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Salt & Cinnamon Pumpkin Seeds

Only 2 days until Halloween, have you carved your pumpkin yet? I picked, carved and tossed my pumpkin already. It only lasted about 1 week before it started to smell when you got within 10 feet. I had an awesome pumpkin too: brilliant white with no blemishes. I carved out a smooth and simple design that had my roommate thinking it was fake from far away – I must be a darn good carver. But before you throw out the insides to your pumpkin try this recipe out for size. It’s a unique seasoning combination that is surprisingly good.

I leave the seeds in the shell because it’s a pain to remove them all but also because the seeds are a good source of nutrition. Elise at Simply Recipes just posted a recipe for Toasted Pumpkin Seeds and suggests boiling the seeds in salt water for about 10 minutes before baking. I haven’t tried this method but it sounds like a good way to salt the seeds and further soften the shells. If you’re keeping them in the shell, make sure you use a smaller cooking pumpkin – the larger pumpkins have larger seeds with much tougher shells.

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Boo! Here was my pumpkin. Do you know what the carving is supposed to be?


pumpkin seeds
cooking spray


1. Preheat oven to 350 degrees. Line a baking sheet with tinfoil and spray with cooking spray. Remove all the pulp from the seeds and rinse with water. Dry them and spread out on the baking sheet and spray the top with cooking spray. Sprinkle with salt and cinnamon.

2. Bake for 5 minutes, remove the tray, stir the seeds and sprinkle with extra cinnamon and a pinch of salt. Place back in the oven and bake for an additional 30 minutes or until seeds begin to brown and get toasted. Stir the seeds every 10 minutes.

3. Remove from the oven and let cool completely. If you store them before they cool they will become chewy and difficult to eat.