Spicy Mocha Pumpkin is a new F1 hybrid that brings something genuinely different to the fall garden with its distinctive tan skin and compact growth habit. Bred for the fall market, this jack-type pumpkin matures in 90 days and thrives across hardiness zones 3-12, making it accessible to gardeners nearly everywhere. It combines reliable disease resistance with a frame that doesn't sprawl across your entire garden, and its ability to resist Powdery Mildew means you'll spend less time troubleshooting and more time harvesting.
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Moderate
3-12
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Moderate
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The tan skin alone sets this apart from standard orange pumpkins, giving it an elegant, sophisticated appearance that photographs beautifully and catches eyes at harvest markets. Its compact growth habit means it doesn't demand the sprawling space traditional pumpkins require, making it surprisingly workable for gardeners with limited room. The 90-day maturity window and hybrid vigor ensure consistent, reliable production, and the built-in Powdery Mildew resistance means you're not fighting common fungal pressure from mid-summer onward.
As a jack-type pumpkin, Spicy Mocha excels for carving, making it a natural choice for fall decorations and Halloween displays. The tan coloring gives carved jack-o-lanterns a warm, sophisticated look compared to traditional orange varieties. Its edible flesh also makes it suitable for cooking and can be used in soups, purees, and baked goods.
No timeline data available yet for this variety.
Sow 2-3 seeds per 2-inch container or plug flat about 3 weeks before your planned transplant date. Germinate at 75-95°F (24-35°C). Thin seedlings with scissors to 1 plant per container or cell. Harden plants for 4-7 days before transplanting by gradually exposing them to outdoor conditions.
After all danger of frost has passed, transplant hardened seedlings outdoors at the spacing recommendations for your variety. Handle seedlings carefully, as minimal root disturbance is critical for success. Space according to the 4-inch spacing guideline, and ensure soil temperature is warm enough for frost-tender plants to establish.
Harvest mature fruit in fall once the skin has hardened and reached full tan color development. Avoid leaving fruit in the field with excessive sun exposure after the plant's foliage has died back, as this degrades both fruit color and handling quality. Cut fruit from the vine with a sharp knife or pruners, leaving a short stem attached.
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