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Air Fryer Pumpkin Seeds

Air fryer pumpkin seeds are the perfect quick and easy snack food.

They require only three ingredients and are ready to eat in 30 minutes or less!

Bunch of air fried pumpkin seeds in a white bowl.

Forget the pumpkin flesh! All you’ll need for this healthy snack are pumpkin seeds, some oil, and salt.

Air fryer pumpkin seeds are crispy, salty, and ideal for snacking on the go.

Why You’ll Love Air Fryer Pumpkin Seeds

There’s more than one reason to love this crunchy snack.

  • They’re versatile. These seeds are perfect for snacking. But you can also toss them into soups or onto salads a la crouton-style. They add a bit of crunch and salt to any dish.
  • They have a fantastic texture. The seeds are wonderfully light but are also as crispy as potato chips. You get the same satisfying crunch biting into them as with less-healthy snack foods.
  • You can jazz them up. This recipe is simple, requiring only three ingredients. However, you can easily add other spices and seasonings to suit your tastes. Try garlic and onion powders, cayenne, or even dill.
Pumpkin seeds inside an air fryer basket.


The three ingredients you need are:

  • Pumpkin seeds – Here’s the thing: This recipe doesn’t work as well with store-bought bagged pumpkin seeds. Select a medium-sized pumpkin instead. (The kind you’d buy at Halloween to carve into a Jack-o-Lantern.) Gut it as you normally would, saving the seeds.
  • Olive oil – I always use olive oil because I always have it in my kitchen. You can substitute butter, canola oil, or avocado oil instead.
  • Salt – Regular table salt is fine, as is sea salt.

How to Make Air Fryer Pumpkin Seeds

Follow these simple steps to make your pumpkin seeds:

1. Clean and dry the seeds. Gut the pumpkin, discarding everything except the seeds. Remove as much pulp from the seeds as possible.

Place the seeds in a mesh sieve or colander and rinse them with cold water. This will help remove any excess pulp. Finally, place them on a kitchen towel to dry for at least 30 minutes.

Immediately before use, pat the seeds dry with a paper towel.

2. Air fry the seeds. Preheat the air fryer to 360 degrees. Then, mix the oil and salt in a large bowl and toss the seeds in the mixture. Ensure the seeds are evenly coated.

Transfer them to the air fryer basket in an even layer. Cook for 10 to 15 minutes or until they’re crisp and golden. Shake the basket periodically to rearrange the seeds.

3. Cool and coat. Transfer the air-fried seeds to a baking tray to cool. If desired, add more salt and any additional seasonings. Enjoy!

Pumpkin seeds in a plate.

Recipe Tips and Variations

Check out these few tips and variations:

  • Don’t overcrowd them! If you do, the seeds won’t get crispy. If you have many seeds, air-fry them in batches.
  • Dry them out. Excess moisture will lead to soggy, not-crispy seeds. Be sure they’re fully dry before adding them to the basket.
  • Give them a checkup. Many air fryers may not need the full 15 minutes to cook the seeds. Check after 10 minutes to prevent burning.
  • Try an easy cleanup trick. Place parchment paper in the bottom of the basket AFTER preheating it. Never preheat an air fryer with paper liners in the bottom.
  • Season them up. Add a teaspoon of any of the following ingredients. Garlic powder, garlic salt, smoked paprika, cayenne pepper, seasoned salt, Cajun spice, Old Bay, cinnamon sugar, onion powder, etc. The next bullets are two of my favorite seasoning combos.
  • Try taco-flavored seeds. Use a mixture of garlic powder, chili powder, cumin, oregano, paprika, and salt.
  • Indulge in pumpkin pie-flavored seeds. A store-bought or homemade pumpkin pie spice will do the trick.
Pumpkin seeds in a white bowl.

How to Store Pumpkin Seeds

You have several options for storing leftover pumpkin seeds. They’re a fantastic make-ahead snack.

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  • To Store at Room Temperature: Place the seeds in an air-tight container. Leave them at room temperature, somewhere not in direct sunlight, for up to 2 weeks.
  • To Store in the Fridge: Let the seeds cool, then transfer them to an air-tight container. Store them in the refrigerator for up to a month.
  • To Freeze: Again, allow the seeds to cool completely. Then, transfer them to an air-tight container and freeze them for up to 3 months.
  • To Thaw: Let the seeds defrost at room temperature when you’re ready to serve them. If they’re no longer crunchy, toss them back in the air fryer for about 3 minutes.

*Note: If, at any time, the seeds have a bad taste or smell, discard them immediately.

Air Fryer Pumpkin Seeds

Course: SnacksCuisine: American


Prep time


Cooking time



You’ll love these crispy, crunchy air fryer pumpkin seeds! Eat them by the handful, or enjoy them on top of salads and more.


  • 1 tablespoon olive oil

  • 1/2 teaspoon salt, or to taste

  • 1 cup raw pumpkin seeds (from 1 medium-sized pumpkin)


  • To Clean the Pumpkin Seeds
  • Scrape out the pumpkin’s insides and separate the pulp from the seeds. Discard the pulp.
  • Transfer the seeds to a colander (or fine mesh sieve). Rinse them with cold water to get rid of any remaining pulp.
  • Place the seeds in a single layer on a clean, dry kitchen towel. Let them dry for 30 minutes minimum. Use paper towels to pat them dry before using them.
  • To Roast the Pumpkin Seeds
  • Preheat the air fryer to 360 degrees Fahrenheit.
  • Combine the olive oil and salt in a large bowl. Then, add the dried pumpkin seeds. Stir thoroughly until the seeds are well-coated in oil and salt.
  • Transfer the pumpkin seeds to the air fryer basket. Spread them in an even layer and cook for 10 to 15 minutes. Every few minutes, remove the air fryer basket and shake it to move the seeds so they’ll cook more evenly. Continue cooking (in batches if necessary) until all the seeds are crispy and golden.
  • Move the cooked seeds to a baking tray. Allow them to cool completely, adding more salt and seasonings if desired. Enjoy!
Air fryer pumpkin seeds.

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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