Roasted Pumpkin Seeds With Honey Mustard and Thyme Recipe

Roasted Pumpkin Seeds With Honey Mustard and Thyme Recipe

[Photograph: J. Kenji López-Alt]

A sharp, spicy, and sweet mixture of Dijon mustard and honey, plus fresh thyme leaves, makes a batch of plain roasted pumpkin seeds extra special.

Why It Works

  • Drying the seeds before roasting ensures they can be evenly coated in oil, for a perfectly toasted texture.
  • Roasting the pumpkin seeds at a moderate temperature dries them out without burning them, for a golden exterior and crisp center.
  • Homemade honey mustard and thyme coat the pumpkin seeds in a mixture of sweet, sharp, and spicy flavors.
  • Yield:Makes about 2 cups
  • Active time: 15 minutes
  • Total time:1 hour 40 minutes


  • 2 cups pumpkin seeds
  • 3 tablespoons (45ml) vegetable, canola, or olive oil, divided
  • 1 tablespoon (15ml) honey
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon picked fresh thyme leaves
  • Kosher salt and freshly ground black pepper


  1. 1.

    Carefully wash pumpkin seeds to remove all excess pulp. Transfer pumpkin seeds to a paper towel–lined rimmed baking sheet. Allow to rest at room temperature until completely dry, about 1 hour. To speed up the process, dry pumpkin seeds in a 200°F (90°C) oven, stirring occasionally, or use a hair dryer.

  2. 2.

    In a large bowl, combine 1 tablespoon (15ml) oil with honey, Dijon mustard, and thyme leaves. Set aside.

  3. 3.

    Adjust oven rack to center position and preheat oven to 325°F (160°C). In a large bowl, toss dried pumpkin seeds with 2 tablespoons (30ml) oil and season with salt and pepper. Transfer to a rimmed baking sheet. Roast until pale golden brown, stirring occasionally, about 25 minutes total.

  4. 4.

    Remove seeds from oven, transfer to bowl with honey-mustard mixture, and toss seeds to coat. Return to baking sheet and roast about 5 minutes more. Serve.