Crunchy, roasted pumpkin seeds have never been easier. These air fryer pumpkin seeds are lightly seasoned and air-fried until crisp and toasty. Faster than oven roasting, this healthy, tasty snack takes only 10 minutes in the air fryer.
If you are looking for a crunchy, salty snack, air fryer roasted pumpkin seeds are a delicious choice and a great way to use those seeds after you’ve carved your Halloween pumpkin.
Season them with salt, spice them up with Taco Seasoning, or use Ranch Seasoning Mix for a tasty, savory snack.
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When I was younger, my favorite part of Halloween wasn’t trick-or-treating. It was carving pumpkins and roasting the seeds.
I remember spending hours harvesting the seeds, drying them, and then waiting for them to roast in the oven.
The invention of the air fryer has drastically sped up this process.
Air fryer pumpkin seeds are just as crispy and delicious as oven-roasted seeds, but because the air fryer circulates air as it cooks, it does the drying for you. This cooking process also reduces the roasting time from an hour to roughly 10 minutes.
That is a huge time saver!
That means that from start to finish you can be watching a movie and snacking on roasted pumpkin seeds in about 30 minutes.
I promise, once you try them in the air fryer you will never want to make them any other way again.
How to Prepare Pumpkin Seeds
Begin by cutting the top off of the pumpkin. Using a sharp knife, carefully cut around the stem. Then lift the top off the pumpkin.
Using a large spoon scrape the flesh off the sides of the pumpkin, then remove the flesh and seeds placing them in a large bowl.
I sometimes find it easier to use a large fork to remove the flesh as it can grip onto the stringy bits.
After all flesh and seeds have been removed and placed in a large bowl, fill the bowl with water.
Swish the flesh around with your hands and use your fingers to separate it a bit. The flesh should sink to the bottom and the seeds will float to the top.
You can then scoop the seeds from the top of the water. Place them in a colander and rinse with water.
Use your fingers to pick off any bits of flesh that have stuck to the seeds.
Once the seeds seem clean, give them a final rinse with hot water which will help remove any last bits of flesh. Then, shake them to help remove any excess water.
Move the rinsed seeds to a clean bowl.
Pro Tip: The average pumpkin yields between 1 and 1.5 cups of seeds. Bigger pumpkins do not necessarily contain more seeds, so if using them for carving, just pick the pumpkin you like best.
Ingredients & Substitutions
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
Raw pumpkin seeds: You need raw, fresh pumpkin seeds for this recipe.
Cooking Oil: A little bit of cooking oil helps make the seasoning stick and aids in crisping the pumpkin seeds. You can use vegetable oil, olive oil, avocado oil, or even coconut oil. If you don’t want to use oil, a bit of melted butter is a good substitute.
Seasoning: The seasoning is where you can get creative. Roasted pumpkin seeds can be made in any flavor you like. BBQ seasoning, Cajun seasoning, ranch, herb & garlic, or simple salt and pepper all work well.
Seasoning Suggestions
When it comes to seasoning pumpkin seeds there are unlimited options.
I love to use Tajin seasoning, which is a slightly spicy, salty seasoning with a hint of lime.
Some other seasoning ideas are:
- Salt & pepper
- Ranch seasoning
- Seasoning salt
- Taco seasoning
- Cinnamon & sugar
- Popcorn seasoning
You can also just open up your spice cupboard and get creative.
The amount of seasoning you use will depend on how many seeds you are roasting, how salty the seasoning is, and your personal preference. A good place to start is ½ teaspoon of salty seasoning per 1 cup of seeds, but you can increase or decrease depending on what type of seasoning you use.
Cooking Time
Pumpkin seeds cook quickly in the air fryer.
Time will vary slightly depending on the size of your seeds, how many are in the basket, and the individual air fryer.
When cooked at 360°F it should take between 8-12 minutes to fully cook the pumpkin seeds.
Shake the basket and check the seeds every 2-3 minutes to ensure even cooking.
Storing Roasted Pumpkin Seeds
Store the cooled pumpkin seeds in an air-tight container or ziplock bag. They can be stored at room temperature.
Ensure the seeds are fully cooled before sealing the container, or the steam will soften the seeds and reduce the storage time.
Roasted pumpkin seeds will keep for 6-8 weeks in an airtight container.
More Easy Snack Recipes
Printable Recipe
Air Fryer Pumpkin Seeds
Ingredients
- 1 Cup pumpkin seeds 1 fresh pumpkin
- 1 teaspoon vegetable oil
- ½ teaspoon salt or other seasoning
Instructions
- Cut the top off the pumpkin and scrape out the seeds and flesh.
- Place the seeds and flesh into a large bowl and fill with water. Swish the seeds and separate the flesh with your fingers to help loosen the seeds. The seeds will float to the top and the flesh should sink.
- Scoop the seeds out of the water and move them to a colander. Rinse the seeds well and pick off any bits of flesh that remain, then do a final rinse under hot water.
- Shake of the excess water and place the seeds in a bowl.
- Toss the pumpkin seeds in the oil and seasoning then pour them into an air fryer basket.
- Cook at 360°F for 8-12 minutes shaking the basket every 2-3 minutes until seeds are dry and crisp.
- Remove the seeds from the basket and allow to cool, then store them in an air tight container.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.