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Cozy Cinnamon Sugar Roasted Pumpkin Seeds: Easy Fall Snack

cinnamon sugar roasted pumpkin seeds - featured image
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These cinnamon sugar roasted pumpkin seeds are a nostalgic fall snack with a crackly sweet coating and warm vanilla undertones. Perfect for cozy evenings, they’re quick to make with simple pantry ingredients.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds, rinsed and dried
  • 3 tablespoons granulated sugar
  • 1½ teaspoons ground cinnamon
  • 1 large egg white
  • ½ teaspoon vanilla extract (pure)
  • 1 tablespoon unsalted butter, melted
  • ⅛ teaspoon salt

Instructions

  1. Preheat your oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper.
  2. Rinse fresh pumpkin seeds in a colander under cool water, removing any stringy pumpkin flesh. Pat them dry with a kitchen towel until damp but not dripping.
  3. In a medium bowl, whisk the egg white vigorously for about 30 seconds until frothy and slightly opaque (soft peaks that collapse when lifted).
  4. Add the vanilla extract and salt to the frothy egg white; whisk briefly to combine.
  5. Add the cleaned pumpkin seeds to the bowl and stir with a spatula until every seed is coated in the egg white mixture.
  6. In a small separate bowl, combine the granulated sugar and ground cinnamon; stir until evenly mixed.
  7. Sprinkle the cinnamon sugar mixture over the wet seeds and toss until every seed is evenly coated.
  8. Pour the coated seeds onto the prepared baking sheet and spread into a single, even layer. Drizzle the melted butter evenly over the top.
  9. Bake for 20-25 minutes. After 10 minutes, remove the sheet, stir the seeds, and return to the oven.
  10. At the 20-minute mark, check for doneness: seeds should be golden brown and fragrant. They will still feel slightly soft but will crisp as they cool. For extra crunch, bake 3-5 more minutes, watching carefully.
  11. Let the seeds cool completely on the baking sheet for at least 15 minutes before serving or storing.

Notes

Don’t skip drying the seeds; excess water prevents coating from sticking. Watch the oven closely as burnt sugar happens fast. Let seeds cool completely before storing to maintain crunch. For vegan version, substitute egg white with 2 tablespoons aquafaba and use coconut oil instead of butter.

Nutrition

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

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