It’s been raining here on almost every weekend lately. So yesterday we finally got around to getting the girls a pumpkin to carve.
My 4 year old is grossed out by the “guts”, but my 2 year old loved sticking her hands in and pulling out the seeds. While they were carving, I was cleaning off the seeds to roast. I got all the stringy stuff off and then gave them a good rinse. After that, I set them out to dry overnight. Today I roasted them and they are so good. My house smelled like Fall. This recipe kind of reminds me of my Maple Cinnamon Roasted Chickpeas.
These are pretty addicting. I made them in under 35 minutes. Real simple recipe.
Cinnamon Roasted Pumpkin Seeds
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 1/2 cups pumpkin seeds
- 2 T maple syrup
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp ginger
- 1/4 tsp cloves
- 1/4 tsp salt
- Preheat oven to 350.
- Toss all the ingredients in a bowl and mix until everything is well coated.
- Spread the seeds onto a lined baking sheet and bake for 15 minutes.
- Remove and shake the seeds around and bake for another 15 minutes.
I store mine in a mason jar on the counter. Please wait until they have completely cooled before storing them. Enjoy!