Cinnamon Pumpkin Seeds
You just carved your pumpkin and have tons of leftover seeds. Now what? Make these Cinnamon Pumpkin Seeds! So sweet and yummy.
- 2 cups fresh pumpkin seeds
- 2 tsp canola oil
- 1/4 tsp salt
- 2 Tbsp sugar
- 1 tsp ground cinnamon
- Preheat your oven to 350ºF and spray a baking sheet with cooking spray.
- Meanwhile, place the pumpkin seeds in a bowl and drizzle with the oil, salt, sugar, and cinnamon. Toss to coat and place in an even layer on the baking sheet.
- Roast, stirring halfway, until seeds and toasted and browned, about 20 minutes. Serve.
Keep these in an air-tight container for up to 3 days. Not carving pumpkins? You can usually find pumpkin seeds in your grocery store.
Perfect PairingThese Cinnamon Pumpkin Seeds go great with Spooky Pumpkin Beermosas. [embed_recipe id='18896']
Enjoy Country Music?
Sign up for daily stories delivered straight to your inbox.