Air Fryer Pumpkin Seeds

If you love toasted pumpkin seeds, you’ll want to try these salted and crunchy Air Fryer Pumpkin Seeds. This easy recipe includes tips and tricks to help you get crispy pumpkin seeds for quick snacks and salad toppings!

We started the pumpkin carving early in our house this year. And while I love a good jack-o-lantern, the carving was actually for these air fryer pumpkin fries. If you haven’t tried them yet, they’re a great way to change up your fall side dishes.

After testing multiple batches of pumpkin fries over the past few weeks, I had a lot of fresh pumpkin seeds that I didn’t want to go to waste. And since I’m using my air fryer on a daily basis these days, I decided to roast up a few seeds in it for a quick and healthy snack.

What you’ll need for these toasted pumpkin seeds

You just need three ingredients:

• A large pumpkin 
• Oil
• Salt

What kind of pumpkin yields the best seeds for roasting?

To get a full cup of seeds for roasting, go for a large pumpkin. The kind you would buy for Halloween pumpkin carving is perfect for this recipe. These pumpkins usually have larger seeds too.

If you find yourself with a few little pumpkins, like the Jack Be Little mini pumpkins I used in my pumpkin fries recipe, those seeds work too. You’ll just need a few little pumpkins to yield enough seeds to get one cup. The seeds are also smaller, and tend to stick to the pumpkin flesh, so they take a little longer to clean. 

How to prepare pumpkin seeds for roasting

Making sure your pumpkin seeds are free of any pumpkin flesh and fully dried are key to getting the seeds crunchy in the air fryer.

First, you’ll need to scoop those seeds out of your pumpkin. If you’re not carving a pumpkin, and just using the pumpkin for the seeds and the flesh, this video from Green Healthy Cooking has helpful tips for cutting up and roasting a pumpkin.

Once you have the seeds removed, they’ll still have pieces of pumpkin flesh attached to them. Just add them to a large bowl with some water, and swoosh them around with your fingers to help remove the pieces of flesh.

Drain them in a colander and rinse with more water to help get any remaining pieces of pumpkin flesh off the seeds.

Spread the seeds out on a few layers of paper towels or on a clean, lint-free tea towel. Ensure all the flesh is removed and let them air dry for 2 hours.

How to toast pumpkin seeds in the air fryer

1. Once the seeds are fully dry, place them in a large bowl.
2. Add the oil and salt and stir the seeds until they’re well coated.
3. Spread the seeds out in a thin layer in the air fryer basket and air fry on 350F for 15-20 minutes. Start checking the seeds after 10 minutes to ensure they don’t burn and stir them a few times.
4. Remove the basket from the air fryer and let the seeds cool slightly before eating. If they’re not crispy enough, just air fry them for another few minutes.

Frequently asked questions

Additional recipe tips and substitutions

• These pumpkin seeds are toasted with a simple seasoning of salt and oil. I don’t usually go overboard on salt, so feel free to add more salt to suit your taste.
• You can also change up the seasonings with some fresh ground pepper, garlic powder, chili powder or smoked paprika. 
• The recipe instructions are based on a Philips air fryer with a 2.75 quart capacity. Depending on the size and brand of your air fryer, you may need to adjust the temperature and air frying time slightly.
• Don’t pack the seeds into the air fryer basket. If you have more than a cup of seeds and a smaller capacity air fryer like the one I’m using, air fry them in two batches. You want the air to circulate around the seeds in the air fryer so the seeds toast evenly.
• If the seeds still seem soft or chewy after 20 minutes of air frying, let them cool for a few minutes. They usually get crispier as they cool. If they’re still chewy, just add them back to the air fryer. I’ve even added them back to the air fryer a day later.

Other air fryer snack recipes

• Air Fryer Tortilla Chips (with 5 flavour options included in the recipe).
• Air Fryer Chickpeas (for a crispy snack or replacement for croutons in a caesar salad).
• Air Fryer Baby Potatoes (perfect for snacking with a creamy jalapeño dip).
• Air Fryer Kale Chips (ultra crispy and ready in just 7 minutes in the air fryer).
• Air Fryer Jalapeño Poppers (made dairy-free with cashew cheese).
• Air Fryer Potato Wedges (fluffy on the inside and crispy on the outside).

If you make these air fryer pumpkin seeds, I would love to hear what you think in the comments below!

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Air Fryer Pumpkin Seeds

★★★★★ 5 from 5 reviews

• Author: Leanne
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 1 cup 1x
• Category: Snack
• Method: Air Fry
• Cuisine: American
• Diet: Gluten Free

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Description

If you love toasted pumpkin seeds, you’ll want to try these salted and crunchy Air Fryer Pumpkin Seeds. This easy recipe includes tips and tricks to help you get crispy pumpkin seeds for quick snacks and salad toppings!

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Ingredients

Scale 1x2x3x

• 1 large pumpkin (enough for 1 cup of fresh pumpkin seeds)
• 1 teaspoon extra virgin olive oil
• 1/2 teaspoon kosher salt

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Instructions

1. Scoop the seeds out of the pumpkin and place them in a large bowl of water. Use your fingers to swoosh the seeds around in the water and remove any pumpkin flesh from the seeds.
2. Drain the seeds in a colander and rinse with more water to get any remaining pieces of pumpkin flesh off the seeds.
3. Spread the seeds out on a clean, lint-free tea towel or a few layers of paper towels. Ensure all the flesh is removed and let them air dry for at least 2 hours.
4. Once the seeds are fully dry, add them to a medium-sized bowl along with the oil and salt. Stir until the seeds are well coated.
5. Spread the seeds out in a thin layer in the air fryer basket and air fry on 350F for 15-20 minutes. (Start checking the seeds after 10 minutes to ensure they don’t burn and stir them a few times).
6. Remove the basket from the air fryer and let the seeds cool before eating. Store in an airtight container at room temperature.

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Notes

1. You can use mini pumpkins like Jack Be Littles but you’ll need a few to get a full cup of seeds. The seeds in these pumpkins are also smaller and tend to stick to the pumpkin flesh, so they take a little longer to clean.
2. Don’t skip the step of air drying the seeds as this is essential to getting crunchy pumpkin seeds in the air fryer.
3. Feel free to season the pumpkin seeds with more salt or other seasonings to suit your taste.
4. If you have more than a cup of seeds, air fry them in two batches. You want the air to circulate around the seeds in the air fryer so the seeds toast evenly.
5. If your seeds are smaller, they should be crispy after 15 minutes. Bigger seeds will take closer to 20 minutes.
6. If the seeds still seem soft or chewy after 20 minutes of air frying, let them cool for a few minutes. They usually get crispier as they cool. If they’re still chewy, just add them back to the air fryer for a few minutes.
7. The recipe instructions are based on a Philips air fryer with a 2.75 quart capacity. Depending on the size and brand of your air fryer, you may need to adjust the temperature and air frying time slightly.
8. Be sure to check out the detailed sections above the recipe card for additional advice and suggestions for making this recipe.

Keywords: toasted pumpkin seeds, roasted pumpkin seeds