Today I cooked my first pumpkin! I made this tasty pasta and then decided to experiment with the seeds. They turned out just as I had hoped, lightly sweetened and perfectly crunchy. These seeds are delicious on their own or may be a tasty addition to any fall salad.
Pumpkin Spiced Pumpkin Seeds
1 cup Pumpkin Seeds
2 tablespoons Unsalted Butter, melted
1 tablespoon Brown Sugar
1/2 teaspoon Pumpkin Spice
pinch of Kosher Salt
1/2 teaspoon Vanilla
Preheat oven to 350 degrees F. Line a sheet pan with foil and top with a sheet of parchment paper (this makes for super easy cleanup). In a small bowl mix together the brown sugar, pumpkin spice, and salt, set aside until needed. In a separate bowl toss together the pumpkin seeds, melted butter, and vanilla then stir in the pumpkin spice mixture until all the seeds are coated. Spread the seeds out in a single layer on prepared baking sheet. Bake for 20-35 minutes, or until done, check seeds after 15 minutes.