Food & Cooking Recipes Quick & Easy Recipes Spiced Pumpkin Seeds By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on October 26, 2022 Print Share Share Tweet Pin Email Photo: Raymond Hom Yield: 1 cup Also known as pepitas, pumpkin seeds are a tasty, healthy snack that is easy to make. You can even use the seeds you scoop out of your jack-o'-lantern for this pumpkin seeds recipe. Simply roast them and toss with ground cinnamon, cumin, and cayenne. Sweeten the seeds with a touch of honey and roast again for maximum flavor and crunch. Ingredients Pumpkin seeds 1 tablespoon extra-virgin olive oil Kosher salt and pepper 1 pinch cinnamon 1 pinch cumin 1 pinch cayenne 1 tablespoon honey Directions Preheat oven to 350 degrees. Remove seeds from pumpkin. Discard membranes and spread seeds on baking sheet. Bake for 20 minutes. Remove from oven. Toss seeds with olive oil, and salt and pepper to taste, plus cinnamon, cumin, cayenne, and honey. Return to oven and roast coated seeds until golden, about 15 minutes. Scrape from pan and stir seeds as they cool to prevent sticking. Print