Easy Air Fryer Pumpkin Seeds

This recipe for Air Fryer Pumpkin Seeds is the fastest and easiest way to make this classic fall snack, delivering perfectly crispy, savory, and addictive seeds in a fraction of the time. The air fryer circulates hot air, creating an incredibly crunchy texture that’s hard to achieve in a conventional oven. It’s the ultimate healthy treat and the best reward for carving a pumpkin.

Just like the traditional method, the secret to the best crunch is getting the seeds completely dry. From there, the air fryer does all the work, giving you a delicious, snackable treat that’s ready in minutes.

this recipe

Why You’ll Love This Recipe

• Extra Crispy: The air fryer creates a perfectly light and crunchy texture.
• Incredibly Fast: Ready in about half the time of traditional oven-roasting methods.
• Simple & Easy: A straightforward recipe with just a few basic ingredients.
• Healthy Snack: A nutritious treat packed with fiber, protein, and healthy fats.

Ingredients

• 1 1/2 cups Raw Pumpkin Seeds (from 1 medium pumpkin)
• 2 teaspoons Olive Oil
• 1/2 teaspoon Sea Salt
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Smoked Paprika

Step-by-Step Instructions

1. Separate and Clean the Seeds: Scoop the seeds and pulp from your pumpkin. Place them in a bowl of water to easily separate the seeds from the stringy pulp. Skim the clean seeds from the top and place them in a colander.
2. Rinse and Dry (The Most Important Step): Rinse the seeds well under cold water. Spread them on a clean kitchen towel and pat them completely dry. For the best results, let them air dry for at least an hour. They must be very dry to get crispy.
3. Season the Seeds: In a medium bowl, toss the dry pumpkin seeds with the olive oil, salt, garlic powder, and smoked paprika until they are evenly coated.
4. Air Fry: Preheat your air fryer to 350°F (175°C). Place the seasoned seeds in the air fryer basket in a single layer. It’s important not to overcrowd the basket; work in batches if necessary.
5. Cook to Perfection: Air fry for 10-12 minutes, shaking the basket every 4-5 minutes to ensure they cook evenly. They are done when they are golden brown and crispy.
6. Cool and Serve: Let the pumpkin seeds cool for a few minutes. They will get even crispier as they cool.

Tips & Variations

• Pro Tip: Don’t overcrowd the air fryer basket! Spreading the seeds in a thin layer is the key to getting them uniformly crispy.
• Cinnamon Sugar Version: For a sweet treat, omit the savory spices. Toss the seeds with melted butter, 2 tablespoons of brown sugar, and 1 teaspoon of cinnamon. Air fry as directed, watching carefully as the sugar can burn more quickly.
• Ranch Seasoning: Toss the seeds with a tablespoon of dry ranch seasoning for a zesty, savory flavor.
• Spicy Kick: Add a 1/4 teaspoon of cayenne pepper to the seasoning mix for a bit of heat.

Frequently Asked Questions (FAQ)

• Why are my seeds not crispy?
  • The two most common reasons are that the seeds weren’t dry enough before cooking, or the air fryer basket was too crowded, causing them to steam instead of crisp up.
• Do I need to preheat my air fryer?
  • While not always necessary, preheating for a few minutes helps the seeds start crisping up immediately, leading to a better final texture.
• How do I store air fryer pumpkin seeds?
  • Once completely cooled, store them in an airtight container at room temperature. They will stay fresh and crispy for up to 2 weeks.

Serving Suggestions

• These air fryer pumpkin seeds are a perfect snack on their own. They also make a fantastic crunchy topping for salads, soups (like broccoli cheddar or cauliflower soup), or yogurt bowls.

Abby

Air Fryer Pumpkin Seeds

These Air Fryer Pumpkin Seeds are a quick, crunchy, and flavorful way to enjoy leftover pumpkin or squash seeds. Seasoned with smoky paprika, garlic, and a touch of sweetness, they’re the perfect fall snack made in just 15 minutes.

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Servings: 6 servings (1 cup total)

Course: Air Fryer, Snack

Cuisine: American

Calories: 103

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup pumpkin or squash seeds, pulp removed
• 1 tbsp butter (regular or dairy-free)
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1/4 tsp ground cinnamon
• 1/2 tsp sugar or erythritol
• salt, to taste

Equipment

• Colander or strainer
• Paper towels
• pot
• air fryer
• Mixing Spoon

Method

 

1. Remove seeds from pumpkin, rinse in a colander, and pat dry with a paper towel. Optionally, let dry overnight.
2. Preheat the air fryer to 360°F (180°C).
3. In a pot, melt butter with smoked paprika, garlic powder, cayenne, cinnamon, and sugar/erythritol. Stir to combine and salt to taste.
4. Toss the pumpkin seeds in the spiced butter mixture until evenly coated.
5. Add seeds to the air fryer basket in a single layer. Cook 5 minutes, shake, then cook 5 minutes more. Add 2–3 minutes if needed until golden and crispy.
6. Remove from air fryer and let cool fully before serving or storing.

Notes

Make sure the seeds are fully dry before cooking for maximum crunch. Shake halfway through air frying to roast evenly. Store in an airtight container at room temperature for up to a week, or freeze for longer storage. Try different spice blends for fun flavor twists!