seeds under cold water. This removes bits of pumpkin. 4. Pat the seeds dry with a towel. Dry seeds roast better and get crunchier. 1. In a large mixing bowl, drizzle 2 tablespoons of olive oil over the dried seeds. 2. Toss the seeds until they are well coated in the oil. This keeps them crispy. 3. In another bowl, mix together 1/2 cup of granulated sugar, 1 tablespoon of cinnamon, and 1/2 teaspoon of salt. 4. If you like, add 1/4 teaspoon of nutmeg and vanilla extract for extra flavor. 5. Sprinkle the cinnamon-sugar mix evenly over the oil-coated seeds. Make sure every seed gets some! 1. Spread the seasoned pumpkin seeds in a single layer on the baking sheet. This helps them cook evenly. 2. Place the baking sheet in the preheated oven. Bake for 15-20 minutes. 3. Stir the seeds every 5 minutes to ensure they cook evenly. Look for a golden color. 4. Once baked, take the seeds out of the oven. Let them cool completely on the baking sheet. They will crisp up as they cool. To get that perfect crunch, start by drying the seeds well. After rinsing them, pat them dry with a towel. This step is key. If they are too wet, they won’t roast well. While baking, stir the seeds every five minutes. This helps them cook evenly. You want them golden and crispy, not burnt on one side. For a fun presentation, serve your pumpkin seeds in a bright bowl or jar. They look great at parties and make a nice gift too. You can pair these crunchy treats with other snacks. Try mixing them with popcorn or nuts for a tasty trail mix. They also add a fun crunch to salads or soups. Enjoy exploring different ways to serve them! Pro Tips Dry Thoroughly: Ensure the pumpkin seeds are completely dry before roasting to achieve maximum crispiness. Watch the Oven: Keep an eye on the seeds while baking; they can go from golden to burnt quickly. Variation in Flavor: Experiment with different spices like cayenne pepper or cocoa powder for a unique twist. Storage Tips: Store cooled pumpkin seeds in an airtight container to maintain their crunch for longer. {{image_4}} Want to change things up? You can add spices to your cinnamon sugar pumpkin seeds. For a spicy kick, try cayenne or chili powder. Just a pinch will add warmth. If you like sweet, mix in extra spices like ginger or cloves. These spices will give your seeds a unique twist. These pumpkin seeds are not just for snacking. You can add them to salads for a crunchy bite. They also work great in granola for added texture. Want to elevate your soups? Sprinkle them on top for a delightful crunch. You can even use them to top baked goods like muffins or breads. They add flavor and a fun crunch! To keep your cinnamon sugar pumpkin seeds fresh, store them in airtight containers. Glass jars work great. If you don't have those, use plastic bags with the air pressed out. This helps maintain their crunch and flavor. For the best taste, eat them within two weeks. After that, they may lose their crispness. If you plan to keep them longer, consider freezing them. They can last up to three months in the freezer. Just remember to thaw them before enjoying! If your pumpkin seeds lose their crunch, don’t worry. You can easily reheat them to bring back that crispy texture. Preheat your oven to 350°F (175°C). Spread the seeds on a baking sheet in a single layer. Heat them for about 5 to 10 minutes. Keep an eye on them to avoid burning. Once they are warm and crispy again, let them cool before serving. This method keeps them tasty and enjoyable! Yes, you can use other seeds like sunflower or squash seeds. Just keep in mind that baking times may vary. Each seed has its own flavor and texture. So, test a small batch to find what you like best. To reduce sweetness, cut the sugar in half. You can also add more salt or spices. This balance can make the seeds taste more savory and less sugary. Pumpkin seeds are packed with nutrients. They are high in protein, fiber, and healthy fats. They also contain magnesium, zinc, and antioxidants. Eating them can support heart health and improve sleep. Absolutely! You can make these pumpkin seeds a few days in advance. Store them in an airtight container to keep them fresh. Just remember to let them cool completely before storing. You learned how to make tasty baked pumpkin seeds. Start with fresh seeds and coat them in olive oil and sugar. You can add spices for more flavor. Remember to keep them crisp by drying them well and stirring while they bake. Store leftover seeds in airtight containers to enjoy later. With these tips, you can make a yummy snack for any occasion. I hope you try this fun recipe soon!$

Crispy Cinnamon Sugar Pumpkin Seeds

A delightful snack made from roasted pumpkin seeds coated in a sweet cinnamon sugar mixture.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Snack

Cuisine American

Servings 4

Calories 150 kcal

Ingredients

2 cups raw pumpkin seeds (pepitas)
2 tablespoons olive oil
1 cup granulated sugar
1 tablespoon ground cinnamon
1 teaspoon salt
1 4 teaspoon nutmeg (optional)
1 4 teaspoon vanilla extract (optional)

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper.
Carefully rinse the raw pumpkin seeds under cold water to remove any bits of pumpkin flesh or residue. Pat them dry thoroughly.
In a mixing bowl, place the cleaned and dried pumpkin seeds. Drizzle the olive oil over them and toss until evenly coated.
In another bowl, whisk together the granulated sugar, ground cinnamon, salt, and if desired, the nutmeg and vanilla extract.
Evenly sprinkle the cinnamon-sugar blend over the oil-coated pumpkin seeds, stirring gently until fully covered.
Spread the seasoned pumpkin seeds in a single layer on the prepared baking sheet.
Place the baking sheet in the preheated oven and bake for 15-20 minutes, stirring every 5 minutes.
Once baked, carefully remove the pumpkin seeds from the oven and allow them to cool completely on the baking sheet.

Notes

Serve in a decorative bowl or jar. Great for gatherings or as a homemade gift.

Keyword cinnamon sugar, pumpkin seeds, snack