This is a great way of using the leftover seeds from Halloween pumpkins. This recipe also works with the seeds from winter squash, such as butternut or acorn. Pumpkin seeds are coated in butter, sugar and cinnamon and then baked.
Found it really easy to make and very tasty - 27 Oct 2016
I put these in the oven while guests were arriving at my son's birthday party. The aroma of cinnamon filled the house and they were a hit with the guests. I had about four cups of pumpkin seeds that were soaking in salt water overnight. I dried them in the oven for about 15 minutes at 350 degrees and then added the sugar and cinnamon and turned them every 10 minutes because of the moisture in the soaked seeds. They were nice and crunchy with a sweet and salty taste. I started eating them and couldn't stop. YUMMY! - 10 Oct 2010 (Review from Allrecipes US | Canada)
I've always done roasted seeds with salt and decided to try a sweet version this year ... this recipe was pretty good, but not really what I expected. They were very well coated and crunchy - almost like a caramel corn, and if you ate them with your eyes shut, you'd be hard-pressed to know there was a pumpkin seed underneath. I think they would have been fine without the last one or two coatings. I did not have parchment paper and just used a lightly greased cookie sheet and it seemed to work out okay. - 01 Nov 2009 (Review from Allrecipes US | Canada)