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Cozy Cinnamon Sugar Baked Pumpkin Seeds: Easy Fall Treat

Cozy cinnamon sugar baked pumpkin seeds - featured image
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These crunchy, sweet, and warmly spiced pumpkin seeds are the perfect fall snack. Boiled for crispness and coated in a buttery cinnamon sugar mixture, they transform pumpkin carving leftovers into an irresistible treat.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds (about 120g)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar (25g)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 cups water (for boiling)
  • ½ teaspoon vanilla extract (optional)
  • Pinch of nutmeg or pumpkin pie spice (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. Separate the seeds from the pumpkin guts. Scoop out the seeds and stringy pulp into a large bowl. Fill the bowl with cold water and use your hands to gently separate the seeds from the pulp. The seeds will float to the top; scoop them out and transfer to a colander.
  3. Rinse the seeds thoroughly under cold water, rubbing off any remaining pulp. Pick out any broken or discolored seeds.
  4. Dry the seeds by spreading them on a clean kitchen towel or paper towels. Pat dry as much as possible and let air dry for about 5 minutes.
  5. In a medium saucepan, bring 2 cups of water and ½ teaspoon of salt to a boil. Add the pumpkin seeds and boil for exactly 10 minutes. Drain and pat dry again.
  6. In a small bowl, combine the melted butter, granulated sugar, ground cinnamon, and vanilla extract (if using). Stir until the sugar is mostly dissolved.
  7. Place the boiled and dried seeds in a medium mixing bowl. Pour the butter mixture over them and toss well until every seed is evenly coated.
  8. Spread the coated seeds in a single, even layer on the prepared baking sheet. Avoid overlapping.
  9. Bake for 20-25 minutes, stirring halfway through, until the seeds are golden brown and fragrant. Keep a close eye during the last 5 minutes.
  10. Cool completely on the baking sheet for at least 15-20 minutes before serving. They will crisp up as they cool.

Notes

Boiling the seeds in salted water is the secret to crispy seeds. Do not skip this step. Let seeds cool completely before serving; they will continue to crisp as they cool. Store in an airtight container at room temperature for up to 2 weeks. For a vegan version, substitute butter with coconut oil or vegan butter.

Nutrition

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

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