My 13 year old daughter and i made this just after halloween! she loved it!! and her friends at school kept begging her to share her seed with them! a great hit!! very easy recipe and the the sweet and spice together go very well!!

I loved this one! I had never thought to make pumpkin seeds sweet and salty. I had rave reviews when I brought some to a family get toghether. I was wishing I had more pumpkin seeds so I could make more.

I pretty much ate all of these by myself after we carved the pumpkin. They were that good.

Wow!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! Words cannot describe how simple and delicious this recipe was. I can't wait till next season!

These were great! Even my 2 year old was gobbling them up! I did up the temperature to 325 degrees to shorten the time, sprayed them with olive oil, and stirred them every ten minutes for 30 minutes until they were toasted. I also realized (after popping them in the oven) that I didn't have any pumpkin pie spice! So, I used a pinch of Ginger, a dash of groung cloves, about 1/4 tsp. nutmeg, and about 1/4 tsp. of cinnamon. I took the oil and sugar and mixed it in the pan and heated them together though, they turned out perfect! My families favorite now for the holidays!

This recipe did not turn out well for me. First of all, WAAAAY too much sugar! I didn't even use the full amount, and it was all caked in the bottom of the bowl. Second, if you want the seeds to taste like anything but seeds, you really must roast them WITH the seasonings on, rather than leaving it all to the end. I roasted mine plain as directed, and of course, they taste like plain pumpkin seeds with a hint of gummy sugar stuff that sort of stuck on them but mainly just fell off (I finally ran them through a strainer, just to get rid of the excess sugar). I added about double the pumpkin spice and it was still hard to taste with all that sugar. I don't know how sugar would do in the oven, (most likely would burn), so I'll stick with the plain salt and oil, brushed on while roasting, next time I have pumpkin seeds. I give it three stars because my husband says it has nice flavor, and I can see it does have potential. But I will not make again as is.

I have enjoyed 2 batches of these. I made the first batch according to directions and thought it was very good. For the second batch I substituted splenda for the sugar and butter for the oil and doubled the pumpkin pie spice. Really good!

This was a great recipe. I used it tonight along with another one for a savory pumpkin seed and I must say....I impressed myself. I've never been a fan of pumpkin seeds but this recipe is great! I have a feeling, my family will demand these from me.

turned out great!

Wonderful flavor! I doubled this recipe but used 1T butter and 1T of vegetable oil and 5T of sugar with the vegetable oil instead of the 8T. We will be making this every year during pumpkin season!

I really wasn't crazy about this at all. Too much sugar, too sweet, not a nice presentation.

Easy, and soooo good.

We liked these! I had to toast the seeds for a little longer since I doubled the recipe and our seeds were big. I also sprayed them with Pam so they would not stick to the pan. But once they were toasted, things went VERY quickly. My 2 year old and 4 year old are quickly making them disapear! Next time I think I will add a bit more pumpkin spice. Thanks for a great recipe! A perfect end to pumpkin carving!

Very easy, very yummy. A great sweet snack!

delicious! fun and easy