Roasted pumpkin seeds make a great snack all year long, especially in the fall and around Halloween when you can use fresh pumpkins to carve &  core for their seeds. We put this easy recipe together after my oldest son Nicolas wanted something crunchy & sweet to accompany his vanilla yogurt one morning. I had these ingredients on hand, and did my best to document as I went, you can change or swap out different items, like sunflower instead of pumpkin seeds, dried cinnamon apple cubes, or add a small amount of powdered cayenne pepper if you want a kind of Jamaican sweet heat, based upon individual taste.

Gerbs French Toast Flavored Pumpkin Seeds, enjoy at room temperature or if you made several batches have them warm (which was our favorite).

Preparation Timeframe

Ingredients

• 1 ½ cups pumpkin seeds
• 3 tablespoons butter (salt), melted
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• ¼ teaspoon powdered sea salt
• 2 tablespoons white sugar

Directions

Preheat the oven to 300 degrees F (150 degrees C). Line a heavy duty baking sheet with parchment paper.

Place pumpkin seeds into a large bowl. Melt butter over medium heat, whisk in ground cinnamon, pure vanilla extract, and salt together in a small sauce pan; set aside and let cool for 5 minutes. Pour mixture over pumpkin seeds and toss until evenly coated. Spread seeds in a single layer on the prepared baking sheet.

Bake in the preheated oven, stirring occasionally, until seeds are light golden brown, about 40 minutes depending upon oven condition.

Remove from the oven; sprinkle sugar over warm seeds and stir until evenly coated.

Enjoy Gerbs French Toast Pumpkin Seeds

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Greek Yogurt

Summer Fruit Salad

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