Cinnamon pumpkin seeds

What a great Recipe to cook up all the Fresh Pumpkin Seeds we got from carving our Pumpkins over this Halloween Weekend. I highly recommend that you Rinse and really clean your Fresh Pumpkin Seeds. Then place them on clean paper towels, on a Baking Sheet, and air them out for at least 24-hours to remove the moisture. Then follow this Recipe exactly, but turn them every 15 minutes and don't be surprised if they only take 30 minutes to cook (and not 40 minutes).  -  02 Nov 2014  (Review from Allrecipes US | Canada)

The Bomb, just delicious! Here's another one that will be on my Christmas gift list this year. This is my first time eating pumpkin seeds, and I went with the "raw" seeds, since these were being baked for 40 minutes. Full of flavor, crunchy, with just the perfect balance of cinnamon-sugar. Thanks, GMW, for a new snack!  -  06 Oct 2014  (Review from Allrecipes US | Canada)

I have made this twice, the first time I felt like they needed extra time because there is just so much butter that the seeds don't really toast and I ended up burning them. The second time I forgot this but after the recommended 40 min. of baking I noticed they were just simmering in there so I removed the seeds from the oven, and drained the excess butter. Then baked for another 20min. They have good flavor and without the butter they toast up nicely. I have also tried a savoring/spicy recipe which toasted nicely but we prefer the sweetness of these flavors. Next time, I am going to try a different sweet recipe.  -  28 Oct 2015  (Review from Allrecipes US | Canada)