Cinnamon Sugar Pumpkin Seeds

The smell is what always gets me first – that soft, warm hug of cinnamon floating out from the oven, curling around corners, slipping under doorways… You could be in the coziest sweater or barefoot on a tile floor, and it wouldn’t matter – it just feels like home. These cinnamon sugar pumpkin seeds are simple, yes, but something about them… I don’t know. They hit that nostalgic note, the one that hums somewhere near childhood, but calmer. Sweeter, in a quieter kind of way.

Why You’ll Crave It

• They balance sweet and salty just perfectly – the cinnamon sugar warms you up, and the salt brings it all to life.
• They’re crunchy but not tooth-breaking – that delicate sort of crisp you get from a slow, careful roast.
• Great way to use up fresh pumpkin seeds after carving or cooking – nothing wasted.
• They’re strangely habit-forming. You think you’ll just taste one or two… then suddenly the jar’s half empty.
• Only five ingredients and barely any equipment – just a spoon, a pan, a warm oven… and a little patience.

The first time I made this, I remember burning the first batch a little – but even those, my sister ate right off the sheet pan, grinning.

What You’ll Need

• Raw pumpkin seeds: 2 cups, rinsed and patted dry – from a fresh pumpkin if you’ve got one, or store-bought is just fine too
• Ground cinnamon: 1 tablespoon – warm, fragrant, essential
• Granulated sugar: 1/4 cup – white sugar works best here for that sparkly little crunch
• Fine sea salt: 1/2 teaspoon – just enough to make the sweet parts shine brighter
• Olive oil: 1 tablespoon – adds depth and helps everything cling just right

Easy How-To

Warm up the oven

Set your oven to 350°F (175°C). It’s good to let it heat while you prep – gives the seeds a smoother start when they slide in.

Clean and dry the seeds

If you’re using seeds straight from a pumpkin, rinse them under cold water to get rid of the stringy bits. Then, spread them on a tea towel or layered paper towels and blot gently until mostly dry. Damp seeds don’t roast well – they sort of steam instead, which isn’t what we want here.

Coat them with oil

In a mixing bowl, toss the seeds with the olive oil. Stir them around a bit – let them shine a little. This step matters more than you’d think. Don’t skip it.

Sprinkle the cinnamon sugar

In a separate bowl, mix the sugar, cinnamon, and salt. Then pour it over your oiled seeds and toss with a spoon (or your hands – I usually do) until they’re fully coated. Every little seed should look lightly dusted, like it’s had a walk through snowy spice.

Spread and roast

Line a sheet pan with parchment or foil, and spread the seeds out in a single layer. Try not to pile them – they roast better when they have space to breathe. Into the oven they go… for about 15 to 20 minutes.

Stir halfway

After 10 minutes, give them a gentle stir. Just enough so they toast evenly. (This also gives you a chance to breathe in that cinnamon warmth – worth it.)

Watch the finish

They’ll smell incredible right before they’re done. When they’re golden and a little darker around the edges, pull the tray out. If you’re unsure, taste one – just be careful, they’ll be hot.

Let them cool down

Leave the seeds on the sheet until they’re completely cool. They crisp up as they cool, so don’t rush this part. (I used to, and they always turned out slightly chewy. Learned my lesson.)

Good to Know

• If your seeds are still a bit wet when you toss them with sugar, the coating may clump – not bad, just a little different texture!
• Taste midway through baking if you’re unsure – ovens are funny things, and some get hot faster than others.
• They make great gifts… if you can stop yourself from eating them all first. I rarely can.

Serving Ideas

• Scatter over warm oatmeal for a little morning crunch and spice.
• Pack into small glass jars for cozy homemade gifts in fall.
• Eat by the handful with tea and candlelight… highly recommended.

Top Tricks

• Roast on parchment to avoid sticking, especially if your sugar starts to caramelize a bit – which is delicious, by the way.
• If you’re using store-bought pre-roasted seeds, reduce bake time to 10 minutes just to crisp and set the coating.

Frequently Asked Questions

Can I use raw pumpkin seeds?

Yes, absolutely. In fact, if you’re carving a pumpkin or cooking one fresh, those seeds work beautifully here. Just rinse and dry them well first – don’t skip that step.

How do I store cinnamon sugar pumpkin seeds?

After they cool completely, keep them in an airtight jar or container on the counter. They’ll stay crisp for about a week, maybe a little more if your kitchen’s not too humid.

What if I want them less sweet?

Just reduce the sugar a bit – maybe try 2 tablespoons instead of 1/4 cup. Or, increase the salt slightly to give them more of that sweet-savory play.

Can I make a bigger batch?

Yes, you can double the recipe easily. Just make sure the seeds aren’t too crowded on the pan. Use two trays if needed to keep them roasting instead of steaming.