This pre-Halloween weekend is turning into a busy one - its all-pumpkin all-the-time.
I picked up a few more pumpkins at Trader Joe's (cheapest, best pumpkins around!), cleaned out a total of 4 (felt like 100), then carved and cleaned up the seeds for roasting.
I've never roasted pumpkin seeds on my own before. I only have memories of making them with my mom every year as a kid. Thanks mom!
As its my first time, I wanted to try at least two different flavors, something completely different than what you typically expect of a pumpkin seed - sweet and salty pumpkin seeds. I found a bunch of different recipes for both Cinnamon-Sugar seeds and Old Bay seeds. I decided I had to try them both
The process I used is identical for both flavors, only the last step of which seasonings I tossed with is different. So, first things first:
Cinnamon-Sugar Pumpkin Seeds
2 cups pumpkin seeds
2 tablespoons vegetable oil
2 tablespoons granulated sugar
1/4 tsp cinnamon
Old Bay Pumpkin Seeds
1 cup pumpkin seeds (this is all I had left, but you can easily increase the amounts for however much you have)
1 tablespoons vegetable oil
2 teaspoons Old Bay seasoning
1/2 tsp salt
What to do next
- Preheat oven to 375 degrees
- After rinsing and patting the seeds dry, I placed them on parchment paper-lined cookie sheets and drizzled the oil over them.
- Toss with a spatula
- Bake the seeds 15 minutes (tossing every 5 minutes)
- After removing the seeds from the oven and while still warm, add your seasonings of choice, tossing again with the spatula.
- You're done! Eat and Enjoy!
So easy and yummy. I thought the Cinnamon-Sugar seeds would be my favorite, but the Old Bay seeds really surprised me and are delicious! Such a great treat at 9am - this is what I get for having two little girls who wanted to make pumpkin seeds as soon as they woke up. Glad it's Sunday!
I hope you try these and love them as much as I do.