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Best Easy Crunchy Cinnamon Sugar Pumpkin Seeds

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These crunchy cinnamon sugar pumpkin seeds are a quick and easy snack that turns humble pumpkin seeds into a party-worthy treat with a brittle, caramelized coating. Perfect for fall gatherings, they’re made with simple pantry ingredients and ready in about 25 minutes.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (pepitas or from a carving pumpkin), rinsed and picked clean
  • ¼ cup granulated sugar
  • 1 ½ teaspoons ground cinnamon (preferably Saigon cinnamon)
  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon fine sea salt
  • ½ teaspoon vanilla extract (optional)
  • Water and a pinch of salt for par-boiling

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
  2. Par-boil the pumpkin seeds: Place 1 ½ cups fresh pumpkin seeds in a medium saucepan and cover with water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer and cook for 10 minutes. Drain in a colander and let cool for a minute.
  3. Dry the seeds thoroughly: Spread the drained seeds on a clean kitchen towel or paper towels and pat completely dry. Let them sit for 5 minutes.
  4. Make the cinnamon sugar coating: In a medium mixing bowl, whisk together ¼ cup granulated sugar, 1 ½ teaspoons ground cinnamon, and ¼ teaspoon fine sea salt. Pour in 2 tablespoons melted unsalted butter and ½ teaspoon vanilla extract. Stir until it forms a thick paste (like wet sand).
  5. Coat the seeds: Add the dried pumpkin seeds to the bowl with the sugar paste. Use a spatula to toss and fold until every seed is evenly coated.
  6. Spread on the baking sheet: Pour the coated seeds onto the prepared baking sheet. Spread into a single, even layer, breaking up large clumps but leaving small clusters.
  7. Bake for 15-18 minutes: Place the sheet in the oven and bake for 15 minutes. At the 10-minute mark, stir the seeds for even browning. They are done when golden brown and fragrant, and the sugar has caramelized into a glossy coating.
  8. Cool completely: Remove the baking sheet from the oven and let the seeds cool on the pan for 15-20 minutes. Do not touch them until fully cooled—the sugar hardens into a crunchy shell.

Notes

Do not skip the par-boil step—it removes bitterness and helps the sugar adhere. Dry seeds thoroughly to ensure crunchiness. Watch the oven closely in the last 2 minutes to prevent burning. Let seeds cool completely before serving or storing to maintain crunch. For best results, make a day ahead—flavors meld overnight.

Nutrition

Keywords: pumpkin seeds, cinnamon sugar, crunchy, easy snack, fall recipe, Halloween, party snack

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