Description
Make this delightful cinnamon sugar baked pumpkin seeds snack mix! A warm, crunchy, sweet, and spiced treat perfect for fall or anytime. Easy to make!
Ingredients
Scale
- Pumpkin Seed Stars:
- 1 ½ cups raw pumpkin seeds (pepitas)
- 2 tbsp unsalted butter, melted
- Sweet & Spiced Dust:
- ¼ cup granulated sugar
- 1 ½ tsp ground cinnamon
- Pinch of ground nutmeg
- ¼ tsp salt
- Optional Crunch Boosters:
- ½ cup pecan halves
- ¼ cup dried cranberries
- Flaky sea salt, for finishing (optional)
Instructions
- First, Prep Those Seeds:: Okay, so first things first, if you’re using fresh pumpkin seeds from carving, you’ve gotta clean ’em up! Get rid of all those stringy bits and rinse them really well under cold water. Then, and this is crucial for crispy cinnamon sugar pumpkin seeds, spread them out on a clean kitchen towel or paper towels and let them dry completely. This might take an hour or two, or even overnight. Honestly, a truly dry seed is a truly crunchy seed, and I’ve rushed this step before, leading to less-than-stellar results. Patience, my friend!
- Butter ‘Em Up:: Once your pumpkin seeds are bone dry, toss them into a medium-sized bowl. Melt your unsalted butter—microwave works, or a small saucepan. Pour that lovely melted butter over the seeds and toss, toss, toss! You want every single seed lightly coated. This is where the magic starts to happen, creating a base for our delicious cinnamon sugar baked pumpkin seeds. I usually use my hands here; it feels more connected to the food, even if it gets a little messy.
- Mix the Sweet & Spice:: In a separate small bowl, whisk together your granulated sugar, ground cinnamon, that tiny pinch of nutmeg, and the salt. Give it a good stir until everything is evenly combined. The smell alone is enough to get you excited, honestly! This is the flavor powerhouse for our sweet pumpkin seeds, so make sure it’s well-blended. I’ve accidentally had a clump of just cinnamon before, and yeah, not ideal.
- Coat and Spread:: Now, pour your cinnamon sugar mixture over the buttered pumpkin seeds. Toss again, making sure every seed gets a generous coating of that sweet, spiced goodness. It’s so satisfying to see them transform! Line a baking sheet with parchment paper—this is a non-negotiable step, trust me, for easy cleanup and preventing sticking. Spread the coated seeds in a single layer. Don’t overcrowd the pan, or they’ll steam instead of roast, and we want crispy baked pumpkin seeds!
- Bake to Golden Crunch:: Pop that baking sheet into your preheated oven at 300°F (150°C). Bake for about 15-20 minutes, stirring them gently halfway through. Keep an eye on them! Ovens vary, and these can go from perfectly golden to burnt in a flash. You’re looking for a beautiful golden-brown color and a lovely crisp texture. The smell will be incredible, filling your whole kitchen with warmth from these cinnamon sugar baked pumpkin seeds!
- Cool Down, Then Dig In:: Once they’re done, pull them out of the oven and let them cool completely on the baking sheet. This cooling step is super important, as that’s when they get truly crispy. As they cool, the sugar coating hardens and becomes wonderfully crunchy. If you want to add your optional pecan halves and dried cranberries, toss them in now with the cooled cinnamon sugar pumpkin seeds. Then, honest to goodness, dig in!