A snack that’s sweet, but not too sweet.
What to buy: We used raw pumpkin seeds (a.k.a. pepitas) for this recipe. You can also use the seeds left over from carving a pumpkin or roasting squash. Just collect the seeds, rinse them in a strainer to remove the pulp, and thoroughly pat them dry. They may take a few minutes longer in the oven, depending on how fresh they are.
Game plan: The seeds are best fresh from the oven but will last up to 5 days stored at room temperature in an airtight container.
This recipe was featured as part of our 10 Ways to Spice Up Pumpkin Seeds photo gallery.
- Yield: 2 cups
- Difficulty: Easy
- Total: 10 mins
- Active: 10 mins
- 2 cups pumpkin seeds
- 2 teaspoons vegetable oil
- 2 tablespoons granulated sugar
- 1/4 teaspoon ground cinnamon
Heat the oven to 375°F and arrange a rack in the middle. Toss 2 cups pumpkin seeds with 2 teaspoons vegetable oil. Roast on a baking sheet, stirring every 5 minutes, until seeds are aromatic, crisp, and browned, about 10 to 15 minutes. While the seeds are still warm, sprinkle 2 tablespoons granulated sugar and 1/4 teaspoon ground cinnamon over them and toss to combine.