I think these are my husband’s favorite thing to come out of a pumpkin. He looks forward to the time every year when we have an abundance of roasted pumpkin seeds. These babies go quickly, especially when Logan tops his spinach salad with them everyday for lunch. Yum!
These little pepitas (pumpkin seeds in Spanish) are so good for you and so delicious! I love too that you can make them in so many different flavors: salty, cinnamon-y, spicy, plain-y? Haha! Anyway. Here’s our favorite little recipe. I hope you enjoy it!
Cinnamon Pumpkin Seeds
- 2 cups fresh pumpkin seeds
- 1 tablespoon unsalted butter, melted
- 1 teaspoon cinnamon
- 1/4 teaspoon sugar
- 1/8 teaspoon salt
- Preheat oven to 300°.
- Rinse and dry your fresh pumpkin seeds. Be sure to get rid of all of that pumpkin flesh that got scooped out with your seeds.
- Evenly scatter the melted butter over the seeds on a baking sheet. Stir around.
- Evenly spread the remaining ingredients. Stir around and shake the baking sheet to get the seeds to lay evenly distributed.
- Bake for 30-45 minutes until dry and lightly toasted.
- Let them cool and store in an air-tight container.