Step 1

Carve a hole into the top of the pumpkin, then remove the stem. Scoop out the seeds, separating from the pulp. Transfer the seeds to a medium bowl, discarding the pulp. Save the pumpkin for another use.

Step 2

Thoroughly rinse and drain the seeds, removing any residual pulp.

Step 3

Spread the seeds on a baking sheet and gently pat dry with a paper towel. Allow the seeds to dry for 30 minutes.

Step 4

Transfer the seeds to a large bowl and toss with the melted butter, salt, sugar, and pumpkin spice until well-coated.

Step 5

Preheat the air fryer to 350°F (180°C).

Step 6

Transfer the seeds to the air fryer basket and roast for 5–10 minutes. Shake the basket or stir the seeds and roast for another 5–10 minutes, or until the seeds reach your desired crispiness.

Step 7

Remove seeds from the air fryer basket and spread on a plate or baking sheet to cool completely.

Step 8

Store in an airtight container at room temperature for up to 2 weeks.

Step 9

Enjoy!