Toss your pumpkin seeds in cinnamon & sugar, then roast them up. Turning your seeds into little churro bites. CINNAMON SUGAR PUMPKIN SEEDS will surely become a favorite Halloween snack, making carving your jack o’ lantern even more fun.
My favorite kitchen items I used to make this recipe for CINNAMON SUGAR PUMPKIN SEEDS.
SHEET PAN: I love using a larger sheet pan while cooking because I am feeding my family of seven. I love aluminium for when I do sheet pan meals. I would start with this 13 by 18 half sheet pan. I love these pans so much that I have 9!
POTS: So I am a total pan snob after having an assortment of brands in our cupboard over the years. After getting some Calpho pans on sale at my local grocer, I won’t try anything more. They are affordable and durable – a win, win in our home.
MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house partly due to the garbage disposal.
Don’t forget to pin this recipe for my CANDIED ALMONDS to your favorite Pinterest board for later.
CINNAMON SUGAR PUMPKIN SEEDS will surely become a favorite Halloween snack, turning your pumpkin seeds into little churro bites.
- 3 cups dried pumpkin seeds
- 2 teaspoons water
- 1/2 teaspoon vanilla extract
- 1 egg white
- 3/4 cup sugar
- 1/4 teaspoon pumpkin spice optional
- 1/2 teaspoon cinnamon
- 3/4 teaspoon salt
Preheat oven to 325 degrees and line a baking sheet with parchment paper, set aside.
In a medium mixing bowl add white sugar, cinnamon, pumpkin spice (optional) and sea salt and stir to combine.
In a separate mixing bowl whisk together egg white, vanilla and water until it becomes foamy.
Add pumpkin seeds to egg white mixture and toss to combine, making sure to evenly coat all of the pumpkin seeds.
Add pumpkin seeds into sugar mixture and toss to combine.
Add pumpkin seeds to prepare baking sheet in a single layer. Place in oven and bake for 8 minutes.
Stir and toss pumpkin seeds and bake for another 8 minutes.
Stir and toss pumpkin seeds and bake for bake another 8 minutes.
If needed bake another 4 minutes, if they are not a nice golden brown.
Remove pumpkin seeds from oven and allow to completely cool.
I store mine in a large mason jars and this works nicely. Use for a salad topping, as a cold cereal or even just a great holiday gift.
If you are using the seeds you get from your pumpkin, then rinse, pat dry and then let them dry out a bit until they are not damp to the touch.