The fall is a great time of year because pumpkins are in season… and where there are pumpkins, there are usually pumpkin seeds lying around just ready to be roasted!
We absolutely love making savory pumpkin seeds in the air fryer, but this recipe is a little different! These sweet and crispy seeds – made with a blend of cinnamon and sugar – are the perfect fall snack and great for Halloween.
Ingredients
- Pumpkin seeds – Cleaned and dried.
- Oil – Choose a neutral-tasting oil such as avocado, canola, or sunflower oil.
- Salt – We use regular table salt.
- Granulated sugar – Regular white sugar.
- Brown sugar – Light or dark brown; use whichever you have on hand.
- Ground cinnamon
Recipe Tips
- Clean and dry the seeds well for the best results.
- Watch the seeds towards the end of the cooking time, or the sugar may start to burn and smoke in the air fryer.
- The pumpkin seeds will be very tacky and may stick together. Place the seeds on a large plate or parchment paper and separate them before letting them cool.
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Storage Tips
These sweet pumpkin seeds last for a few days. Just keep them in a covered dish or container. They retain their crisp pretty well even after 2-3 days but we’d suggest eating them no longer than 4 days from the day they were made.
Related Recipes
Here are some more air fryer snack ideas that might spark your fancy!
- Air Fryer Spaghetti Squash Seeds
- Crispy Air Fryer Fava Beans
- Classic Pumpkin Seeds in the Air Fryer
- Air-Fried Potato Peels
- Crispy Chickpeas in the Air Fryer
Air Fryer Cinnamon-Sugar Pumpkin Seeds
Ingredients
- 4 ounces pumpkin seeds, (just over ¾ cup)
- 2 teaspoons neutral oil
- 2 teaspoons granulated sugar
- 1 teaspoons brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Instructions
- If your pumpkin seeds are still attached to the stringy pulp, remove them and place the seeds into a strainer or colander. Rinse the seeds under running water, cleaning them as best as you can. Then pat them dry thoroughly.
- Preheat the air fryer to 350 degrees Fahrenheit (175 degrees Celsius). If you have a basket-style air fryer and the tray has large holes through which the seeds may fall, remove the tray.
- Add 4 ounces pumpkin seeds, 2 teaspoons neutral oil, 2 teaspoons granulated sugar, 1 teaspoons brown sugar, ½ teaspoon ground cinnamon, and ¼ teaspoon salt to a bowl. Toss until all the seeds are evenly coated.
- Transfer the coated seeds to the preheated air fryer and spread them out evenly.
- Air fry at 350 degrees Fahrenheit (175 degrees Celsius) for 7-10 minutes, or until crispy and lightly caramelized. Shake the air fryer basket every 3 minutes to help with even cooking. Keep a close eye toward the end – sugar can burn quickly.
- Remove the seeds from the air fryer and spread them onto a plate or sheet of parchment paper to cool. Separate them as best as you can to prevent large clumps, then allow them to cool.
Notes
- The exact cooking time will vary by air fryer, size of pumpkin seeds, and your personal preference.
- Use two forks to separate the hot pumpkin seeds.
Nutrition
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
