Roasted Cinnamon Sugar Pumpkin Seeds

Save those pumpkin seeds! I have the perfect little recipe for you to make with all of those seeds. It only requires a few simple ingredients of which you probably already have and it’s super easy to toss together. Get the kids to help, they’ll love it and the end result is a fantastic crunchy fall snack that everyone will enjoy!

CLEANING THE PUMPKIN SEEDS

Remove all the seeds from the pumpkins and place in a large colander to rinse making sure to remove all of the fibers. Spread the seeds on a large baking sheet lined with paper towels and pat dry as much as possible. Transfer to another paper towel lined baking sheet and let air dry overnight.

WHAT FLAVORS TO USE FOR ROASTING THE SEEDS

I love anything that is sweet and salty and fiery! My kids do too but they particularly like to enjoy pumpkin seeds with some added sweetness. You can literally add whatever spice you like to the seeds. Cinnamon sugar is a fall favorite but you can also drizzle olive oil over the seeds and season with salt and pepper, any type of curry or garlic powder and dried herbs for a heartier flavor. The options are endless, just play around with your favorite flavors.

ROASTING THE PUMPKIN SEEDS

Preheat oven to 350˚F. Spread seeds on a parchment paper-lined baking sheet. In a medium bowl toss pumpkin seeds and melted butter. In another small bowl combine brown sugar, cinnamon, nutmeg, and pumpkin pie spice; sprinkle over pumpkin seeds and coat well. Bake for 18 minutes or until lightly browned and crisp. Remove from oven and let cool completely and serve.

STORING AND GIFTING PUMPKIN SEEDS

You can store the seeds in an airtight container after completely cooled off. They can keep at room temperature for 8-10 days. They can also be refrigerated for up to a month. You can package these ever so nicely in carton takeout boxes, plastic goodie bags or like I did, place them in pretty mason jars trimmed with a wide bow for gifting.