Air Fryer Pumpkin Seeds
After carving a pumpkin, the seeds are worth keeping, and the air fryer is the quickest way to roast them. Air fryer pumpkin seeds turn golden and crunchy in 8 to 10 minutes, without heating the oven for half an hour. This recipe covers how to clean the seeds, how long to roast pumpkin seeds in the air fryer and how to season them savory or sweet.
- Temperature
- 325°F160 °C
- Total time
- 30min
- Prep time
- 15min
- Servings
- 4
- Per serving
- 100kcal
Why the air fryer works for pumpkin seeds
Pumpkin seeds are small, flat and low in water once they are dry, so they toast in just a few minutes. The air fryer moves hot air around the whole batch, which dries the shell and browns the kernel inside without the long preheat of an oven. The natural oils in the seeds also help them crisp, so you need only a small amount of added oil.
A slightly lower temperature is better than a high one. At 325 °F the seeds toast evenly, while at 400 °F the outside darkens long before the inside is crisp. Because seeds vary by pumpkin, check the first batch at 7 minutes and adjust.
How to make pumpkin seeds in the air fryer
Tap a time to start a timer.
- Clean the seeds Scoop the seeds from the pumpkin into a large bowl of cold water and rub them with your hands. The pulp floats and the seeds sink. Skim off the strings and drain the seeds.
- Dry well Spread the seeds on a clean kitchen towel and pat them dry. Let them sit for , or until the shells feel dry and not sticky. Wet seeds steam instead of toasting.
- Season Toss the seeds in a bowl with the oil, salt, garlic powder and paprika until lightly coated.
- Cook Preheat the air fryer to 325 °F for . Spread the seeds in a single layer in the basket and cook for , shaking every . Cook in two batches if you have more than 1 cup.
- Cool and crack The seeds should be light golden and smell toasty. Let them cool for in a bowl, because they get crunchier as they cool. The shells are edible, but you can crack them open if you prefer the kernel.
Times and temperatures
| Air Fryer Pumpkin Seeds | Temperature | Time |
|---|---|---|
| Savory (garlic, paprika)Shake every 3 min | 325 °F (160 °C) | 8–10 min |
| Large carving-pumpkin seeds | 325 °F (160 °C) | 10–12 min |
| Small sugar-pumpkin seeds | 300 °F (150 °C) | 6–8 min |
| Cinnamon sugarAdd sugar for last 3 min | 300 °F (150 °C) | 8–10 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Remove all the pulp. Strands left on the seeds burn and taste bitter, so rub the seeds in water until they feel smooth.
- Salt in the water. If you boil the seeds for 5 minutes in a quart of salted water first, they taste better inside the shell. Dry them thoroughly afterward.
- Do not skip the cooling time. The seeds soften while hot and harden as the steam leaves, so judge crunch after 5 minutes.
What to serve with pumpkin seeds
Pumpkin seeds make a seasonal snack for fall evenings, and they taste good scattered over a squash soup, a green salad or a bowl of roasted squash. Put out a bowl next to chicken wings on game day, or mix them with roasted nuts and dried cranberries for a trail mix.
Storing and reheating
Cooled pumpkin seeds keep for up to 2 weeks in an airtight container at room temperature, and for several months in the freezer. If they soften, re-crisp them in the air fryer at 300 °F for 2–3 minutes. Raw seeds should not wait: dry and roast them within a day or two of carving, because wet seeds spoil quickly.
Variations
- Cinnamon sugar: Toss the seeds with 1 tbsp sugar and 1 tsp cinnamon for the last 3 minutes at 300 °F, and use melted butter instead of oil for a richer taste (not vegan or dairy-free).
- Spicy: Use ½ tsp chili powder and ¼ tsp cayenne instead of the paprika.
- Ranch: Replace the spices with 1 tbsp dry ranch seasoning mix (most mixes are not vegan or dairy-free).
- Lemon and herb: Add the zest of half a lemon and ½ tsp dried thyme after cooking.
If it does not turn out right
- The seeds are chewy
- They were not dry enough or came out too early. Dry them longer before roasting, cook for 2 more minutes and let them cool completely before judging.
- Some seeds are burnt and some are pale
- The seeds were piled up. Cook in a single layer and shake often, or work in smaller batches.
- The seeds taste bitter
- Seeds that brown past golden turn bitter. Take them out as soon as they are light brown, and use 300 °F for small seeds from sugar pumpkins.
Questions and answers
How long do you roast pumpkin seeds in the air fryer?
8–10 minutes at 325 °F for most pumpkin seeds, shaken every 3 minutes. Large seeds from a carving pumpkin can take up to 12 minutes.
Do you have to boil pumpkin seeds before roasting?
No. Boiling them for 5 minutes in salted water seasons the seeds all the way through and makes them a bit crunchier, but it is optional. Dry them well afterward.
Can you roast pumpkin seeds with the shell on?
Yes. The shell of a pumpkin seed is edible and adds fiber. Seeds from some pumpkin varieties have thick shells, which you can crack open and eat only the kernel.
Can you dehydrate pumpkin seeds in the air fryer?
Only if your air fryer has a setting of about 170–200 °F. Otherwise roast them at 325 °F, because a higher setting will brown the seeds before they dry.
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