Sticky Sweet Sriracha Roasted Pumpkin Seeds

Nothing says Halloween like roasted pumpkin seeds. What if they could shout Halloween by being blackened, sweet, sticky and spicy like these Sweet Sriracha Seeds?

I love to experiment with a variety of flavors for my roasted pumpkin seeds. And it’s very possible these are the most addicting of them all.

Sticky Sweet Sriracha Pumpkin Seeds in a hallowed out pumpkin.

Roasted Pumpkin Seeds

If you’re not familiar with roasting pumpkin seeds at home, you may want to first check out my step-by-step photographic guide to crisp and delicious roasted pumpkin seeds. The full instructions are included below but the pictures may be helpful.

Sweet Sriracha Pumpkin Seeds

These guys are totally different from the usual pumpkin seed but so much more addictive. They’re spicy from a blast of sriracha, salty from a dousing in soy sauce, and sticky sweet from a drip of honey. Are you hungry yet?

I ate a whole batch of them in one sitting! I’ve decided to buy yet another pumpkin so I can make more to snack on while handing out candy tomorrow night. That’s how good they are.

Want to make more than one kind of Roasted Pumpkin Seeds this year? Look no further! I have three more pumpkin seed flavors for you to check out in the related posts below.

Oh, and take the flesh from your pumpkin (or a can of puree) and make up a batch of my 15-minute pumpkin soup for dinner.


Sticky Sweet Sriracha Roasted Pumpkin Seeds

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American


These instructions begin with a full large pumpkin. At the end, not only will you have delicious roasted pumpkin seeds but you will also have a pumpkin that is ready for carving.


  • 1 large pumpkin
  • 2 Tbsp. vegetable oil
  • 1 Tbsp. sriracha
  • 1 Tbsp. soy sauce
  • 1 Tbsp. liquid honey


  1. Cut a circular 5-8 inch diameter hole in the top of the pumpkin encircling the stem (use a sturdy serrated knife and a sawing action).
    Use the stem as a handle to remove the the circular cut out. Using two fingers, squidge off any seeds that cling to the lid.
    Put these seeds into a colander. Use a knife to trim the fibrous strands off of the pumpkin lid. Discard the fibrous strands and set the lid aside.
  2. Dive into the pumpkin with one hand. Grasp a bundle of seeds in your fingers. Gently tug on them while squeezing your fingertips together at the point where the bundle of seeds meets the pumpkin fibers until the seeds release. Put the seeds into the colander detaching any bits of orange pumpkin fibers that have come along for the ride (don’t worry if you can’t get them all off. A lot more will come off in the rinsing step). Repeat until all the seeds have been removed from the pumpkin cavity. You should get 1 to 1 and ½ cups.
    Put the colander into the sink. Rinse the seeds under a long full blast of water. Swish them all around under the water to help detach any stubborn pumpkin fibers. Line a large bowl with paper towels. Pour the seeds into the bowl. Wrap the towel around the seeds and pat them dry.
  3. Preheat the oven to 325ºF. Line a large pan with parchment paper.
  4. Heat the oil in a heavy bottomed saucepan over medium heat. Add the pumpkin seeds. It is inevitable that some water has clung to the seeds so stand back a bit and beware of spattering. Stir the seeds to coat them all with the oil. Cook stirring occasionally until well-browned, about 4-5 minutes.
  5. Meanwhile, stir the remaining ingredients together in a medium-sized bowl. Remove the pan from the heat and immediately pour on the sriracha mixture. Stir quickly for a minute or two, allowing the liquid to evaporate and the sugars to cook and darken. Pour the seeds onto the parchment paper-covered pan and put the pan into the oven. Roast the seeds until they are sticky and crisp, 15-18 minutes.
  6. While the pumpkin seeds are roasting, use a metal serving spoon to scrape all the stringy fibers away from the inside of the pumpkin. Discard them. Now your pumpkin is ready for carving!
  7. Cool the seeds on the pan. Transfer to a serving bowl or store roasted pumpkin seeds for up to 3 days in an airtight container. Because the sticky coating on these seeds can melt a bit, storing them in the fridge is a good bet.

Sticky Sweet Sriracha Roasted Pumpkin Seeds

7 responses to “Sticky Sweet Sriracha Roasted Pumpkin Seeds”

  1. jaclyn says:

    Do not bake these! They tasted great right before I baked them.. now they taste as burnt as they look. They needed extra sriracha and the soy wasn’t necessary.

    • Christine Pittman says:

      Hi Jaclyn, I’m so sorry these didn’t work out. I tested them a few times last year when I originally made them. I found that the toppings didn’t adhere and the seeds were slippery without baking. I will do another test when I get back to Florida and adjust the recipe if needed. I appreciate your feedback.

  2. […] 15.  Sweet and Sticky Sriracha Roasted Pumpkin Seeds by Cook the Story […]

  3. phyllis says:

    Those pumpkin seeds look amazing.

  4. […] Sticky Sweet Sriracha and Soy Roasted Pumpkin Seeds […]

  5. Veronica says:

    Mmmmm…sriracha! Great idea!!!

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