We were a little late to the pumpkin carving game this year because of a busy schedule, a little dangerous mishap that ended up okay, and then hurricane Sandy. We actually ended up carving our pumpkins the day after Halloween. That’s okay though, it is still pumpkin season as we head into Thanksgiving.
Since things were a little off with our scheduling I figured I’d try something new and different with the pumpkin seeds as well. Rather than my favorite way of toasting them, I sweetened things up a bit. You can’t go wrong with cinnamon and sugar!
Cinnamon & Sugar Pumpkin Seeds
2 cup raw pumpkin seeds, cleaned and dried
1/2 cup sugar
1 Tbsp cinnamon
2 Tbsp butter
Pre-heat oven to 350 F. Line a baking sheet with parchment paper.
In a small bowl, combine sugar and cinnamon and set aside.
In a medium bowl, melt butter in microwave for 45 seconds. Toss pumpkin seeds in the butter and then spread the seeds onto the lined baking sheet.
Sprinkle 2 tablespoons of the sugar mixture on top of the pumpkin seeds toss them gently. Spread them into an even layer and bake for 5 minutes. After 5 minutes, remove from oven and sprinkle with 2 tablespoon of the sugar mixture. Tossing to coat and then spreading them in an even layer. Repeat the process again after 5 minutes. Remove the seeds from the oven and sprinkle the remaining mixture onto the seeds and toss. Spread into an even layer and cook for 10 minutes.
Remove the seeds and allow to cool before eating. The seeds can be stored in an airtight container and kept for one week.