Air Fryer Pumpkin Seeds is a super easy recipe and the best way to turn those leftover seeds from pumpkin carving into a crunchy snack. With just a handful of ingredients and a few quick steps, you’ll have a delicious and healthy snack perfect for munching during those cozy fall evenings.
When you air fry pumpkin seeds, it brings out their natural nutty flavor and ensures they get that perfect crunch. I’ve tried roasting them in the oven, but the air fryer speeds up the process and gives them an even crispiness without any soggy bits. It’s my go-to method for a quick and nutritious snack that hits the spot every time.
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❤️ Why you will love this recipe
- Quick to make: From start to finish, it’s ready in less than 20 minutes.
- Healthy treat: Packed with healthy fats and fiber, this easy snack is guilt-free.
- Customizable: Easy to spice up or sweeten to your liking.
- Kid-friendly: Fun for kids to help make and eat!
- Perfect for fall: A great way to use up those pumpkin seeds from your carving fun.
🗝️ Key ingredients and substitutions
- Pumpkin or squash seeds: The star of the show! If you can’t find fresh pumpkin seeds, squash seeds work just as well.
- Butter: Adds richness and helps the spices stick. For a dairy-free option, use coconut oil or a vegan butter substitute.
- Smoked paprika: Gives a subtle smokiness. Feel free to swap with regular paprika if that’s what you have on hand.
- Garlic powder: For that savory kick. Onion powder also works for a different flavor profile.
- Cayenne pepper: Adds a nice heat. Adjust the amount to suit your spice tolerance or omit it entirely.
- Cinnamon: Brings warmth and a hint of sweetness.
- Sugar or sweetener: I use erythritol for a low-calorie option, but sugar, honey, or maple syrup are great too.
- Salt: Enhances all the flavors. Use kosher salt for the best taste and texture.
🥣 How to make crunchy air fryer pumpkin seeds
- Prep the seeds: Start by separating the seeds from the pumpkin pulp, give them a good rinse, and pat them dry with a paper towel. Pro tip: Let them sit overnight to dry out completely.
- Season: Melt butter in a pot and stir in smoked paprika, garlic powder, cayenne, and cinnamon. Turn off the heat, add your sweetener and salt to taste.
- Mix: Toss the dry, clean pumpkin seeds in the pot until they’re well coated with the spice mix.
- Air fry: Spread the seeds in a single layer in the air fryer basket. No need to use any oil since the butter has you covered.
- Cook: Blast them at 360°F for about 10 minutes, shaking halfway through. Peek in and give them a few more minutes if they’re not quite crispy enough.
- Cool and enjoy: Spread the roasted pumpkin seeds out to cool before eating. They’re best enjoyed while fresh and crispy!
🪄 Recipe notes & tips
- Dry thoroughly: Make sure the seeds are very dry before seasoning. This helps them get extra crispy.
- Don’t overcrowd: Spread the seeds in a single layer with a bit of space between them for the best results. We’re aiming for crunchy pumpkin seeds!
- Shake it up: Giving the seeds a good shake halfway through cooking ensures they roast evenly.
- Cooling is key: Let them cool completely on a baking sheet to enhance their crunchiness.
- Flavor variations: Feel free to experiment with different spices and seasonings to match your mood or meal.
✨ Variations
- Cinnamon Sugar Pumpkin Seeds: Skip the savory spices and toss the seeds with cinnamon sugar instead. Add a dash of vanilla extract for extra flavor.
- Cheesy: Dust with parmesan and a sprinkle of garlic salt for a cheesy version.
- Spicy: Amp up the heat with extra cayenne pepper or a mix of chili powder and lime zest.
- Herbal: Mix in some dried rosemary or thyme for an aromatic twist.
- Lemon: Add lemon zest and black pepper for a fresh, tangy take.
- Pumpkin pie: Use pumpkin pie spice to bring that classic fall flavor to your seeds.
🫙 Storage instructions
- Cool first: Always let the seeds cool completely to room temperature before storing to keep them crispy.
- Airtight container: Store them in an airtight container to maintain freshness.
- Room temp works best: Keep them at room temperature for up to a week.
- For longer storage: If you want to keep them longer, they can be frozen for up to three months. Just thaw at room temperature before snacking.
🍽️ What to serve with this recipe
Savory pairings:
- Soups: Sprinkle them over your favorite autumn soups or vegetable stews for added crunch.
- Salads: Toss them into a fall salad with roasted squash, dried cranberries, and a vinaigrette.
- Baked goods: Add a crunchy topping to homemade breads or muffins.
Sweet pairings:
- Yogurt: Stir them into your morning yogurt with a drizzle of honey or maple syrup.
- Ice cream: Sprinkle over pumpkin pie or vanilla ice cream for a delightful texture contrast.
- Oatmeal: Mix them into your oatmeal with a bit of cinnamon for a warming breakfast. Perfect for the fall season!
❓ Frequently asked questions
Can I make this recipe with any type of pumpkin?
Yes, you can use seeds from any pumpkin or squash. Just remember, smaller pumpkin seeds might cook a bit faster.
Do I need to wash the pumpkin seeds before air frying?
Yes, it’s important to wash and dry the seeds to remove any pulp and strings for the best flavor and texture.
Can I use an oil other than butter?
Absolutely! Coconut oil, olive oil, or avocado oil are great alternatives if you’re avoiding butter.
Is it necessary to preheat the air fryer?
Preheating helps cook the seeds evenly, so it’s a good step not to skip for the best results.
How do I know when the pumpkin seeds are done cooking?
They should be golden and crispy. If they aren’t crispy after the initial cook time, give them a few more minutes.
🎃 More pumpkin recipes to try
- Healthy Pumpkin Pancakes
- Pumpkin Smoothie
- How to Roast Pumpkin and Make Pumpkin Puree
- Pumpkin Pudding
- Mini Pumpkin Cheesecake Bites
- Keto Pumpkin Cheesecake
😋 More air fryer recipes you will love
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📖 Recipe
Air Fryer Pumpkin Seeds
Air Fryer Pumpkin Seeds is a super easy recipe and the best way to turn those leftover seeds from pumpkin carving into a crunchy snack. With just a handful of ingredients and a few quick steps, you'll have a delicious and healthy snack perfect for munching during those cozy fall evenings.
Ingredients
- 1 cup pumpkin or squash seeds pulp removed
- 1 tbsp butter regular or dairy-free
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1/4 tsp ground cinnamon
- 1/2 tsp sugar or sweetener I use erythritol
- salt to taste
Instructions
- Begin by removing the seeds from the pulp, rinsing them in a colander/strainer under running water, and then pat them dry with a paper towel. You can do this the night before and allow them to dry overnight.1 cup pumpkin or squash seeds
- Preheat air fryer to 360°F/180°C.
- Add butter, smoked paprika, garlic powder, cayenne, cinnamon, and erythritol to a pot on the stove over medium heat and melt everything together.1 tbsp butter, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/4 tsp ground cinnamon, 1/2 tsp sugar or sweetener
- Turn off heat and salt to taste.salt to taste
- Add the pumpkin seeds to the pot and mix well.
- Add the pumpkin seeds to the air fryer basket and spread them out evenly.
- Cook for 5 minutes and then take the basket out of the air fryer and shake it, stirring the seeds.
- Replace the air fryer basket in the air fryer and cook for another 5 minutes
- Check the pumpkin seeds and cook for an additional 2-3 minutes if necessary.
- Remove the air fryer seeds from the air fryer, placing them in a bowl or on a tray to cool.
Notes
- Dry thoroughly: Make sure the seeds are very dry before seasoning. This helps them get extra crispy.
- Don’t overcrowd: Spread the seeds in a single layer with a bit of space between them for the best results. We’re aiming for crunchy pumpkin seeds!
- Shake it up: Giving the seeds a good shake halfway through cooking ensures they roast evenly.
- Cooling is key: Let them cool completely on a baking sheet to enhance their crunchiness.
- Flavor variations: Feel free to experiment with different spices and seasonings to match your mood or meal.
Storage instructions
- Cool first: Always let the seeds cool completely to room temperature before storing to keep them crispy.
- Airtight container: Store them in an airtight container to maintain freshness.
- Room temp works best: Keep them at room temperature for up to a week.
- For longer storage: If you want to keep them longer, they can be frozen for up to three months. Just thaw at room temperature before snacking.
Nutrition
Calories: 103kcalCarbohydrates: 2gProtein: 5gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 5mgSodium: 16mgPotassium: 135mgFiber: 1gSugar: 0.3gVitamin A: 260IUVitamin C: 0.4mgCalcium: 9mgIron: 1mg
Tried this recipe?Let us know how it was!
These were delish!!
So glad you enjoyed them, Sylvia! Thank you for the kind comment =]
Super easy and so much better than I expected!! Yummmm!
Glad you enjoyed the recipe!
Best wishes,
Bethany
recipe is delicious. I didn’t have ceyenne so I used chilli powder(1/4 tsp) and it was perfect. going to try with some honey mixed in next round!
So glad you loved it! I sometimes substitute chili powder as well =]
Best wishes,
Bethany