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Best Easy Crispy Cinnamon Sugar Pumpkin Seeds

crispy cinnamon sugar pumpkin seeds - featured image
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These crispy, sweet, and slightly spicy pumpkin seeds are the perfect last-minute snack for any fall gathering. Made with simple ingredients and a double-crisp method, they’re guaranteed to disappear fast.

Ingredients

Scale
  • 1 cup (120g) fresh pumpkin seeds
  • 2 tablespoons (28g) unsalted butter, melted
  • 3 tablespoons (36g) granulated sugar
  • 1½ teaspoons (3g) ground cinnamon
  • ¼ teaspoon (1.5g) fine sea salt
  • ⅛ teaspoon nutmeg (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Clean the seeds: Place fresh pumpkin seeds in a colander and rinse under cool running water, rubbing off the stringy pulp. This takes about 2-3 minutes.
  3. Parboil the seeds: Bring a small saucepan of water to a boil. Add the cleaned seeds and boil for exactly 5 minutes. Drain in the colander.
  4. Dry the seeds thoroughly: Spread the boiled seeds on a clean kitchen towel or double layer of paper towels. Pat dry and let sit for 5 minutes to air-dry.
  5. Make the coating: In a small bowl, whisk together the granulated sugar, ground cinnamon, salt, and optional nutmeg until uniform.
  6. Coat the seeds: Place the dried seeds in a mixing bowl. Drizzle melted butter over them and toss to coat evenly. Sprinkle the cinnamon sugar mixture over the seeds and toss again until every seed is coated.
  7. Spread on the baking sheet: Pour the coated seeds onto the prepared baking sheet in a single, even layer. Do not overcrowd.
  8. Bake for 20-25 minutes, stirring halfway through. After 10 minutes, stir the seeds with a spatula. Watch closely in the last 5 minutes to prevent burning. Seeds are done when golden brown and fragrant.
  9. Cool completely: Let the seeds cool on the baking sheet for at least 15 minutes. They will continue to crisp up as they cool.
  10. Break apart any clumps: Once completely cool, gently break apart any seeds that stuck together during baking.

Notes

For the crispiest seeds, dry them thoroughly after parboiling. Watch the seeds closely in the last 5 minutes of baking to prevent burning. Store in an airtight container at room temperature for up to 5 days. To restore crispiness, reheat in a 300°F oven for 3-4 minutes.

Nutrition

Keywords: pumpkin seeds, cinnamon sugar, fall snack, crispy, easy, party snack

Find it online: https://daintydine.com/best-easy-crispy-cinnamon-sugar-pumpkin-seeds/