I haven’t roasted pumpkin seeds since I was a kid. But after I made these cookies last week, I decided to save the seeds and see if they were as delicious as I’d remembered. It was really easy, and definitely worth it! I ate them all in one sitting (but in fairness, it was a small pumpkin so there weren’t that many seeds…)
First, wash them really well, and then let them sit on paper towel for a while to dry (but they don’t need to be bone dry). Then sprinkle 1/2 teaspoon of cinnamon and 2 tablespoons of sugar over them, and shake ’em up. The remaining moisture on the seeds, and the cinnamon-sugar should create a gooey-sugary-paste. Bake at 325F on a parchment-lined sheet for 20 minutes or so, until the gooey-sugary-paste is mostly gone / sticky. Once cooled, break them up and eat them (the sugar coating will have turned into a candy coating).