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Easy Baked Cinnamon Sugar Pumpkin Seeds: Best 20-Minute Snack

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These Easy Baked Cinnamon Sugar Pumpkin Seeds are a quick, budget-friendly snack that captures the warm, nostalgic flavor of fall. With a double-baking method for perfect crunch, they’re made with simple pantry staples and ready in about 20 minutes.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds, cleaned and patted dry
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons light brown sugar, packed
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon vanilla extract (optional but recommended)

Instructions

  1. Preheat your oven to 300°F (150°C).
  2. Clean the pumpkin seeds: Separate seeds from pumpkin guts, rinse in a colander under cold water, and rub off any stringy pulp.
  3. Dry the seeds completely: Spread on a clean kitchen towel or paper towels, pat dry, and let air-dry for about 5 minutes.
  4. Mix the coating: In a medium bowl, whisk together melted butter, brown sugar, granulated sugar, cinnamon, salt, and vanilla extract (if using) until smooth and grainy.
  5. Toss the seeds: Add dried pumpkin seeds to the bowl and stir with a spatula until every seed is evenly coated.
  6. Spread on baking sheet: Line a rimmed half-sheet pan with parchment paper. Spread coated seeds in a single, even layer, avoiding overlap.
  7. Bake for 10 minutes: Place pan on middle rack and bake for 10 minutes until seeds look dry and sugar is bubbling.
  8. Stir and rotate: Remove pan, stir seeds with a spatula to flip them, and rotate the pan front to back.
  9. Bake for another 5-8 minutes: Return to oven and bake until seeds are golden brown and fragrant. Watch carefully to prevent burning.
  10. Cool completely: Remove pan from oven and let seeds cool on the baking sheet for at least 15 minutes. They will crisp up as they cool.
  11. Break apart any clumps: Once cooled, gently break apart any seeds that have stuck together.

Notes

Don’t skip drying the seeds thoroughly—wet seeds steam instead of roasting. Watch the oven closely during the last few minutes to prevent burning. For best results, use fresh cinnamon and unsalted butter. Seeds can be stored in an airtight container at room temperature for up to 2 weeks. To revive crunch, reheat at 300°F for 3-4 minutes.

Nutrition

Keywords: pumpkin seeds, cinnamon sugar, baked snack, fall recipe, easy snack, pumpkin seeds recipe, cinnamon sugar pumpkin seeds

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