Get ready to see your Air Fryer Pumpkin Seeds go from plain to perfectly roasted! A crispy, crunchy, healthy snack that you can season with so many sweet or savory spices.
Air Fryer Roasted Pumpkin Seeds
Our Air Fryer Pumpkin Seeds recipe is a quick and convenient way to roast pumpkin seeds without waiting for them to dry overnight. Instead, the hot circulating air serves as a shortcut for air fryer recipes so you can start snacking so much sooner!
Air fryer roasted pumpkin seeds are easy to make and are filled with a whole host of health benefits. Plus there’s a satisfying crunch and burst of flavor in every delicious bite.
Raw pumpkin seeds are the perfect blank canvas for flavoring with your favorite sweet or savory seasonings. Go simple with a sprinkle of salt, bold with chili powder, paprika, and garlic powder (as written in this recipe), sweet and spicy with cinnamon and sugar, or get creative and customize your seeds with any kind of spice blend.
Store-bought seeds are high in sodium and not as crispy as when you roast your own fresh pumpkin seeds in the air fryer. So pick your pumpkin and start scooping out your seeds, because this pumpkin recipe makes a wholesome snack that’s packed with plant-based protein. They’re gluten-free, vegan, low carb, paleo, keto-friendly, and Whole30 compliant too!
Benefits Of Roasted Pumpkin Seeds
Pumpkin seeds are a nutritional powerhouse and are teeming with health benefits. They’re a rich source of protein, unsaturated fatty acids, vitamins, and minerals that reduce many risk factors for chronic diseases. If you eat the seeds with their shell, they are a great source of fiber.
Air Fryer Pumpkin Seeds Ingredients
- Pumpkin seeds: Make sure the pulp is removed and the seeds are very dry before air frying them.
- Avocado oil: You can substitute olive oil for the avocado oil if desired. Avocado oil has a higher smoke point than olive oil so it helps to prevent your pumpkin seeds from burning while air frying.
- Salt: Enhances the natural flavor of the pumpkin seeds and helps to balance the other spices.
- Smoked paprika: Adds a smoky depth and a mild sweetness, giving the seeds a rich, savory flavor.
- Garlic powder: Infuses a savory, aromatic note that complements the nuttiness of the seeds.
- Chili powder: Introduces a bit of heat and complexity to this air fryer pumpkin seed recipe.
- Black pepper: Provides a slight kick and adds a layer of spice that rounds out the seasoning.
See the recipe card for full information on ingredients and quantities.
How to Make Air Fryer Pumpkin Seeds
- Separate The Seeds: Remove the seeds from the pumpkin and place them into a colander. Run under cool water to separate the seeds from the pulp.
- Let The Seeds Sit: Spread the clean pumpkin seeds onto a baking sheet and pat dry. Allow the seeds to sit at room temperature for 1-2 hours to to dry completely.
- Season The Seeds: Toss the dry pumpkin seeds with oil, salt, smoked paprika, garlic powder, chili powder, and black pepper.
- Cook Until Crisp: Air fry the spiced pumpkin seeds at 360 degrees Fahrenheit for 5 minutes. Shake, then finish air frying for 5-7 more minutes until golden and crisp.
- Serve: Cool for 5 minutes before serving. Enjoy!
Serving Suggestions
These air fryer pumpkin seeds are best served at room temperature. They’re a perfectly portable, delicious snack and a nutritional superfood powerhouse. Grab some for on-the-go, use them to fuel your pre-and-post-workouts, or sprinkle some over grain bowls, Greek yogurt, salads, and smoothies.
Tips & Variations
- Pick Your Pumpkin: One large carving pumpkin will typically yield between 1 ½ – 2 cups of seeds.
- Separate The Seeds: If you are having trouble rinsing all pulp off the seeds, you can boil the seeds in a pot of lightly salted water for 5-6 minutes. Rinse the seeds in a colander, under cool running water to separate all the pulp from the seeds.
- Season Your Seeds: You can use any combination of savory spices to season your air fryer pumpkin seeds. You can even use a store bought season blend of your choice. You will use a total of 1 ½ teaspoons of spice blend per 2 cups of pumpkin seeds. Some of my other favorite ways to season my seeds are with cinnamon and ginger, maple syrup, chili lime seasoning, like tajin, powdered ranch seasoning, and Old Bay seasoning.
- Create The Crisp: If your pumpkin seeds are very dry before adding them to the air fryer, they should take between 10-12 minutes to get golden and crispy. If they are still a little wet, your pumpkin seeds may need a couple extra minutes of air frying time to get golden and crisp.
- Don’t Overcrowd When Cooking: A COSORI 6.8 quart air fryer was used to develop this recipe. Two cups of pumpkin seeds was a perfect amount to not overcrowd the basket when air frying. If you are using a smaller air fryer, you will need to air fry your pumpkin seeds in batches, in a single layer, to achieve the same results.
- Purchase Pre-Cut Parchment Paper: I love lining my basket with parchment paper that’s is made to fit inside my air fryer. These pre-cut parchment papers come with holes in them to allow for proper air circulation while air frying and makes cleaning up very easy. These are also helpful if your air fryer basket has larger holes than the size of the pumpkin seeds. This will help to keep the pumpkin seeds from falling through the holes of the basket while air frying.
How to Make oven-roasted pumpkin seeds
Don’t have an air fryer? No problem, pumpkin seeds can easily be prepared in the oven. Preheat your oven to 300°F (150°C). Spread the seasoned seeds in a single layer on a baking sheet. Roast them in the oven for 25-30 minutes, stirring halfway, until golden and crisp. Allow them to cool before enjoying.
Make sure to keep an eye on the seeds, as ovens can vary and you don’t want them to burn!
Proper Storage
- To Store: These pumpkin seeds are best stored in an airtight container for 1-2 weeks. A mason jar is great for storing the pumpkin seeds. Be sure to let them cool completely before storing so they stay nice and crispy.
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Air Fryer Pumpkin Seeds
Ingredients
- 2 cups pumpkin seeds pulp removed and very dry
- 2 teaspoons avocado oil
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon chili powder
- ⅛ teaspoon black pepper
Instructions
- Remove all the seeds from a large carving pumpkin. Place the seeds and pulp into a colander, under cool running water, and separate all the seeds from the pulp. Discard as much pulp as possible.2 cups pumpkin seeds
- Spread the clean seeds, in a single layer, onto a large rimmed baking sheet and pat dry with paper towels. Allow the seeds to sit at room temperature for 1-2 hours to allow the pumpkin seeds to dry completely.
- Transfer the dry pumpkin seeds to a bowl with the avocado oil, salt, smoked paprika, garlic powder, chili powder and black pepper. Toss to evenly coat all the pumpkin seeds with the oil and spices.2 teaspoons avocado oil, ½ teaspoon salt, ½ teaspoon smoked paprika, ¼ teaspoon garlic powder, ¼ teaspoon chili powder, ⅛ teaspoon black pepper
- Spread the spiced pumpkin seeds in a single layer evenly in the basket of a large (6 quart) air fryer. Air fry the spiced pumpkin seeds at 360°F for 10-12 minutes or until golden and crisp. Pause the air fryer after 5 minutes to shake the seeds, to ensure they are crisping evenly, then finish air frying the seeds for the remaining 5-7 minutes.
- Allow the air fried pumpkin seeds to cool for 5 minutes before transferring them to a bowl for serving.
Jenn’s Notes
- To Store: These pumpkin seeds are best stored in an airtight container for 1-2 weeks. A mason jar is great for storing the pumpkin seeds. Be sure to let them cool completely before storing so they stay nice and crispy.
- One large carving pumpkin will typically yield between 1 ½ – 2 cups of seeds.
- If you are having trouble rinsing all pulp off the seeds, you can boil the seeds in a pot of lightly salted water for 5-6 minutes. Rinse the seeds in a colander, under cool running water to separate all the pulp from the seeds.
- You can use any combination of savory spices to season your air fryer pumpkin seeds. You can even use a store bought season blend of your choice. You will use a total of 1 ½ teaspoons of spice blend per 2 cups of pumpkin seeds.
- You can substitute olive oil for the avocado oil if desired. Avocado oil has a higher smoke point than olive oil so this helps to ensure your pumpkin seeds do not burn while air frying. If using olive oil, just keep an eye on your pumpkin seeds to ensure they do not burn.
- If your pumpkin seeds are very dry before adding them to the air fryer, they should take between 10-12 minutes to get golden and crispy. If they are still a little wet, your pumpkin seeds may need a couple extra minutes of air frying time to get golden and crisp.
- A COSORI 6.8 quart air fryer was used to develop this recipe. Two cups of pumpkin seeds was a perfect amount to not overcrowd the basket when air frying. If you are using a smaller air fryer, you will need to air fry your pumpkin seeds in batches, in a single layer, to achieve the same results.
- You can purchase pre-cut parchment paper that is made to fit the baskets of most air fryers. These pre-cut parchment papers come with holes in them already, to allow for proper air circulation while air frying, to make cleaning up very easy. These are also helpful if your air fryer basket has larger holes than the size of the pumpkin seeds. This will help to keep the pumpkin seeds from falling through the holes of the basket while air frying.
