9 Roasted Pumpkin Seed Recipes
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, and utterly addictive snack.
You can read all about our tips for roasting pumpkin seeds, 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.
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.
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.
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.
Provided you eat it, 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.
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 addictive. Bring ’em to a Halloween party and no one will touch the Chex Mix.
Sweet, salty, sour, and spicy: these Thai-inspired pumpkin seeds punch up aromatic lemongrass with honey, fish sauce, garlic, and lime juice. Some toasted coconut flakes adds complex nutty sweetness, and a sprinkle of cilantro brightens it all up.
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.
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.
Consider this recipe your pantry-dump pumpkin seeds. All you need is honey, dijon mustard, and oil, which we all (hopefully) have in excess. Fresh thyme leaves give the mix an aromatic, herbal boost.
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