These pumpkin seeds have a little bit of everything to make anyone eat them as fast as a kid with a bag of candy after a night of collecting their loot. Let theses goods carry you blissfully through November.
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California Love- Sweet and Sriracha Pumpkin Seeds
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
These sweet sriracha pumpkin seeds offer a delightful combination of spicy and sweet flavors, perfect for a crunchy snack.
Ingredients
- 2 1/2 cups (600 ml) fresh pumpkin seeds, cleaned from pulp (~1 med-large pumpkin)
- 1/2 tsp ground ginger
- 1/2 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp ground cumin
- 3 tsp Sriracha
- 3 tsp brown sugar
- 2 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper.
- Spread the pumpkin seeds in an even layer on the prepared baking sheet.
- Place the baking sheet in the preheated oven and roast the seeds for 30 minutes, stirring occasionally, until they are golden brown and dry.
- While the seeds are roasting, in a medium bowl, combine the ground ginger, cinnamon, salt, ground cumin, Sriracha, brown sugar, and melted butter. Mix well to form a paste.
- Once the seeds are roasted, remove them from the oven and increase the oven temperature to 350°F (175°C).
- Toss the warm pumpkin seeds in the Sriracha mixture until they are evenly coated.
- Return the coated seeds to the baking sheet and spread them out in an even layer.
- Bake the seeds for an additional 10 minutes at 350°F, stirring once halfway through, until they are crisp and the coating is caramelized.
- Allow the seeds to cool completely on the baking sheet before serving or storing.
Notes
- Store the cooled seeds in an airtight container at room temperature for up to a week.
- For a milder version, reduce the amount of Sriracha.
- These seeds make a great topping for salads or soups.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Snack
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 180
- Sugar: 3
- Sodium: 210
- Fat: 11
- Carbohydrates: 15
- Fiber: 2
- Protein: 7
- Cholesterol: 10
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Frequently Asked Questions
Why does this recipe use two different oven temperatures?
The seeds first roast at 250°F (120°C) for 30 minutes to dry them out and turn them golden without burning. The oven is then raised to 350°F (175°C) after the Sriracha-butter-spice coating is added, and the seeds bake for another 10 minutes until the coating caramelizes and crisps. A single high temperature would burn the coating before the seeds are properly dried. 
Can I use store-bought pumpkin seeds instead of fresh seeds from a pumpkin?
The recipe calls for 2 1/2 cups of fresh pumpkin seeds cleaned from pulp (from about one medium-to-large pumpkin). Store-bought raw pumpkin seeds (pepitas) can be substituted — skip the first 30-minute drying step or reduce it, since they are already dry, and go straight to coating and the 350°F bake.
How spicy are these seeds and can I tone it down?
The recipe uses 3 tsp of Sriracha alongside warming spices (ginger, cinnamon, cumin) and only 3 tsp of brown sugar, so the heat is noticeable. The notes say to reduce the amount of Sriracha for a milder version — cutting to 1–2 tsp would keep the flavor profile but significantly dial back the heat.
These are delicious! I think I found my new favorite pumpkin seed recipe. Thank you!!
I like this. It is the best job I ve seen.
I just love pumpkins and usually keep the seeds for cultivaing. Thanks for your spicy idea. Looks tasty!!
Regards from Spain
I don’t think he is alone. I am still wondering, what the addictive element in that devilish sauce. Hope you and your hubby enjoy!
I have to make these for my husband. I think he’s under the impression that Sriracha is it’s own food group!