Healthy Pumpkin Spice Seeds

This candied pumpkin seed recipe brings cozy fall flavors into a sweet and crunchy snack that has quickly become a favorite in my home. The blend of warming spices captures the essence of pumpkin spice without any added guilt and gives roasted pumpkin seeds a delightful twist. It is a great way to enjoy those humble seeds leftover from carving pumpkins or a quick pantry snack upgrade.

I first tried this while looking for a healthy way to use pumpkin seeds after Halloween and now the whole family reaches for these at snack time or as a topping on yogurt and oatmeal.

Ingredients

• Granulated erythritol: this provides sweetness without the calories of sugar and makes the coating crisp. Choose a fine granulated version for even melting
• Ground cinnamon: adds warmth and is key to pumpkin spice flavor. Pick a fresh jar for maximum aroma
• Ground allspice: offers a slight peppery undertone that deepens the taste. Whole allspice ground fresh works beautifully if you have it
• Ground ginger: brings a subtle zing and warmth. Opt for pure ground ginger without additives
• Ground nutmeg: gives a nutty sweet spice and complements cinnamon perfectly. Freshly grated nutmeg is best for intensity
• Ground cloves: lend a bold, slightly bitter note to balance the sweetness. Use sparingly to avoid overpowering
• Salt: enhances all the flavors and balances sweetness. Adjust based on whether your seeds are salted or not
• Water: helps combine the spices and sweetener into a smooth sticky paste for coating the seeds
• Roasted pumpkin seeds: provide crunch and a nutty base. Pick lightly roasted or roast your own for best freshness and flavor

Instructions

Spoon together the spice blend:

In a small bowl, combine the granulated erythritol with cinnamon, allspice, ginger, nutmeg, cloves, and salt. Stir in the water until the mixture forms a smooth paste with no dry spots. This paste will adhere to the seeds easily.

Warm the pumpkin seeds:

Place the pumpkin seeds in a small pan on medium high heat. Stirring frequently, heat them for about 20 to 30 seconds just until they feel warm. This step helps the coating stick better.

Coat the pumpkin seeds with the spice paste:

Turn the heat down to low. Add the spice paste to the pan with the warmed pumpkin seeds. Stir constantly using a spatula so each seed becomes evenly coated in the sticky spice mixture. This should take a couple of minutes as the paste melts slightly and clings to the seeds.

Spread and cool on foil:

Lay out a large sheet of foil on your counter. Transfer the coated pumpkin seeds onto the foil and spread them into a thin, even layer. Allow them to cool completely at room temperature. As they cool the coating will harden and develop a crunchy texture.

Wait before enjoying:

The coating is firm enough after about 10 to 15 minutes, but the best texture is reached if you wait at least 2 hours. Break apart any clumps gently before eating.

I love how the warm mix of spices transforms simple pumpkin seeds into something so comforting and festive. One winter, these were the snack that saved a long snowy afternoon when the kids wanted something sweet but I didn’t want to break out the cookies.

Storage Tips

Store in an airtight container at room temperature to maintain the crunch and flavor. Avoid moisture to keep the coating crisp. If you want to keep them longer store them in the refrigerator but bring to room temperature before eating.

Ingredient Substitutions

Granulated sugar or brown sugar can be used instead of erythritol but will add more calories. If you want to simplify spices you can replace the individual cinnamon, allspice, ginger, nutmeg, and cloves with about 1 and 1/8 teaspoons of store bought pumpkin spice blend for convenience.

Serving Suggestions

These pumpkin seeds are fantastic as a grab and go snack or sprinkled on salads, oatmeal, or yogurt for an added sweet crunch. They pair especially well with creamy dishes or roasted vegetables.

These candied pumpkin seeds are an easy, healthy snack that brings cozy fall flavor to any day. Store them airtight to keep them crunchy.

Common Questions About Recipes

→ Can I use raw pumpkin seeds for this snack?

Yes, raw pumpkin seeds should be roasted first at 300°F for 30-45 minutes to achieve the right crunch and flavor before coating with the spice mixture.

→ What sweeteners can replace erythritol?

Granulated sugar or brown sugar can be substituted if you prefer a traditional sweetener instead of erythritol.

→ How long does the coating take to harden?

The spiced coating hardens and becomes crunchy after about 10-15 minutes at room temperature, but waiting 2 hours gives the best texture.

→ Can I use pre-mixed pumpkin spice instead of individual spices?

Absolutely. Use about 1 1/8 teaspoons of store-bought pumpkin spice blend to replace the individual spices listed.

→ How should I store the spiced pumpkin seeds?

Store them in an airtight container at room temperature to keep them fresh and crunchy for at least two weeks or longer.

→ Is it necessary to add salt to the spice mix?

Salt can be omitted if using salted roasted pumpkin seeds. Otherwise, adding a small amount balances the sweetness and enhances flavor.