Roasted Pumpkin Seeds With Ginger and Orange Zest Recipe

Add fresh ginger and orange zest to roasted pumpkin seeds for a spicy, bright departure from the usual.

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated March 24, 2025
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.

. Photograph: J. Kenji López-Alt

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.
  • Fresh ginger and orange zest add an unexpected bright, seasonal note to basic roasted pumpkin seeds.

Once you've mastered basic roasted pumpkin seeds, you can punch them up in a whole host of ways. This recipe adds grated ginger and orange zest to the oil used to coat the seeds, for a spicy and bright finish.

Recipe Details

Roasted Pumpkin Seeds With Ginger and Orange Zest Recipe

Prep 10 mins
Cook 25 mins
Active 15 mins
Drying and Cooling Time 70 mins
Total 105 mins
Makes 2 cups
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Ingredients

  • 2 cups pumpkin seeds

  • 2 tablespoons (30 ml) olive oil

  • 2 teaspoons grated fresh ginger

  • 2 teaspoons grated fresh orange zest

  • Kosher salt and freshly ground black pepper

  • 3 tablespoons minced chives

Directions

  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. In a large bowl, combine olive oil with grated ginger and orange zest. Set aside.

  3. Adjust oven rack to center position and preheat oven to 325°F (160°C). Toss dried pumpkin seeds with ginger-orange 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. When seeds have cooled, transfer to a serving bowl, toss with minced chives, and serve.

Special equipment

Rimmed baking sheet, Microplane grater

Make-Ahead and Storage

Roasted pumpkin seeds do not require refrigeration. Store in an airtight container at room temperature.

Nutrition Facts (per serving)
824 Calories
52g Fat
71g Carbs
24g Protein
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Nutrition Facts
Amount per serving
Calories 824
% Daily Value*
Total Fat 52g 67%
Saturated Fat 9g 43%
Cholesterol 0mg 0%
Sodium 320mg 14%
Total Carbohydrate 71g 26%
Dietary Fiber 24g 87%
Total Sugars 0g
Protein 24g
Vitamin C 11mg 56%
Calcium 88mg 7%
Iron 5mg 26%
Potassium 1235mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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