Prep Time: 5 minutes | Cook Time: 20 minutes
- 2 cups fresh pumpkin seeds
- 2 tsp canola oil
- 1/4 tsp salt
- 2 Tbsp sugar
- 1 tsp ground cinnamon
Preheat your oven to 350ºF and spray a baking sheet with cooking spray.
Meanwhile, place the pumpkin seeds in a bowl and drizzle with the oil, salt, sugar, and cinnamon. Toss to coat and place in an even layer on the baking sheet.
Roast, stirring halfway, until seeds and toasted and browned, about 20 minutes. Serve.
Keep these in an air-tight container for up to 3 days.
Not carving pumpkins? You can usually find pumpkin seeds in your grocery store.
These Cinnamon Pumpkin Seeds go great with Spooky Pumpkin Beermosas.