I love how simple and fast these pumpkin seeds are to prepare. The air fryer makes them perfectly crisp without the hassle of oven roasting, and they’re ready in minutes. They’re also a blank canvas for flavor — I can go savory with garlic and paprika, or sweet with cinnamon and sugar. Plus, they’re a great way to use up pumpkin seeds after carving or cooking pumpkins.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
I start by preheating the air fryer to 350°F (175°C). While it heats, I toss the rinsed and thoroughly dried pumpkin seeds in a bowl with olive oil, salt, pepper, garlic powder, and paprika until evenly coated.
Next, I lightly oil or spray the air fryer basket, then spread the seasoned seeds in a single layer so they roast evenly. I air fry them for 10–12 minutes, shaking the basket halfway through to ensure they cook on all sides.
Once they’re golden and crisp, I remove the seeds and let them cool slightly — they continue to crisp up as they cool. I taste and adjust seasoning if needed before serving or storing them.
Servings and Timing
This recipe makes about 4 snack-sized servings. It takes about 5 minutes of prep time and 10–12 minutes of cooking time, for a total of roughly 15–17 minutes.
Variations
I love switching up the seasoning depending on my cravings. For a sweet twist, I toss the seeds with cinnamon and a sprinkle of brown sugar. For heat, I add cayenne or chili powder. A smoky BBQ seasoning or curry powder also gives amazing flavor. I’ve even tried a maple-glazed version with a drizzle of syrup added after air frying — slightly sticky, but absolutely delicious.
Storage/Reheating
I store cooled pumpkin seeds in an airtight jar or container at room temperature for up to 5 days. To keep them crisp longer, I make sure they’re completely cool before sealing. If they soften over time, I just pop them back in the air fryer for 2–3 minutes to restore their crunch.
FAQs
Do I need to remove the pumpkin seed shells?
No, I roast them whole — the shells become light and crispy in the air fryer.
How do I make sure the seeds get crispy?
Drying them completely before seasoning is key to achieving perfect crunch.
Can I use store-bought raw pumpkin seeds?
Yes, I can skip the rinsing step and go straight to seasoning and roasting.
What’s the best oil to use?
I prefer olive oil for flavor, but avocado or coconut oil works well too.
Can I double the recipe?
Yes, I just make sure to cook in batches so the seeds stay in a single layer.
How do I clean pumpkin seeds from a fresh pumpkin?
I rinse them in a colander, removing any pumpkin pulp, then pat them dry with paper towels.
Can I make these seeds spicy?
Definitely — I add cayenne pepper, chili flakes, or chipotle powder for extra kick.
What can I use these pumpkin seeds for besides snacking?
I sprinkle them on salads, soups, oatmeal, or yogurt for extra crunch.
Can I use an oven instead of an air fryer?
Yes, I roast them at 350°F for about 25 minutes, stirring halfway through.
How do I keep them from burning?
I shake or stir halfway through and keep a close eye during the last few minutes since they toast quickly.
Conclusion
These Air Fryer Pumpkin Seeds are the ultimate fall snack — quick, crispy, and bursting with flavor. I love how easy they are to customize, from savory to sweet, and how perfectly they crisp up every time. Whether I’m carving pumpkins or just craving a crunchy bite, this recipe always delivers a tasty, wholesome treat I can feel good about enjoying all season long.
Quick, crispy, and perfectly seasoned, these Air Fryer Pumpkin Seeds are a delicious and healthy way to turn leftover pumpkin seeds into a crunchy snack. Ready in minutes and endlessly customizable with sweet or savory flavors, they’re perfect for fall snacking or topping salads and soups.
Total Time:17 minutes
Yield:4 servings
Ingredients
1 cup pumpkin seeds, rinsed and dried
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Instructions
Preheat the air fryer to 350°F (175°C).
In a medium bowl, toss the rinsed and thoroughly dried pumpkin seeds with olive oil, salt, black pepper, garlic powder, and paprika until evenly coated.
Lightly oil or spray the air fryer basket, then spread the seasoned seeds in a single layer.
Air fry for 10–12 minutes, shaking the basket halfway through to ensure even roasting.
Remove once golden and crisp, then let the seeds cool for a few minutes — they’ll continue to crisp as they cool.
Taste and adjust seasoning if desired before serving or storing.
Notes
Dry the seeds completely before seasoning for the crispiest texture.
Shake the basket halfway through cooking to prevent burning and ensure even roasting.
For a sweet version, use cinnamon and brown sugar instead of garlic and paprika.
Add cayenne, chili flakes, or chipotle powder for a spicy kick.
Store completely cooled seeds in an airtight container at room temperature for up to 5 days.
Recrisp softened seeds in the air fryer for 2–3 minutes before serving.
