Ingredients
2 cups Pumpkin Seeds, Cleaned
1 teaspoon Ground Cinnamon
2 Tablespoons Sugar
1/4 teaspoons Salt
2 Tablespoons Unsalted Butter, melted
1 whole Sheet Of Parchment Paper (optional)
Method
Sources
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Recipe1M+
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Green hulled pepitas — mole verde, granola, salad topping
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Round cast iron griddle — pancakes, tortillas, flatbreads
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Cinnamon syrup — autumn cocktails, horchata, lattes, French toast
Green hulled pepitas — mole verde, granola, salad topping
Pre-mixed cinnamon sugar — churros, donuts, toast, French toast
Round cast iron griddle — pancakes, tortillas, flatbreads
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preheat your oven to 350 f. put the cleaned pumpkin seeds into a medium-sized bowl. add the cinnamon, sugar, and salt to your pumpkin seeds. pour the melted butter over the seeds and give them a good mix. line a baking sheet or a roasting pan with the sheet of parchment paper. pour the seeds on top and spread them evenly across the pan. place the pan in the preheated oven for about 25 minutes, or until fully roasted. you get a couple of things with these pumpkin seeds. first your house will just smell amazing. it was hard for my kids not to resist opening the oven and pulling the seeds out ahead of time. but they were patient enough for me to pull them out and plate them up. second, you get a pretty darn delicious and sweet snack. if you are looking for something new to do with your pumpkin seeds, give these a shot.