Air Fryer Pumpkin Seeds
Can a humble handful of pumpkin seeds really deliver the snack crunch you crave in just 10 minutes without turning on the oven? Air frying says yes. One medium carving pumpkin can yield 1 to 1.5 cups of seeds, and per the USDA, pumpkin seeds pack about 7 grams of protein per ounce, plus magnesium, zinc, and fiber. That makes Air Fryer Pumpkin Seeds a fast, budget-friendly, and nutrient-dense win for busy fall days, spooky movie nights, and snacky after-school afternoons.
Most people toss pumpkin innards after carving, but those seeds are a goldmine for crunch lovers. This recipe shows you how to transform stringy, slick seeds into a savory, toasty, irresistible bite with minimal effort and maximum flex: salty, sweet, spicy, or smoky—your call. You’ll get bakery-level crispness with less oil than baking and in a fraction of the time. It’s a family-friendly project kids can help with, from scooping to shaking the basket, and it turns pumpkin-carving night into a full-on snack moment.
Whether you’re hosting a Halloween grazing board, packing lunches, or craving better-for-you munching during game day, these seeds deliver. They check the boxes for simple prep, pantry ingredients, and near-zero waste. And because the air fryer circulates hot air, you get even browning and a crackly shell that’s wildly satisfying. Pro-tip for flavor-hunters: the shell holds seasonings beautifully, so every bite pops.
If you’re already planning themed eats, this crunchy classic pairs perfectly with party-friendly bites like Halloween Food Recipes, kid-approved Spooky Snacks, and fun Halloween Themed Food. Let’s turn those seeds into crunchy gold.
Why You’ll Love This Air Fryer Pumpkin Seeds
– Quick and hands-off: From cleaned seeds to snack bowl in about 20 minutes, with 8–12 minutes of air frying. No preheating the whole kitchen.
– Big crunch, little oil: Just 1–2 teaspoons of oil per cup of seeds. The circulating air crisps the shells beautifully for a deep, roasted flavor.
– Custom flavors: Go classic salty, sweet cinnamon-sugar, smoky paprika, chili-lime, garlic-parmesan, or everything bagel. The shell grabs seasoning so every bite tastes bold.
– Budget-friendly and low waste: You’re using what you already have from carving. One pumpkin = multiple snack bowls.
– Naturally allergen-friendly: Pumpkin seeds are naturally gluten-free and dairy-free. You control the seasonings. Easy to keep vegan or nut-free.
– Perfect for fall gatherings: Make a few flavors to round out your snack spread. They pair with soups, salads, charcuterie, and movie-night treats. Great alongside other Fall Snacks or a platter of party-ready bites for Halloween Food Ideas For Parties and cozy Halloween Dinner Ideas.
– Kid help approved: Young helpers can rinse, pat dry, and shake the basket. It’s a simple, tactile kitchen task.
Flavor nerd note: Dryness is crunch. The drier your seeds before seasoning, the crispier they’ll get in the air fryer. A quick blot, plus the hot circulating air, locks in that shattering shell texture.
Ingredients for Air Fryer Pumpkin Seeds
– 1 to 2 cups fresh pumpkin seeds (from 1 medium pumpkin)
– 1 teaspoon olive oil or avocado oil (per cup of seeds)
– 1/2 to 3/4 teaspoon fine sea salt (to taste)
– 1/4 teaspoon black pepper (optional)
Suggested seasoning blends (pick 1 per batch):
- Savory: 1/2 teaspoon garlic powder + 1/2 teaspoon smoked paprika
- Spicy: 1/2 teaspoon chili powder + pinch cayenne + lime zest after cooking
- Sweet: 1 teaspoon sugar + 1/2 teaspoon cinnamon + pinch salt
- Everything bagel: 1 teaspoon everything bagel seasoning
- Ranch-style: 1 teaspoon ranch seasoning mix
Substitutions:
- Oil: Melted butter or ghee for richer flavor; neutral oil for high-heat air fryers.
- Salt: Use flaky salt after cooking for bursts of crunch. Use seasoned salt for a one-step flavor.
- Seeds: Butternut, acorn, or kabocha squash seeds also work. Rinse and cook the same way.
How to Make Air Fryer Pumpkin Seeds
Step-by-Step Instructions
- Scoop and separate.
- Slice open your pumpkin and scoop out the seeds with a spoon.
- Place the gooey mix in a bowl of cool water. Rub and separate the seeds from the pulp. The seeds will float.
- Rinse thoroughly.
- Transfer the seeds to a mesh strainer. Rinse under cool water, swishing with your fingers to remove remaining strings.
- Drain well.
- Optional quick brine for extra flavor.
- For deeper seasoning, simmer seeds in lightly salted water (1 teaspoon salt per cup of water) for 8–10 minutes, then drain. This seasons from the inside out.
- Dry the seeds.
- Spread seeds on a clean kitchen towel or paper towels.
- Pat thoroughly to remove surface moisture. Drier seeds = crisper seeds.
- Preheat your air fryer.
- Preheat to 320°F (160°C) for 3 minutes. This boosts even browning from the first minute.
- Season the seeds.
- In a bowl, toss seeds with oil, salt, and your chosen seasoning blend. Start with 1 teaspoon oil per cup; add a few drops more only if seeds look dusty. You want a light, glossy coat, not greasy.
- Arrange in a single layer.
- Place in the air fryer basket in as close to a single layer as possible. A little overlap is okay; avoid deep piles.
- If doubling the recipe, cook in batches.
- Air fry and shake.
- Cook at 320°F (160°C) for 8–12 minutes.
- Shake the basket every 3 minutes to prevent hot spots. Listen: you’ll hear a light rattle as they dry.
- Check doneness cues.
- Seeds are done when they look dry, lightly blistered, and golden at edges. They should taste toasty and crisp when cooled for 30 seconds.
- If they still seem chewy, air fry 1–2 more minutes. Watch closely in the last 2 minutes to prevent scorching.
- Finish and cool.
- For sweet versions, toss with an extra pinch of sugar right after cooking.
- Cool on a tray for 5–10 minutes. Cooling sets the crunch.
- Optional final touches.
- Zest lime over spicy seeds. Sprinkle flaky salt on savory. Drizzle a whisper of maple on cinnamon sugar and toss quickly.
- Serve or store.
- Enjoy warm or cooled. Store fully cooled seeds in an airtight jar (see storage tips below).
Timing tip: Moisture content varies by pumpkin. Freshly carved seeds may lean toward 10–12 minutes; well-dried seeds may finish closer to 8–9 minutes. Go by texture and color more than the clock.
Pro Tips & Variations
Practical tips:
– Dryness = crunch: The single biggest factor. Blot well. If you have time, air-dry on a towel for 15–20 minutes before seasoning.
– Keep it shallow: A thin layer in the air fryer basket crisps faster and more evenly. Batch if needed.
– Shake often: Every 3 minutes prevents burnt spots and encourages even browning.
– Start lower, finish higher: If your air fryer runs hot, cook at 300°F for 6 minutes, then finish at 330–340°F in 1–2 minute bursts for the perfect color.
– Season twice for max flavor: A light pre-cook seasoning and a pinch of finishing salt or sugar right after cooking doubles the flavor impact.
Flavor variations:
- Classic salted: Oil + fine sea salt. Finish with flaky salt.
- Chili-lime heat: Chili powder, garlic powder, cayenne, and lime zest after cooking.
- Garlic-parmesan: Garlic powder and a spoon of finely grated Parmesan right after cooking so it melts slightly onto the shells.
- Cinnamon-maple: Toss with cinnamon and sugar pre-cook; drizzle 1 teaspoon warm maple syrup post-cook, toss fast, and spread to dry.
- Smoky BBQ: Smoked paprika, brown sugar, onion powder, pinch mustard powder, and salt.
- Za’atar crunch: Toss with za’atar and extra sesame seeds for nutty, herby notes.
- Everything bagel: Go heavy on the seasoning and finish with a small drizzle of olive oil post-cook to help the seeds grab more bits.
Dietary adaptations:
- Vegan: Naturally vegan. Use oil instead of butter and vegan Parm for cheesy versions.
- Gluten-free: Most seasonings are GF. Check blends like ranch or BBQ for hidden gluten.
- Low-sodium: Brine-less version with lemon zest, garlic powder, smoked paprika, and nutritional yeast adds flavor without much salt.
- Sugar-free: Skip sugar; use warm spices like cinnamon and nutmeg for aroma. Add vanilla powder for a sweet-smelling twist without sugar.
- Kid-friendly: Go mild with garlic + mild paprika or cinnamon sugar. Let kids pick the seasoning “theme.”
Smart batch ideas:
- Double the seeds and make two flavors at once in back-to-back batches.
- Create a party trio: savory, spicy, and sweet. Serve alongside Easy Halloween Food for a fun snackable spread.
- Build your own snack mix: Combine cooled seeds with pretzels, dried cranberries, and chocolate chips for a crunchy-sweet bowl.
Serving Suggestions
Turn your Air Fryer Pumpkin Seeds into a snack board MVP or a finishing touch that elevates everyday dishes.
- Snack board hero: Pile into bowls with cheese, cured meats, apple slices, and crackers. Add a few conversation-starting bites like Halloween Finger Foods to keep the theme fun and interactive.
- Soup topper: Sprinkle over creamy pumpkin, tomato, or butternut squash soup for texture and toasty flavor. A dollop of yogurt and a handful of seeds = chef’s kiss.
- Salad crunch: Use as a crouton swap on kale Caesar, chopped fall salads, or grain bowls with roasted squash and cranberries.
- Sweet tooth sprinkle: For dessert boards, scatter cinnamon-maple seeds on brownies, puddings, or yogurt parfaits. They’re fantastic with vanilla ice cream, too.
- Trail mix upgrade: Mix with almonds, dried cherries, coconut flakes, and dark chocolate for a grab-and-go snack.
- Party platter pairings: Set alongside playful bites like Halloween Themed Food and sweet treats inspired by Halloween Candy.
- Movie night bowls: Offer a trio of flavors with other Spooky Snacks so everyone can munch their favorite.
- Themed dinner add-on: Sprinkle seeds over stuffed peppers or taco salads to complement easy Halloween Dinner Ideas and lean into the vibe of a cozy Spooky Dinner.
Storage & Reheating
– Cool completely: Moisture causes sogginess. Let seeds cool fully before storing.
– Room temp storage: Keep in an airtight jar or bag up to 1–2 weeks at room temperature. Add a food-safe silica packet if you have one for extra dryness.
– Freezer: Store up to 2 months. Freeze flat in a zip-top bag; thaw at room temp.
– Re-crisp: Air fry at 300°F (150°C) for 2–3 minutes or bake at 325°F for 5–6 minutes. Let cool for the crunch to set.
FAQ about Air Fryer Pumpkin Seeds
Q: Do I need to boil the seeds first?
A: No. Boiling in salted water is optional. It seasons deeper and can improve texture, but well-dried, well-seasoned seeds crisp beautifully without it.
Q: How long should I cook them in the air fryer?
A: Typically 8–12 minutes at 320°F, shaking every 3 minutes. Go by dryness and light golden color. Moist seeds need the longer end; very dry seeds finish faster.
Q: Can I use store-bought raw pumpkin seeds (pepitas)?
A: Pepitas are usually hull-less and cook faster. Air fry 5–7 minutes, shaking often. They brown quickly—watch closely.
Q: Why are my seeds chewy, not crunchy?
A: They were likely still damp or crowded. Blot thoroughly, spread in a single layer, and add 1–3 more minutes. Let them cool—crunch intensifies after a short rest.
Q: What flavors work best for parties?
A: Do a trio: classic salted, chili-lime, and cinnamon-maple. Serve with other party-ready bites like Halloween Food Recipes and quick crowd-pleasers from your favorite list of Spooky Snacks and themed nibbles.
Final Thoughts on Air Fryer Pumpkin Seeds
From carving scraps to crunchy gold, this recipe proves that small kitchen wins can be fast, flavorful, and a little bit magical. Air Fryer Pumpkin Seeds are the kind of snack people hover around, pin for later, and request by flavor. They’re endlessly adaptable, naturally simple, and perfect for fall nights and party spreads.
If you’re curating a themed spread, add a couple of playful bites from your go-to list of Halloween Themed Food and family-friendly Easy Halloween Food. You’ll have a lineup that thrills kids and adults alike, from savory snacks to sweets that nod to classic Halloween Candy.
If you made this recipe, I’d love to hear your favorite seasoning combo. Leave a comment with your tweaks, rate the recipe, and tag your photos so we can cheer you on. Don’t forget to save this post to Pinterest for carving night, game day, and those cozy weekends ahead. And if you’re planning a party, peek at these ideas for Halloween Food Ideas For Parties or simple mains to anchor a fun Halloween Dinner Ideas. Your crunchy snack lineup is about to be legendary.
Air Fryer Pumpkin Seeds
Equipment
- Air Fryer,
- strainer
- Mixing bowl
- kitchen towel,
Ingredients
Pumpkin Seeds
- 1 to 2 cups fresh pumpkin seeds (from 1 medium pumpkin)
- 1 tsp olive oil or avocado oil (per cup of seeds)
- 1/2 to 3/4 tsp fine sea salt (to taste)
- 1/4 tsp black pepper (optional)
Suggested Seasoning Blends
- 1/2 tsp garlic powder for savory blend
- 1/2 tsp smoked paprika for savory blend
- 1/2 tsp chili powder for spicy blend
- pinch cayenne for spicy blend
- 1 tsp sugar for sweet blend
- 1/2 tsp cinnamon for sweet blend
- 1 tsp everything bagel seasoning for everything bagel blend
- 1 tsp ranch seasoning mix for ranch-style blend
Instructions
- Slice open your pumpkin and scoop out the seeds with a spoon. Place the pumpkin seeds and pulp in a bowl of cool water. Rub and separate the seeds from the pumpkin pulp; the seeds will float.
- Transfer the seeds to a mesh strainer. Rinse thoroughly under cool water, swishing with your fingers to remove any remaining strings. Drain well.
- Optional: For extra flavor, simmer seeds in lightly salted water (1 teaspoon salt per cup of water) for 8–10 minutes, then drain.
- Dry the seeds thoroughly by spreading them on a clean kitchen towel or paper towels, then pat dry to remove surface moisture.
- Preheat your air fryer to 320°F (160°C) for 3 minutes.
- In a bowl, toss the seeds with olive or avocado oil, fine sea salt, black pepper (optional), and your chosen seasoning blend. Use 1 teaspoon oil per cup of seeds and add more only if seeds look dry.
- Arrange the seeds in a single layer in the air fryer basket. A little overlap is okay, but avoid thick piles. Cook in batches if doubling the recipe.
- Air fry at 320°F (160°C) for 8–12 minutes. Shake the basket every 3 minutes to prevent hot spots and ensure even cooking.
- Check doneness: seeds are dry, lightly blistered, and golden at the edges. They should be crisp and toasty when cooled for 30 seconds. If chewy, cook 1–2 more minutes, watching closely.
- Cool seeds on a tray for 5–10 minutes to set the crunch. Add finishing touches like sugar for sweet versions, lime zest for spicy, or flaky salt for savory right after cooking.
- Serve warm or at room temperature. Store cooled seeds in an airtight container for 1–2 weeks.
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