- 2 cups fresh pumpkin seeds (from 2 medium pumpkins), rinsed and patted dry
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- ½ teaspoon kosher salt
- ¼ teaspoon ground cinnamon
- Heat oven to 300° F. Spread the seeds on a rimmed baking sheet and bake until dry throughout, 50 to 60 minutes.
- Increase oven temperature to 350° F. In a large bowl, toss the seeds with the butter, sugar, salt, and cinnamon. Return the seeds to the baking sheet and toast, tossing occasionally, until golden brown, 10 to 15 minutes.