I’ll admit it. Cleaning out a pumpkin in order to carve it is not my favorite thing. I happily relinquish that job to my dear husband, who doesn’t mind getting in up to his elbows with stringy orange pumpkin guts. I, on the other hand, am perfectly content to help carve and serve treats! The big pumpkin-carving payoff for me is not just the adorable pumpkins that will line our front porch, but comes in the form of toasted pumpkin seeds! I remember these from my childhood, and now I love to make them for my own kids.
I always make them the “original” way—with spices and seasonings—but years ago I started experimenting, and now I have a new favorite that I make in addition to the original. Cinnamon & sugar pumpkin seeds are…oh my goodness, so yummy! They’re crunchy from both the pumpkin seed and crusted cinnamon & sugar, and buttery from the melted butter they’re rolled in before baking. Making two kinds means there is something for everyone—both sweet & salty!
Lots of help is needed in the kitchen for these, and kids love to help rinse seeds, spread them out on foil, and pat them dry. It makes it go much faster, and they feel invested in this yummy treat.
You can make as many or as few as you like, and they’re perfect for school lunches, serving in bowls to guests at a party, or even wrapping up in cute sacks as fun fall gifts!
Toasted Pumpkin Seeds
- 2 c. pumpkin seeds
- 1 1/2 tsp. Worcestershire sauce
- 2 T. melter butter
- 1 1/4 tsp. seasoning salt or table salt
Wash seeds well. Boil seeds in a small amount of water in a medium saucepan for 10 minutes. Spread out evenly on aluminum foil and dry well. Toss the dry seeds in the butter, then stir to coat with seasoning salt or table salt. Spread out on a cookie sheet that has been sprayed with non-stick cooking spray. Bake at 225 degrees for approximately 1-1.5 hours or until toasted brown.
Toasted Cinnamon & Sugar Pumpkin Seeds
- 2 c. pumpkins seeds
- 2-3 T. melter butter
- cinnamon & sugar
Wash seeds well. Boil seeds in a small amount of water in a medium saucepan for 10 minutes. Spread out evenly on aluminum foil and dry well. Toss the dry seeds in the butter, then coat with cinnamon & sugar. Spread out on a cookie sheet that has been sprayed with non-stick cooking spray. Bake at 225 degrees for approximately 1-1.5 hours or until toasted brown.
They are SO yummy, and the perfect fall snack!
Other fall posts you might like…