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These pumpkin spice pumpkin seeds have become my favorite snack for cozy afternoons and movie nights. They are sweet, crunchy, and packed with warm spices that evoke the feeling of autumn in every bite. Using roasted pumpkin seeds makes this recipe super quick and easy while still delivering big flavor.
I first made these seeds on a chilly evening when I wanted something warm and sweet but still light. Now they are a regular on my snack rotation and a hit every time I bring them to gatherings.
Ingredients
- Granulated erythritol: Offers sweetness without the sugar spike. You can find this at health food stores or online. Regular granulated or brown sugar can substitute if you prefer
- Ground cinnamon: Brings warmth and is the backbone of the flavor profile—choose fresh ground for the best taste
- Ground allspice: Adds subtle heat and complexity. Use whole allspice ground fresh if possible
- Ground ginger: Contributes a mild zing balancing the sweetness nicely
- Ground nutmeg: Lends a cozy nutty aroma that rounds out the spices
- Ground cloves: Provide a deep earthy spice note that makes the mixture feel holiday inspired
- Salt: Ties all the flavors together and balances the sweetness. Omit if you use salted roasted pumpkin seeds
- Water: Helps bind all the spices and sweetener into a paste that coats the seeds evenly
- Roasted pumpkin seeds: Are the base. Look for fresh, crunchiest seeds. You can roast your own if you want, which adds freshness but takes longer
Instructions
- Sauté the Seeds:
- Place a small pan over mediumhigh heat and add the roasted pumpkin seeds. Stir continuously for about 20 to 30 seconds until they are warmed through. Warming them first prepares the surface to absorb the spice paste better and enhances the crunch.
- Make the Spice Paste:
- In a small bowl, combine granulated erythritol with cinnamon, allspice, ginger, nutmeg, cloves, and salt. Mix well then stir in the water until the mixture forms a smooth paste. This paste will coat the seeds and create that signature crisp coating once cooled.
- Coat and Cool the Seeds:
- Reduce heat to low and pour the spice paste into the pan with the warm pumpkin seeds. Stir constantly with a spatula to evenly coat every seed in the spice blend. This should take about 2 to 3 minutes to get a nice glossy and consistent coating. Then transfer the seeds to a large sheet of foil spread into an even layer. Allow them to cool completely to room temperature so the coating hardens and crisps. For best texture, wait at least two hours before eating.
My favorite ingredient is the allspice because it gives the mix a mysterious depth that’s hard to pin down but so delicious. One year around Thanksgiving, my whole family gathered in the kitchen munching on these seeds while we shared stories. It instantly felt like tradition in the making.
Storage Tips
Store the coated pumpkin seeds in an airtight container at room temperature to keep them crunchy. Avoid moisture or heat which can soften the coating. They stay good for two weeks or longer if kept sealed well.
Ingredient Substitutions
You can substitute store bought pumpkin spice mix to simplify measuring the individual spices. Phenomenal to use brown sugar or coconut sugar instead of erythritol for a richer caramelized taste. If you prefer unsalted seeds, leave out the salt to control sodium.
Serving Suggestions
Serve these pumpkin spice seeds as a topping on creamy yogurt or oatmeal for an added crunch and spice. They also make a unique addition to trail mix when paired with dried cranberries and nuts. Pack them for an easy snack on hikes or road trips.
Enjoy these crunchy spiced pumpkin seeds as a cozy snack or a crunchy topping for yogurt and oatmeal. They make a simple handmade gift that travels well.
Common Questions About Recipes
- → Can I use roasted pumpkin seeds for this snack?
Yes, store-bought roasted pumpkin seeds work perfectly as a quick shortcut for this spiced seed snack.
- → How long do spiced pumpkin seeds stay fresh?
When stored in an airtight container, these pumpkin seeds maintain their freshness and crunch for at least two weeks.
- → What spices create the pumpkin spice flavor?
The flavor comes from cinnamon, allspice, ginger, nutmeg, and cloves combined for a warm, cozy profile.
- → Can I substitute erythritol with other sweeteners?
Granulated sugar or brown sugar can be used in place of erythritol for the sweet coating.
- → How do I make my own roasted pumpkin seeds?
Clean seeds from fresh pumpkins, rinse and dry them, then bake at 300°F for 30-45 minutes before using.
- → How long should the coating harden before eating?
The spiced coating hardens after about 10-15 minutes but is best after resting for at least 2 hours.