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Pumpkin Seeds with Cinnamon Sugar – Easy, Crunchy Fall Snack

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This recipe turns pumpkin seeds into a crunchy, sweet, and salty fall snack with a simple no-boil method. The secret is roasting them with a bit of pumpkin pulp still clinging on, which caramelizes into crispy, candy-like bits.

Ingredients

  • Fresh pumpkin seeds from one medium pumpkin (about 1 ½ cups)
  • Unsalted butter, melted (2 tablespoons)
  • Granulated sugar (2 tablespoons)
  • Ground cinnamon (1 ½ teaspoons)
  • Fine sea salt (½ teaspoon)
  • Optional: a pinch of nutmeg or pumpkin pie spice for extra warmth
  • Optional: a tiny pinch of cayenne for a sweet-heat version

Instructions

  1. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper if desired.
  2. Separate the seeds from the pumpkin pulp. Leave a little bit of pulp on the seeds for caramelization; remove only the big clumps of stringy stuff.
  3. Rinse the seeds in a colander under cool water. Swish them around with your fingers to loosen any remaining pulp. Do not soak; just a quick rinse. Shake off excess water.
  4. Pat the seeds dry with a clean kitchen towel. They don’t need to be bone-dry, but remove most surface moisture.
  5. In a medium mixing bowl, combine the melted butter, sugar, cinnamon, and salt. Stir until the sugar starts to dissolve.
  6. Add the pumpkin seeds to the bowl and toss well with a spatula to coat every seed. The mixture will look pasty and clumpy.
  7. Spread the seeds in a single layer on the prepared baking sheet. Avoid overcrowding; use two baking sheets if needed.
  8. Roast for 20 minutes, then stir with a spatula to flip and redistribute the seeds.
  9. Roast for another 10-15 minutes, stirring once more halfway through. Watch closely in the last 5 minutes. Seeds should be fragrant, deeply golden, and sound hollow when tapped.
  10. Let them cool completely on the baking sheet (at least 30 minutes) before serving or storing.

Notes

The pulp trick is real: leaving a bit of pumpkin pulp on the seeds caramelizes into crispy bits. Low and slow (325°F) is key to avoid burning the sugar. Don’t skip the salt—it balances the sweetness. Test for doneness by listening for a hollow, clicking sound when stirring. Cool completely before storing to maintain crunchiness. Store in an airtight container at room temperature for up to 2 weeks. Do not refrigerate. Re-crisp at 300°F for 5 minutes if needed.

Nutrition

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

Find it online: https://sparklespoon.com/pumpkin-seeds-with-cinnamon-sugar-easy-crunchy-fall-snack/