Cinnamon Sugar Pumpkin Seeds Recipe Amazingly Easy Baked

Fall is synonymous with pumpkin spice lattes, cozy sweaters, and the delightful crunch of perfectly roasted pumpkin seeds. But let’s be honest, carving pumpkins can sometimes feel like a chore. The good news? This year, I’m turning that potential pumpkin-carving fatigue into a fun, rewarding kitchen adventure! I’ve tested this Cinnamon Sugar Baked Pumpkin Seeds recipe over a dozen times, tweaking and perfecting it until it’s become a fail-proof, family-favorite treat. Forget bland, store-bought seeds; these are sweet, crunchy, and irresistibly addictive. Plus, they’re incredibly easy to make, even if you’re a beginner in the kitchen. Inspired by my grandmother’s secret spice blend, I’ve added a touch of warmth and magic to this classic snack. So, grab your pumpkin (or two!), and let’s transform those discarded seeds into a delicious masterpiece!

Why This Cinnamon Sugar Baked Pumpkin Seeds Recipe Works

This isn’t your average pumpkin seed recipe. What sets this recipe apart is the careful balance of sweet and savory, the precise baking temperature, and the little tricks I’ve learned over the years to ensure maximum crunch and flavor. The cinnamon sugar coating adheres perfectly, creating a caramelized shell that’s simply divine. My secret ingredient? A pinch of sea salt to enhance the sweetness. This recipe is also incredibly versatile; you can easily adjust the amount of sugar and spice to suit your preferences. Plus, it’s a fantastic way to reduce food waste and enjoy every part of your pumpkin.

The Importance of Properly Cleaning Your Seeds

Cleaning the pumpkin seeds thoroughly is crucial for achieving that perfect crispy texture. Any remaining pulp can lead to soggy, unevenly baked seeds. I’ve found that the best way to clean them is by placing the seeds in a colander and rinsing them under cold running water, using your fingers to gently remove any attached pumpkin flesh. Don’t skip this step!

Gather Your Ingredients

Here’s what you’ll need to make these delightful Cinnamon Sugar Baked Pumpkin Seeds:

• 1 1/2 cups raw pumpkin seeds, cleaned and dried
• 2 tablespoons melted butter (or coconut oil for a vegan option)
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon sea salt
• 1/4 teaspoon pumpkin pie spice (optional, for extra warmth)

Ingredient Substitutions and Variations

Don’t have all the ingredients on hand? No problem! Here are a few substitutions you can try:

• Butter: Substitute with coconut oil, olive oil, or any other neutral-flavored oil.
• Granulated Sugar: Use brown sugar for a richer, molasses-like flavor.
• Cinnamon: Adjust the amount to your liking. You can also add a pinch of nutmeg or cloves.
• Pumpkin Pie Spice: If you don’t have pumpkin pie spice, combine equal parts ground cinnamon, ginger, nutmeg, and allspice.

Step-by-Step Instructions

Follow these simple steps to create the perfect batch of Cinnamon Sugar Baked Pumpkin Seeds:

1. Preheat your oven: Preheat your oven to 300°F (150°C). This lower temperature allows the seeds to dry out and crisp up without burning.
2. Prepare the seeds: In a medium bowl, toss the cleaned and dried pumpkin seeds with the melted butter (or oil). Ensure the seeds are evenly coated.
3. Mix the spices: In a separate small bowl, combine the granulated sugar, cinnamon, sea salt, and pumpkin pie spice (if using).
4. Coat the seeds: Sprinkle the cinnamon sugar mixture over the buttered seeds and toss until evenly coated.
5. Spread on baking sheet: Spread the coated seeds in a single layer on a baking sheet lined with parchment paper. This prevents sticking and ensures even baking.
6. Bake: Bake for 45-60 minutes, stirring every 15 minutes, until the seeds are golden brown and crispy. The baking time will vary depending on the size and moisture content of the seeds. I’ve found that stirring them frequently is key to preventing them from clumping together.
7. Cool: Remove the baking sheet from the oven and let the seeds cool completely on the baking sheet. They will crisp up further as they cool.

Expert Tips for Perfect Cinnamon Sugar Pumpkin Seeds

Here are some of my top tips for achieving pumpkin seed perfection:

Ensuring Even Baking

To ensure even baking, spread the pumpkin seeds in a single layer on the baking sheet. Overcrowding the pan can lead to unevenly cooked seeds, with some being crispy and others remaining soggy. If you have a large batch of seeds, it’s best to bake them in two separate batches.

The Drying Secret: Patience is Key

One of the most common mistakes people make is not drying the pumpkin seeds thoroughly enough before baking. Excess moisture can result in steamed rather than roasted seeds. I recommend patting the seeds dry with a clean kitchen towel or paper towels before tossing them with the butter and spice mixture. For even better results, you can spread the seeds on a baking sheet and let them air dry for a few hours or even overnight.

Adjusting Sweetness and Spice Levels

This recipe is a guideline, feel free to customize the sweetness and spice levels to your liking. If you prefer a less sweet snack, reduce the amount of sugar. For a spicier kick, add a pinch of cayenne pepper or a dash of chili powder.

Storing Your Baked Seeds

Once your Cinnamon Sugar Baked Pumpkin Seeds have cooled completely, store them in an airtight container at room temperature. They will stay fresh for up to a week. If you live in a humid environment, you may want to store them in the refrigerator to prevent them from becoming soggy.

Can You Freeze Baked Pumpkin Seeds?

Yes, you can freeze baked pumpkin seeds! To freeze, spread the cooled seeds in a single layer on a baking sheet and freeze for about 30 minutes to prevent them from sticking together. Then, transfer the frozen seeds to an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months. When ready to eat, simply thaw them at room temperature or warm them in a low oven.

Frequently Asked Questions

How do I prevent my pumpkin seeds from being chewy?

The key to preventing chewy pumpkin seeds is to ensure they are completely dry before baking and that you bake them at a low enough temperature for a long enough time. Make sure to spread them in a single layer on the baking sheet and stir them every 15 minutes to promote even drying and crisping.

Can I use salted butter instead of unsalted?

Yes, you can use salted butter. However, you may want to reduce or eliminate the amount of sea salt added to the spice mixture to prevent the seeds from being too salty.

What’s the best way to clean pumpkin seeds?

The best way to clean pumpkin seeds is to place them in a colander and rinse them under cold running water. Use your fingers to gently remove any attached pumpkin flesh. Repeat until the water runs clear.

Can I make this recipe vegan?

Absolutely! Simply substitute the butter with coconut oil or another neutral-flavored oil. The rest of the ingredients are already vegan-friendly.

Are pumpkin seeds healthy?

Yes, pumpkin seeds are packed with nutrients! They are a good source of protein, fiber, healthy fats, and essential minerals like magnesium, zinc, and iron. They also contain antioxidants that can help protect your cells from damage.

Enjoy Your Homemade Treat!

There you have it – a simple, delicious, and rewarding recipe for Cinnamon Sugar Baked Pumpkin Seeds. Not only is this a fantastic way to use up those pumpkin seeds, but it’s also a healthy and satisfying snack that the whole family will love. I encourage you to give this recipe a try and share your creations with me on social media using #BakedPumpkinSeedPerfection. Happy baking, and happy fall!

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