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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
Cook Time 10 minutes
Total Time 15 minutes
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!
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