Cinnamon Sugar Candied Pumpkin Seeds

Ever scoop out pumpkin seeds and almost toss them? Don’t this cozy cinnamon sugar recipe turns scraps into the best fall snack.

Cinnamon sugar pumpkin seeds are seriously a game changer when you’re craving that blend of sweet and cozy in the fall. I mean, ever scoop out a pumpkin and just feel a little sad tossing out those seeds? I used to, too. Then I found out how easy it is to turn them into this crunchy snack that’s so good I usually eat half the batch before anyone else gets a chance. If you love making simple treats that don’t steal your whole evening, keep reading. You’ll wanna check out my tips for making pumpkin seeds extra crisp in this easy roasted seeds guide and if you get stuck with sticky seeds, my quick pumpkin seed troubleshooting is a lifesaver.

Why this Cinnamon Sugar Candied Pumpkin Seeds belongs on your fall menu

Alright, hear me out. It’s fall. The air’s crisp, sweaters are everywhere, and all you need is a little something sweet that tastes like autumn in every bite. Cinnamon sugar candied pumpkin seeds fit that bill perfectly. They’ve got this incredible balance of crunch and sweet, a hint of cinnamon warmth, and a caramelized shell that’s honestly addictive.

But that’s not it. What I really love is how they double as both a snack and something fancy to toss over your morning oatmeal or yogurt. Plus, if you’re the type who ends up with a mountain of pumpkin guts after carving, you’re basically getting a two-for-one deal. I can’t even claim this recipe is from my grandma. I just sort of threw stuff together one day after burning dinner (oops), and suddenly, everyone was asking for the “fancy seeds” at our family dinners. Not even kidding. This recipe makes fall a hundred times better.

Ingredients and US measurements for reliable results every time tonight

Honestly, you probably have all this in your kitchen already. Here’s the no-fuss list:

• 1 cup raw pumpkin seeds (fresh from your pumpkin or store bought, up to you)
• 1 tablespoon melted butter (or coconut oil if you roll that way)
• 3 tablespoons white sugar
• 1 tablespoon brown sugar (gets that deeper flavor in there)
• 1 ½ teaspoons ground cinnamon
• Pinch of sea salt

Nothing fancy. Just a few things likely tossed somewhere in the pantry. The brown sugar’s my not-so-secret twist for extra warmth. You can skip it if you only have white sugar, but trust me it’s the good stuff for flavor.

Prep steps to build flavor and maintain great texture for cozy fall dinners

So first things first: If you’re using fresh pumpkin seeds, clean ‘em well. Seriously, don’t skip this or you’ll get weird stringy bits and sad faces all around. Swirl the seeds in water, separate from the goop, and pat dry on a towel. If you’re only using store seeds, you get to skip that gross step. Lucky you.

Next, mix the cinnamon, sugars, and salt in a bowl. Dump in your dry seeds and pour the butter over. Sometimes I just use my hands here because spoons don’t do the mixing justice. You want every seed glistening like a donut at the county fair.

Here’s the deal: make sure those seeds are really dry before they hit the oven. Damp seeds = squishy, not crunchy. And we want crunch.

Simple method with timing and doneness checks that work for cozy fall dinners

Crank your oven to 300°F. Gotta be patient for this part. Spread seeds in one even layer on a parchment-lined baking sheet. Bake for about 20–30 minutes, stirring maybe once halfway. Peek at them around 20 minutes every oven’s quirky, mine likes to brown things early and surprise me.

Once they look toasty and dry (and your kitchen smells like cinnamon heaven), pull them out. They’ll get crunchier as they cool, so don’t panic if they seem a little soft right out. Let them chill for at least 10 minutes. Try not to eat them all while they cool. It’s hard, not impossible.

Make-ahead notes, storage guidance, and reheating instructions tonight

Honestly, these cinnamon sugar candied pumpkin seeds are the best for making ahead. As long as they’re stored in a tight jar or container, they last a good week. Sometimes longer, but mine rarely make it past day three snack monsters in my house.

If they lose crunch, pop ‘em back in a 300°F oven for about 5 minutes. This trick revives them every time. For storing, think mason jars, zip bags, overpriced “fancy” glass jars you never really use… anything airtight.

And if you want to get all gifting with these, tie a ribbon around a jar. Boom, instant homemade holiday feel.

Easy variations and swaps to match your pantry and season for cozy fall dinners

Not gonna lie, I mess with this recipe almost every time. No brown sugar? Double up on white sugar. Want more fall vibes? Toss in a pinch of nutmeg or even allspice. Feeling wild? Add a little spicy cayenne for a hot/sweet twist.

If you want to cut out the butter, a drizzle of maple syrup works but it will get stickier, so lower the oven temp a tiny bit. And don’t limit yourself to pumpkin seeds. Sunflower seeds, pecans, or even walnuts totally work here.

Absolute champion move: Double the cinnamon and call it “spiced” (your friends will think you’re a five-star chef).

Serving ideas for busy weeknights, holidays, and potlucks for cozy fall dinners

Alright, you made a batch of cinnamon sugar candied pumpkin seeds and now you wanna show off:

• Sprinkle over Greek yogurt with apples for a quick breakfast.
• Top roasted squash or soups for a crunch (impress your in-laws, trust me).
• Bag some up for snack swaps at work or school.
• Mix into salads or grain bowls for surprise autumn flavor.

Seriously, there’s no bad way to serve these. (Okay, maybe don’t stir into pasta. Just saying.)

Tired of forgettable sides?

Let’s change that. Dive into our Lazy Bites Recipes quick, cheesy, and full of that homemade comfort everyone craves. No fuss, no fancy tricks, just real food that tastes like love

Common Questions

The snack that makes fall better

Here’s my bottom line: cinnamon sugar candied pumpkin seeds are an awesome pantry hack, bringing a bit of magic to snacks and breakfasts all month long. They save you money, use up leftovers, and honestly taste better than most store stuff. If you liked these, don’t miss the tips in Roasted Cinnamon Sugar Pumpkin Seeds – JoyFoodSunshine or scroll through my crunchy snacks roundup for more ideas. Just grab your seeds, throw on some cinnamon, and bake up a batch you’ll want to eat right out of the oven. Let me know if you try them happy snacking!