Fresh pumpkin seeds are roasted in the air fryer with oil and salt for a delicious snack. This is an easy recipe that only requires pumpkin seeds, oil and a little salt.
Making homemade pumpkin seeds is a fun idea if you are having a pumpkin carving party. Your family and friends will love being able to enjoy the freshly cooked seeds while they are making jack o’lanterns.
These crunchy air fryer pumpkin seeds are a nutritious and healthy snack, plus they are great on salads. They are packed with protein, fiber, vitamins, minerals, and good fats.
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Ingredients
See recipe card for exact amounts.
Ingredient Notes
pumpkin seeds – we use the large pumpkins we carve, sugar pumpkins can be used.
oil – we use canola . Olive oil, vegetable oil, avocado oil, or butter will work.
salt – I like our pumpkin seeds seasoned with a little sea salt. Regular or kosher salt will also work great. See below for suggestions to season these with other spices for additional flavor.
How to prepare pumpkin seeds to cook
You will need clean pumpkin seeds, below are step-by-step instructions on how to do that.
- Line a rimmed baking sheet with a tea towel or paper towels.
- Scoop the pumpkin guts out of the pumpkin and remove as much of the pumpkin pulp as possible.
- Place the seeds in a strainer or colander and rinse with cold water. Shake the excess off and pour the seeds onto the baking sheet.
- Pat with another tea towel or paper towels. They don’t have to be completely dry.
How to air fry pumpkin seeds
- Place the pumpkin seeds in a medium bowl and add the oil and salt.
- Pour into the air fryer basket and air fry at 360° for 10 minutes, giving them a good shake at the halfway mark. Check after about 8 minutes to see if they are the desired crispiness.
How to cook pumpkin seeds in the oven
- Prepare the seeds just as would for the air fryer.
- Line a rimmed baking sheet with parchment paper.
- Spread the raw pumpkin seeds out onto the sheet pan and roast in a 350° oven for 15 minutes, stirring about halfway.
Cooking tip
Ten minutes cook time results in a seed with a crunchy outer shell and chewy inside (my personal preference). Lee likes them to be cooked for about 15 minutes because the entire pumpkin seed becomes crispy and crunchy. Experiment with the cooking time until you achieve the perfect level of crispiness for your liking.
Tips
- Don’t use any of the seeds that are not fully developed. You can tell which ones these are because they are smaller, flatter, and more pliable than the good seeds. Good seeds are plump and hard.
- The wet seeds will stick to the towel you dry them off with so you will need to check it and collect the seeds from it.
- Some of the pumpkin seeds will fall through the grate into the bottom of the air fryer, that’s okay, just continue on and be sure to check for the seeds that have fallen through.
Seasoning ideas
There are so many options here, they can be savory or sweet!
Sweet options
- honey, 1-2 teaspoons
- maple syrup, 1-2 teaspoons
- cinnamon, 1/2-1 teaspoon
- pumpkin pie spice, about 1/2-1 teaspoon
- sugar, 1/2-1 teaspoon
- brown sugar, 1/2 -1 teaspoon
Savory options
- smoked or hot paprika, 1/2-1 teaspoon
- garlic powder, 1/2-1 teaspoon
- onion powder, 1/2-1 teaspoon
- chili powder, 1/2-1 teaspoon
- black pepper, 1/4-1/2 teaspoon
- cayenne pepper, 1/8-1/4 teaspoon
- taco seasoning, 1-2 teaspoons
Storage
Store cooled pumpkin seeds in an airtight container at room temperature for 1-2 weeks, in the refrigerator for up to 2 months, or in the freezer for up to 6 months. Discard them if they develop a rancid smell or become soggy.
Frequently Asked Questions
Typically, a medium sized pumpkin will usually yield anywhere from 1 1/4-2 cups.
They don’t, just get as much of the pumpkin flesh off as you can rinsing them, it’s okay if you don’t get it all.
Nope, just pat them dry and continue with the recipe.
Oil is highly recommended because it helps the salt stick and helps the seeds to brown more evenly.
Try these pumpkin recipes too!
A simple Thanksgiving favorite that is so much easier than traditional pumpkin pie.
Also great as a dessert sauce or combined with maple syrup for pancakes or waffles.
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Air Fryer Pumpkin Seeds (+ oven option)
Ingredients
- 1 1/4 cups pumpkin seeds
- 1 tsp canola oil
- 1/2 tsp salt
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Instructions
Clean
- Line a rimmed baking sheet with a tea towel or paper towels.
- Scoop pumpkin seeds out of the pumpkin and remove as much of the pumpkin pulp as possible.
- Place seeds in a strainer or colander and rinse with cold water, shake excess water off and pour seeds onto baking sheet.
- Pat with another tea towel or paper towels. They don't have to be completely dry.
Prepare
- Place the pumpkin seeds in a medium bowl and add the oil and salt.
Air Fryer
- Pour into air fryer basket and air fry at 360° for 10 minutes shaking halfway. Check after about 8 minutes to see if they are the desired crispiness.
Conventional Oven
- Preheat the oven to 350°.
- Line a rimmed baking sheet with parchment paper.
- Spread the raw pumpkin seeds out onto the sheet pan and roast in a 350° oven for 15 minutes, stirring about halfway.
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