Some people get pumpkins to decorate, some to carve, and some for the seeds. This past weekend we were all about the seeds! Not impressed with my past attempts at a cinnamon sugar recipe, I went on the hunt for a new version and found this recipe for Cinnamon Toast Pumpkin Seeds from Fountain Avenue Kitchen. Her tip for saving the sugar for after the roasting was key (although I think next time I might also add a little butter afterwards too)! We made a batch and poof it was gone. Looks like we will need to get ourselves another pumpkin.
Looking for a more traditional flavor? Try this one from The Girl Who Ate Everything, or this one from Beauty and the Beard.
Tag @newportmesamoms with pictures from your pumpkin carving and seed cooking so we can share.