These are so good. I don't use cooking spray (too many chemicals) so I toasted the seeds in the oven with olive oil and salt. Then I followed the advice of several to caramelize using 1TB butter and 1TB white sugar and 1TB brown sugar. I also added more than a pinch of cayenne pepper in the sugar/spice mixture, about 1/8 tsp. I like things hot.
Omg so good! I did follow the recommendation posted by others and substituted 2 Tablespoons brown sugar instead of the white sugar, added extra cayenne and they were amazing! I will be making this recpie every year!
I made these and they turned out great! I was a little apprehensive when I read some of the previous reviews so I made few changes and was very pleased with the results. I used a homemade pumpkin pie spice instead of straight cinnamon and I baked them each stage for 10 minutes. They came out like honey roasted peanuts except they were pumpkin seeds. Excellent!
I added the brown sugar substitute like some reviews said to do, and I didn't have cayenne pepper so I used paprika and chili powder. If you want more heat at the end use chili powder! I used butter instead of oil which worked great and has good flavor. Also, I added another half tbs butter and another tbs of sugar for the caramelizing part just to add more coat to it. SOO delicious!
Ok but considering there's a lot of sugar and extra work in this recipe, I don't like them that much better than straight out of the oven with a little salt...
Made them on Monday, finished them on Tuesday! Will follow the advice of others to substitute brown sugar and add nutmeg for one set but sticking with white sugar and more cayenne pepper on another set as I think the spicy was lost in the sweet. Also didn't have parchment paper but wax paper did just fine. My kids get more pumpkins and husband gets the rewards of carving with these sweet treats..just awesome!
This recipe is delicious!!! I will make this again, but maybe with less sugar added at the end. And it's even better the next day!
cooking time was too short, the seeds were still pretty hard with lots of "un-chewable" pieces. Coating was good, would try to make again but cook for longer.
OK...I hate not giving it 5 stars...but I just can't. It's great, but too sweet for me. I used butter and brown sugar. I knew it was going to be sweet when I read the ingredients...but thought I would LOVE it like the others. It's more sweet than spicy. That's the best way to describe it. I would add more spice next time! :)
easy to make and REALLY tasty. i *highly* recommend.
Replaced oil with butter and white sugar with brown sugar spice mixture was awesome kids gobbled them up.
Really yummy, I am grubbing them down, I added a full 1/4 tsp of cayenne though because I love sweet and spicy.
Wow is all I can say :o) My first time making roasted pumpkin seeds and they are yummy!! I used 1/4 tsp cayenne and it's just right for the spicy, not to spicy though. Used 3 cups of seeds and now I wish I had more seeds lol.
Totally tasty! My whole family liked them including my 18 month old. I didn't find these to be spicy at all, but a very nice blend of flavors with the spices. I might try a bigger pinch of cayenne next time. I followed other reviewers suggestions and cut the sugar by 1 tablespoon. There was plenty of sugar without it.
I would spray the parchment paper with cooking spray first before placing the pumpkin seeds.
Me and my sister in law made this. We only added a tiny pinch of cayenne because we wanted her 2 year old to be able to eat it. It wasn't spicy but it had a pleasant kick. If you want it spicy add extra cayenne pepper.
These were surprisingly wonderful! I didn't have any cumin on hand so I left it out. As per other reviews I did add some nutmeg and doubled the cayenne. I didn't find these to be too sweet at all. They were even better the next day!
I had never had pumpkinseeds before. These are tasty but Ihad to cook them much longer than 25 minutes for them to brown.
Flavor wise its ok. but it's WAY to chewy. It needs to be cooked longer. I think I'll throw mine back in the over and see if I can get them to crisp up. If they got crispy then I think I would really like them
DELICIOUS! I tried this recipe as an alternative to the boring, roasted, and salted pumpkins seeds I have been making for years. The taste was phenomenal. I would compare the taste to the roasted nuts you buy at the mall. I don't agree that the sugar should be cut down. I did find that the baking time was not accurate. After 45 minutes of roasting I turned the temp up and that finally worked.
Super Yummy!!! I recommend using butter instead of the olive oil and at LEAST doubling the cinnamon. I also added some salt to the sugar/spice mixture. I love the sweet & salty combo.
Great change from the traditional seeds I have made for the last 30 years!!! Bless you for updating one of my favorites, and creating a new tradition at my house.
These are utterly fabulous! They are more sweet than spicy but I found it to be a perfect balance. I used butter and brown sugar for caramelizing rather than olive oil and white sugar. It just sounded better to me. I agree with a previous reviewer who mentioned that these taste like caramel kettle corn. I think these will become a Halloween tradition in my house :)
Addictive! I didn't have ginger, but they taste great without. Thanks for the recipe!
Wow. These are REALLY tasty. I prepared them exactly as directed...fantastic. Holding on to this recipe.
Different! A sweet, spiced pumpkin seed. Everyone loved them!
Perfect recipe! Exactly what I've been looking for. This recipe if far from bland and easy to make. My 2 year old enjoyed making them with me and eating them when done!!! Followed the recipe exactly and wouldn't change a thing.
Five stars! This is the best pumpkin seed recipe I have ever tried! It is very flavorful with the sugar and spices. I didn't change a thing and they turned out perfect. They were not around long before we devoured them all.
LOVE, LOVE, LOVE! You can use acorn squash seeds as well. Oh, and the spice is excellent on popcorn too!
In step 4 I used brown sugar instead of white sugar. Also used lofat butter(lol) in the skillet instead of oil. Came out way better than the gross seeds I tried to make last year, thanks!
As a very new cook, the only trouble I had with this recipe was that I had the heat on too high and burned the first batch on the stove. Despite this, the guys LOVED the blackened result, and I made another batch with more success. Thank goodness for recipes that are forgiving with my newness.
Spectacular! I am used to the usual salty, roasted pumpkin seeds. These were a great change!! I can't stop eating them.
I make them with pecans, and I LOVE them.. they're addictive.. .. now I want to make them again..
I made this three times this fall!! First I think my pumpkin seeds actually measured 2 1/2 cups, and I soaked them in heavy salt water 24 hours. Make sure you allow the seeds to DRY! I did change the baking time to about an hour as I like mine really toasted! Two of the times I changed the sugar to dark brown sugar (just the sugar you caramelize) Plus adding 2 tbls olive oil and 1 tbls butter to the pan. You have to stir this constantly and just when everything is coated get it into the other sugar. When I made this per directions it was just as good! I did what others said with the cayenne by making it a 1/4 tsp. I'm told to keep making it this way!! Thanks for the recipe!!
Delicious even though I mixed up the steps a little. I will definitely be making this again. I did follow the suggestions and used 2 T. of brown sugar and more cayenne as I like spicy. I also used pumpkin pie seasoning.
Great! Loved a change to my usual salted seeds. Sweet, would probably add more pepper for adults next time, but a great way for kids of all ages to enjoy a good snack!
These are great. We didn't have ginger, so just left it out. Added nutmeg in it's place. Also used brown sugar for the caramelized part of the recipe. My 3 year old loves them. I can't stop eating them either. My new favorite way to make pumpkin seeds.
Amazing!! I took advice from other reviews to use brown sugar and butter for the caramelization, but also added more white sugar as well (just didn't look like it was going to be enough). I also added some brown sugar and extra cayenne to the sugar-spice mix. Maybe some more cayenne next time, but still very good! I have a feeling these will be gone tonight!
The carmelization didn't work... 2 cups of seeds is a lot to pour into only two tablespoons of sugar. The spice mix is ok, but i was expecting something more.
This was a great recipe! Everyone loved them, but I did make a slight change. Instead of adding sugar to the olive oil, I swapped it out for approx the same amount of liquid BUTTER RUM flavoring syrup (as in the kind you would flavor a latte with). Gave the seeds a delicious fall flavor. :)
This is a great recipe! I did tweak a few things because I really love sweets. I used brown sugar instead of white sugar for the caramelizing process, and butter instead of oil. Next time I'm going to double it because it creates a nice crunchy sweet coating and helps the spices adhere to the seeds better. I also used Pumpkin Pie Spice since it has most of these spices in one jar. All in all, I highly recommend this recipe.
I’d never made pumpkin seeds like these before. They are delish! I deleted 1T sugar from both the carmelization step and also from the topping mix and used a 50/50 mix of white & brown sugar and they were plenty sweet.
Substituted butter for the oil and used brown sugar for carmelization as per another recommendation. The seeds are wonderful! Will use this recipe again.
I love this recipe! It has all of the umami flavor for a great flavored seed. Might need to buy two pumpkins next time!
Here's the thing with this recipe--the parchment paper kept my seeds from cooking properly! It took forever and they still weren't done, but I had already done the rest of the steps. No matter--the next day, I threw them back onto an ungreased cookie tray, seasonings and all, and baked them 30 minutes more at 350. Voilá! Perfection. So, cooking method was a bust for me, but since they turned out delicious in the end, I gotta go 5 stars!! Also, added double the cinnamon; it was a little heavy on the cumin for me.
Used white sugar, cinnamon, pumpkin pie spice and nutmeg, and they were delish!
Fantastic! I couldn't stop eating these. As reviewers suggested I used butter instead of police oil, but it turned out a bit greasy. Next time I will use half the butter. The spice mixture was delicious. Now I need to go buy another pumpkin so I can make more of these!!!
This was just OK, I didn't add the ginger (didn't have any on hand). I added a touch of nutmeg as others suggested, and more cayenne. Was a different spin on the standard salted version, but not amazing. Willl keep looking for that killer recipe.
I didn't completely go by the recipe. I used brown sugar in the bowl along with too much Cayenne pepper (less next time) and cinnamon only. I added the oil (grapeseed) and white sugar in the pan to cook with the seeds. Sweet and hot but so good.
Really yummy! A nice twist on pumpkin seeds. I'll definitely do this again next year.
Spicy and sweet all in one. And they are easy to make! Love. I will definitely be using this recipe next Halloween.
My kids (ages 3 & 5) and I LOVE this recipe! I too used brown sugar in the pan as others suggested and they came out awesome! I had to roast mine in the oven a bit longer than suggested and I ended up bumping up the temp to 400, next time I'll prob do 10-15 mins at 400 - just because its quicker. I will be keeping this recipe and making it for years to come I'm sure! Thanks!
These are great!! I used a "heavy" pinch of cayenne and a "heavy" pinch of ancho chili power!! I used these seed to garnish a fall salad and a pumpkin cheesecake for a dinner I catered. We ate the rest of them as snacks for the next few days...
Loved this! Added a little nutmeg, swapped white sugar for brown sugar and put about a 1/4 tsp of cayenne instead of a pinch. Best pumpkin seed recipe! I need more pumpkins to gut now!
Wow! These are amazing! The combination of sweet/salty is perfect, and there is just a hint of cumin and spice that makes you want to keep eating more! I made them exactly as written, and found no need to change anything. This is a keeper...thanks for sharing!!!
So absolutely delicious! Used minimal sugar and replaced it with Trader Joe's maple syrup and a splash of vanilla extract. Also didn't use ground cinnamon and made sure to use chopped ginger root. The seeds burned a little while in the frying pan, but that turned out to be beneficial for stronger flavor. SO good!!
THIS IS THE MOST AWESOME PUMPKIN SEED RECIPE I HAVE EVER HAD!! The family, young and old, loves these. The only disappointing thing was that the pumpkin I bought, didn't have allot of seeds!! In fact some of them were sprouting inside the pumpkin. So, let's say these were so good, I was tempted to buy another pumpkin!
