They’re done! And they taste fantastic! I wish I had more seeds to roast, but this was an incidental sort of experiment, so that’s it for this batch.
I reviewed a bunch of recipes and just combined what I liked from each of them to come up with this one.
Here is my take on this fall classic:
- 3/4 to 1 cup fresh pumpkin seeds (our pumpkin yielded about 3/4 of a cup.) Note: these should be washed and dried beforehand. I let them dry overnight after getting all the pumpkin goo off.
- 1 tbsp unsalted butter, melted.
- 1 tbsp brown sugar
- 1 tsp pumpkin spice
- a dash of cinnamon (if you like it as much as I do 🙂 )
Preheat oven to 350°.
In a bowl, combine melted butter, sugar, and spices until well-coated.
Line a cookie sheet with parchment paper and spread seeds in a single layer.
Bake for 20-25 minutes, stirring the seeds about halfway.
That’s it. Quick and easy.