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Brown Sugar and Cinnamon Pumpkin Seeds

MMmmm…hold on a sec… I gotta mouthful of today’s post…aight, I’m good… Hello! These Brown Sugar and Cinnamon Pumpkin Seeds are deeeelicious! I can’t stop snacking on them.

These are very easy too, the hardest part is ripping the guts out of the pumpkin. All you need is:

1 1/2 C            Pumpkin Seeds

1 1/2 T            Unsalted Butter

1 1/2 T            Brown Sugar

1 t                   Cinnamon

1 pinch            Kosher Salt

 

Get all the seeds out of the pumpkin and rinse.

Try to get as much as the pumpkin guts off them as you can. Then, lay the seeds on a clean kitchen towel and let dry, they might stick a little but that’s okay. Place dried seeds in a bowl and spray with a few shots of pam. Then, lay them in a single layer on a cookie sheet.

Roast these at 300 degrees for 30 minutes. While seeds are roasting, combine the remaining ingredients in a microwave safe bowl or mug. Microwave in 15 second intervals until melted. After 30 minutes place seeds back in bowl and toss with the butter mix.

Place these back on a sheet tray in a single layer and let cook for an additional 15 minutes. Stir once in the middle of the 15 minutes. Then, take them out and let cool, enjoy!

You should keep these in a air tight container and leave out at room temp. Perfect for a snack any time, on top of a sweet potato casserole or pumpkin pie!

 

–Dana

 

 


12 Wonderful Comments

  1. avatar
    Dale says:
    November 12, 2012

    Yum….but I don’t have a pumpkin!! Drat!!!

  2. avatar
    November 12, 2012

    Dana, I made something using a Martha Stewart recipe and they were out of this world, so good. Only thing is, Martha’s team added tons of sugar and fat, making the seeds into calorie bombs. Other than those yummy additions, the seeds are actually VERY healthy. Therefore, despite the calories, do come and share ‘m at our linky party, at http://www.finecraftguild.com/party-3/

  3. Looks delicious! Going to have to remember this recipe for next year when I get another pumpkin.

  4. avatar
    Laura says:
    November 14, 2012

    Found you via the Him & Her Tell Me Tuesday link up, and these sound soooooo good! I don’t have a pumpkin (yet), but I may be buying one so I can make these for our Thanksgiving guests next week!

  5. avatar
    November 21, 2012

    Sounds like a yummy alternative to plain, salted seeds! Thanks for sharing at Time Travel Thursday.

    Blessings,
    Liz @ The Brambleberry Cottage

  6. avatar
    Miranda says:
    October 27, 2013

    Your recipe is a little unclear and I don’t think I did it correctly. After I melt and mix the brown sugar, butter, and cinnamon, am I supposed to let it sit for 30 minutes while the pumpkin seeds are baking? I did not let it sit, so mine doesn’t look like yours and I just have a soupy mess on my cookie sheet.

    • avatar
      Dana DeVolk says:
      October 28, 2013

      I’m sorry this happened to you. I’m a little confused as to why myself! All you do is melt the 1 1/2 Tablespoons of butter mix it with the 1 1/2 Tablespoons of brown sugar and 1 teaspoon of cinnamon and the pinch of salt. Mix this with the pumpkin seeds that had been roasting, throw it back on the cookie sheet and roast for 15 minutes. There is no way to have a soupy mess, there really isn’t that much butter and things that go on them. I’m not sure what went wrong, I’m sorry!

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