Wow, this was great! We preferred ours the next day after it sat in the refrigerator overnight. I did double the frosting since I planned to make 2 cakes instead of one cake with 2 layers but then I had leftovers (not necessarily a bad thing). I would recommend 1 1/2 recipes; this would be enough to easily cover both cakes but not have a lot left over. The cake was very moist and absolutely delicious! I will be making this again!

Reviewed On: Mar. 18, 2012

Easy and very addicting because they are delicious! I use the waffle pretzels, I think this gives a good balance of salt/sweet as there is a bit more pretzel with these vs. the circular. They are great to package up in little baggies/wrap to give as gifts. We will be making these with the preschoolers at my school for our preschool Christmas program to serve.

Reviewed On: Dec. 9, 2011

Although I will eat roasted pumpkin seeds, I am not usually a big enough fan that I go to the effort of making them as easy as they are (especially when my chickens enjoy them as they are). Well, I decided to try these with my family and then make them with them with the preschoolers I teach if they turned out well. I am glad I did; these were terrific! They reminded me of kettle corn with pumpkin spice and it worked very well! I am now a big fan of toasted pumpkin seeds and I know several others that now are too. I will make these each year when making my pie pumpkins and/or when carving pumpkins. I too used less sugar (cut down by 2 TBLS.) and it was plenty. Thank you for a great recipe!

Reviewed On: Nov. 7, 2011