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Honey Sriracha Roasted Pumpkin Seeds

Pumpkin seeds, or pepitas, are so good for you, and when you roast them with a spicy honey glaze, mmmm. You’ll absolutely love these honey sriracha roasted pumpkin seeds – a healthy and addictive snack!

Honey sriracha pumpkin seeds on a white plate

We love simple recipes, right? Good eats that come to together effortlessly and produce a disproportionately high level of enjoyment.

That’s this recipe. And for the sriracha addicts among you, here’s yet another way to enjoy your favorite condiment: roasted with honey and select spices on crunchy, fresh pepitas until caramelized goodness develops. A sweet crunchy heat that keeps you reaching for more.

The thing I love about the heat level here is that the amount of sriracha that can cling to the seeds is self-limiting, which means that each crunchy bite is pleasantly spicy, not steam-out-the-ears hot.

Ingredients for honey sriracha pepitas

It’s not often that homemade snacks are quick AND healthy. But these are. You’re just 30 minutes away from a tasty treat with ingredients you recognize: honey, spices, pumpkin seeds and, of course, sriracha. A little whisking, a little oven roasting, and done!

What is the difference between shelled and unshelled pumpkin seeds

When shopping for pumpkin seeds, you’ll find two forms: shelled and unshelled.

  • Unshelled seeds (also known as in-shell seeds) are white. That’s the husk that surrounds the seed. They’re completely edible, but there is a chew factor that some find delightful. Others … no so much.
  • You can use the seeds that you remove from your pie or carving pumpkins. Just wash them well to remove all the pulp clinging to the seeds before proceeding.
  • Remove the white husk to reveal the green pepita inside. If you prefer pepitas, though, save yourself some effort and just go ahead and purchase the pepitas.
  • Pepitas are tender and crunchy (not chewy), and easy to roast. They’re small, about the size of a peanut, olive green, and savory (similar to sunflower seeds) but without the nut allergy worries.
  • I can find pepitas in bulk at my local Kroger, which is very convenient.

    So, which do you use for this recipe? My preference is definitely the shelled pumpkin seeds, pepitas. But the whole seed works perfectly well with this recipe.

    Rest assured, whichever pumpkin seeds you prefer, it’s all good. Really good.

    Mixing up the ingredients for honey sriracha roasted pumpking seeds

    Make a big batch for afternoon snacks and Netflix binge-watching. Roasted pumpkin seeds store for days in an airtight container.

    A big jar of these would make a great Thanksgiving or holiday hostess gifts. Or, bring them along to game day festivities, with a cold six pack.

    A bowl of honey sriracha pumpkin seeds for snacking

    Warning: they’re coated in honey, so they’ll be clumpy (but not terribly sticky). Clumps are good. It’s a completely silly thought, eating these pepitas one by one.

    Reach in the jar, pull out a clump of honey sriracha roasted pumpkin seeds. Pop the whole thing in your mouth. Enjoy the after-tingle of the sriracha and the deep honey roasted sweetness.

    Dive in for more.

    Oh, and in addition to be a top-shelf snack, they’re also great as toppings for salads and soups, like this Autumn Squash soup.

    Karen xo

    Honey Sriracha Roasted Pumpkin Seeds on a plate
    Print Recipe
    4.75 from 8 votes

    Honey Sriracha Roasted Pumpkin Seeds

    Pumpkin seeds, or pepitas, are so good for you, and when you roast them with a spicy honey glaze - yum. You’ll absolutely love these honey sriracha roasted pumpkin seeds – a healthy and irresistible snack!
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Snack
    Cuisine: American
    Keyword: pepitas, pumpkin seeds
    Servings: 1 cup seeds
    Calories: 285kcal
    Author: Karen Gibson

    Ingredients

    • 1 cup pumpkin seeds cleaned of pulp, if used from fresh pumpkin
    • 1 tablespoon sriracha
    • 1 tablespoon honey
    • 1/4 teaspoon pimenton smoked paprika
    • 1/4 teaspoon ginger powder
    • 1/8 teaspoon cumin
    • 1/4 teaspoon salt
    • a couple of drops of apple cider vinegar
    • 1/4 teaspoon olive oil

    Instructions

    • Preheat oven 300°F
    • Spread out seeds on a parchment-lined baking sheet. Bake for 15-20 minutes, or until golden.
    • Meanwhile, whisk together the remaining ingredients in a medium bowl. Pour the hot seeds into the sriracha mixture and stir to coat well. Return the seeds to the baking sheet, spreading them out as best you can - they'll be sticky. Bake for 5-10 additional minutes to caramelize the sauce on the seeds.
    • Remove from the oven and cool. Devour at will.
    • If not consuming immediately, spread out the seeds on a cooled baking sheet and allow to set up a bit before packaging. (Otherwise, they'll tend to stick together in all of their caramelized goodness.)

    Nutrition

    Calories: 285kcal
    Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

    Updated September 28, 2019

    Honey sriracha roasted pepitas packed in cute jars, for gifting

    Honey Sriracha Roasted Pumpkin Seeds on a plate

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Recipe Rating




Meshell

Friday 8th of November 2019

What is the significance of adding the Apple cider vinegar to the recipe?

JOELLE

Thursday 25th of October 2018

The honey siracha sauce is amazing! I'm going to try it on chicken and pork chops. As for the seeds, I followed the directions and they were a little too "wet" for my liking. I left them overnight, hoping they might dry a bit, but no such luck. I decided to dry roast them in a skillet on the stove top. Perfection! I've grown pie pumpkins for many years and have tried lots of seed recipes and this is one of my favorite new recipes. Thanks for the great idea!

SoupAddict

Thursday 25th of October 2018

I'm so glad you were able to make the recipe work for you! Even though it's not the current "hot" hot sauce, lol, I still love making marinades and dressings with sriracha!

Nat

Sunday 5th of November 2017

I don't think parchment is the way to go for this recipe, I lost half my seeds to getting stuck to the paper! Pretty sad, after all the work of cleaning them.

SoupAddict

Sunday 19th of November 2017

I've never had a sticking problem with parchment paper on any recipe ever, lol - it's my go-to non-stick surface. The only thing I can suggest is that some brands of parchment paper are actually one-sided: only one side provides a non-stick surface. If you used the wrong side, then yes, it's going to be a mess.

Cassie

Tuesday 31st of October 2017

We carved two pumpkins this year several weeks apart and made these each time. Fantastic!!

Sara

Monday 30th of October 2017

This is by far the best recipe I have found for pumpkin seeds. I had almost given up on making them after trying different recipes every year. Tired of the usual roasted seeds I ate as a kid. They are best when hot just after coming out of the oven...so good. They are a sticky, spicy mess and so amazing! Thank you for this recipe! Watching scary movies the night before Halloween and enjoying. Will make again and again...bookmarking now :)

SoupAddict

Tuesday 31st of October 2017

So glad you enjoyed them, Sara. They're better than popcorn for movies, I think! :D