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Light & Crispy Cinnamon Sugar Pumpkin Seeds – Best Easy Fall Snack

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Transform fresh pumpkin seeds into a light, crispy, and sweet cinnamon-sugar snack. This easy recipe uses a simple boiling method for the perfect crunch every time, making it an irresistible fall treat.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (rinsed and patted dry)
  • 4 cups water (for boiling)
  • 1 teaspoon salt (plus more for boiling water)
  • 2 tablespoons unsalted butter (melted)
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon (preferably Saigon cinnamon)
  • ½ teaspoon vanilla extract (optional but recommended)
  • Pinch of nutmeg (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Separate the seeds from the pumpkin pulp. Fill a large bowl with cold water, add the seeds and pulp, and use your fingers to separate them. The seeds float, the pulp sinks. Rinse the seeds in a colander and pick off any stubborn stringy bits.
  3. Bring 4 cups of water to a rolling boil in a medium saucepan. Add 1 teaspoon of salt and the pumpkin seeds. Boil for exactly 10 minutes.
  4. Drain the seeds in a colander and let them cool for a minute or two. Spread them out on a clean kitchen towel and pat them completely dry. Let them sit on the towel for about 5 minutes.
  5. In a medium mixing bowl, combine the melted butter, granulated sugar, ground cinnamon, vanilla extract (if using), and a pinch of nutmeg. Add the dried seeds and toss until every seed is coated.
  6. Pour the coated seeds onto the prepared baking sheet and spread them into one even layer using a spatula.
  7. Bake for 25-30 minutes, stirring halfway through (after 15 minutes). The seeds should be golden brown and fragrant. They will still feel slightly soft when you take them out—they crisp up as they cool.
  8. Cool completely on the baking sheet for at least 15 minutes before eating.

Notes

The boiling step is crucial for a light, crispy texture. Dry the seeds thoroughly before coating to prevent steaming. Watch the oven closely during the last 5 minutes as sugar burns quickly. Stirring halfway through ensures even browning. For best results, use seeds from sugar pumpkins or pie pumpkins. Store in an airtight container at room temperature for up to 2 weeks. To re-crisp, bake at 300°F for 3-4 minutes.

Nutrition

Keywords: pumpkin seeds, cinnamon sugar, fall snack, roasted pumpkin seeds, easy snack, Halloween snack, Thanksgiving snack, crispy pumpkin seeds

Find it online: https://sparklespoon.com/light-and-crispy-cinnamon-sugar-pumpkin-seeds-best-easy-fall-snack/