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Easy Kid-Approved Cinnamon Sugar Roasted Pumpkin Seeds

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These Kid-Approved Cinnamon Sugar Roasted Pumpkin Seeds are the perfect fall snack—crunchy, sweet, and ready in under 25 minutes. Made with simple ingredients like pumpkin seeds, butter, cinnamon, and sugar, this recipe is a crowd-pleaser that’s great for Halloween, Thanksgiving, or any pumpkin carving day.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds, cleaned and patted dry
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons 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). Line a baking sheet with parchment paper.
  2. Clean and dry the pumpkin seeds: rinse in a colander under cold water, remove any pumpkin flesh, and pat completely dry with a kitchen towel or paper towels. Let air dry for 10 minutes if possible.
  3. Melt the butter in a small microwave-safe bowl in 20-second bursts until just melted. Set aside to cool slightly.
  4. In a small bowl, combine the sugar, cinnamon, and salt. Stir with a fork to break up clumps.
  5. In a medium mixing bowl, add the dried pumpkin seeds. Pour the melted butter over them and stir until every seed is coated. Add vanilla extract if using and stir again. Sprinkle the cinnamon sugar mixture over the seeds and toss until evenly distributed (using your hands works best).
  6. Spread the coated seeds in a single, even layer on the parchment-lined baking sheet. Avoid piling seeds on top of each other.
  7. Roast for 12-15 minutes. At the 8-minute mark, stir the seeds with a spatula for even roasting. The seeds are done when golden brown and fragrant.
  8. Remove from the oven and let the seeds cool completely on the baking sheet (about 10 minutes). They will continue to crisp up as they cool.
  9. Once cooled, break apart any clumps with your fingers and serve.

Notes

Don’t rush the drying step—wet seeds will steam instead of roast, resulting in chewy seeds. Use a low oven temperature (300°F) to prevent the sugar from burning. Stir halfway through roasting for even cooking. Let seeds cool completely before eating for maximum crunch. For best results, use fresh seeds from sugar pumpkins, which are smaller and crunchier. Store in an airtight container at room temperature for up to two weeks.

Nutrition

Keywords: cinnamon sugar pumpkin seeds, roasted pumpkin seeds, kid-friendly snack, fall snack, easy pumpkin seeds, Halloween snack, Thanksgiving snack

Find it online: https://perkypan.com/easy-kid-approved-cinnamon-sugar-roasted-pumpkin-seeds/