After scooping the seeds out of your pumpkin, rinse them thoroughly to remove any stringy bits. Spread the seeds in a single layer on a baking sheet lined with paper towels.

Let them sit at room temperature for 24 hours, stirring occasionally and replacing damp paper towels with dry ones after about 12 hours. This step is key for achieving that perfect crunch when baking!

Preheat your oven to 325°F. Lightly grease a large baking pan or line it with parchment paper to prevent sticking.

In a small bowl, mix the granulated sugar, ground cinnamon, and sea salt. Set this aside—it will be the magic dust that transforms your pumpkin seeds into a sweet and salty treat!

Melt the butter in a microwave-safe bowl or on the stovetop over low heat. Stir in the pure vanilla extract for a warm, aromatic touch.

Add the dried pumpkin seeds to the bowl of melted butter and vanilla. Stir until the seeds are evenly coated. Next, sprinkle the cinnamon sugar mixture over the seeds, stirring until every seed is covered in the sweet and salty goodness.

Spread the coated seeds in a single layer on your prepared baking pan. Bake for 25–35 minutes, stirring every 10 minutes to ensure even roasting.

To check for doneness, remove a few seeds and let them cool on the counter. If they harden as they cool, they’re ready! If they’re still soft, continue baking in 5-minute increments until they reach that perfect crunch.

Once the seeds are done, transfer them to a clean baking sheet lined with parchment paper to cool completely. This helps them crisp up even more. Once cooled, they’re ready to enjoy!