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Pumpkin Spice Jalapeño Pepper Seeds

Scientific name Capsicum annuum L.

About this variety

Pumpkin Spice Jalapeño pepper seeds grow into upright, erect plants reaching 25–30 in, bearing orange fruit about 3 in long, jalapeño-shaped fruit. Heat category: Hot. It is especially suited to orange jalapeño salsa, pickling, poppers, roasting, relish, and fermented hot sauce. Maturity is 70-79 Days.About Pumpkin Spice JalapeñoPumpkin Spice Jalapeño is a hot chile pepper grown as Capsicum...

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Alliance of Native Seedkeepers  |  SKU: HPP26
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At a glance

The facts most gardeners need first

View the full variety record
25 minimum seeds per packet
Gardener experience

Moderate

Germination difficulty

Moderate

Germination time

7–14 Days at 75–90 °F seed-zone soil temperature

  • Germination
    7–14 Daysa seed-zone soil temperature of 75–90 °F
  • Maturity
    70-79 DaysCounted from transplanting to the principal harvest stage under suitable conditions.
  • Sun
    Full sun
  • Support and spacing
    Stake recommended · space 18 in · rows 24 in
  • Growth habit
    Upright or erect · Annual · 25–30 in tall
  • Best use
    Orange jalapeño salsa, pickling, poppers, roasting, relish, and fermented hot sauce
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Triple-tested seed qualityRegular quality and germination checks support every packet.

We regularly test seed quality and germination as lots move through storage and packing. We stand behind the seed we send and want customers to contact us when a packet does not perform as reasonably expected.

1-year seed warrantyCoverage begins on the date of purchase.

When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from the date of purchase. Conditions outside our control—including extreme weather, pests, unsuitable storage, and gardener error—are excluded. Contact us when something is not right so we can review the situation and work toward a replacement, refund, or another fair resolution.

Non-GMO / BE seed policyWe do not buy or sell genetically engineered or bioengineered seed.

Every seed variety we sell is non-GMO.

USDA’s National Bioengineered Food Disclosure Standard defines bioengineered foods as containing detectable genetic material modified through in vitro recombinant DNA methods in ways not achievable through conventional breeding or found in nature.

  • Hybrid means parent lines were conventionally crossed; hybrid does not mean GMO.
  • Heirloom and open-pollinated describe how a variety is maintained and reproduced.
  • Organic certification is separate and is shown only when verified for the individual product.

Read how we define heirloom, hybrid, and GMO/BE seed · USDA BE Standard

Packed in Colerain, North CarolinaPrepared in our seed room for gardens across the country.

Seeds are packed and shipped from Colerain, North Carolina. Our packets use forestry-certified paper, and we use recyclable paper mailers where appropriate. AONSK is also a 1% for the Planet partner while continuing to reduce waste in packing and fulfillment.

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Variety field guide

What to expect from Pumpkin Spice Jalapeño Pepper Seeds

Pumpkin Spice Jalapeño pepper seeds produce orange hot chile pepper fruit about 3 in long, jalapeño-shaped fruit on upright, erect plants reaching 25–30 in; maturity is 70-79 Days.

Read the complete product descriptionTraits, flavor, garden use, variety notes, and the full catalog record

Pumpkin Spice Jalapeño pepper seeds grow into upright, erect plants reaching 25–30 in, bearing orange fruit about 3 in long, jalapeño-shaped fruit. Heat category: Hot. It is especially suited to orange jalapeño salsa, pickling, poppers, roasting, relish, and fermented hot sauce. Maturity is 70-79 Days.

About Pumpkin Spice Jalapeño

Pumpkin Spice Jalapeño is a hot chile pepper grown as Capsicum annuum L. Plants have an upright, erect habit and reach 25–30 in; support is listed as stake. The principal mature or market color is Orange, with fruit described as about 3 in long, jalapeño-shaped fruit. Reproductive classification: Open-Pollinated (OP). Maturity: 70-79 Days. Names associated with this variety include Pumpkin Orange Jalapeño, Pumpkin.

  • Scientific name:Capsicum annuum L.
  • Life cycle:Annual
  • Planting season:Spring
  • Growth habit:Upright/Erect
  • Plant height:25–30 in
  • Sunlight:Full sun
  • Seed depth:1/4 in
  • Germination:7–14 Days at 75–90 °F
  • Spacing:18 in between plants; 24 in between rows
  • Soil:Loamy; pH 6.0–6.5
  • Water:Moderate
  • Support:Stake
  • Reproductive type:Open-Pollinated (OP)
  • Fruit:Orange; About 3 in long, jalapeño-shaped fruit
  • Heat:Hot; About 22,000-25,000 SHU

History and seedkeeping context

NuMex Pumpkin Spice is the pumpkin-orange member of the three-color jalapeño series developed by New Mexico State University. The breeding population began in 1995 with a cross between Permagreen bell pepper and Early Jalapeño. NMSU released Pumpkin Spice, Lemon Spice, and Orange Spice in 2015 as stable jalapeño cultivars with distinct mature colors.

NMSU reports that Pumpkin Spice has pod width and wall thickness comparable to Early Jalapeño, while its fruit is significantly longer. Its skin lacks the epidermal reticulation documented on Orange Spice. Listing both values is more accurate than presenting one as universally fixed.

Pumpkin Spice describes the mature pumpkin-orange color. The breeder record does not document pumpkin flavor, baking-spice flavor, or a distinct sweetness, so those attractive but unsupported claims are excluded. Its value is the documented combination of jalapeño form, vivid ripe color, smooth skin, and substantial heat, not a flavor story inferred from the name.

The available sources do not establish a named person’s tribal identity. New Mexico State University reports that NuMex Pumpkin Spice came from a 1995 cross between Permagreen bell pepper and Early Jalapeño. The ripe fruit develops a pumpkin-orange color and lacks the heavy corking associated with some standard jalapeños.

Modern pumpkin-orange jalapeño released by NMSU in 2015 from a 1995 Permagreen bell pepper by Early Jalapeño cross. It has longer, non-corked pods and reported heat around 22,000 to 25,000 SHU.

Fruit, flavor, and kitchen use

Harvest green for a familiar jalapeño stage or leave pods to develop their pumpkin-orange ripe color. Use them in salsa, pico de gallo, pickled rings, relish, poppers, grilled dishes, and fermented orange hot sauce. The smooth, thick-walled pods also add color to mixed jalapeño preserves and fresh market displays. NMSU references place the cultivar near 22,000 to 25,000 SHU, but actual pungency can shift with plant stress, temperature, location, and season. Use gloves when processing mature fruit or seed. Pumpkin Spice Jalapeño is especially useful for orange jalapeño salsa, pickling, poppers, roasting, relish, and fermented hot sauce. Flavor and eating quality are described as hot jalapeño flavor; Pumpkin Spice describes mature color, not pumpkin or baking-spice flavor. Heat classification: Hot; listed range: About 22,000-25,000 SHU. Pungency can shift with genetics, weather, water stress, and ripeness.

How to grow Pumpkin Spice Jalapeño

Start Pumpkin Spice Jalapeño indoors about 8 to 10 weeks before the last expected frost. Sow 1/4 in deep in a warm, evenly moist seed-starting mix; expect 7–14 Days near 75–90 °F. Provide strong light as soon as seedlings emerge, pot up before roots become crowded, and harden plants gradually before transplanting after nights are reliably warm.

Plant in full sun with loamy soil near pH 6.0–6.5. Space plants 18 in apart and rows 24 in apart. Maintain moderate moisture, mulch after the soil warms, and avoid excessive nitrogen. Install stake early where the upright, erect plant or fruit load warrants it. Mature height is 25–30 in.

Season care

• Warmth matters most during germination; keep Pumpkin Spice Jalapeño seed warm without leaving the medium saturated. • Harden seedlings gradually and wait for warm nights before transplanting, because cold soil and wind can stall peppers for weeks. • Install stake before branches carry a heavy crop, and keep moisture even while fruit is setting. • Harvest at the color stage suited to the recipe, but leave fruit fully mature on selected plants when saving seed. • Use 70-79 Days as a planning range rather than a guaranteed calendar date; weather and transplant stress can shift first harvest.

Harvest and maturity

70-79 Days from transplant to first representative harvest; the same value is used in every description. Peppers can often be used at an immature green or transitional color, but fully ripe color is required for mature seed.

Saving seed

Peppers are largely self-pollinating but insect movement can produce crosses. To save Pumpkin Spice Jalapeño true to type, grow several healthy representative plants, isolate them from compatible pepper varieties or use blossom bags or cages, and remove clear off-types before flowering. Allow selected fruit to reach full biological color, handle hot fruit with gloves, remove the seed, dry it in a thin labeled layer until fully hard and dry, then store it cool, dark, and dry. Keep the harvest year, source, isolation method, and selection notes with the lot.

Common questions

When is Pumpkin Spice Jalapeño ready?

Plan around 70-79 Days. The listed range is a planning guide, and weather, transplant stress, and harvest stage can shift the actual date.

How long does germination take?

Expect 7–14 Days near 75–90 °F. Cooler media, excess water, old seed, or uneven moisture can delay emergence.

How large does it grow?

Expect about 25–30 in. Growth habit: Upright/Erect. Support: Stake.

How is it used?

Orange jalapeño salsa, pickling, poppers, roasting, relish, and fermented hot sauce

Can I save seed?

Peppers are largely self-pollinating but insect movement can produce crosses.

Garden toolsOpen the garden-fit planner, planting-window questions, or soil calculator only when useful

Uses this product’s recorded growing information. Local weather, soil, and garden conditions may vary.

Garden-fit planning for this variety

Will Pumpkin Spice Jalapeño Pepper Seeds fit your garden?

Check warmth, season length, growing space, harvest stage, and intended kitchen use. Start with the essentials, then open only the detail groups that matter to you.

Rules-based · no AI · optional answers

Add an optional ZIP code and planting date for a broad frost-window check.Use local forecasts and measured soil temperature for final planting decisions.
1Essential fitTiming, light, and space
2Temperature and exposureOptional microclimate detail
3Soil, drainage, and waterRoot-zone readiness
4Questions for this pepper seedCrop-specific decisions
5Seed-starting fit and patienceMatch the propagation work
Recorded product profileSome experience is helpfulModerate or temperature-sensitiveRead why
Soil test, pH, drainage, and amendment calculator Have a laboratory soil report? Enter pH, nutrients, texture, bed size, and site observations here. Open soil tools
Recorded soil typeLoamy
Recorded pH range6.0–6.5
Water needsModerate
LightFull sun

Laboratory report interpreter

Soil readiness for Pumpkin Spice Jalapeño Pepper Seeds

Capsicum annuum L.

Enter only the values your report provides. The result compares them with this crop’s recorded needs and keeps laboratory recommendations authoritative.

Core report valuesStart here
Advanced laboratory valuesOptional method-aware detail

Full growing record

Complete growing and seedkeeping record

Starting and plantingSeed preparation, sowing, germination, transplanting, spacing, and early establishment
Start Pumpkin Spice Jalapeño indoors about 8 to 10 weeks before the last expected frost. Sow 1/4 in deep in a warm, evenly moist seed-starting mix; expect 7–14 Days near 75–90 °F. Provide strong light as soon as seedlings emerge, pot up before roots become crowded, and harden plants gradually before transplanting after nights are reliably warm.

Plant in full sun with loamy soil near pH 6.0–6.5. Space plants 18 in apart and rows 24 in apart. Maintain moderate moisture, mulch after the soil warms, and avoid excessive nitrogen. Install stake early where the upright, erect plant or fruit load warrants it. Mature height is 25–30 in.
Season-long growing guideWater, fertility, support, weather response, pollination, containers, and care through maturity
Start Pumpkin Spice Jalapeño indoors about 8 to 10 weeks before the last expected frost. Sow 1/4 in deep in a warm, evenly moist seed-starting mix; expect 7–14 Days near 75–90 °F. Provide strong light as soon as seedlings emerge, pot up before roots become crowded, and harden plants gradually before transplanting after nights are reliably warm.

Plant in full sun with loamy soil near pH 6.0–6.5. Space plants 18 in apart and rows 24 in apart. Maintain moderate moisture, mulch after the soil warms, and avoid excessive nitrogen. Install stake early where the upright, erect plant or fruit load warrants it. Mature height is 25–30 in.
Harvest, storage, and usesRecognizing maturity, harvesting cleanly, handling and storage, kitchen uses, and garden roles

Harvest and storage

Pumpkin Spice Jalapeño is listed at 70-79 Days from transplanting to the principal harvest stage under suitable conditions. Harvest green for a familiar jalapeño stage or leave pods to develop their pumpkin-orange ripe color. Use them in salsa, pico de gallo, pickled rings, relish, poppers, grilled dishes, and fermented orange hot sauce. The smooth, thick-walled pods also add color to mixed jalapeño preserves and fresh market displays. NMSU references place the cultivar near 22,000 to 25,000 SHU, but actual pungency can shift with plant stress, temperature, location, and season. Use gloves when processing mature fruit or seed. Pumpkin Spice Jalapeño is especially useful for orange jalapeño salsa, pickling, poppers, roasting, relish, and fermented hot sauce. Flavor and eating quality are described as hot jalapeño flavor; Pumpkin Spice describes mature color, not pumpkin or baking-spice flavor. Heat classification: Hot; listed range: About 22,000-25,000 SHU. Pungency can shift with genetics, weather, water stress, and ripeness. Peppers are largely self-pollinating but insect movement can produce crosses. To save Pumpkin Spice Jalapeño true to type, grow several healthy representative plants, isolate them from compatible pepper varieties or use blossom bags or cages, and remove clear off-types before flowering. Allow selected fruit to reach full biological color, handle hot fruit with gloves, remove the seed, dry it in a thin labeled layer until fully hard and dry, then store it cool, dark, and dry. Keep the harvest year, source, isolation method, and selection notes with the lot.

Uses and garden roles

Harvest green for a familiar jalapeño stage or leave pods to develop their pumpkin-orange ripe color. Use them in salsa, pico de gallo, pickled rings, relish, poppers, grilled dishes, and fermented orange hot sauce. The smooth, thick-walled pods also add color to mixed jalapeño preserves and fresh market displays. NMSU references place the cultivar near 22,000 to 25,000 SHU, but actual pungency can shift with plant stress, temperature, location, and season. Use gloves when processing mature fruit or seed. Pumpkin Spice Jalapeño is especially useful for orange jalapeño salsa, pickling, poppers, roasting, relish, and fermented hot sauce. Flavor and eating quality are described as hot jalapeño flavor; Pumpkin Spice describes mature color, not pumpkin or baking-spice flavor. Heat classification: Hot; listed range: About 22,000-25,000 SHU. Pungency can shift with genetics, weather, water stress, and ripeness.
Seed savingSelection, pollination, isolation, full maturity, cleaning, drying, labeling, and storage
Peppers are largely self-pollinating but insect movement can produce crosses. To save Pumpkin Spice Jalapeño true to type, grow several healthy representative plants, isolate them from compatible pepper varieties or use blossom bags or cages, and remove clear off-types before flowering. Allow selected fruit to reach full biological color, handle hot fruit with gloves, remove the seed, dry it in a thin labeled layer until fully hard and dry, then store it cool, dark, and dry. Keep the harvest year, source, isolation method, and selection notes with the lot.
Pests, diseases, and troubleshootingPrevention, diagnosis, environmental disorders, common damage, and first-response checks
Pumpkin Spice Jalapeño can be affected by aphids, flea beetles, mites, hornworms, bacterial leaf spot, Phytophthora root and crown rot, sunscald, blossom-end rot, and fruit cracking. Use clean seed-starting supplies, rotate away from solanaceous crops, avoid overhead irrigation late in the day, maintain even soil moisture, and inspect the undersides of leaves. Similar symptoms can have different causes, so compare plants of the same age and use local Cooperative Extension or diagnostic support before applying a treatment.
Frequently asked questionsDecision-focused answers that supplement the detailed guides above
Frequently Asked Questions - Pumpkin Spice Jalapeño

When is Pumpkin Spice Jalapeño ready?
Plan around 70-79 Days. The listed range is a planning guide, and weather, transplant stress, and harvest stage can shift the actual date.

How long does germination take?
Expect 7–14 Days near 75–90 °F. Cooler media, excess water, old seed, or uneven moisture can delay emergence.

How large does it grow?
Expect about 25–30 in. Growth habit: Upright/Erect. Support: Stake.

How is it used?
Orange jalapeño salsa, pickling, poppers, roasting, relish, and fermented hot sauce

Can I save seed?
Peppers are largely self-pollinating but insect movement can produce crosses.
History and provenanceBotanical identity, cultivar history, regional or cultural context, uncertainty, and source records

Scientific name: Capsicum annuum L.

Common name: Pumpkin Orange Jalapeño

Cultivar or variety: Pumpkin Spice Jalapeño

NuMex Pumpkin Spice is the pumpkin-orange member of the three-color jalapeño series developed by New Mexico State University. The breeding population began in 1995 with a cross between Permagreen bell pepper and Early Jalapeño. NMSU released Pumpkin Spice, Lemon Spice, and Orange Spice in 2015 as stable jalapeño cultivars with distinct mature colors. NMSU reports that Pumpkin Spice has pod width and wall thickness comparable to Early Jalapeño, while its fruit is significantly longer. Its skin lacks the epidermal reticulation documented on Orange Spice. Listing both values is more accurate than presenting one as universally fixed. Pumpkin Spice describes the mature pumpkin-orange color. The breeder record does not document pumpkin flavor, baking-spice flavor, or a distinct sweetness, so those attractive but unsupported claims are excluded. Its value is the documented combination of jalapeño form, vivid ripe color, smooth skin, and substantial heat, not a flavor story inferred from the name. The available sources do not establish a named person’s tribal identity. New Mexico State University reports that NuMex Pumpkin Spice came from a 1995 cross between Permagreen bell pepper and Early Jalapeño. The ripe fruit develops a pumpkin-orange color and lacks the heavy corking associated with some standard jalapeños. Modern pumpkin-orange jalapeño released by NMSU in 2015 from a 1995 Permagreen bell pepper by Early Jalapeño cross. It has longer, non-corked pods and reported heat around 22,000 to 25,000 SHU.

References

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