Excellent Halloween treat. All ingredients are approximate and may be adjusted to individual taste. Serve immediately while warm or later after cooling.

GMW
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • Mix butter, cinnamon, and salt together in a bowl.

  • Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet.

  • Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.

Nutrition Facts

153 calories; 12.9 g total fat; 9 mg cholesterol; 86 mg sodium. 6.4 g carbohydrates; 5.1 g protein; Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/02/2014
What a great Recipe to cook up all the Fresh Pumpkin Seeds we got from carving our Pumpkins over this Halloween Weekend. I highly recommend that you Rinse and really clean your Fresh Pumpkin Seeds. Then place them on clean paper towels on a Baking Sheet and air them out for at least 24-hours to remove the moisture. Then follow this Recipe exactly but turn them every 15 minutes and don't be surprised if they only take 30 minutes to cook (and not 40 minutes). Read More
(36)

Most helpful critical review

Rating: 3 stars
10/28/2015
I have made this twice the first time I felt like they needed extra time because there is just so much butter that the seeds don't really toast and I ended up burning them. The second time I forgot this but after the recommended 40 min. of baking I noticed they were just simmering in there so I removed the seeds from the oven and drained the excess butter. Then baked for another 20min. They have good flavor and without the butter they toast up nicely. I have also tried a savoring/spicy recipe which toasted nicely but we prefer the sweetness of these flavors. Next time I am going to try a different sweet recipe. Read More
(10)
72 Ratings
  • 5 star values: 47
  • 4 star values: 16
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
11/02/2014
What a great Recipe to cook up all the Fresh Pumpkin Seeds we got from carving our Pumpkins over this Halloween Weekend. I highly recommend that you Rinse and really clean your Fresh Pumpkin Seeds. Then place them on clean paper towels on a Baking Sheet and air them out for at least 24-hours to remove the moisture. Then follow this Recipe exactly but turn them every 15 minutes and don't be surprised if they only take 30 minutes to cook (and not 40 minutes). Read More
(36)
Rating: 5 stars
11/02/2014
What a great Recipe to cook up all the Fresh Pumpkin Seeds we got from carving our Pumpkins over this Halloween Weekend. I highly recommend that you Rinse and really clean your Fresh Pumpkin Seeds. Then place them on clean paper towels on a Baking Sheet and air them out for at least 24-hours to remove the moisture. Then follow this Recipe exactly but turn them every 15 minutes and don't be surprised if they only take 30 minutes to cook (and not 40 minutes). Read More
(36)
Rating: 5 stars
10/06/2014
The Bomb just delicious! Here's another one that will be on my Christmas gift list this year. This is my first time eating pumpkin seeds and I went with the "raw" seeds since these were being baked for 40 minutes. Full of flavor crunchy with just the perfect balance of cinnamon-sugar. Thanks GMW for a new snack! Read More
(18)
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Rating: 3 stars
10/28/2015
I have made this twice the first time I felt like they needed extra time because there is just so much butter that the seeds don't really toast and I ended up burning them. The second time I forgot this but after the recommended 40 min. of baking I noticed they were just simmering in there so I removed the seeds from the oven and drained the excess butter. Then baked for another 20min. They have good flavor and without the butter they toast up nicely. I have also tried a savoring/spicy recipe which toasted nicely but we prefer the sweetness of these flavors. Next time I am going to try a different sweet recipe. Read More
(10)
Rating: 4 stars
10/12/2014
Super easy and makes the house smell delish! Added a little bit of a sugar and cinnamon mix and shook them up in a bowl to coat them so they are less sticky! Read More
(6)
Rating: 5 stars
12/10/2014
Mixed the sugar in before baking caramelized and came out great! Read More
(5)
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Rating: 5 stars
10/31/2016
ABSOLUTELY AMAZING!!!! I was looking at reviews and they said to cut down on butter so I did but browned it and added extra cinnamon and 1/4 teaspoon of nutmeg. Turned out (and I dare to say) better than my family recipe. the browned butter and nutmeg the extra cinnamon made it absolutely delightful. Read More
(5)
Rating: 4 stars
10/26/2015
These were quite yummy! I used half the butter and half the sugar and found the bake time to be closer to an hour while turning the seeds every 20 minutes or so (I like the seeds a little crunchy). The butter had a wonderful browned flavor to complement the cinnamon and sugar. I'll definitely make these again! Read More
(3)
Rating: 4 stars
11/13/2015
I changed the roasting temp to 170 to keep the oils and fats in tact and they were still wonderful and crispy sweet! Read More
(3)
Rating: 5 stars
11/08/2015
GREAT RECIPE!! First time is the charm with this one easy to follow and hard to mess up. Preheated my oven to 300 and prepped the seeds like the recipe said. About every 10 minutes i'd pop it open and stir them around to keep them from burning. After 40 minutes threw them into a large bowl and added the sugar to toss. Re-laid them on the pan and let them sit till they were done popping. Best seeds I've had yet! Read More
(3)