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Cozy Cinnamon Sugar Pumpkin Seeds: The Best Fall Snack

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These cinnamon sugar pumpkin seeds are the kind of snack that disappears before you realize you’ve eaten the whole batch. They’re coated in a gorgeous, shimmery layer of cinnamon sugar, warm and sweet with that unmistakable cinnamon edge that just screams October.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds, rinsed and dried (seeds from one medium pumpkin)
  • 3 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract (pure preferred)
  • 1/4 teaspoon kosher salt

Instructions

  1. Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
  2. Rinse and dry the pumpkin seeds. If using fresh seeds, place them in a colander and rinse under cold water, using your fingers to remove any clinging pumpkin flesh. Spread them out on a clean kitchen towel and pat them dry.
  3. Par-roast the seeds. Spread the dried seeds in a single layer on the prepared baking sheet. Roast for 8 minutes, giving the pan a shake halfway through.
  4. Make the cinnamon sugar coating. While the seeds are roasting, melt the butter in a small bowl. In a separate medium bowl, whisk together the granulated sugar, brown sugar, ground cinnamon, and salt. Pour in the melted butter and vanilla extract, and stir until you have a thick, fragrant paste.
  5. Combine and coat. Remove the seeds from the oven and immediately transfer them to the bowl with the cinnamon sugar mixture. Toss well with a spatula until every seed is coated.
  6. Return to the oven. Spread the coated seeds back onto the baking sheet in a single layer. Roast for another 8-10 minutes, stirring once halfway through. Watch them closely toward the end—the sugar can go from golden to burnt in about 30 seconds. They’re done when they look glossy and smell intensely cinnamon-y.
  7. Cool completely. Remove the pan from the oven and let the seeds cool on the baking sheet for at least 15 minutes. They’ll crisp up as they cool.

Notes

Don’t skip the par-roast—it prevents the sugar from burning. Watch the sugar like a hawk during the second roast; it burns fast. Spread seeds in a single layer to avoid steaming. Let them cool completely for maximum crunch. Double the batch if possible as they disappear quickly. For a dairy-free option, swap butter with coconut oil. If seeds brown too quickly, reduce oven temperature to 325°F (160°C).

Nutrition

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

Find it online: https://flurpchef.com/cozy-cinnamon-sugar-pumpkin-seeds-the-best-fall-snack/