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Cozy Cinnamon Sugar Pumpkin Seeds: Easy Homemade Snack

cinnamon sugar pumpkin seeds - featured image

A happy accident turned into the perfect sweet-and-salty snack. These cinnamon sugar pumpkin seeds are quick, easy, and irresistibly crunchy.

Ingredients

Scale
  • 1 cup (140g) raw pumpkin seeds (pepitas)
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 2 tablespoons (25g) packed light brown sugar
  • 1 tablespoon (12g) granulated sugar
  • 1/4 teaspoon fine sea salt, plus a pinch for finishing
  • 1/2 teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper.
  2. Melt the butter in a small saucepan or microwave-safe bowl. If using vanilla extract, stir it into the melted butter.
  3. In a medium mixing bowl, whisk together the cinnamon, brown sugar, granulated sugar, and salt until no lumps remain.
  4. Pour the melted butter over the dry ingredients and stir to form a thick paste. Add the pumpkin seeds and toss until every seed is evenly coated.
  5. Spread the coated seeds in a single layer on the prepared baking sheet.
  6. Bake for 10 minutes. Remove the sheet from the oven, stir the seeds, and flip them over.
  7. Return to the oven and bake for another 5 to 8 minutes, until the seeds are deep golden brown and the sugar is bubbly and caramelized. Watch carefully to avoid burning.
  8. Remove from the oven and let the seeds cool completely on the baking sheet (about 20 to 30 minutes). The coating will harden as it cools.
  9. Once cool, gently break apart any clusters with your hands.

Notes

Don’t skip the parchment paper for easy cleanup. Watch the oven closely to prevent burning. Let the seeds cool completely for maximum crunch. For a dairy-free version, substitute butter with coconut oil or vegan butter.

Nutrition

Keywords: cinnamon sugar pumpkin seeds, roasted pumpkin seeds, sweet pumpkin seeds, easy snack, fall snack, homemade snack