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Best Crispy Cinnamon Sugar Pumpkin Seeds Recipe

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These crispy cinnamon sugar pumpkin seeds are a fall favorite, with a shattery, candy-like crunch from an egg white coating. Simple pantry ingredients and a low-and-slow baking method create an addictive sweet and salty snack that disappears fast.

Ingredients

Scale
  • 1 ½ cups fresh pumpkin seeds (from one medium pumpkin)
  • 1 large egg white, room temperature
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon (preferably Saigon cinnamon)
  • 2 tablespoons unsalted butter, melted
  • ½ teaspoon salt (flaky sea salt or fine table salt)

Instructions

  1. Preheat your oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. Clean and dry the pumpkin seeds thoroughly. Rinse them in a colander under cool water, removing as much pulp as possible. Spread them on a clean kitchen towel or paper towels and pat them completely dry.
  3. In a medium bowl, whisk the egg white until it is frothy and slightly opaque, about 30 seconds.
  4. In a small bowl, mix the sugar, cinnamon, and salt together until evenly combined.
  5. Add the dried pumpkin seeds to the bowl with the egg white. Toss with a spatula until every seed is coated.
  6. Pour the cinnamon sugar mixture over the seeds and toss again until evenly coated. The mixture will look clumpy.
  7. Drizzle the melted butter over the seeds and toss one more time to combine.
  8. Spread the seeds in a single layer on the prepared baking sheet, avoiding overlap as much as possible.
  9. Bake for 25 minutes, then stir the seeds with a spatula to redistribute.
  10. Bake for another 20-25 minutes, stirring halfway through, until the seeds are deep amber and fragrant. Watch closely during the last 10 minutes to prevent burning.
  11. Let the seeds cool completely on the baking sheet, at least 20 minutes, before serving or storing.

Notes

Dry the seeds thoroughly to ensure crispiness. Do not over-whisk the egg white; it should be frothy, not stiff. Bake at a low temperature (300°F) to prevent burning the sugar. Stir the seeds during baking for even cooking. Let them cool completely before storing to maintain crunch. For extra crispiness, cool on a rack. Store in an airtight container at room temperature for up to 5 days. Re-crisp in a 300°F oven for 5 minutes if needed.

Nutrition

Keywords: cinnamon sugar pumpkin seeds, crispy pumpkin seeds, fall snack, roasted pumpkin seeds, sweet pumpkin seeds, pumpkin seed recipe

Find it online: https://bakebeam.com/best-crispy-cinnamon-sugar-pumpkin-seeds-recipe/