Excellent Halloween treat. All ingredients are approximate and may be adjusted to individual taste. Serve immediately while warm or later after cooling.
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 MoreI 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 MoreWhat 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).
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!
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.
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.
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!
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!
I changed the roasting temp to 170 to keep the oils and fats in tact and they were still wonderful and crispy sweet!
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!
Easy to make.. I added brown sugar instead of white... into the after I added the butter mix and spread them out on the cookie sheet. Should be a mess but I love the taste of brown sugar. I also use 2 tbls and 1 tsp of butter.
I made a double batch using salted butter and I used about 3/4 the amount of sugar the recipe called for (I don't love things super sweet). Delish!
Looked for a new flavor and this is very good and easy. If you love cinnamon and sugar this is for you. Wish I carved more than pumpkin this year. I'd make another batch. Baked for 40 min and turned every 5-8 min. Followed the directions exactly and toasted/tasty perfect.
Very good. Turned out fine for me. Only change was that I did add sugar before baking. Didn't burn, just got nice and sticky. Crisped up nicely after 45 mins, stirring every 15 minutes.
Wonderful sweet treat! Made them for some friends and couldn't keep my family out of them!
They are great! The only adjustments I made was doubling the recipe, I put it on wax paper and after tossing them poured them and all the extra sauce on them. I also added the sugar into the recipe then we added more sugar and cinnamon afterwards. I cooked mine in 10 minute intervals flipping them each time after the initial 20 minute cooking.
This was fabulous even with my modifications! I used coconut oil instead of butter and Xylitol instead of sugar.
I have tried roasting pumpkin seeds many times before and they always ended up thrown in the trash. Not the case with these. I think they are very good. I forgot to set the timer, and I think I cooked them longer than 40 minutes, but they are perfect.
It tasted excellent. I did add more cinnamon though. It was also a lot of fun to make!!!!!! Definitely recommend!!!!
I was looking for an sweet recipe to counterbalance my garlic and salt pumpkin seeds and I came across this one. OMG!!! I made them exactly as the recipe directed and they turned out so good! I baked the seeds for 20 minutes, mixed them up and baked for 20 minutes more. It was the perfect baking time; they turned out perfectly. Thank you AR, I'm definitely putting this into my fall rotation.
These were delicious! Made them just like the recipe, but I did half pumpkin pie spice and half cinnamon. Nice little snack.
The recipe is easy to follow but I was not happy with the end product. The sugar didn't stick to the seeds.
No need for rinsing or butter, like Martha, it is ok to leave a little of the pumpkin guts on....super yummy. I used Ceylon cinnamon and coconut sugar. Also, you can make a spicy chili recipe! Squash seeds are great too. Happy Fall!
Followed the recipe and they were scrumptious!!! Definitely will make this again
These are a simple and delicious way to use the pumpkin seeds after carving the pumpkin. We are having them as a snack before Thanksgiving. The sugary sweet taste and crunchy texture make these our new go to snack for this time of year.
I loved this, the only adjustment I made is I did half and half of white sugar and brown sugar, and I sprinkled white sugar on before baking, and brown sugar on after baking and it turned out amazing Loved this recipe????
Very good!! So glad I found this recipe.
Best I've ever had. This is my new pumpkin seed recipe. I could sit & eat these all day.
Like others said before, lower the butter to 2 tablespoons and add the sugar before baking. Coat all of the washed seeds in melted butter mixture. Wow, it was like pumpkin brittle. The sugar caramelized and the butter stayed liquid while hot. Immediately after removing from 300 degree oven maybe 5 min early, scoop them together in a pile with all the extra butter and caramel etc using a spatula. Then flatten to about a 8 inch round pile of hot seeds. Let cool completely and lift out of pan whole. Crack into pieces and yum!
These are yummy, I've tried several ways of doing pumpkin seeds, these are the best yet!! I just recommend cooking for an extra 5 or 10 min... Happy Halloween!!
This was really simple and super yummy. I washed and let my seeds dry and I'm not sure if that made them a little dry after baking. I will for sure make them again but maybe cook them a little less than 40 min.
This was delicious!! I followed the recipe exactly, and we loved them!! Will definitely make again! (Stirred them every 10 minutes).
Delicious and easy! If you use salted butter you may not need the added salt. I added 1/2 the recipe amount (1/8th tsp) and it was great!
it burnt my pumpkin seeds and there was too much Salt so I will try agin with a little bit less salt but every thing else was fine
Awesome! They came out with perfect! Perfectly roasted and a nice balance of sweet and cinnamon. Overall very easy to make and very tasty. My inlaws liked them too
So, maybe toasted pumpkin seeds just aren’t my thing, but these were so-so. Disappointed because I really do like just about anything cinnamon, whether sweet or savory.
Used this recipe, used Agave syrup instead of sugar. Great results and will do this again.
I would use shelled seeds next time. The shells seem to get stuck in my throat.
These pumpkin seeds were amazing! I doubled the amount of seeds and tripled the “topping” because we like to indulge around here. :) They turned out SO good! I sat down for lunch one day and just kept eating these before I realized I had eaten an entire bowl of them. I also made these in tandem with the buffalo ranch version on this site. Both were absolutely wonderful! These will be my go tos for sure from now on!
I love baked pumpkin seeds! These taste absolutely delicious! The cinnamon sugar definitely gives it a brand-new twist that I find amazing and satisfies my sweet tooth! This recipe is certainly a keeper!
These were excellent. I highly recommend trying this. So yummy - and I don't usually like toasted pumpkin seeds.
