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Cozy Cinnamon Sugar Roasted Pumpkin Seeds (Easy Fall Treat)

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These cinnamon sugar roasted pumpkin seeds are a warm, crunchy, sweet, and slightly salty fall treat. Coated in a caramelized cinnamon sugar crust, they’re the perfect cozy snack that even pumpkin seed haters will love.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds, rinsed and dried (seeds from one medium pumpkin)
  • 2 tablespoons unsalted butter, melted
  • 1 large egg white
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Preheat your oven to 325°F (163°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat.
  2. Prepare the pumpkin seeds: If using fresh seeds, rinse them in a colander under cold water to remove stringy pulp. Spread on a clean kitchen towel and pat dry. Let air dry for about 10 minutes.
  3. Whisk the egg white: In a medium mixing bowl, whisk the egg white with a fork until frothy and slightly opaque (about 30 seconds).
  4. Mix the dry ingredients: In a small bowl, combine granulated sugar, brown sugar, cinnamon, and salt. Stir until well blended.
  5. Combine everything: Add dried pumpkin seeds to the bowl with frothy egg white. Stir until every seed is coated. Add melted butter and vanilla extract, stir again. Sprinkle cinnamon sugar mixture over seeds and toss until evenly coated.
  6. Spread on the baking sheet: Pour coated seeds onto prepared baking sheet. Use a spatula to spread into a single, even layer, avoiding overlap.
  7. Bake for 12-15 minutes: Place on middle rack. Bake for 12 minutes, then check. Seeds should be golden brown and sugar bubbly and caramelized. If needed, bake another 2-3 minutes, watching closely.
  8. Cool completely: Remove from oven and let seeds cool on the pan for at least 10 minutes. Do not touch—sugar is molten hot. As they cool, sugar hardens into a crackly shell.
  9. Break apart and serve: Once completely cool, use hands to break apart any clusters. Transfer to a bowl and serve immediately or store for later.

Notes

Dry seeds thoroughly to avoid sogginess. Don’t skip the egg white—it creates the crackly crust. Watch the oven closely as sugar burns quickly. Let seeds cool completely before eating for maximum crunch. For extra crunch, spread seeds in a thinner layer. Store in an airtight container at room temperature for up to 2 weeks. Re-crisp in a 300°F oven for 5 minutes if needed. Freezes well for up to 3 months.

Nutrition

Keywords: cinnamon sugar pumpkin seeds, roasted pumpkin seeds, fall snack, easy pumpkin seed recipe, sweet pumpkin seeds, cozy fall treat

Find it online: https://perkypan.com/cozy-cinnamon-sugar-roasted-pumpkin-seeds-easy-fall-treat/