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Best Easy Homemade Crispy Cinnamon Sugar Pumpkin Seeds

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These crispy cinnamon sugar pumpkin seeds are the perfect fall snack—sweet, salty, and shatteringly crunchy. Made with a simple double-coating method, they’re quick to prepare and use up fresh pumpkin seeds.

Ingredients

Scale
  • 1 cup fresh pumpkin seeds
  • 1 large egg white, room temperature
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon fine sea salt
  • 1 tablespoon unsalted butter, melted (optional)
  • ¼ teaspoon vanilla extract (optional)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a rimmed baking sheet with parchment paper or a silicone mat.
  2. Clean the seeds: Place pumpkin seeds in a colander and rinse under cool water, gently rubbing off the biggest pieces of pulp. Don’t stress about getting every last string off.
  3. Dry the seeds thoroughly: Spread the rinsed seeds on a clean kitchen towel or paper towels. Pat dry with another towel on top. Let them sit for 5-10 minutes while you prepare the coating.
  4. Prepare the coating mixture: In a small bowl, combine the granulated sugar, ground cinnamon, and salt. Stir with a fork until evenly mixed. Set aside.
  5. Whisk the egg white: In a medium mixing bowl, add the egg white and vanilla extract if using. Whisk vigorously for about 30 seconds until the egg white is frothy and slightly opaque.
  6. Coat the seeds: Add the dried pumpkin seeds to the frothy egg white. Stir with a spatula until every seed is coated.
  7. Add the cinnamon sugar: Sprinkle the cinnamon sugar mixture over the wet seeds. Stir gently but thoroughly until all the seeds are evenly coated.
  8. Spread on the baking sheet: Pour the coated seeds onto your prepared baking sheet. Use a spatula to spread them into a single, even layer. Try to break up any large clumps, but leave some small clusters.
  9. Bake for 25-30 minutes: Place the baking sheet on the center rack. Bake for 15 minutes, then remove the pan and stir the seeds with a spatula. Return to the oven for another 10-15 minutes. The seeds are done when they’re golden brown, fragrant, and feel dry to the touch.
  10. Cool completely: Remove the baking sheet from the oven. If using the optional butter, drizzle the melted butter over the hot seeds and toss gently. Transfer the seeds to a cooling rack or a large plate in a single layer. Let them cool for at least 15-20 minutes without touching them.
  11. Break apart any clumps: Once completely cool, use your fingers to gently break apart any clusters that formed during baking.

Notes

Dry the seeds thoroughly before coating to ensure crispiness. Let them cool completely before eating to achieve maximum crunch. For a spicy-sweet version, add ¼ teaspoon cayenne pepper and ⅛ teaspoon smoked paprika to the cinnamon sugar mixture.

Nutrition

Keywords: pumpkin seeds, cinnamon sugar, crispy, fall snack, Halloween, Thanksgiving, easy, homemade

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