Sweet and Spicy Sriracha Roasted Pumpkin Seeds

Pumpkin guts on the counter? Don’t toss the seeds turn them into sweet and spicy sriracha pumpkin seeds that crunch like autumn in a bowl

sriracha pumpkin seeds . If you’ve ever gutted a pumpkin and then just stared at the pile of seeds on your counter, not knowing what on earth to do, I completely get it. Years ago, I’d scoop them straight into the trash, no second thought (regret level: high). But wow, once I stumbled on these Sweet & Spicy Sriracha Roasted Pumpkin Seeds, everything changed. If you love trying something a little different in the kitchen, you’ll want to peek at my spin on this classic snack. Also, if you love seasonal flavors, these might remind you of other favorite easy fall snacks or quick Halloween appetizers. Just imagine: warm seeds, sweet heat, and a surprising crunch.

Why this Sweet & Spicy Sriracha Roasted Pumpkin Seeds belongs on your fall menu

Let me just say… nothing screams fall snack time like a batch of these sriracha pumpkin seeds. I mean, you don’t have to wait till Halloween. They’re way better than those stiff store-bought ones (seriously, lose the plastic bag variety). The sweet and spicy combo? It does a little dance on your tongue. There’s a hint of caramel, a zippy bite, and a little salty high-five at the end. Every person who tries these asks for the recipe.

And, let’s be honest, when family rolls in for the holidays, you want something a little extra. Set out these seeds in a bowl while dinner’s still cooking and watch everyone dig in. Plus, they’re actually kinda healthy. Look, there’s enough candy around, grab some real food that tastes like a treat!

Ingredients and US measurements for reliable results every time tonight

Here’s what you really need for sriracha pumpkin seeds, and no, nothing fancy or hard to find:

• 1 1/2 cups pumpkin seeds (rinsed and dried)
• 2 tablespoons melted butter (or you can do olive oil, but I’m stubborn, I like butter)
• 1 1/2 tablespoons sriracha sauce (not too crazy, but hey, add more if you wanna sweat)
• 2 tablespoons brown sugar
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon garlic powder

If you like extra sweet, a tiny drizzle of honey is great. See? Stuff you already have, probably lost in your fridge.

Prep steps to build flavor and maintain great texture for cozy fall dinners

Okay, so prepping pumpkin seeds isn’t rocket science, but a few things matter if you want them truly perfect. First, dunk the seeds in a big bowl of water and swish ‘em around. The pumpkin gunk floats, the seeds sink (sort of satisfying, actually). Pull out the seeds and dry them well I mean really well. Water = soggy results, and that’s all wrong.

Toss the clean, dry seeds with melted butter. Then, mix sriracha, brown sugar, salt, and garlic powder in another bowl. Pour this over the seeds. Stir like crazy so each seed gets coated, sticky and shiny. This is important, don’t just dump and run.

Simple method with timing and doneness checks that work for cozy fall dinners

Here’s the lowdown. Crank your oven up to 300 F. Spread those sauced-up sriracha pumpkin seeds out on a parchment-lined baking sheet, not piled but flat so they all get crispy. Bake for 20 minutes, then give them a stir (nobody likes burnt edges). Bake for another 10-15 minutes, checking every 5 minutes at the end.

They’re done when they look toasty and start to smell sort of nutty not burnt. Be patient they firm up as they cool, so don’t chomp them hot out of the oven unless you enjoy mouth injuries (just, trust me on this).

Make-ahead notes, storage guidance, and reheating instructions tonight

Life gets hectic, right? Good news: these sriracha pumpkin seeds keep in a sealed jar for a whole week (haha, they won’t last that long, but still). Just wait till they cool, dump them in an airtight container, and they’ll stay crunchy.

To rewarm, a quick 3-minute blast in a hot skillet wakes them back up if you like them warm. Seriously, don’t microwave. I tried, they get soggy and weird. If you’re prepping for a party, make them the night before. Easy as pie (easier, honestly).

Easy variations and swaps to match your pantry and season for cozy fall dinners

Maybe you don’t have sriracha on hand or want something just a smidge different. No judgment, I’m all for kitchen improvising. Swap the brown sugar for maple syrup if you want a deeper fall flavor. Butter can be olive oil in a pinch, or even coconut oil if you’re feeling wild.

You can also add a bit of smoked paprika for a campfire taste, or some chili powder if you need more kick. Not spicy? Tone down the sriracha still tasty, not as bold. The basic gist: make these sriracha pumpkin seeds fit whatever’s already in your kitchen.

Serving ideas for busy weeknights, holidays, and potlucks for cozy fall dinners

I’ve got opinions here, promise! Sriracha pumpkin seeds shine in so many places. Need some inspiration?

• Sprinkle over roasted veggies for a sneaky crunch.
• Toss on a salad (seriously, levels up even a boring bowl of lettuce).
• Use as soup toppers (it’s magic on creamy butternut squash).
• Bag ‘em up as a snack for road trips or stuffing in a lunchbox.

They’ve got big energy folks always ask where they came from at potlucks or family gatherings.

Tired of forgettable sides?

Let’s change that. Dive into our Lazy Bites Recipes quick, cheesy, and full of that homemade comfort everyone craves. No fuss, no fancy tricks, just real food that tastes like love

Common Questions

Do I need to shell the pumpkin seeds first?
Nope, use them whole. The shell gets nice and crispy.

How spicy do these end up?
Honestly, medium. You can always cut back (or add) sriracha for your crowd.

Any tricks for making them extra crunchy?
Make sure the seeds are bone dry after rinsing. That and spread them out flat on the pan.

Can I use store-bought pumpkin seeds instead of fresh?
Yep! Just skip the rinsing step. They usually taste a bit fresher from a pumpkin, though.

Are these gluten-free?
Sure are, as long as your sriracha sauce is certified gluten-free.

Ready for Fall? Grab a Pumpkin and Go!

So, there it is my favorite way to save sriracha pumpkin seeds from the compost, while making a snack that actually gets devoured. If you ever find yourself wishing for more spicy-sweet snacks, I’d totally recommend checking out Honey Sriracha Roasted Pumpkin Seeds, which is a killer twist too. Want more easy fall appetizers? Take a peek at other flavored seed recipes for fresh snack ideas. Hopefully, now you’ll never let another seed batch go to waste. Go on, give it a shot, and surprise yourself these little bites absolutely outshine any five-star restaurant bowl of bar nuts!