Recipe: Sugar and Spice Pumpkin seeds

pumpkinseedsThey’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.

Author: emilia grace

romance writer and bibliophile

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