Seeds: When properly stored, planted, and cared for, we guarantee reasonable germination and true-to-type growth for one year from purchase.
Non-seed products: Free from defects in materials and workmanship for 30 days from shipment.
Excludes factors outside our control (extreme weather, pests, gardener error). If something’s off, contact us—we’ll make it right with a replacement, repair, or refund.
USDA “bioengineered (BE)” foods are those with detectable genetic material that was modified using in vitro recombinant DNA (rDNA) techniques, in ways
not obtainable through conventional breeding or found in nature. The USDA’s National Bioengineered Food Disclosure Standard uses “bioengineered” as the nationwide labeling term.
Detectable modified genetic material in the final food
Created via in vitro rDNA techniques (e.g., gene transfer)
Modifications not achievable through conventional breeding or nature
—seeds / pkt
( ~ g )
Description
Cozy heat with harvest color. Pumpkin Spice Jalapeño brings classic jalapeño crunch and aroma wrapped in a deep, pumpkin orange finish. Expect fresh green pepper, warm spice undertones, and a lively medium kick that brightens salsas, pickles, and poppers while adding autumnal flair to every plate.
The plants are sturdy and prolific, typically 2 to 3 feet tall with a well-branched habit that loads each node with smooth, blunt-tipped pods. Clean, dark foliage frames the fruit so the plants look ornamental long before ripening. Pods average 3 to 4 inches with thick, juicy walls that snap when sliced, hold shape on the grill, and pickle beautifully. They mature from glossy green to a saturated pumpkin orange, and the firm flesh stuffs neatly for jalapeño poppers and skewers.
Bite into a fully colored pod and sweet pepper notes arrive first, followed by a bright jalapeño heat that finishes clean. In the kitchen, Pumpkin Spice shines anywhere you want familiar jalapeño flavor with a rich, seasonal hue: quick refrigerator pickles, nachos, tacos, chili, and golden-orange hot sauces. Dried at peak color and ground, it yields a warm, amber powder that lifts eggs, roasted vegetables, and rubs.
Selected for color, flavor, and yield, Pumpkin Spice Jalapeño is a dependable garden workhorse with showpiece looks—heavy-setting, easy to use, and unmistakably delicious from summer cookouts through fall harvests.
Timing: Start seeds 8–10 weeks before last frost. Cool or short seasons use 10 weeks for stout transplants
Depth: Sow ¼" (6 mm) deep in sterile, fine seed-starting mix. Firm lightly and mist
Temperature (germination): Maintain 80–88°F (27–31°C) with a thermostat-controlled heat mat for uniform sprouting
Germination Time: 7–14 days typical. Allow up to 21 days for slower lots
Moisture & Air: Keep evenly moist, not soggy. Use a humidity dome the first few days with daily venting to prevent damping-off
Light (post-sprout): Provide 14–16 hours per day. Keep lamps 2–4" above the canopy and raise as plants grow
Air Temperature (post-sprout): Days 70–82°F (21–28°C). Nights 62–70°F (17–21°C)
Potting Up: At first true leaf, move to 2–3" cells. Step to 4–5" pots 2–3 weeks before transplant. Set slightly deeper at each step to stabilize the stem
Feeding: Start ¼ strength balanced liquid fertilizer weekly at two true leaves. Increase to ½ strength after potting up if foliage pales or growth slows. Add Ca/Mg if interveinal chlorosis or early blossom end rot appears
Airflow/Conditioning: Run a gentle fan or brush tops daily to strengthen stems and reduce fungal pressure
Soil Temperature & Transplant Timing
Measure soil at 2–4" depth at dawn for 3–5 mornings
Soil minimum 65°F (18°C)
Night air minimum 55°F (13°C) for reliable fruit set
Ideal root zone 70–85°F (21–29°C) for fast establishment
Transplanting Outdoors
Hardening Off: 5–7 days. Progress from bright shade to partial sun to full sun with light breeze exposure
Site: Full sun with good airflow. Fertile, well drained soil, pH 6.2–6.8. Warm reflective sites help orange color develop evenly
Bed Prep: Incorporate 1–2" compost plus a balanced organic fertilizer. Avoid excess nitrogen which delays flowering and color
Spacing: 16–20" (40–50 cm) between plants. 24–30" (60–75 cm) between rows
Support: Medium plants with heavy sets benefit from a single stake, cage, or Florida weave to keep fruit off the ground
Mulch: Apply after soil warms. Black plastic or woven fabric for earliness and weed suppression. Straw is suitable in hot regions once soils are warm
Watering: Provide 1–1.25" (25–30 mm) per week including rain. Water at the base and keep schedules even to limit corking or superficial cracking
Season Extension: Early low tunnel or row cover speeds spring growth. Remove or vent during bloom. Reflective mulch improves internal canopy coloring
Variety-Specific Notes
Crop time: 70–80 days from transplant to pumpkin orange. 85–95 days to deep orange or red if left to mature
Harvest cues: Thick-walled jalapeño shape that colors from green to rich pumpkin orange. Light corking is cosmetic and can increase with maturity
Culinary or preservation uses: Great for fresh salsas, grilling, poppers, pickling, and smoked chile for orange-hued hot sauce. Orange stage brings sweet heat and standout color for relishes
Stress tolerances or sensitivities: Tolerates summer heat once rooted but sensitive to cold soils and chilly nights. Light-colored fruit can sunscald if foliage is over-thinned
Troubleshooting
Leggy seedlings: Increase light intensity and keep post-sprout day temps near 75–78°F
Blossom drop: Check for night temps below 55°F or daytime spikes above 95°F. Reduce excess nitrogen and maintain steady moisture
Corking or micro cracking: Common for jalapeños and largely cosmetic. Reduce irrigation swings and harvest promptly after heavy rain
Sunscald on orange pods: Maintain modest leaf cover. Use 20–30 percent shade cloth during extreme heat if needed
Aphids or thrips: Improve airflow, wash leaves early day, deploy beneficials, and use insecticidal soap if pressure builds
Fungal leaf spots: Water at soil level, widen spacing for airflow, remove affected leaves, and avoid overhead irrigation late day
How to Grow — Pumpkin Spice Jalapeño (Capsicum annuum — coppery orange, autumn-hued jalapeño)
Seed Starting & Transplant Timing
Start indoors 6–10 weeks before last frost for earliest color and longest harvest window.
Germination target: Maintain 78–85°F (25–29°C) with a heat mat and humidity dome; emergence typically 7–14 days. Vent domes daily to lower fungal pressure; bottom-water to avoid damping-off.
Lighting: Provide 14–16 hours/day under LED/T5 lights positioned 2–4" above seedlings. Rotate trays weekly and run a small fan for sturdy stems.
First feeding & pot-up: Begin ¼-strength balanced fertilizer at first true leaves; up-pot to 3–4" containers as roots fill cells.
Hardening off: 5–7 days of gradual outdoor exposure (morning sun → partial sun → full sun).
Transplant when warm: Nights >55°F (13°C) and soil >60°F (16°C). Use black mulch/landscape fabric to pre-warm beds; it also keeps ripening pods clean.
Soil Preparation
pH & texture: Fertile, well-drained loam at pH 6.2–6.8.
Amendments: Work 2–3" finished compost into the top 8–10", plus a light organic base charge (e.g., 4-4-4). In sandy soils, add gypsum (Ca) and a pinch of sulfate of potash (K) for firm walls and rich color.
Raised beds/fabric pots: Encourage early soil warmth and steady drainage that jalapeños love.
Watering
Provide 1–1½ inches of water per week, increasing modestly during flowering and fruit fill.
Water deeply but infrequently to drive roots down; avoid shallow, daily sprinkles.
Best method: Drip or soaker hoses at soil level keep foliage dry and disease risk low.
If overhead irrigation is used, water early morning so leaves dry before evening.
Heat & flavor note: A steady but slightly lean moisture program (never to wilting) sharpens the variety’s citrus-copper flavor and classic jalapeño heat; overwatering blunts pungency.
Fertilizing
Feed a balanced fertilizer every 2–3 weeks through vegetative growth.
At first buds, transition to a low-nitrogen, high-potassium program to emphasize flowers/fruit and accelerate the pumpkin-orange coloration.
Avoid late N surges; excess foliage shades fruit and delays color.
Weeding & Mulching
Keep beds weed-free—pepper feeder roots are shallow and dislike competition.
Mulch (black plastic early, organic later) to:
Retain moisture
Suppress weeds
Stabilize soil temperature
Hand-weed gently; root disturbance can trigger corking and reduce set.
Sun & Heat Management
Plant in full sun (6–8+ hrs) for yield and pigment development.
In heat spikes (>95°F / 35°C), use 30–40% shade cloth afternoons to protect blossoms and prevent sunscald on orangeing pods; maintain even moisture during hot, dry winds.
Spacing & Support
Space plants 18–24" apart in rows 24–36" apart.
Pumpkin Spice sets dense clusters; use a small cage or ring stakes to prevent lodging, promote airflow, and ensure uniform color.
Interplant alyssum, dill, coriander to attract hoverflies/lacewings that naturally curb aphids and thrips.
Container Growing
Use 7–10+ gallon pots (10 gal boosts yield and wall thickness) with a high-quality, free-draining mix.
Containers dry faster—check moisture daily.
In midsummer, shade pot sides and elevate containers for airflow. Fabric pots help regulate root temperature and aeration.
Pruning & Training
Tip-pinch once early to increase branching and flower sites.
Later, thin only interior congestion for airflow and even coloring. Avoid heavy mid-season pruning, which delays the first big flush.
Season Extension
Row cover/low tunnels speed spring growth; remove/vent during bloom for pollinators.
In autumn, light frost cloth can finish the copper-orange flush for late-season displays and pickles.
Harvest & Seed Saving
Harvest at full pumpkin-orange for the signature look and ripe sweetness/heat; green-stage pods deliver classic jalapeño flavor.
Cut, don’t pull—dense clusters can tear nodes if yanked.
For seed, select fully orange, uniform pods from vigorous plants. Dry seeds 7–10 days; store cool/dry. Isolate from other jalapeños and annuum hot types to preserve the orange trait.
Color journey: Harvesting at deep pumpkin-orange unlocks the cultivar’s signature sweetness and warm, rounded jalapeño heat. You can pick green for classic jalapeño brightness, but the full autumnal, lightly fruity tone only appears at rich orange.
Clean cuts: Use sanitized pruners to snip pods with a short stem stub. Pulling can bruise shoulders and tear nodes, slowing subsequent sets.
Steady rounds: Once color change begins, pick in 2–3 day intervals to keep plants blooming. Leaving too many ripe fruits can signal the plant to pause new set.
Finish indoors: Nearly orange pods will finish in 24–48 hours on a breathable tray at room temp, out of direct sun—useful when cool nights stall color outdoors.
Quick cure: Let fully orange pods rest 1–2 days post-harvest to equilibrate sugars before chilling, fermenting, or drying.
Flavor & Nutrition
Profile: Pumpkin Spice emphasizes soft citrus, melon, and gentle honey over jalapeño’s grassy bite, with mild–medium heat depending on rib retention.
Nutrient peak: As orange deepens, carotenoids and vitamin A rise while vitamin C remains robust—great raw or cooked.
Heat control: Scrape the placenta and seeds for mild spreads; keep some rib for poppers and hot sauces.
Handling
Gloves recommended: Heat is modest but persistent; light nitrile gloves prevent lingering tingle on fingers.
Tool hygiene: Wash knives/boards immediately with hot soapy water; a brief vinegar rinse lifts oils and orange pigments.
Storage & Preservation
Fresh storage: Keep unwashed pods in a paper-lined vented container; wash right before use to reduce condensation and mold risk.
Roast & peel: Broil or grill to blister skins; steam 10 minutes in a covered bowl, then peel for silky strips with mellow heat and a deeper sweetness.
Pickling showcase: Orange rings make striking escabeche (with carrots, onions, garlic, oregano, bay). Their color holds beautifully in jars.
Fermentation: 2–2.5% salt mash; 10–14 days yields a sunshine-bright jalapeño sauce base. Add roasted carrot or a touch of orange zest for a “pumpkin spice” nod (minus baking spices).
Smoking (orange “chipotle”): Smoke halved pods low over fruitwood; finish in a dehydrator and store whole or grind to a copper-orange jalapeño powder.
Freezing: IQF slices or stuffed halves freeze well for year-round appetizers and toppings.
Dehydrating: Rings at 120–125°F (49–52°C) to brittle; grind for a sweet-heat powder that keeps its orange hue.
Kitchen Use
Everyday star: Brilliant in poppers, nachos, tacos, burgers, flatbreads, and grain bowls where the color pops.
Autumn pairings: Roast with maple, apple cider vinegar, sage, and brown butter for a fall glaze on squash or chicken.
Fresh lifts: Mince into citrus-yogurt slaw, mix with honey + mustard for a wing sauce, or fold into cream cheese with chives for bagels.
Aphids (colonies on new growth; curling leaves; sticky honeydew with sooty mold)
Controls: Blast aphids off with water; apply insecticidal soap or neem oil every 5–7 days. Break ant trails that protect aphids. Plant flowers like dill or alyssum to attract lacewings and lady beetles.
Spider mites (stippling, bronzing, webbing during hot, dry weather)
Controls: Keep humidity steady with mulching and irrigation; rinse undersides of leaves; alternate neem and horticultural oils. Release predatory mites indoors for biological suppression.
Whiteflies (small swarms when disturbed; sticky residue on leaves)
Controls: Place yellow sticky cards at canopy height; vacuum infested plants early in the day; apply neem or insecticidal soap weekly. Maintain weed-free borders to reduce alternate hosts.
Thrips (silver streaks, twisted new leaves, vectors of viruses)
Controls: Use blue sticky traps; remove weeds and old flowers; apply spinosad or soap sprays. Avoid mowing flowering weeds near plantings.
Flea beetles (tiny shot-holes in leaves; heavy damage on seedlings)
Controls: Protect seedlings with lightweight row covers until bloom; dust stems with diatomaceous earth; grow radish or mustard as trap crops.
Cutworms (seedlings severed at soil line at night)
Controls: Place collars around stems; clear debris; patrol beds at dusk to handpick cutworms.
Caterpillars (fruitworms, armyworms) (chewed pods, frass at entry holes)
Controls: Handpick larvae daily; spray Bt early when caterpillars are small; mow grassy borders to deter moths.
Pepper weevil / fruit borers (southern risk; punctured pods, premature fruit drop)
Controls: Harvest frequently; destroy dropped pods; maintain sanitation; use pheromone traps under extension guidance.
Diseases
Bacterial leaf spot (small water-soaked specks that darken and spread)
Prevention: Start with clean seed; rotate crops 3+ years out of Solanaceae; avoid overhead irrigation; disinfect tools.
Management: Remove infected foliage; copper sprays can protect new leaves.
Anthracnose (sunken, moldy lesions on ripe pods)
Prevention: Mulch to stop soil splash; space plants for airflow; use drip irrigation.
Management: Remove and discard infected pods; fungicide protectants during warm/wet weather.
Phytophthora blight / root rot (sudden wilt; dark basal stem lesions; fruit collapse in wet soils)
Prevention: Raised beds; excellent drainage; avoid overwatering.
Management: Rogue and discard affected plants; do not replant peppers in that soil the same season.
Powdery mildew (white dust on leaves, often late in season)
Prevention: Increase airflow and avoid heavy nitrogen feeding.
Management: Remove badly infected foliage; apply biofungicides such as potassium bicarbonate or Bacillus-based sprays.
Verticillium & Fusarium wilts (unilateral wilt, vascular browning in stems)
Management: Rotate crops, solarize soil, remove infected plants—no cure once infection is established.
Mosaic viruses (CMV, TEV, TSWV) (mottled leaves, puckering, malformed fruit)
Prevention: Control thrips and aphid vectors; rogue infected plants; sanitize hands and tools.
Physiological & Environmental Issues
Blossom end rot (dark, sunken tip lesions) — caused by uneven watering disrupting calcium transport. Fix with steady irrigation, mulch, and balanced fertilization.
Poor fruit set — high temps >95°F, cold nights <55°F, drought, or excess nitrogen. Shade cloth and steady moisture improve results.
Sunscald — tan or white patches on pods in exposed sun. Keep a leafy canopy intact.
Edema — blister-like lesions from erratic watering. Irrigate consistently.
Heat and flavor variability — lush growth reduces heat and pumpkin-like color tones; modest stress enhances flavor intensity.
Monitoring & Prevention Checklist
Weekly scouting for pests and disease.
Irrigate at soil level with drip lines.
Maintain spacing for airflow.
Mulch once soil is warm.
Rotate 3+ years out of Solanaceae.
Sanitize tools; discard diseased pods.
Pumpkin Spice Jalapeño (Capsicum annuum) — FAQs
Q: How hot is Pumpkin Spice Jalapeño?
Generally 4,000–8,000 SHU. Comparable to standard jalapeños with a warm pumpkin-orange ripening stage.
Q: How long does it take to mature?
About 70–90 days from transplant. Harvest at full orange for the signature look.
Q: How long does germination take?
7–14 days at 75–85°F. Steady warmth and moisture are essential.
Q: Does it need special soil conditions?
Fertile, well-drained soil, pH 6.2–6.8. Even moisture encourages thick walls and consistent size.
Q: What spacing should I use?
16–20 inches between plants, 24–30 inches between rows. Provide airflow to limit foliar disease.
Q: Do I need multiple plants for fruiting?
No. Self-pollinating. Air movement aids set.
Q: Can I grow it in containers?
Yes. A 5–7 gallon pot with full sun works well. Feed lightly but regularly.
Q: How many peppers per plant?
Typically 25–80 pods per plant in favorable conditions.
Q: How do I harvest and handle?
Snip pods at full orange. Wear gloves if you are sensitive to capsaicin.
Q: Best ways to store or preserve?
Pickle to showcase color, roast and freeze, or smoke into orange chipotles for sauces and rubs.
Q: Does cooking reduce heat?
Roasting mellows heat and enhances sweetness. Quick cooking keeps classic jalapeño bite.
Q: Is it perennial?
Usually annual. Can be overwintered indoors after pruning and keeping in bright light at 60–70°F.
Q: Why are pods not turning orange?
Cool weather or low light. Allow time for full ripening and maximize sun exposure.
Q: Can it cross with other peppers?
Yes within C. annuum. Isolate plants if saving seed to keep orange coloration.
Q: How do I use it without overpowering a dish?
Strip seeds and ribs for milder heat. Add near the end for crunch and color or smoke for depth.
Q: Is it ornamental?
Very. Orange pods glow on the plant and look beautiful in harvest displays.
Q: Is it safe to handle and eat?
Yes. Wash hands after handling and avoid eye contact.
Q: Why are pods corky or scabbed?
Growth bursts after stress or inconsistent watering. Keep moisture steady and avoid overfertilizing.
First seed company registered as a Benefit Corporation — Voluntarily and legally bound to people & planet
Indigenous Seedkeepers; revitalizing ancestral seeds with tribal partners
Fair pricing with fair wages — quality never compromised
Sustainable from seed to shipment (eco packets, low-impact mailers, paper-light ops)
Heirloom & open-pollinated, non-GMO — seeds belong to the people, not corporations
Lab-tested & climate-controlled; germination standards that exceed regulations
Thousands of seed packets donated yearly for education & food security
Based in Bertie County, NC. U.S.A.
Shipped from U.S.A.
Our seeds are grown and sourced from the US. They're then packed and shipped from Colerain NC.
Triple tested
We regularly test the quality and germination rate of our seeds. We're so confident that our seeds are backed by a 1 year warranty!
The jalapeño, born in the fields of central Mexico under Indigenous care, has traveled through centuries as a constant companion of cuisine and culture. It was roasted, smoked, and preserved in ancestral kitchens, valued for its balance of heat, flavor, and resilience. Its name reflects Spanish colonial influence, but its essence remains Indigenous, tied to maize and beans, to the rituals of fire and harvest. Every jalapeño today carries within it that lineage of survival and adaptation.
The Pumpkin Spice Jalapeño is a modern expression of this heritage. Developed as part of a series of color variants, it ripens to a warm pumpkin-orange shade, offering both novelty and continuity. While new in appearance, its core qualities — thick flesh, manageable heat, and versatility — remain true to its ancestral roots. The pepper stands as a reminder that chile diversity has always been celebrated, that every new form is part of an old tradition of selection.
In cooking, Pumpkin Spice Jalapeños serve as both staple and surprise. They roast beautifully, their orange skins blistering into sweetness. Sliced fresh, they add vibrant contrast to salads and salsas. Pickled, their hue glows in jars, while smoked, they yield chipotles with a distinctive golden-brown tone. Cooks find them versatile, able to replace or complement standard jalapeños while bringing visual and flavor variation.
The orange color carries symbolic weight, echoing autumn harvests, fire, and transformation. In Indigenous traditions, orange hues are tied to vitality, warmth, and cycles of renewal. The Pumpkin Spice Jalapeño embodies these associations, offering a seasonal resonance even in modern kitchens. By creating such a cultivar, breeders have extended ancient practices of honoring diversity, ensuring that jalapeños continue to evolve while retaining their cultural essence.
Today, Pumpkin Spice Jalapeños are grown by gardeners who value both beauty and function, and by cooks seeking variety in familiar flavors. They stand as living proof that chile culture is not static but dynamic, rooted in Indigenous pasts yet open to new forms. To grow them is to carry forward a lineage that spans millennia, with each orange pod a reminder of fire, harvest, and the enduring bond between people and peppers.
Goal: Maintain the distinctive pumpkin-orange jalapeño identity - thick-walled, 3-4" jalapeño-shaped pods that ripen green → deep pumpkin orange → red late season, with crisp texture and classic jalapeño flavor and heat - while ensuring purity within C. annuum and excellent seed vigor.
1) Selecting Plants for Seed Saving
Choose exemplars: Select 8-12 robust, disease-free plants with uniform jalapeño shape (blunt tip, 3-4 locules), thick walls, and a clean color progression to saturated pumpkin orange at maturity. Plants should set heavily and carry fruit well above the soil with tidy canopies and minimal lodging.
Cull off-types: Exclude plants with narrow or pointed cayenne-like pods, thin walls, muddy or uneven orange color, persistent green shoulders, excessive corking, weak branching, very late or irregular ripening, or off-flavors. Remove any plants showing virus-like mosaics, chronic sunscald, or cracking.
Maintain breadth: Save seed from multiple mother plants to preserve stable pumpkin-orange color, wall thickness, and consistent jalapeño shape.
2) Harvesting Seeds
Timing: Allow pods to reach full pumpkin orange on the plant. Holding fruit 5-10 days past full color improves embryo completion and seed density, weather permitting. If the season allows, fruit that blush toward red can be included for maximum maturity.
Collection: Clip pods with sanitized pruners to protect nodes. Choose fully colored, blemish-free fruit from each selected plant and keep each plant’s lot labeled and separate throughout processing.
3) Cleaning Seeds
Separation: Slit pods lengthwise and scrape seeds plus placenta into a labeled fine sieve or bowl.
Rinse: Rinse gently with lukewarm water, rubbing to remove placenta and threads until water runs clear and seeds settle.
Dry-rub + winnow option: With field-dry pods, crumble the seed mass over mesh and winnow chaff; finish with a brief rinse if needed to achieve a clean lot.
Inspection: Remove pith and placenta fragments; cull pale, flat, discolored, or immature seeds.
4) Drying Seeds
Method: Spread seeds in a single layer on labeled coffee filters, paper plates, or mesh screens.
Environment: Warm 70-85°F (21-29°C), shaded, well ventilated space. Avoid direct sun and temperatures above 95°F (35°C).
Duration: 7-14 days, stirring daily until seeds are hard and free flowing. Optionally finish with 24-48 hours in a sealed container with fresh silica gel to equalize moisture.
5) Storing Seeds
Packaging: Place fully dry seeds in paper envelopes within an airtight jar or foil pouch with silica gel.
Conditions: Cool, dark, dry. Refrigerator 35-45°F (2-7°C) recommended for longevity.
Viability: 3-5 years refrigerated, 5-8+ years when ultra dry and frozen. Warm sealed containers to room temperature before opening to prevent condensation.
6) Testing Seed Viability
Paper towel test: Germinate 10-20 seeds on a damp towel in a vented bag at 78-82°F (25-28°C). Read at 5-10 days.
Targets: ≥85 percent germination for fresh annuum seed.
Priming (optional): 30-60 minutes in 0.5-1 percent H₂O₂ or a mild kelp solution can help older seed synchronize.
Tips for Successful Seed Saving
Isolation: Pumpkin Spice is C. annuum and crosses readily with other annuum types. Use 150-300 ft (45-90 m) isolation. For foundation purity, bag or cage select branches or hand pollinate.
Pollinators: Encourage beneficials generally. For bagged branches, tap or gently vibrate flowers daily during bloom to ensure set.
Record keeping: Track plant IDs, isolation method, harvest dates, pumpkin-orange color uniformity, corking incidence, wall thickness, heat level, and any off-types. Photograph representative pumpkin-orange pods for type verification.
Selection cues: Favor plants whose pods finish an even, saturated pumpkin orange with minimal green shoulder, thick crunchy walls, classic jalapeño proportions, and balanced heat that holds at full color. Prefer quick, uniform color change and strong, upright plant architecture.
Culinary Uses, autumn-toned jalapeño with medium heat
Fresh rings & dice: Add to nachos, tacos, sandwiches, and fall-themed grain bowls. Their pumpkin-orange color creates visual excitement alongside green and yellow jalapeños.
Salsa de calabaza y chile (signature): Roast Pumpkin Spice pods with pumpkin, onion, garlic, and tomatillo on a comal. Blend with lime and cilantro for a seasonal salsa pairing with tamales, tacos, and roasted poultry.
Pickled autumn mix: Slice pods with carrot, cauliflower, and squash for an escabeche jar that echoes harvest colors.
Stuffed appetizers: Fill halved pods with cheese, beans, or rice for oven-baked poppers. Thick walls hold texture well.
Chipotle anaranjado: Smoke fully orange pods and dry. Grind into chipotle-style powder that carries sweet smoke and a glowing hue.
Skillet guisados: Bloom minced pods with cumin, garlic, and onion; fold into chicken tinga, squash stews, or bean pots for depth and warmth.
Hot sauces: Ferment or fresh-blend with roasted pumpkin, apple cider, or peach for autumnal hot sauces with bright glow.
Heat control tips: Medium heat; scrape the placenta for milder sauces. Add toward the end of cooking to retain orange brightness.
Preservation and Pantry Value
Dries evenly: Medium walls dry into vibrant orange flakes and powder. Store dark and airtight to hold color.
Ferments well: Blends into creamy, pourable sauces. Orange pigment makes jars visually striking.
Freezer ready: Freeze roasted halves or whole pods. Excellent for late-winter chili and stew.
Pickling & jar sales: Orange escabeche jars command visual attention at farm stands.
Flavor Benefits beyond heat
Jalapeño’s grassy base layered with mild sweetness and fruitiness at orange stage.
Consistent 3–4″ pods color green → pumpkin orange → orange-red.
Heavy-bearing plants yield mixed-color harvests with strong appeal for CSA boxes and displays.
Good branching and fruit-holding ability.
Traditional and Practical Uses (Indigenous foodways focus)
Maize and squash synergy: Pumpkin Spice pairs symbolically and practically with Indigenous “Three Sisters” agriculture (corn, beans, squash). Pumpkin-chile stews, tamales, and nixtamal-based dishes are enriched by the pepper’s autumn tone.
Comal and molcajete cookery: Roasting on comales and hand-grinding on molcajetes/metates preserve rustic textures and aromas, practices rooted in Mesoamerican kitchens.
Harvest cycle: Bright orange peppers tie into fall harvest celebrations, connecting pepper preservation with maize grinding and squash storage.
Safety and Handling always
Gloves advised for pickling and fermenting batches.
Ventilate when smoking or roasting; clearly label powders/jars (“medium-hot”).
Protein & starch: beans, chicken, pork, squash, corn masa.
Herbs: cilantro, epazote, bay, Mexican oregano.
Soil Readiness
for Pepper Plants (Capsicum spp.)
Where to get a soil test
Best option: your state’s Cooperative Extension soil testing lab.
Tip: Arid/alkaline regions (e.g., AZ, NM, UT, parts of CA) often use Olsen (bicarbonate) for phosphorus.
Interprets P by extractant; assumes ppm. Results are approximate.
Enter at least one value above, then Calculate.
Summary
Recommended Amendments (per 100 sq ft)
How to Use
Mix P & K sources into top 3–6″ a week or two before planting.
If pH is low, apply lime 3–4 weeks pre-plant (or fall/winter).
Side-dress peppers with ~0.1 lb N / 100 sq ft at first bloom & fruit set.
Add 1–2″ finished compost yearly to build organic matter.
Container mix? Use a peat/coco-based mix with compost and slow-release organic fertilizer; pH is usually already correct.
Payment & Security
Payment methods
Your payment information is processed securely. We do not store credit card details nor have access to your credit card information.
Join Our Newsletter for Exclusive Savings!
Sign up for our newsletter to get a 30% discount code sent straight to your inbox. If it doesn’t appear right away, please check your inbox settings, and if you still need help, we’re here to assist!
Alliance of Native Seedkeepers
Pepper Seeds - Hot - Pumpkin Spice Jalapeño
$200 USD
$600
Unit price /
Unavailable
Description
Cozy heat with harvest color. Pumpkin Spice Jalapeño brings classic jalapeño crunch and aroma wrapped in a deep, pumpkin orange finish. Expect fresh green pepper, warm spice undertones, and a lively medium kick that brightens salsas, pickles, and poppers while adding autumnal flair to every plate.
The plants are sturdy and prolific, typically 2 to 3 feet tall with a well-branched habit that loads each node with smooth, blunt-tipped pods. Clean, dark foliage frames the fruit so the plants look ornamental long before ripening. Pods average 3 to 4 inches with thick, juicy walls that snap when sliced, hold shape on the grill, and pickle beautifully. They mature from glossy green to a saturated pumpkin orange, and the firm flesh stuffs neatly for jalapeño poppers and skewers.
Bite into a fully colored pod and sweet pepper notes arrive first, followed by a bright jalapeño heat that finishes clean. In the kitchen, Pumpkin Spice shines anywhere you want familiar jalapeño flavor with a rich, seasonal hue: quick refrigerator pickles, nachos, tacos, chili, and golden-orange hot sauces. Dried at peak color and ground, it yields a warm, amber powder that lifts eggs, roasted vegetables, and rubs.
Selected for color, flavor, and yield, Pumpkin Spice Jalapeño is a dependable garden workhorse with showpiece looks—heavy-setting, easy to use, and unmistakably delicious from summer cookouts through fall harvests.
Seeds look great and gorgeous colors. These glass gem seeds look healthy and a great value for the price. I will update you when I plant them on how many germinate.
Wow, what a pretty blue these seeds are. i can't wait to plant them and watch them grow. I will update you on how many germinate. The seeds look healthy.
