Simple, sweet and crunchy, these Roasted Pumpkin Spice Pumpkin Seeds are your new favorite fall treat!
2 cups raw pumpkin seeds (not pepitas)
1 Tbsp coconut oil, melted
1/2 tsp salt
2 Tbsp brown sugar
1 Tbsp pumpkin pie spice
1 Tbsp cinnamon
Remove the seeds from the pumpkin, making sure to clean off as much pulp as possible.
Rinse them off in a colander, then pat to dry with some paper towels.
In a bowl, mix together the oil, salt, sugar and spices. Add the seeds and mix until they are all coated.
Dump the seeds on to a pan lined with parchment paper. Bake at 350 for 35-45 minutes, stirring every 15 minutes, until the seeds have crisped up and the sugar mixture is nice and crunchy. They’ll be dry and toasted.
**If you are using dry seeds from the store, reduce cook time to about 15-25 minutes!**
Let them cool completely on the pan, then store in an airtight jar in a cool and dry place for up to one week.
These are so good mixed together with some nuts for a yummy fall treat! You can also use them on top of some yogurt, or as a tasty addition to your favorite granola.