Description

Transform humble pumpkin seeds into an addictive, crunchy-sweet snack with a crackly cinnamon sugar coating. Perfect for parties, this easy recipe uses an egg white wash for even coverage and delivers maximum crunch in under 30 minutes.

Ingredients

Scale

1 cup raw pumpkin seeds (pepitas, hulled or unhulled)
1 large egg white
1 tablespoon water
1/4 cup granulated sugar
1 teaspoon ground cinnamon (preferably Saigon or Vietnamese)
1/2 teaspoon fine sea salt
2 tablespoons unsalted butter, melted

Instructions

Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together egg white and water until frothy (about 30 seconds).
Add pumpkin seeds to the egg white mixture and stir until every seed is coated. Let sit for 2 minutes.
In a small bowl, combine sugar, cinnamon, and salt. Whisk until evenly mixed.
Sprinkle cinnamon sugar mixture over the wet seeds in 2-3 batches, tossing gently between additions until evenly coated.
Drizzle melted butter over the coated seeds and toss again to combine.
Spread seeds in a single, even layer on the prepared baking sheet.
Bake for 12 minutes. Remove from oven, stir seeds, and return to oven for another 10-12 minutes, until golden brown and fragrant.
Transfer baking sheet to a cooling rack and let seeds cool completely (at least 20 minutes).
Break apart any clumps with your fingers and serve at room temperature.

Notes

Don’t skip the egg white—it helps the coating adhere. Watch the oven closely to prevent burning. Let seeds cool completely for a crunchy coating. For best results, make a day ahead as flavors intensify. Store in an airtight container at room temperature for up to 2 weeks.

Prep Time: 10 minutes
Cook Time: 22-24 minutes
Category: Snack
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1/4 cup
Calories: 180
Sugar: 10
Sodium: 200
Fat: 12
Saturated Fat: 3
Carbohydrates: 15
Fiber: 2
Protein: 7

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