These roasted Sriracha pumpkin seeds pack a kick and are one of our favorites really packing some awesome healthful benefits. As always, adjust the spices to your liking and enjoy!

Roasted Sriracha Pumpkin Seeds [Vegan]


Cooking Time




  • 1 1/2 cups or so from one medium sized pumpkin (cleaned and washed)
  • 1/4 cup olive oil
  • 2 tablespoons of Sriracha sauce
  • 1 tablespoon of maple syrup
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon of apple cider vinegar
  • Sea Salt (to taste)


  1. Preheat your oven to 325°F and line a baking sheet with parchment.
  2. Spread an even layer of the plain, clean pumpkin seeds out and roast them (this helps to dry them out and roast nicely) for 15 minutes.
  3. While roasting, combine your olive oil, sriracha, maple syrup, cumin, paprika, cayenne, cinnamon, vinegar and salt into a bowl.  Whisk until combined.
  4. Then add the dried out pumpkin seeds. Mix to coat them well and then spread them back out in a single layer on your cookie sheet.
  5. These will bake for 20-30 minutes.  About 15 minutes in, give them a good toss.
  6. They will be a bit sticky but will firm up once cooled.
  7. Check on them around the 20 minute mark – if they aren’t golden brown keep them in and keep a watchful eye.
  8. Once done, remove from the oven and let cool on the baking sheet. If not consuming right away, store in a tupperware container.