Cozy Cinnamon Sugar Air Fryer Pumpkin Seeds Recipe
A happy accident turned into the best fall snack ever—crunchy, buttery pumpkin seeds coated in warm cinnamon sugar, perfectly toasted in the air fryer in under 15 minutes. This quick and easy recipe is perfect for cozy season snacking, pumpkin carving parties, or a healthier treat that tastes indulgent.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
- 1 cup fresh pumpkin seeds (rinsed and patted completely dry)
- 2 tablespoons unsalted butter, melted (or coconut oil for dairy-free)
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon fine sea salt
Instructions
- Prep the seeds: After carving your pumpkin, separate the seeds from the stringy pulp. Place them in a colander and rinse under cool water, using your fingers to remove any remaining pumpkin guts. Drain well.
- Dry thoroughly: Spread the rinsed seeds on a clean kitchen towel or paper towels. Pat them dry, then let them sit for 5-10 minutes to air dry a bit more. Any moisture will prevent them from getting crispy.
- Preheat the air fryer: Set your air fryer to 320°F (160°C) and let it preheat for 3 minutes.
- Make the cinnamon sugar coating: In a small bowl, whisk together the granulated sugar, ground cinnamon, and salt. In a separate larger bowl, pour the melted butter (or coconut oil).
- Coat the seeds: Add the dried pumpkin seeds to the bowl with melted butter. Toss well with a spatula until every seed is lightly coated. Then sprinkle the cinnamon sugar mixture over the seeds and toss again until evenly distributed.
- Air fry the seeds: Transfer the coated seeds to the air fryer basket in a single layer. Don’t overcrowd—if you have a lot of seeds, cook them in two batches. Air fry at 320°F (160°C) for 6 minutes.
- Shake and continue: After 6 minutes, open the basket and give the seeds a good shake or stir with a spatula. Close the basket and air fry for another 4-6 minutes. Keep an eye on them during the last 2 minutes—they can go from golden to burnt quickly. The seeds should be fragrant, lightly browned, and sound hollow when you shake the basket.
- Cool completely: Immediately transfer the hot seeds to a plate or cooling rack. Spread them out so they aren’t touching. As they cool, they’ll crisp up even more. Resist the urge to eat them right away—they get crunchier after 5-10 minutes of cooling.
Notes
Don’t skip drying the seeds after rinsing—wet seeds will steam instead of toast, resulting in chewy seeds. Watch the last two minutes of cooking carefully as sugar can burn quickly. Let seeds cool completely for maximum crunch. For best results, cook in a single layer and work in batches if needed. Store in an airtight container at room temperature for up to 2 weeks. To re-crisp, air fry at 300°F (150°C) for 2-3 minutes.
Nutrition
- Serving Size: ¼ cup
- Calories: 180
- Sugar: 6
- Sodium: 150
- Fat: 14
- Saturated Fat: 5
- Carbohydrates: 10
- Fiber: 2
- Protein: 7
Keywords: air fryer pumpkin seeds, cinnamon sugar pumpkin seeds, fall snack, pumpkin seeds recipe, easy pumpkin seeds, healthy snack, gluten-free snack, air fryer snack