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Heat the grill to medium-high.
Peel the carrots. Trim the roots from the scallions and peel away the outer membrane. Put the carrots and scallions on a plate and drizzle with oil and rub to coat. Sprinkle with salt and pepper. Chop the cilantro.
Make the vinaigrette: whisk together the lime juice, oil, cumin, salt, and pepper.
Put the carrots on the grill and cook, turning occasionally, until charred and tender, 10 to 12 minutes. Grill the scallions, turning, until charred, 2 to 3 minutes.
Arrange the carrots and scallions on a platter. Drizzle with the vinaigrette and sprinkle with the pumpkin seeds and cilantro.