Air Fryer Pumpkin Seeds

During the fall season, you can make your own pumpkin seeds with your favorite seasonings the easy way with this air fryer pumpkin seeds recipe.

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Air fryer pumpkin seeds make for a fun fall-inspired treat that’s perfect to snack on while enjoying all the seasonal festivities. Crispy and loaded with flavor, these addictive treats are a great way to use the leftovers from carving your pumpkins. 

Air Fryer Pumpkin Seeds Ingredients

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You’ll need:

• 4 cups fresh pumpkin seeds and pulp, scooped from a large pumpkin
• 2 tablespoons olive oil extra virgin
• 1 teaspoon sea salt, divided in half

Substitutions and Additions

OIL: You can use avocado oil, vegetable oil, or any other high-heat oil for this easy recipe.

CINNAMON & GINGER: For cinnamon and ginger pumpkin seeds, add ¼ teaspoon each of ground cinnamon and ginger to the seeds 2-3 minutes before the cooking time is complete and toss them with the spices before returning to the air fryer.

MAPLE: For maple pumpkin seeds, remove the seeds from the air fryer about 3 minutes before they are done and toss them in a medium bowl with 1 teaspoon of ground cinnamon, ¼ teaspoon ground nutmeg, and 2 tablespoons of maple syrup.

SAVORY: For a savory version of this great snack, you can use a chili lime seasoning, like tajin, and sprinkle it on the finished pumpkin seeds while they are still warm. Powdered ranch seasoning is another way to season the finished pumpkin seeds. 

How to Make This Air Fryer Pumpkin Seeds Recipe

STEP ONE: Place the pumpkin seeds and pulp in a medium-sized pot and cover it with 4 cups of cold water. Add ½ teaspoon of the salt and bring to a boil. Boil pumpkin seeds in the salted water for 10 minutes, then drain and rinse the seeds.

STEP TWO: Transfer the seeds to the air fryer basket and cook at 300°F for 10 minutes so the seeds can dry out. The seeds will turn from grayish to white when they’re properly dried out. This step eliminates the need to dry the pumpkin seeds out overnight.

STEP THREE: Pour the dried-out seeds into a large bowl and, using a large spoon, toss with the olive oil and remaining salt. 

STEP FOUR: Return the seasoned seeds to the air fryer basket, increase the temperature to 350°F and continue cooking for 10 more minutes, shaking the basket halfway through the cooking process.

STEP FIVE: Be sure to keep an eye on the seeds during the last 2 minutes of cooking to make sure they don’t burn. 

How To Serve

Crunchy air fryer pumpkin seeds make a healthy snack anytime you need a little pick-me-up. Toss them into a container and take them on the go with you, along with a warm pumpkin spice latte.

Air fryer recipes make cooking quick and easy when you are short on time. Our air fryer pizzas and air fryer chicken wings are two more tasty dishes to try. 

MORE AIR FRYER RECIPES

Lunch

Air Fryer Pizza

Quick Breads

Air Fryer Cinnamon Rolls

Storage

AT ROOM TEMPERATURE: These roasted pumpkin seeds can be stored in an airtight container for 2 weeks. A mason jar is great for storing this tasty snack. Be sure to let them cool completely before storing them, so they stay nice and crispy.

IN THE FREEZER: Roasted pumpkin seeds will keep in the freezer for up to six months.

These crispy air fryer pumpkin seeds are the perfect blank canvas to flavor with just about any sweet or savory spice blend. The best part is that you don’t have to dry the seeds overnight like in other recipes. The air fryer is an excellent shortcut so that you can have perfectly crispy pumpkin seeds in about 30 minutes. 

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• Cheesy Bacon Ranch Potatoes
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Air Fryer Pumpkin Seeds

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During the fall season, you can make your own pumpkin seeds with your favorite seasonings the easy way with this air fryer pumpkin seeds recipe.

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6

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Ingredients

  

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• 4 cups pumpkin seeds and pulp, scooped from a large pumpkin
• 2 tablespoons olive oil, extra virgin
• 1 teaspoon sea salt, divided in half

Instructions

 

• Place the pumpkin seeds and pulp in a medium-sized pot and cover it with 4 cups of water. Add ½ teaspoon of the salt and bring to a boil. Let boil for 10 minutes, then drain and rinse the seeds.
• Transfer the seeds to the air fryer basket and cook at 300°F for 10 minutes so the seeds can dry out. The seeds will turn from grayish to white when they’re properly dried out. This step eliminates the need to dry the pumpkin seeds out overnight.
• Pour the dried-out seeds into a bowl and toss with the olive oil and remaining salt. Return the seeds to the air fryer basket, increase the temperature to 350°F and continue cooking for 10 more minutes, shaking the basket halfway through the cooking process.
• Be sure to keep an eye on the seeds during the last 2 minutes of cooking to make sure they don’t burn.

Notes

• Make sure you follow the instructions for your particular air fryer brand.
• Boiling the pumpkin seeds makes it much easier to remove the fibrous pumpkin pulp from the seeds. You may still need to pull some pumpkin flesh from the seeds after boiling and rinsing, but the majority of it will wash away easily.
• If you are making a larger quantity, you may need to roast it in batches for them to be evenly roasted.
• You can also bake pumpkin seeds in the oven at 300°F. Spread the seasoned seeds evenly in a single layer on a baking sheet lined with parchment paper. Bake in the preheated oven for about 20-30 minutes or until they turn golden brown, stirring them every 10 minutes for even roasting.

 

Nutrition

Calories: 280kcal | Carbohydrates: 5g | Protein: 13g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Sodium: 391mg | Potassium: 345mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 4mg

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