This classic salted air fryer pumpkin seeds recipe is quick and easy, with only 20 minutes of cooking time. It is a perfect way to make use of the entire pumpkin when carving jack-o-lanterns, baking pumpkin cake or making homemade pumpkin puree.
Pumpkin and sunflower seeds have been one of the most popular snacks growing up because we had both sunflowers and pumpkins growing in our garden. I like pumpkin seeds better than sunflower, because I can eat them shelled. My mom used to roast them in the oven or stove top.
Nowadays, cooking foods in air fryer makes everything so much easier.
The first time I made pumpkin seeds in my air fryer, most of them fell through the crisp plate openings.
Now, I always remove the plate before air frying and recommend you do the same, unless your air fryer has a crisp plate with smaller holes.
By the way, you roast the seeds from any winter squash. Learn more about types of winter squash from Southern Living.
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Why you will love this air fryer pumpkin seeds recipe
- Faster cooking time: they cook much faster and are ready in about 20 minutes, while the oven takes 45 minutes.
- Great for small batches: Just like I used smaller sugar pie pumpkins for other recipes, and air fryer was a perfect way to cook the smaller batch.
- Crispier texture: Air fryer circulates hot air, which makes them extra crispy without using a lot of oil.
Ingredients needed
You can find the ingredients quantities in the recipe card at the end of this post.
- Raw pumpkin seeds: I usually use the seeds from the sugar pumpkin or jack-o-lanterns.
- Olive oil: to make them evenly crispy and prevent them from sticking. You can also use butter, ghee, or avocado oil.
- Salt: add it to your liking. I do not like them very salty so I add 1.4 teaspoons for one cup of seeds.
Step-by-step directions
Step 1: Cut the pumpkin and scoop out the seeds. Use a large knife to cut the pumpkin in half. With a spoon, scoop out all the seeds and place them in a large bowl.
Step 2: Rinse the seeds and separate them from pulp. Place pumpkin seeds in a bowl with cold water, water will loosen up any stringy pulp and it will be easier to clean. Drain them using a colander. If you have a hard time cleaning them, boil the seeds in water for about 5 minutes.
Step 3: Dry the seed. Spread the seeds on a paper towel. Pat them dry with another towel on top and let them dry for about 30-60 minutes.
Quick tip: These seeds were small and came from pumpkin pie pumpkin. If you have larger seeds and do not want them to be chewy after roasting, boil them first for 10 minutes in slated water.
Step 4: Air fry pumpkin seeds. Season the seeds with oil and salt. Place them at the bottom of the air fryer basket, the crispy plate removed. Keep the seeds in a single layer when possible. Air fry for about 15-20 minutes, shaking them every 5 minutes or so. When cooked, the seeds look browned and taste crispy. If they are still soft, cook them for another 5 minutes.
Waste-Free Kitchen Tip: besides making soups, pies, and roasted seeds, you can also use the skins in your compost. Add the sparingly pulp to your stock or blend it into smoothies.
Try other seasonings
- Savory: ranch, Cajun, smoked paprika.
- Spicy: chilli lime (Chili powder and fresh lime juice), Cayenne and Sea Salt, Harissa.
- Sweet: pumpkin pie spice, cinnamon sugar, or maple.
Recipe tips
- You can dry the seeds faster by microwaving them in 20-second intervals.
- Always use oil or butter.
- Cook them without the crisp plate from the basket. Otherwise, the seeds will fall down through the holes.
- Shake the basket and stir the seeds every 5-7 minutes for even cooking.
How to use roasted pumpkin seeds
- As a crunchy snack: they make a tasty and healthy snack for the whole family.
- As a crunchy topping: you can add them to salads, soups, and oatmeal as a crunchy topping.
- Baking add-ins: remove the shells and add the seeds to your muffins, bread, or granola.
Storage instructions
- Room temperature (2 weeks): store roasted seeds in an air-tight container or Ziploc bag at room temperature.
- Fridge (2 months): you can store them in the fridge in a separate bag, but they might lose their crispiness.
Frequently asked questions
No, boiling pumpkin seeds before air frying is not necessary, especially if you have smaller seeds with thin shells.. Boiling helps loosen up the pulp and also makes larger seeds crispier after cooking (not chewy).
The best temperature for air frying pumpkin seeds is 350°F, which allows them to cook evenly and become crispy without burning.
More easy air fryer recipes to try
📖 Recipe
Air Fryer Roasted Pumpkin Seeds
Equipment
- 1 colander
- 1 medium bowl
- Air fryer
Ingredients
- 1 cup pumpkin seeds
- 1 tablespoon olive oil or butter
- ¼ teaspoon sea salt or more to taste
Instructions
- Cut the pumpkin in half. Remove the seeds and place them in a bowl with cold water. Pick and discard any pumpkin flesh or strings. Rinse the seeds one more time and drain water.
- Spread clean pumpkin seeds on paper towel and pet them dry. Let them dry for about 1-2 hours or dry them in a microwave in 20 second intervals, stirring them around. After 2-3 intervals they will be dry.
- In a medium bowl, add dry pumpkin seeds, olive oil and salt. You can use other seasonings of your choice. Toss so they get well coated in oil and salt.
- Remove the crisper place from the air fryer basket. Add seasoned pumpkin seeds, spreading them in a single layer.
- Air fry pumpkin seeds at 350°F for about 20-25 minutes, stirring them every 7 minutes. They seeds are cooked when golden brown and taste crispy. If they are still soft, cook them for 5 minutes longer.
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