9 Roasted Pumpkin Seed Recipes

Roasted pumpkin seeds don't need more than salt and pepper, but that doesn't mean you shouldn't celebrate the season with one (or more!) of these nine unique flavor combinations.

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Some of us wait all year for an excuse to carve pumpkins into elaborate works of art. Others might be better categorized as reluctant bystanders. But no matter what camp you fall into, there's one thing that should be universally enjoyed: the pumpkin's heaping mass of seeds that, when properly prepared, make a crisp, golden-brown, delightfully salty snack.

You can read our step-by-step recipe for basic roasted pumpkin seeds to start, but the main thing you need to know is that your seeds should be as dry as possible and coated in oil or some other fat to ensure they cook evenly. While you certainly don't need more than salt and pepper to finish them off, pumpkin seeds can be elevated by a remarkably wide range of sweet and savory seasonings—think Thai chili and lemongrass, Spanish chorizo and smoked paprika, or brown butter and sage. Here are nine unique flavor combos to spice up the season.

  • Roasted Pumpkin Seeds With Ginger and Orange Zest

    Pumpkin Seeds With Ginger and Orange Zest
    Combine 2 teaspoons of grated ginger, 2 teapsoons 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. J. Kenji López-Alt

    This quick and flavorful variation brings together warm, spicy ginger with bright orange zest. We mix the two with oil and toss in our seeds. After roasting, it's all topped off with some zesty minced chives for some added punch.

  • Roasted Pumpkin Seeds With Anchovy Bread Crumbs

    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. J. Kenji López-Alt

    Ah, the almighty anchovy. Feared by many yet beloved by all (as long as the haters don't know it's in there). Sauté minced anchovies with garlic and fresh bread crumbs in loads of butter, toss with your pumpkins seeds, and your guests will be none the wiser. Why are these seeds so salty and delicious? Just tell them it's a secret ingredient.

  • Roasted Pumpkin Seeds With Curry and Mint

    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. J. Kenji López-Alt

    Warming, savory curry powder pairs perfectly with crunchy roasted pumpkin seeds, and the additions of mint and fresh-squeezed lime juice bring some extra brightness and acidity to the party. As with any delicious snack, licking your fingers when eating these is perfectly acceptable.

  • Roasted Pumpkin Seeds With Chorizo and Smoked Paprika

    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. J. Kenji López-Alt

    When hasn't adding some deliciously fatty pork to your plate improved a recipe? Here, we sauté chorizo until it's nice and crispy and then toss the seeds in a mixture of its rendered fat and some smoky-sweet paprika. Serve the seeds with the crisped slices of chorizo and some chopped parsley for a sophisticated Spanish-inspired snack.

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  • Soy-Glazed Roasted Pumpkin Seeds With Furikake

    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. J. Kenji López-Alt

    Behold the newest snack you won't be able to stop eating. These pumpkin seeds will satisfy your sweet, salty, and spicy hankerings, thanks to soy sauce, honey, and a pinch of cayenne pepper. The addition of furikake, a Japanese seasoning mix of dried fish, sesame seeds, and chopped seaweed, makes the seeds all the more appealing. Bring 'em to a Halloween party, and no one will touch the Chex Mix.

  • Roasted Pumpkin Seeds With Lemongrass, Chili, and Toasted Coconut

    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. J. Kenji López-Alt

    Sweet, salty, sour, and spicy, these Thai-inspired pumpkin seeds punch up aromatic lemongrass with honey, fish sauce, garlic, and lime juice. Toasted coconut flakes add complex nutty sweetness, and a sprinkle of cilantro brightens it all up.

  • Roasted Pumpkin Seeds With Brown Butter and Sage

    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. J. Kenji López-Alt

    Sage and brown butter is a classic fall combination. It's nutty, woodsy, and smells just like Thanksgiving. Now you can impart that flavor to your pumpkin seeds by roasting them in sage-infused brown butter. A squeeze of lemon juice keeps the buttery richness in check.

  • Roasted Pumpkin Seeds With Garlic and Parmesan

    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. J. Kenji López-Alt

    We love garlic and Parmesan atop our pasta, pizza, and...pretty much any carb. But have you tried the combo on pumpkin seeds? We roast our seeds in butter with garlic and red pepper flakes and then top the mix off with a flurry of grated Parmesan. All the flavor of a simple Italian dinner, in an easy snackable format.

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  • Roasted Pumpkin Seeds With Honey Mustard and Thyme

    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. J. Kenji López-Alt

    Consider this recipe your pantry-dump pumpkin seeds. All you need is honey, Dijon mustard, and oil, which we all (hopefully) have plenty of. Fresh thyme leaves give the mix an aromatic, herbal boost.