Maple Cinnamon Sugar Pumpkin Seed Brittle

This homemade Maple Cinnamon Sugar Pumpkin Seed Brittle transforms fresh pumpkin seeds into a sweet, crunchy Fall treat! Made with maple syrup, cinnamon, and coconut sugar, it’s a delicious way to use seeds from carving pumpkins.

If you’re looking for a delicious way to use the seeds from your freshly carved pumpkins, this Maple Cinnamon Sugar Pumpkin Seed Brittle is the perfect sweet fall treat! Fresh pumpkin seeds are coated in melted vegan butter, pure maple syrup, coconut sugar, and warm cinnamon, then roasted until golden and caramelized. As they cool, the seeds form sweet, crunchy clusters that can be broken apart and enjoyed like homemade brittle!

Unlike traditional pumpkin seed recipes that are typically savory, this version has a buttery, cinnamon sugar coating that makes it taste more like a fall dessert. It’s naturally gluten-free, vegan, and a great way to reduce food waste during pumpkin carving season!

Why You’ll Love This Pumpkin Seed Brittle

• Sweet and crunchy: A delicious combination of maple syrup, cinnamon, and caramelized coconut sugar.
• Perfect for pumpkin carving season: A fun way to use fresh pumpkin seeds instead of throwing them away.
• Simple ingredients: Made with just a handful of pantry staples.
• Gluten-free and vegan: An easy allergy-friendly fall snack made without dairy or gluten.
• A fun alternative to roasted pumpkin seeds: The buttery maple cinnamon coating creates sweet clusters with a brittle-like texture.
• Great for snacking: Enjoy it by the handful or crumble it over oatmeal, yogurt, or dairy-free ice cream.

What Is Pumpkin Seed Brittle?

Pumpkin seed brittle is a sweet, crunchy treat made by coating pumpkin seeds in a caramelized sugar mixture and allowing them to harden into pieces or clusters.

Traditional brittle is usually made by cooking sugar to a high temperature before mixing in nuts or seeds. This Maple Cinnamon Sugar Pumpkin Seed Brittle takes a simpler approach by roasting fresh pumpkin seeds with maple syrup, coconut sugar, vegan butter, and cinnamon.

As the seeds roast, the sweet coating caramelizes, creating crunchy, candy-like clusters once cooled. It’s an easy, oven-baked alternative to traditional stovetop brittle!

Ingredients You’ll Need

Fresh Pumpkin Seeds: You’ll need 2½ cups of raw pumpkin seeds, cleaned and rinsed. This recipe uses the whole seeds, including their edible white shells, straight from your carved pumpkins.

Vegan Butter: Melted vegan butter gives the brittle a rich, buttery flavor and helps coat the pumpkin seeds evenly.

Pure Maple Syrup: Adds natural sweetness and a delicious maple flavor that pairs perfectly with cinnamon.

Coconut Sugar: Helps create the sweet cinnamon sugar coating and adds a subtle caramel-like flavor. I like using this brown coconut sugar.

Ground Cinnamon: Cinnamon gives the pumpkin seed brittle its warm, cozy fall flavor.

Vanilla Extract: Enhances the sweetness and adds depth to the maple cinnamon coating. Make sure you use pure vanilla extract.

Salt: Just a pinch balances the sweetness and brings out the other flavors.

Products Used In This Recipe

How to Make Maple Cinnamon Sugar Pumpkin Seed Brittle

Step 1: Clean the Pumpkin Seeds

After carving your pumpkins, separate the seeds from the stringy pumpkin pulp. Place them in a colander and rinse thoroughly under cool running water, removing any remaining pumpkin pieces.

Step 2: Dry the Seeds

Spread the cleaned pumpkin seeds onto a clean kitchen towel and pat them dry. Allow them to air-dry for 30–60 minutes, or until most of the excess moisture has evaporated.

Removing as much moisture as possible helps the seeds roast evenly and develop a crunchier texture.

Step 3: Pre-Roast the Pumpkin Seeds

Preheat your oven to 300°F and line a large baking sheet with parchment paper.

Spread the pumpkin seeds into a single layer and roast for 15–20 minutes, stirring halfway through. This initial roasting helps dry out the seeds before adding the sweet coating.

Step 4: Make the Maple Cinnamon Sugar Coating

In a large mixing bowl, whisk together the melted vegan butter, maple syrup, coconut sugar, ground cinnamon, vanilla extract, and sea salt until well combined.

Step 5: Coat the Pumpkin Seeds

Add the warm, pre-roasted pumpkin seeds to the bowl and toss until all the seeds are evenly coated in the maple cinnamon sugar mixture.

Step 6: Roast Until Caramelized

Return the coated pumpkin seeds to the parchment-lined baking sheet and spread them into an even layer.

Bake for approximately 25–30 minutes, stirring gently partway through, until the coating is golden, bubbling, and caramelized.

The mixture may still look slightly sticky or gooey when you remove it from the oven. This is normal, as the coating will firm up as it cools.

Step 7: Cool and Break Apart

Allow the pumpkin seeds to cool completely on the baking sheet without disturbing them. Once cooled, break the hardened pumpkin seed mixture into clusters or brittle-like pieces and enjoy!

Storage tips

• Use a truly airtight container. A glass jar with a tight-fitting lid is ideal.
• Store at room temperature, somewhere cool and dry.
• Never store while warm. Even a little residual heat can create condensation inside the container.
• Avoid leaving them uncovered overnight, especially in a humid kitchen.

Tips for the Best Pumpkin Seed Brittle

Dry the seeds thoroughly. Fresh pumpkin seeds contain quite a bit of moisture. Removing excess water before roasting is important for achieving a crunchy texture.

Don’t skip the pre-roasting step. Roasting the seeds before adding the maple cinnamon coating helps dry them out and prevents the finished brittle from becoming too chewy.

Use parchment paper. The maple syrup and coconut sugar become sticky as they caramelize, so parchment paper makes removing the brittle much easier.

Watch closely toward the end. The sugar can go from perfectly caramelized to burnt quickly, especially during the final minutes of baking.

Let the brittle cool completely. The coating may appear gooey straight from the oven. Allowing it to cool gives the sugar time to firm up.

Keep the seeds close together for larger clusters. After the final stir, gently press the coated seeds together into a fairly even layer to encourage them to stick together as they cool.

Delicious Ways to Enjoy Pumpkin Seed Brittle

While this sweet pumpkin seed brittle is delicious on its own, there are plenty of other ways to enjoy it!

• On oatmeal: Sprinkle broken pieces over warm oatmeal or overnight oats for a sweet, crunchy topping.
• With dairy-free yogurt: Add a handful to your favorite plant-based yogurt along with fresh fruit.
• Over ice cream: Crumble the brittle over vanilla or caramel dairy-free ice cream.
• On smoothie bowls: Use it as a crunchy topping for fall-inspired smoothie bowls.
• In homemade trail mix: Combine smaller pieces with dried cranberries, nuts, and dairy-free chocolate chips.
• As a fall snack: Enjoy it straight from the container whenever you’re craving something sweet and crunchy.

Frequently Asked Questions

Can I use pumpkin seeds straight from a carved pumpkin?

Yes! This recipe is specifically designed for fresh pumpkin seeds removed from carved pumpkins. Just be sure to clean and dry them thoroughly before roasting.

Use seeds from freshly carved, food-safe pumpkins rather than pumpkins that have been sitting carved for several days.

Do I need to remove the shells from the pumpkin seeds?

No! The white outer shells of pumpkin seeds are edible and become crunchy when roasted. There’s no need to shell the seeds before making this recipe.

Can I use store-bought pumpkin seeds?

You can use raw, unsalted, shelled pumpkin seeds (pepitas), but they roast differently from fresh pumpkin seeds with their shells intact. You’ll likely need to reduce the initial roasting time and monitor them closely to prevent burning.

Why is my pumpkin seed brittle sticky?

The maple syrup, vegan butter, and coconut sugar coating will still be soft and sticky when the seeds first come out of the oven.

Allow the mixture to cool completely before checking the texture. If it remains soft or sticky after cooling, it may need additional time in the oven to evaporate excess moisture.

Keep in mind that this oven-baked version may form softer clusters than traditional hard-crack sugar brittle.

Can I make this recipe without coconut sugar?

Yes! You can substitute an equal amount of brown sugar or organic cane sugar. The flavor and caramelization may vary slightly depending on the sugar you use.

How do I store pumpkin seed brittle?

Once the brittle has cooled completely, store it in an airtight container at room temperature for up to 5–7 days, assuming the seeds were thoroughly dried and roasted.

Keep it away from excess moisture, which can cause the sweet coating to become sticky.

Can I freeze pumpkin seed brittle?

Freezing isn’t my first recommendation because condensation during thawing can soften the sugar coating and affect the crunchy texture. For the best results, enjoy it fresh or store it in an airtight container at room temperature.

Other Roasted Pumpkin Seeds To Try

Let me know how you like this Maple Cinnamon Sugar Pumpkin Seed Brittle! Leave a comment below in the comments section, as well as giving it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ so that others can discover a deliciously sweet roasted pumpkin seeds recipe! Tag me on Instagram, Facebook, or Pinterest!

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