These air fryer pumpkin seeds (pepitas) are sweet, crunchy, and ready in minutes. Flavored with cinnamon sugar, they make a simple snack that's easy to prepare.
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I like to keep a batch of these toasted pumpkin seeds on hand. They're great as a snack, sprinkled over salads, or added to meals.
If you enjoy easy pumpkin recipes, you might like my air fryer acorn squash and air fryer butternut recipes! Both are simple to make and pair well with so many dishes.
ingredients
- Green pumpkin seeds - We use green pumpkin seeds, also called pepitas, for this recipe.
- Olive oil or melted butter - this helps the cinnamon coating to stick.
- Brown sugar - for sweetness and caramelization.
- A pinch of salt to balance the flavor.
- Cinnamon.
pepitas vs pumpkin seeds
Pumpkin seeds can mean two things: the white shelled seeds scooped straight from a pumpkin, or the green seeds sold without shells, known as pepitas.
Pepitas come from certain pumpkin varieties and don’t have a tough outer hull, which makes them quicker to roast and easier to eat. White pumpkin seeds are larger and chewier since the shell is left on. For more info, see this article from The Kitchn.
how to make it
- Step 1: Preheat the air fryer to 180°C (350°F).
- Step 2: Combine olive oil and sugar in a small bowl.
- Step 3: Add the pumpkin seeds, pinch of salt, and cinnamon, then combine until evenly coated.
- Step 4: Spread in a single layer in a lined air fryer basket.
- Step 5: Air fry for 8-10 minutes, shaking halfway, until toasted to your liking.
- Step 6:Cool completely before serving to allow the coating to set.
useful tips
- The seeds will continue to toast slightly even after the cooking time is finished. Allow them to cool before serving.
- For clustered pumpkin seeds, dissolve the brown sugar first in the microwave or on the stovetop. You can also replace brown sugar with honey or maple syrup.
serving suggestions
Enjoy these cinnamon pumpkin seeds as a snack on their own, or sprinkle them over yogurt, oatmeal, or salads. They also make a quick topping for soups like butternut squash, carrot coriander soup, or pumpkin soup.
storage
Store cooled seeds in an airtight container at room temperature for up to 1 week. For longer freshness, refrigerate for 2 weeks. Avoid freezing, as the sugar coating loses its texture.
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📖 Recipe
Air Fryer Pumpkin Seeds Pepitas
Ingredients
- 1 cup green pumpkin seeds pepitas, hulled
- 1 tablespoon olive oil
- 3 tablespoon brown sugar
- 1 pinch salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat air fryer to 180°C (350°F).
- In a medium bowl, combine olive oil and brown sugar until combined.
- Add pumpkin seeds, salt, and cinnamon. Stir until seeds are evenly coated.
- Spread seeds in a single layer in the air fryer basket (use a liner if preferred).
- Cook for 8-10 minutes, shaking halfway through, until seeds are crisp.
- Cool completely before serving.
Notes
- The seeds will continue to toast slightly even after the cooking time is finished. Allow them to cool before serving.
- For clustered pumpkin seeds, dissolve the brown sugar first in the microwave or on the stovetop. You can also replace brown sugar with honey or maple syrup.
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