Sweet cinnamon pumpkin seeds

Roasted cinnamon pumpkin seeds

Yummy roasted cinnamon pumpkin seeds

It’s Halloween, which means pumpkins!!!  Matt and the kids love the carving (especially when it involves power-tools like it did in this years creation) but I get more excited about all the goodies I can create from the scraps.  This year’s creations consisted of harrisa pumpkin soup,  spiced pumpkin cupcakes but my favourite creation of all, sweet cinnamon pumpkin seeds.

When you remove the seeds from a pumpkin they are so much bigger than the small pumpkin seeds you buy from the shops.  This has to be the perfect way to use your seeds, it’s so easy and I promise you they won’t hang around for long once they have cooled down.  I made them for the halloween party we were hosting but they were gone before the first guest arrived…ops!

The perfect pumpkin seeds:

  • Seeds from a whole pumpkin (cleaned)
  • 30g melted butter
  • 2 tablespoons of granulated sugar
  • Several good shakes of cinnamon
  • Greaseproof paper

Just a few easy steps:

1. Preheat the oven to 200 degrees

2. Cover a baking tray with greaseproof paper

3. Melt the butter and mix over the cleaned pumpkin seeds

4. Spread the seeds over the sheet of greaseproof paper

5. Sprinkle 2 tablespoons of sugar over the seeds and then give the seeds several good shakes of cinnamon

6. Bake for 20-25 minutes, until golden brown (you might hear a couple pop) and let them cool.  Transfer to a dish and watch them disappear!

Next year I must remember to buy extra pumpkins just for the seeds.

Happy Halloween


The baker. Some may say a jumping bean…. definitely never short on energy. Gemma loves to cook and can normally be found whipping up a culinary delight in the kitchen or deep in the veg patch.


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