Sunday Baking | Sweet Pumpkin Seeds

'Tis the season of pumpkin everything!

I'm definitely not one to knock this fall obsession. I love most pumpkin-flavored dishes, especially my mother's pumpkin cheesecake bars she makes during the holidays. I may share that recipe if she ever decides to share with me!

But until then my other favorite fall treat is roasted pumpkin seeds. I personally like the sweeter versions, but the salted ones aren't half bad.

After cutting open your pumpkin and scrapping all of its guts out, separate the seeds as best you can. A good trick is to place them in a bowl of water and pull the remaining pumpkin meat out that floats to the top. If some meat strays it's ok.

Drain water and in the same bowl mix:

Pumpkin seeds
1/2 tbsp. of butter (melted)
Dash of sea salt
1/2 tbsp. of brown sugar
1 tsp. cinnamon

Preheat oven to 375. Wrap a cake pan (preferably circle-shaped) with aluminum foil and pour pumpkin seeds in pan. Spread evenly and drizzle honey on top. Bake for 18-20 minutes, stirring halfway.

Serve hot or cold and add more honey if you feel like it.