I’ve always loved the comforting crunch of roasted pumpkin seeds, but once I discovered the magic of the air fryer, it completely changed my game. No more waiting around for the oven to heat or worrying about uneven toasting—the air fryer makes them perfectly crisp, light, and golden in a fraction of the time. And when you coat them with a little sweetness? Oh, it feels like autumn in every single bite.
This recipe is one of those simple joys I keep coming back to each year. Whether I’ve just carved pumpkins for Halloween or scooped out seeds from a cozy fall soup, I never let those little treasures go to waste. Sweet air fryer pumpkin seeds have become my go-to snack: they’re crunchy, lightly caramelized, and make the house smell incredible while they cook. Honestly, they don’t last long in my kitchen—I usually have to make a double batch.
What You Need To Make This Recipe
Pumpkin Seeds: These are the star of the show. Freshly scooped seeds from your pumpkin work best, though you can also buy raw, shelled seeds (often called pepitas). Cleaning them well makes all the difference for a crisp finish.
Olive Oil (or melted butter): A light coating of oil or butter helps the seeds crisp up beautifully in the air fryer while also giving the seasoning something to cling to. Butter adds a richer flavor, while olive oil keeps it slightly lighter.
Brown Sugar: This is what creates that irresistible caramel-like sweetness. When heated, the sugar melts and coats the seeds in a glossy, sweet layer that pairs perfectly with their nutty crunch.
Cinnamon: A touch of warm spice elevates the flavor, giving the seeds that cozy autumn feel. Cinnamon also balances the sweetness with just the right amount of warmth.
Salt: A little pinch brings out all the flavors, cutting through the sugar and enhancing the nuttiness of the seeds. It’s the secret to that sweet-and-salty bite we all love.
Ingredients List
- 1 cup pumpkin seeds (cleaned and dried)
- 1 tablespoon olive oil or melted butter
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
How to Make Sweet Air Fryer Pumpkin Seeds
Step 1: Clean and Dry the Seeds
If using fresh pumpkin seeds, rinse them thoroughly in a colander to remove all the stringy pulp. Pat them dry with a towel—excess moisture will prevent them from crisping properly.
Step 2: Season the Seeds
In a mixing bowl, combine the dried pumpkin seeds with olive oil (or melted butter). Add the brown sugar, cinnamon, and salt. Toss until every seed is well coated in the sweet, spiced mixture.
Step 3: Preheat the Air Fryer
Set your air fryer to 350°F (175°C). Preheating helps the seeds cook evenly and ensures that they start crisping right away.
Step 4: Air Fry the Seeds
Spread the coated seeds in a single layer in the air fryer basket. Cook for 10–12 minutes, shaking the basket halfway through to prevent sticking and ensure even toasting.
Step 5: Cool and Enjoy
Once golden brown and fragrant, remove the seeds and let them cool completely. As they cool, they’ll get even crunchier. Store them in an airtight container—or snack on them right away!
Tips for Making This Recipe
- Make sure the pumpkin seeds are completely dry before seasoning, or they’ll steam instead of crisp.
- Don’t overcrowd the air fryer basket; work in batches if necessary.
- Adjust sweetness to your taste by adding more or less brown sugar.
- Try adding a pinch of nutmeg or pumpkin pie spice for an extra festive touch.
- Store leftovers in a sealed jar at room temperature for up to a week, but trust me—they won’t last that long.
FAQs
Can I use store-bought pumpkin seeds?
Yes, raw unsalted pepitas work well. Just skip the cleaning step and go straight to seasoning.
What if I don’t have an air fryer?
You can still make these in the oven! Spread the seeds on a baking sheet and roast at 350°F (175°C) for about 20 minutes, stirring halfway.
How do I keep the seeds from burning?
Check them around the 8-minute mark, as air fryers can vary. Shake the basket often to prevent scorching.
Can I make them less sweet?
Absolutely—just reduce the brown sugar or swap it for honey or maple syrup for a different kind of sweetness.
Do I need to peel the seeds?
Nope! The shells add a satisfying crunch. Just make sure they’re well-cleaned before cooking.