Cinnamon-Coconut Sugar Roasted Pumpkin Seeds & Halloween lovin’!

As I sit in my cubicle with a 13 pound faux-fur coat, leopard print dress, fishnet tights, red pumps, fake cigarette holder, and half my hair spray painted white, I am full of anticipation and general merriment from one of my all-time favorite days of the year: HALLOWEEN.

If you didn’t guess by my description above, I’m Cruella Deville this year. While my can of hair paint ran out far too early to completely coat the left side of my head and I wasn’t able to track down a pair of long, red gloves, I still look pretty legit/am going to spit in the face of the next coworker who asks me if I’m Lourde.

This week has been spent preparing for my weekend chock full of celebrations and costumes and basking in the spooky spirit, which means costume shopping, pumpkin carving, and baking of fally treats!

A few days ago, Col and I carved our pumpkins. Every year I do a cylops since I’m too impatient, and not at all artistic in the “good at drawing things” sense. This year though, I wanted to finally carve a sick ass pumpkin that actually looks like something recognizable. I decided on Ms. Pacman and Collin did a ghost.

photo (21)

….mine is on the right. As you can see, Ms. Pacman basically resembles a dad snoring on the couch after falling asleep watching a jets game. Although, I am proud of Collin’s ghost guy.

We may not be the best, but at least we listened to Monster Mash radio and I made got to make these delicious morsels:

Cinnamon Coconut Sugar Roasted Pumpkin Seeds

photo (20)


  • 1 1/2 cups raw pumpkin seeds, cleaned and de-gooped
  • 1 heaping tbsp. coconut oil, in liquid form
  • 1 tbsp. coconut sugar
  • 1 tsp. cinnamon

Preheat your oven to 350 degrees. Once you thoroughly wash off and de-goop your pumpkin seeds (assuming you’re using the straight from the pumpkin variety), lay out several paper towels or a tea towel and pour seeds over it in a single layer. Dry them completely or at least as best as you can…they stay pretty slimy sometimes. 

In a medium-size bowl, add melted coconut oil, coconut sugar, and cinnamon and give it a mix. Next, pour your dried off pumpkin seeds into the mixture and stir to completely coat the seeds. Bake in a single layer on a cookie sheet, for about 25 minutes, flipping them every 5 minutes or so.

I’ve been trying to get more into munching on pumpkin seeds, but am such a cheapskate when it comes down to buying some, so having two pumpkins worth (I made the other batch into a spicy/smoky roasted flavor I will share soon) was just what this chick had in mind.

I used some of them to make Blissful Britt’s Maple Pumpkin Pie Oat Bites which turned out so yummy and perfect still-good-for-you-while-being-delicious treats.

I also put the seeds in my coconut milk yogurt this morning, snacked on them yesterday at work, and am planning on putting them in a batch of pumpkin oatmeal.

Between costume shopping for my Cruella and Olive Oyl get-ups to scary movie watching sessions with my gal pals to pumpkin carving and baking, I think it’s safe to say I’ve definitely been moved by the spirit of Ol’ Saint Halloween.

Has anyone else roasted their own, fresh-from-the-pumpkin seeds?

Also, anyone know where to get some good quality hair paint that will make my unruly, thick, curly, cow-licky hair white?




2 thoughts on “Cinnamon-Coconut Sugar Roasted Pumpkin Seeds & Halloween lovin’!

  1. AHH! Love the sound of your costume. How fun!! This is hands down one of my FAVORITE holidays. I’m so jazzed you enjoyed the pumpkin bites, I now want to make some more!! Happy Halloween!


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