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Cozy Fall Snack Mix with Pretzels & Pumpkin Seeds

cozy fall snack mix - featured image

This easy, sweet-salty-spicy snack mix combines crunchy pretzels and toasted pumpkin seeds with a caramelized brown sugar and maple coating. Perfect for fall gatherings, movie nights, or gifting, it comes together in under 30 minutes with simple pantry ingredients.

Ingredients

Scale
  • 3 cups mini pretzels or pretzel twists, roughly broken
  • 1 cup raw, shelled pumpkin seeds (pepitas)
  • 4 tablespoons unsalted butter
  • 3 tablespoons packed brown sugar (light or dark)
  • 2 tablespoons pure maple syrup
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper (optional)
  • ½ teaspoon flaky sea salt (for sprinkling)
  • 1 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
  2. In a large mixing bowl, combine the pretzels and pumpkin seeds. Toss to distribute evenly.
  3. In a small saucepan over medium heat, melt the butter. Add the brown sugar and maple syrup, stirring constantly. Cook for about 2 minutes until the sugar dissolves and the mixture is smooth and bubbly.
  4. Remove the saucepan from heat and stir in the cinnamon, cayenne (if using), and vanilla extract.
  5. Pour the butter mixture over the pretzels and pumpkin seeds. Gently fold until every piece is coated.
  6. Spread the mixture in an even layer on the prepared baking sheet.
  7. Bake for 12-15 minutes, stirring halfway through (at the 7-minute mark). The mix is done when the pumpkin seeds are golden and fragrant.
  8. Remove from the oven and immediately sprinkle with flaky sea salt. Let cool completely on the baking sheet, about 20-30 minutes.
  9. Once cool, break any large clusters into bite-sized pieces. Store in an airtight container.

Notes

Don’t over-bake; the mix continues to crisp as it cools. For extra crunch, toast pumpkin seeds in a dry pan for 2-3 minutes before adding. Store in an airtight container at room temperature for up to 2 weeks. If mix loses crunch, re-crisp in a 300°F oven for 5 minutes.

Nutrition

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