We carved a pumpkin over the weekend. It was Harper's first carved pumpkin and we had a lot of fun taking out all the guts! Our pumpkin is HUGE and we scraped out so many seeds. I've never been a pro at roasting pumpkin seeds and I hoped and prayed I could get them to turn out this year. Harper was depending on me!
They came out better than I could have ever imagined. PERFECTLY sweet and toasty and crunchy. I totally winged it and I am so so impressed with myself.
So here is what you'll need to recreate the perfection.
Roasted Cinnamon Sugar Pumpkin Seeds
– 2 teaspoons of olive oil
– Pam cooking spray
Preheat oven to 325F. Rinse the pumpkin seeds in a colander with water making sure your seeds are devoid of all pumpkin pulp. In a medium sized bowl, add the olive oil to the pumpkin seeds to coat. Spray your cookie sheet with Pam cooking spray and lay out the seeds in a single layer. Sprinkle cinnamon over top of the seeds, and then repeat with the sugar. Bake for 15 minutes. Toss around the seeds and put back in the oven for another 15 minutes.
And wah-lah, you have yourself some amazingly tasty pumpkin seeds!