My air fryer pumpkin seeds are a crunchy, delightful healthy snack I look forward to every fall. I love how quick and simple these are compared to the oven method! Now, it’s my family’s go-to treat after pumpkin carving!
This post may contain affiliate links. If you click on a link and make a purchase, I may receive a small commission at no extra cost to you. For more information, please read my disclaimer.
My Favorite Way to Air Fry Pumpkin Seeds
I’m not sure what my family loves more: carving pumpkins or getting to eat air fryer pumpkin seeds afterward! My kids aren’t at the point where they carve their own pumpkin, so I have them on pumpkin seed duty. They help me sort through all the pumpkin gunk and collect every single seed just so we can air fry them.
I remember the first year I decided to try the pumpkin seeds in the air fryer instead of roasting them in the oven. The seeds came out perfectly toasted in half the time and tasted even better than usual! My kids were munching on warm, salty seeds before their pumpkins even made it to the porch.
And the best thing that came from air frying them is that I can make them in small batches. I only make what we will enjoy that night, then store the raw ones to be air fried another day.
Now, I actually buy a pumpkin at the beginning of September just so I can make air fried pumpkin seeds all throughout fall. Nobody wants to wait until the end of October around Halloween to get their hands on this snacky goodness!
And, if you love a good fall air fryer recipe, try my recipes for air fryer apple fritters, air fryer spaghetti squash, air fryer apple crisp, air fryer butternut squash, and air fryer pumpkin twists.
Pumpkin Seeds in the air fryer Ingredients
- Raw pumpkin seeds from a fresh pumpkin
- Olive oil – I’ve also used vegetable oil and canola oil in place of this
- Sea salt – regular salt will work as well
How to Roast Pumpkin Seeds in the Air Fryer
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Clean the pumpkin seeds, if not already done, in a colander, then lay them on some parchment paper to air dry for at least 10 minutes.
STEP TWO: Preheat the air fryer to 350 degrees F.Â
STEP THREE: Place the dry pumpkin seeds inside the air fryer basket with parchment paper underneath, spritz them with a little oil, and sprinkle them with sea salt. If I don’t have my oil mister on hand, I will put them in a bowl and toss all the ingredients until coated evenly before adding them to the air fryer.
STEP FOUR: Air fry the pumpkin seeds for about 10 minutes, moving them around halfway through cooking so both sides get crispy.
Tips for The Best Crispy Air Fryer Pumpkin Seeds
- Give the seeds at least 10 minutes to dry, then gently press them with a paper towel. When I have extra time, I will let them sit on parchment paper for a few hours before using or storing them.
- Air fry the seeds in a single layer. This lets the hot air properly circulate and really crisp up each seed.
- Use an oil mister to evenly spray the oil across the pumpkin seeds. I love that the seeds don’t soak up too much oil so they get super crispy.
- Remove the crisper plate and cook the seeds on the bottom of the air fryer. I find this works best so the seeds don’t fall between the basket and drawer while cooking. If your air fryer doesn’t have this, use parchment paper, as shown in my photos.
- Move the pumpkin seeds around halfway through the cooking time to help the seeds toast evenly.
Air Fry Pumpkin Seeds Flavor Variations
My kids prefer their pumpkin seeds simple and salty, but I enjoy playing around with flavors! Seasoning salt is my favorite for a savory flavor, and my husband loves it when I sprinkle a little sugar and cinnamon on the seeds for a sweet treat.Â
When I’m feeling gourmet, I’ll toss the seeds with some spices like garlic powder and Parmesan cheese. I add the Parmesan right when the seeds come out of the air fryer so it melts on their hot surface.
Air Fryer Pumpkin Seeds FAQs
How Long to Cook Pumpkin Seeds in the Air Fryer
Typically, I cook pumpkin seeds in the air fryer for about 10-15 minutes at 350 degrees F. This seems to be the sweet spot for getting them golden and crispy without burning.
How to Store Air Fried Pumpkin Seeds
After cooling, I store any leftover pumpkin seeds in an airtight container on the counter at room temperature. They stay fresh and crunchy for up to a week!
I also store raw ones by letting them air dry for a few hours and then placing them in a closed Ziploc bag in the refrigerator for up to 2 weeks.
What if I Can’t Find a Pumpkin?
Pumpkins tend to go in season in early September. I can usually find them at a local farm or independent grocery store starting around then. Later into September, they start popping up in every grocery store!
Do I need to Remove the Shell Before Eating Air Fryer Pumpkin Seeds?
No need to remove the shells! The entire pumpkin seed can be eaten once it’s roasted, shell and all. I think the shells add a nice crunch, and they’re packed with fiber.
More Easy Air Fryer Snacks
- Air fryer buffalo wings
- Air fryer onion rings
- Air fryer shrimp
- Pizza rolls in the air fryer
- Air fryer beef jerky
- Jalapeno poppers in the air fryer
- Air fryer taquitos
- Air fryer nachos
- Air fryer lemon pepper wings
Love air frying? Join our newsletter! You can also follow us on Facebook, Instagram, or join our free Facebook Air Frying Community.
Crispy Air Fryer Pumpkin Seeds
Ingredients
- fresh raw pumpkin seeds about 2 cups
- 1 Tablespoon olive oil
- ½ teaspoon sea salt
Instructions
- Clean the pumpkin seeds, if not already done, in a colander, then lay them on some parchment paper to air dry for at least 10 minutes.
- Preheat the air fryer to 350 degrees F.
- Place the dry pumpkin seeds inside the air fryer basket with parchment paper underneath, spritz them with a little oil, and sprinkle them with sea salt. If I don't have my oil mister on hand, I will put them in a bowl and toss all the ingredients until coated evenly before adding them to the air fryer.
- Air fry the pumpkin seeds for about 10 minutes, moving them around halfway through cooking so both sides get crispy.
Notes
-
- If you have extra time, let the pumpkin seeds sit on parchment paper for a few hours before using or storing them.
- Air fry the seeds in a single layer. This lets the hot air properly circulate and really crisp up each seed.
- Use an oil mister if available to evenly spray the oil across the pumpkin seeds. It helps the seeds get crispy without soaking up so much oil.
- Remove the crisper plate and cook the seeds on the bottom of the air fryer if you have one. This works best so the seeds don’t fall between the basket and drawer while cooking. If your air fryer doesn’t have this, use parchment paper, as shown in my photos.
- Store raw pumpkin seeds in a Ziploc bag in the fridge for up to 2 weeks and cooked seeds in airtight container on the counter for up to a week.
- Â
- Â
- Â
- Â
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Can they be stored or eaten same day you do them?
You can store the pumpkin seeds in an airtight container, but I love them hot right out of the air fryer best.
What keeps the seeds from flying into the element?
The oil usually lets them stick to the basket. I have never had them fly up in my air fryer with the Cosori 5.8 QT or Dual Blaze.