Sweet Crunchy Pumpkin Spice Seeds

This candied pumpkin seeds recipe transforms ordinary roasted seeds into a sweet and crunchy snack bursting with warm pumpkin spice flavors. It is perfect for cozy autumn days or anytime you want an easy, flavorful treat with a little cinnamon warmth and a touch of allspice magic.

I discovered this recipe on a chilly fall afternoon and now it has become my go to snack whenever I want a little sweet crunch without fuss. My family is hooked on the spice blend and always asks for more.

Ingredients

• Granulated erythritol: Three tablespoons to add sweetness without the sugar spike, you can find it at health stores or online
• Ground cinnamon: Half a teaspoon for that signature pumpkin spice warmth, look for fresh cinnamon for best aroma
• Ground allspice ginger nutmeg cloves: An eighth of a teaspoon each to layer depth and complexity into the coating, fresh ground is ideal but preground works well too
• Salt: An eighth of a teaspoon to balance the sweetness, omit if you use salted roasted pumpkin seeds
• Water: One tablespoon to bind all the spices together into a paste
• Roasted pumpkin seeds: One cup, either storebought or homemade roasted for a fresh nutty flavor, choose seeds that are whole and unblemished for best quality

Instructions

Scoop the Spices:

In a small bowl, mix the erythritol, cinnamon, allspice, ginger, nutmeg, cloves, and salt together until evenly combined. Add the water and stir well to make a smooth spice paste. This paste will coat the seeds beautifully without clumping.

Heat the Seeds:

Place the roasted pumpkin seeds in a small pan over mediumhigh heat and stir constantly for 20 to 30 seconds until they are warmed through. This step wakes up the nuts and helps the spice paste stick better.

Coat and Cook:

Turn the heat to low and pour the spice paste over the warmed seeds. Stir often and carefully with a spatula to fully coat every seed in the spice mix. Keep stirring until the seeds are sticky and glossy with the paste but not burning.

Cool to Crunch:

Prepare a large piece of foil or parchment on your counter to spread the coated seeds out in a thin, even layer. Allow them to cool completely to room temperature. This cooling time is crucial to let the spice coating harden and become satisfyingly crunchy.

Enjoy and Store:

Once cooled and crisp, break apart any clusters gently and enjoy as a snack or topping. Store leftovers in an airtight container and they should stay fresh for at least two weeks.

Roasted pumpkin seeds are one of my favorite pantry staples for quick snacks. I remember making these during a chilly autumn evening with my kids gathered around and the warm spice aroma filling the kitchen. It instantly felt like a comforting family tradition in the making.

Storage Tips

Keep the pumpkin seeds in an airtight container at room temperature for maximum crunch. Avoid humid environments or refrigeration as moisture can soften the candy coating. If you want to store them longer, freezing in a sealed bag works well.

Ingredient Substitutions

You can use granulated sugar or brown sugar instead of erythritol for a more traditional candy flavor. If you prefer a simpler spice profile, substitute the mix with one and one eighth teaspoons of storebought pumpkin pie spice. For seeds, raw pumpkin seeds can be roasted fresh by baking at 300 degrees Fahrenheit for 30 to 45 minutes until golden and crisp.

Serving Suggestions

These candied seeds are excellent on their own as a crunchy snack. Sprinkle them over yogurt, oatmeal, or salads for a pop of sweet spice crunch. They also make a festive garnish on pumpkin or apple desserts or mixed into trail mix to add texture and flavor.

These candied pumpkin seeds are an easy, cozy snack to make for fall gatherings. Store them airtight to keep the coating crisp and the seeds crunchy.

Your Recipe Questions Answered

→ Can I use raw pumpkin seeds for this?

Yes, raw pumpkin seeds can be roasted beforehand for best results. Bake them at 300°F for 30-45 minutes until dry and lightly toasted before applying the spice coating.

→ What sweetener works best for the coating?

Granulated erythritol is recommended for a low-carb option, but granulated sugar or brown sugar can be substituted for a classic sweetness.

→ How long should I wait before eating after coating?

Allow the coated seeds to cool and the sugar to harden for at least 2 hours to achieve the best crunchy texture.

→ Can I use store-bought pumpkin spice mix?

Absolutely. You can substitute 1 ⅛ teaspoons of pre-mixed pumpkin spice in place of the individual spices for convenience.

→ How should the seeds be stored?

Keep the candied pumpkin seeds in an airtight container at room temperature to preserve their crunch for up to two weeks or longer.

→ What if my roasted pumpkin seeds are already salted?

Omit the added salt in the spice mixture if your roasted seeds are salted to avoid excessive saltiness.