Get the Recipe
If you're me, you make your excuses, pretend that there's some sort of pressing business in the kitchen that only you can attend to, and you find some rube to clean your pumpkin seeds for you so that you can roast them.
Whether you decide to follow this path or to take the high road and clean those seeds yourself, actually roasting pumpkin seeds is easy. I roasted my first pumpkin seeds when I was still a toddler, and I was not particularly gifted in the kitchen. I roasted seeds even before my dad taught me how to make a tuna melt (the only dish I could make from scratch for a good decade or so). Actually, I probably roasted pumpkin seeds before I even knew what a tuna melt was.
How to Flavor Roasted Pumpkin Seeds
Salt and pepper may be all you need to enjoy a batch of freshly roasted pumpkin seeds, but that shouldn't stop you from experimenting. From fresh aromatics mixed with salty grated cheese to a mix of browned butter and sage, we have nine unique seasoning combinations to change things up.
Roasted Pumpkin Seeds With Ginger and Orange Zest
Combine 2 teaspoons of grated ginger, 2 teaspoons of grated orange zest, and 2 tablespoons of olive oil. Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, replacing the regular oil with the ginger-orange oil. When seeds are cool, toss with a few tablespoons of minced fresh chives.
Pumpkin Seeds With Garlic and Parmesan
Combine 2 tablespoons of butter and 2 minced garlic cloves with a pinch of red pepper flakes in a small sautée pan and cook over medium-low heat just until the butter foams and the garlic is fragrant. Set aside.
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, removing them from oven half way through roasting. Toss with the garlic oil and continue roasting. When cool, toss with a few tablespoons of finely grated parmesan and chopped parsley or basil.
Pumpkin Seeds With Brown Butter and Sage
Heat 3 tablespoons of butter in a small skillet, swirling, until golden brown and nutty. Immediately add 2 tablespoons of chopped sage leaves and 1 tablespoon of lemon juice (the butter will spatter, so stand back!). Remove from heat.
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, using the browned butter sauce in place of the oil. Toss with additional fresh sage as soon as they come out of the oven.
Pumpkin Seeds With Honey Mustard and Thyme
Combine 1 tablepsoon honey with 1 tablespoon dijon mustard, 1 teaspoon picked fresh thyme leaves, and 1 tablespoon canola, vegetable, or olive oil.
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. Toss with honey-mustard mixture and return to oven for five minutes.
Pumpkin Seeds With Anchovy Bread Crumbs
Heat 1 tablespoon of butter and 1 tablespoon of extra-virgin olive oil in a skillet over medium until melted. Add 2 to 6 minced anchovy filets and 1 clove of minced garlic. Cook, mashing the anchovies, until fragrant, about 30 seconds. Add 1 cup of fresh bread crumbs and cook, tossing regularly, until golden brown and crisp, about 5 minutes. Season to taste with salt and pepper and toss with a couple tablespoons of minced fresh parsley leaves.
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. Toss with seasoned bread crumbs.
Pumpkin Seeds With Curry and Mint
Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe, tossing with 2 teaspoons of curry powder before roasting. When cool, toss with 1/4 cup chopped fresh mint and 2 teaspoons fresh-squeezed lime juice.
Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut
Finely chop the tender bottom section of two stalks of lemongrass along with 2 Thai chilies. Stir this together with a tablespoon of honey, a tablespoon of fish sauce, and a teaspoon of lime juice along with a half teaspoon of grated lime zest and a minced garlic clove. Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. As soon as the seeds come out of the oven, toss them with the lemongrass mixture in a large bowl. Return to the baking sheet and bake for an additional five minutes before allowing to cool.
Toss the cooled seeds with toasted flaked coconut and finely minced cilantro.
Pumpkin Seeds With Chorizo and Smoked Paprika
Slice 4 ounces of Spanish-style chorizo into thin disks. Cook over medium-low heat in a medium skillet, tossing frequently, until the chorizo has rendered its fat and is crisp, about 5 minutes. Transfer the chorizo to a plate with a slotted spatula, reserving the rendered fat separately.
Follow the recipe for Basic Roasted Pumpkin Seeds, replacing the oil with rendered chorizo fat and adding a half teaspoon of smoked Spanish paprika. When seeds have cooled, toss them with the crisp chorizo and some chopped fresh parsley.
Soy Glazed Pumpkin Seeds With Furikake
Whisk together a tablespoon of soy sauce with a tablespoon of honey and a pinch of cayenne pepper. Roast your seeds according to our Basic Roasted Pumpkin Seeds recipe. Immediately toss the seeds with the soy and honey mixture, return to the oven, and let roast for another 5 minutes. When cool, break seeds apart and toss with 1/4 cup of furikake.
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