Pumpkin Chickle Chamoy Pickles (Printable Version)

Tangy pickles coated with chamoy and pumpkin spice for a sweet-savory, autumn snack with a zesty twist.

# What You'll Need:

→ Pickles

01 - 4 large dill pickles

→ Coating

02 - 2 tablespoons pumpkin pie spice
03 - 1 tablespoon Tajín seasoning
04 - 3 tablespoons chamoy sauce

# Steps to Follow:

01 - Cut the dill pickles into 1/2-inch thick rounds using a sharp knife.
02 - Mix pumpkin pie spice and Tajín seasoning together in a small bowl until evenly blended.
03 - Pat each pickle round dry with paper towels to remove surface moisture.
04 - Brush or dip each pickle round in chamoy sauce to coat all surfaces thoroughly.
05 - Roll each chamoy-coated pickle round in the spice mixture until fully covered.
06 - Place the coated pickle rounds on a plate or tray. Cover and refrigerate for at least 2 hours to allow flavors to infuse.

# Additional Tips::

01 -
  • Simple ingredients you can find at any grocery
  • Naturally vegan and gluten free so everyone can share
  • No cooking required and easy enough for busy days
  • Sweet spicy salty and tangy all in one bite
  • Makes a playful party appetizer or memorable midday snack
02 -
  • Ready in just ten minutes of hands on prep
  • No allergens in the main ingredients so it is friendly to sensitive eaters
  • Low calorie and perfect for light snacking
03 -
  • Work with very dry pickles so the chamoy clings properly and your spices stick with every bite
  • If making a double batch prepare in batches so the spices do not get clumpy
  • For even more color dust half the pickles with extra Tajín at serving time for vibrant red and orange contrast
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