Cinnamony Pepitas

15 Nov

At the Harvest Mini-Feast, we served these pumpkin seeds alongside baked sweet potatoes, as a topping. But you could also make them as a snack to have on hand.

(Recipe courtesy of Chop Chop magazine.)


2 cups raw, shelled pumpkin seeds
2 teaspoons canola oil
2 teaspoons brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon


1. Preheat the oven to 325 degrees.

2. Put the pumpkin seeds in a bowl. Add oil, brown sugar, salt and ground cinnamon. Mix everything together.

3. Spray the baking sheet with cooking spray.

4. Dump the pumpkin seeds on the baking sheet and spread thin.

5. Bake until golden brown, about 15 minutes, stirring once. Set aside to cool. Serve right away or store in an airtight container up to one week.

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