Air Fryer Pumpkin Seeds
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Crunchy, savory, and totally addicting, these Air Fryer Pumpkin Seeds are the ultimate snack win! No oven required… just 20 minutes and a few pantry staples to turn plain pepitas into crisp, salty perfection. Match a batch (or a few!) to have on hand because you won’t be able to stop reaching for more. This recipe is also a great way to use up pumpkin seeds come carving season!
Table of Contents
Air Fryer Pumpkin Seeds
These crispy little bites are like fall in snack form: salty, toasty, and just a little addictive.
We air fry pumpkin seeds every year when pumpkin carving kicks off, but let’s be honest… I’ve been known to snag pepitas from the grocery store in the middle of spring just to get my fix.
They’re quick enough to make between homeschool lessons, and the air fryer means no babysitting the oven… so I can flip seeds while reviewing a writing assignment or checking in on archery drills.
Roasting pumpkin seeds in the air fryer is the perfect hands-on fall project, and honestly, they disappear faster than I can say “just one more handful.”
Pro tip: Make a double batch. Then hide half. You’re welcome.
Can’t get enough pumpkin? I’ve got you covered! Don’t miss my recipes for dinner rolls and coffee cake.
And for a sweet treat, you can’t go wrong with a frosty milkshake or fresh-from-the-oven streusel muffins! As you can see… I’m a bit of a pumpkin fanatic!
INGREDIENT NOTES
- Raw Pumpkin Seeds: Turn pumpkin carving into a no-waste project by roasting the pumpkin seeds in the air fryer. Just clean and dry them really well first!
You could technically look for pepitas in the nut aisle at the grocery store, but they tend to be smaller than actual raw pumpkin seeds.
My advice? Use raw if you’ve got ‘em, but pepitas are a good substitute. - Oil: Feel free to use any light oil that you like… vegetable, corn, canola, avocado, or olive all work great. Much needed for the seeds to crisp properly.
- Kosher Salt: Just a pinch to highlight the natural flavors of the seeds! Kosher sticks better than table salt and doesn’t taste quite as salty.
VARIATIONS
Sweet & Salty: Add a sprinkle of cinnamon sugar after air frying for a fall-inspired treat.
Zesty Ranch: Toss seeds with ranch seasoning or garlic powder before cooking.
Spicy Kick: Add ⅛ teaspoon cayenne or smoked paprika with the salt for bold flavor.
Dill Pickle: Include a little pickle juice, plus garlic powder, onion powder, and dried dill.
Garlic Parmesan: Add garlic powder before cooking, then toss air fried pumpkin seeds with freshly grated parmesan.
AIR FRY PUMPKIN SEEDS FAQ
After about an hour of air drying, they’ll be good to go. If you’re short on time, use a hair dryer!
I like to give mine a good scrub, then lay them out to dry on a paper towel. They need to be completely dry before roasting, or they could become soggy.
I personally prefer the air fryer because they cook up so much faster (just 15 minutes vs. 25 minutes in the oven) and they come out perfectly crunchy!
You also don’t have to use as much oil with this pumpkin seeds air fryer recipe.
That said, you can absolutely experiment with both methods to figure out which you prefer!
Of course! I recommend trying sunflower seeds, sesame seeds, or even a mixture of several different kinds!
You may have to adjust the cooking time depending on their size. Keep an eye on them as they roast in the air fryer to prevent burning.
I’ve roasted pumpkin seeds just about every way you can: in the oven, in a skillet, even on the grill. But air frying? Game-changer.
After testing these in three different air fryers (yep, I went there), I found the sweet spot: 320°F for 15 minutes, with a good stir every 5 minutes. That’s the move for even browning and max crunch.
The trick is keeping the layer thin and really stirring, not just shaking. Air fryers don’t circulate quite like convection ovens, so flipping is the key to that even, golden finish.
Also? Using parchment makes cleanup easier and keeps those tiny seeds from falling through the basket and causing a mini meltdown. #AskMeHowIKnow
DONNA’S PRO TIPS
- Go Dry or Go Home: Wet seeds won’t roast properly. Make sure they’re bone dry before air frying.
- Don’t Crowd the Basket: Keep seeds in a single layer for even crisping. Roast in batches if needed.
- Stir Every 5 Minutes: And watch them closely after the final stir. They can go from crispy to burnt in seconds!
- Cool for Crunch: They’ll crisp up more as they cool. If they feel soft right out of the fryer, wait a minute!
- Store In Mason Jars: Air fryer pumpkin seeds are best eaten within a few weeks but will keep for up to 6 months in a cool, dark place.
TOOLS NEEDED
- Small mixing bowl
- Measuring spoons
- Spoon or spatula
- Air fryer
- Parchment paper
Enjoy!
With love, from our simple kitchen to yours.
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Air Fryer Pumpkin Seeds
Ingredients
- 1 cup raw pumpkin seeds
- 1/2 tablespoon avocado oil or extra virgin olive oil
- 1/2 teaspoon kosher salt
Instructions
- Preheat the Air Fryer: Preheat your air fryer to 320°F.
- Season the Seeds: In a small mixing bowl, drizzle the oil over the pumpkin seeds. Sprinkle with salt and toss with a spoon until evenly coated.
- Arrange in Basket: Line the air fryer basket with a piece of parchment paper. Spread the seasoned pumpkin seeds in a single, even layer.
- Air Fry: Cook for 15 minutes, stirring every 5 minutes to ensure even browning.
- Cool and Enjoy: Remove from the air fryer and let cool for a few minutes before serving.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2023, updated and republished September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Do you have any tricks for getting the seeds out of their shells!