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Cinnamon Sugar Pumpkin Seeds (20-Minute Crispy Snack)

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A quick and easy recipe for crispy, sweet, and buttery cinnamon sugar pumpkin seeds that come together in just 20 minutes. Perfect for fall snacking, lunchboxes, or a nostalgic treat that tastes like a warm memory.

Ingredients

Scale
  • 1 cup raw pumpkin seeds (pepitas)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon fine sea salt
  • Pinch of nutmeg (optional)

Instructions

  1. Prep the seeds (2 minutes): If using fresh pumpkin seeds, rinse them in a fine-mesh strainer under cold water, picking out any remaining bits of pumpkin flesh. Shake off excess water, then spread on a clean kitchen towel and pat very dry. If using store-bought pepitas, skip this step.
  2. Toast the seeds (5-7 minutes): Place a small saucepan over medium heat. Add the pumpkin seeds in a single layer. Toast, stirring frequently, until they start to turn golden brown and you can hear them popping (about 5-7 minutes). Don’t walk away from the pan.
  3. Add the butter (1 minute): Reduce heat to low. Pour the melted butter over the seeds and stir quickly to coat every seed. Keep stirring for about 30 seconds, letting the butter toast slightly with the seeds.
  4. Add the cinnamon sugar (1 minute): In a small bowl, mix together the sugar, cinnamon, salt, and nutmeg (if using). Sprinkle this mixture over the buttered seeds, stirring constantly until the sugar melts and coats the seeds in a glossy glaze. Work fast to avoid burning.
  5. Spread to cool (2 minutes): Immediately pour the seeds onto a baking sheet lined with parchment paper or a silicone baking mat. Spread into a single layer. Let them sit at room temperature for about 10 minutes without touching them.
  6. Break apart and enjoy (1 minute): Once completely cool, gently break apart any clumps with your fingers. They should be light, crisp, and have a slight snap when bitten.

Notes

Don’t skip the toasting step—it ensures a light, airy texture. Watch the heat carefully to prevent burning the sugar. Let the seeds cool completely before eating for the crispiest coating. Store in an airtight container at room temperature for up to a week. If they lose crunch, re-crisp in a 300°F oven for 3-4 minutes.

Nutrition

Keywords: cinnamon sugar pumpkin seeds, crispy pumpkin seeds, 20-minute snack, fall snack, pepitas, easy snack recipe

Find it online: https://cooksybite.com/cinnamon-sugar-pumpkin-seeds-20-minute-crispy-snack/