Carving our pumpkin has given us so many fun things to do! One of them for today is roasting those pumpkin seeds that we worked so hard to scoop out. These little guys are some of the slipperiest things I have ever handled! They definitely tried my baking patience… But the prospect of a fall treat helps get through those difficult times
I’m by no means a pumpkin seed roasting expert… but here’s how we do our seeds. I like to start by getting them nice and rinsed off. I soaked them for a few seconds in warm water to get the extra strings off.
Dry them well in a clean kitchen towel…
Now it’s time to add the flavor. We chose to make ours sweet with cinnamon sugar, so we tossed our seeds with about 1 Tablespoon of butter, and then sprinkled on the cinnamon sugar. If I was doing a savory flavor I would probably choose to use olive or coconut oil.
Then we popped them in the oven and waited impatiently for them to be done!
Actually, we tried out a NEW fine motor activity, Pumpkin Seed Transport, coming soon next week! Save out 10-15 pumpkin seeds to do this activity next week!
I baked the seeds at 350 degrees for 20 minutes and stirred them every 5 minutes. I wish I had baked them at 325 degrees for 20 minutes. They got a little more done than I would have preferred. So, keep that in mind, especially if you use butter & sugar (Butter burns… that’s my mother’s wisdom, not my own).
Despite the fact that they got a little more done than I wanted them to, the aroma of cinnamon wafting throughout the house was wonderful, and we had so much fun together working on this and trying our new creation!