These sweet and crunchy pumpkin seed clusters are the perfect fall treat.
They’re ridiculously simple to make but taste like you spent hours in the kitchen!
Why You’ll Love This Recipe
These candied pumpkin seed clusters hit that perfect balance between sweet and salty. They’re addictively crunchy and make the house smell amazing while baking.
Plus, they’re incredibly versatile. Sprinkle them on salads, add them to yogurt, or just eat them straight from the container (my personal favorite).
Ingredients
- 2 cups raw pumpkin seeds (pepitas)
- 1/3 cup maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: 1/8 teaspoon cayenne pepper for a spicy kick
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Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the pumpkin seeds, maple syrup, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt. If you’re using cayenne, add it now.
- Stir everything together until the seeds are evenly coated.
- Spread the mixture onto the prepared baking sheet in a single layer.
- Bake for 15 minutes, then remove from the oven and stir the seeds. The mixture will still be sticky.
- Return to the oven and bake for another 8-10 minutes, until the seeds are golden and the syrup has thickened.
- Remove from the oven and let cool completely on the baking sheet. The mixture will harden as it cools.
- Once cooled, break into clusters and store in an airtight container for up to two weeks (if they last that long!).
These are great to make a double batch and keep them on hand for quick snacking or last-minute gifts! Just put them in a small jar with a ribbon, and you’ve got a homemade treat that looks way more impressive than the effort it took.
The maple syrup gives these clusters a depth that plain sugar just can’t match. You can experiment with honey instead, but I find maple syrup works best with the fall spices.
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Candied Pumpkin Seed Clusters
This quick candied pumpkin seed cluster recipe combines raw pepitas with maple syrup, brown sugar, butter, and warm spices for a sweet-salty fall treat.
- Total Time: 35 minutes
- Yield: About 2 cups of clusters 1x
Ingredients
- 2 cups raw pumpkin seeds (pepitas)
- 1/3 cup maple syrup
- 2 tablespoons brown sugar
- 1 tablespoon butter, melted
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Optional: 1/8 teaspoon cayenne pepper for a spicy kick
Instructions
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the pumpkin seeds, maple syrup, brown sugar, melted butter, vanilla, cinnamon, nutmeg, and salt. If you’re using cayenne, add it now.
- Stir everything together until the seeds are evenly coated.
- Spread the mixture onto the prepared baking sheet in a single layer.
- Bake for 15 minutes, then remove from the oven and stir the seeds. The mixture will still be sticky.
- Return to the oven and bake for another 8-10 minutes, until the seeds are golden and the syrup has thickened.
- Remove from the oven and let cool completely on the baking sheet. The mixture will harden as it cools.
- Once cooled, break into clusters and store in an airtight container for up to two weeks (if they last that long!).
- Prep Time: 10 minutes
- Cook Time: 25 minutes
