Introduction

Making pumpkin seeds in the air fryer is a quick and easy way to enjoy a crunchy, flavorful snack. This recipe uses simple spices for a smoky, slightly spicy kick, perfect for fall or any time you crave a healthy treat.

A white bowl with a black rim is filled to the top with roasted pumpkin seeds that are seasoned with a dark spice mix, giving them a speckled brown and light tan color. Around the bowl, some seeds are scattered on a white marbled surface. A wooden spoon, also holding some seeds, lies diagonally in the foreground. Nearby are three pumpkins, two orange and one white with orange spots, positioned in the upper part of the image. A black and white chevron-patterned cloth is placed in the bottom right corner. The overall scene is bright with warm tones and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups pumpkin seeds (pulp removed and very dry)
2 teaspoons avocado oil
½ teaspoon salt
½ teaspoon smoked paprika
¼ teaspoon garlic powder
¼ teaspoon chili powder
⅛ teaspoon black pepper

Instructions

Step 1: Remove all the seeds from a large carving pumpkin. Place the seeds and pulp into a colander under cool running water and separate the seeds from the pulp. Discard as much pulp as possible.
Step 2: Spread the clean seeds in a single layer onto a large rimmed baking sheet and pat dry with paper towels. Let the seeds sit at room temperature for 1 to 2 hours until completely dry.
Step 3: Transfer the dry pumpkin seeds to a bowl. Add avocado oil, salt, smoked paprika, garlic powder, chili powder, and black pepper. Toss to coat all the seeds evenly with oil and spices.
Step 4: Spread the spiced pumpkin seeds in a single layer evenly in the basket of a large (6-quart) air fryer.
Step 5: Air fry at 360°F for 10 to 12 minutes, or until the seeds are golden and crisp.
Step 6: Pause the air fryer after 5 minutes to shake the seeds, ensuring even crisping.
Step 7: Continue air frying for the remaining 5 to 7 minutes.
Step 8: Let the pumpkin seeds cool for 5 minutes before transferring to a bowl and serving.

Tips & Variations

For extra crunch, make sure the seeds are thoroughly dry before seasoning and air frying.
Swap avocado oil with olive oil or melted butter for a different flavor profile.
Experiment with spices like cumin, curry powder, or cinnamon sugar for unique tastes.
If you don’t have a 6-quart air fryer, cook in batches to avoid overcrowding the basket.

Storage

Store cooled pumpkin seeds in an airtight container at room temperature for up to one week. To restore crispness after storage, warm them briefly in the air fryer or oven before serving.

How to Serve

A close-up top view of a black square pan filled with roasted pumpkin seeds that are golden with bits of brown seasoning, spread in an even single layer. Around the pan, some roasted seeds spill onto a white marbled surface. Two whole orange pumpkins are partially visible on the left side, and a black and white zigzag cloth peeks in at the bottom left corner. The scene is bright and clear. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw pumpkin seeds straight from the pumpkin?

Yes, but it’s important to remove all the pulp and dry the seeds thoroughly before cooking. This ensures they crisp up nicely and don’t steam during air frying.

What if I don’t have an air fryer?

You can roast the seasoned pumpkin seeds in a conventional oven at 350°F for 12-15 minutes, stirring halfway through until golden and crisp.