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Cozy Cinnamon Sugar Baked Pumpkin Seeds: Easy Fall Snack

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These cinnamon sugar baked pumpkin seeds are a crunchy, sweet, and cozy fall snack. Soaked in salted water for tenderness, then baked with a buttery cinnamon-sugar coating, they’re the perfect treat for Halloween, Thanksgiving, or any autumn day.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (from a medium pumpkin)
  • Water, for soaking (enough to cover seeds by 1 inch)
  • 1 tablespoon kosher salt (for soaking brine), plus a pinch for coating
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons granulated sugar
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon vanilla extract (optional)

Instructions

  1. Clean the seeds: After carving your pumpkin, separate seeds from stringy pulp. Rinse in a colander under cool water, removing any remaining pumpkin guts. Drain well.
  2. Soak the seeds: Transfer rinsed seeds to a large bowl. Add 1 tablespoon kosher salt and enough water to cover seeds by 1 inch. Stir to dissolve salt. Cover and let sit at room temperature for 8-12 hours (or overnight).
  3. Preheat and prep: Preheat oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or a silicone baking mat. Drain seeds in a colander and rinse briefly with fresh water. Spread on a clean kitchen towel or paper towels and pat very dry.
  4. Make the coating: In a small bowl, whisk together 3 tablespoons granulated sugar, 1 ½ teaspoons ground cinnamon, and a pinch of salt. Set aside.
  5. First bake: Place dried seeds in a medium bowl. Pour 2 tablespoons melted unsalted butter over them and toss to coat evenly. If using vanilla extract, add it now and toss again. Spread buttered seeds in a single layer on prepared baking sheet. Bake for 20 minutes, stirring once halfway through.
  6. Add the coating: Remove baking sheet from oven. Sprinkle cinnamon-sugar mixture evenly over hot seeds. Use a spatula to toss gently, ensuring every seed is coated.
  7. Second bake: Return baking sheet to oven and bake for another 10-15 minutes, stirring once after 7 minutes. Watch carefully to prevent burning. Seeds are done when dry, firm to the touch, and coating is bubbly and lightly caramelized.
  8. Cool completely: Remove from oven and let seeds cool on the pan for at least 20 minutes. They will continue to crisp up as they cool.
  9. Break apart and serve: Once completely cool, break apart any clusters. Transfer to a bowl and serve.

Notes

Soaking the seeds overnight is crucial for tenderness. Dry seeds thoroughly before baking to ensure crispiness. Watch the sugar coating carefully during the second bake to prevent burning. Let seeds cool completely before eating for best texture. Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Keywords: pumpkin seeds, cinnamon sugar, fall snack, Halloween, Thanksgiving, easy, gluten-free, vegetarian

Find it online: https://spoonmira.com/cozy-cinnamon-sugar-baked-pumpkin-seeds-easy-fall-snack/