Roasted pumpkin seeds are crisp, nutty, and endlessly customizable. Start with clean, dry seeds, toss with 1 tablespoon oil per cup, season, and roast at 325°F (165°C) for 20–25 minutes, stirring once. Then try these unexpectedly bold combinations.
- Chili Lime Seeds
Mix with chili powder, lime zest, salt, and a pinch of tajín. The tangy chile seasoning makes them addictive. - Maple Sriracha Seeds
Toss with maple syrup, sriracha, and smoked salt. Roast a few minutes longer for sticky, spicy-sweet crunch. - Everything Bagel Seeds
Coat in everything bagel seasoning and a little garlic oil. Add crushed nori for an umami, sea-salty finish. - Curry Coconut Seeds
Use curry powder, turmeric, coconut oil, and salt. A pinch of ground fennel adds a fragrant twist. - Parmesan Black Pepper Seeds
Roast with olive oil and lots of black pepper, then toss with grated Parmesan. The secret: a tiny pinch of nutmeg. - Cinnamon Espresso Seeds
Combine cinnamon, brown sugar, and instant espresso powder. The coffee deepens the toasted pumpkin flavor without tasting overly sweet. - Miso Sesame Seeds
Whisk white miso with sesame oil and a splash of water before coating the seeds. Finish with sesame seeds and ginger powder. - Ranch Dill Pickle Seeds
Season with dried dill, onion powder, garlic powder, and salt. Add a little pickle juice powder for serious tang. - Cocoa Cayenne Seeds
Toss with cocoa powder, sugar, cayenne, and salt. A touch of chipotle powder brings smoky heat. - Rosemary Balsamic Seeds
Use chopped rosemary, balsamic powder, and flaky salt. The bold secret ingredient is crushed pink peppercorn, which adds floral spice.
Let the seeds cool completely before storing them in an airtight jar. Sprinkle them over soups, salads, oatmeal, grain bowls, or simply serve them as a crunchy snack.
