Every fall, I get giddy when pumpkin-carving season rolls around. Sure, the jack-o’-lanterns are fun, but let’s be real—I’m just as excited about those little golden treasures hiding inside: pumpkin seeds! For years, I roasted them in the oven, but ever since discovering the magic of air fryer pumpkin seeds, I’ll never go back. They’re insanely crispy, use way less oil, and cook in half the time—perfect for when that snack craving hits right now.
My kids used to turn up their noses at roasted seeds (“Too chewy, Mom!”), but now they fight over these smoky, paprika-dusted bites fresh from the air fryer. The secret? That hot circulating air works wonders, giving each seed an irresistible crunch without the sogginess that can happen with traditional roasting. Trust me, once you try this method, you’ll be saving every seed from your pumpkins—and maybe even your neighbor’s!
Table of Contents
Table of Contents
Why You’ll Love These Air Fryer Pumpkin Seeds
These aren’t your average roasted seeds—here’s why they’ll become your new fall obsession:
- Crispier than oven-roasted – That air fryer magic gives every seed an addictive crunch without flipping trays
- Ready in under 40 minutes – No waiting for the oven to preheat or babysitting multiple batches
- Healthier with less oil – Just 2 teaspoons coats all the seeds evenly (no oily puddles!)
- Crave-worthy smoky flavor – Smoked paprika turns basic seeds into a snack you’ll sneak straight from the container
- Zero waste win – Makes those pumpkin guts feel like a treasure hunt instead of compost
Seriously – once you taste that perfect salty-smoky bite, you’ll never let another seed go to waste again.
Ingredients for Air Fryer Pumpkin Seeds
Grab these simple ingredients—you might already have most in your pantry:
- 1 ¾ cups pumpkin seeds – Fresh from your pumpkin or store-bought (just make sure they’re raw and unsalted)
- 2 teaspoons avocado oil – The secret to that perfect crispness without smoking up your kitchen
- 1 teaspoon smoked paprika – My personal favorite for that deep, cozy flavor (regular paprika works in a pinch, but it’s not the same!)
- 1 teaspoon salt – I use fine sea salt for even coating, but kosher salt works too (just crush it between your fingers first)
Ingredient Notes & Substitutions
Avocado oil vs. olive oil: I swear by avocado oil here—it has a higher smoke point, so no burnt smell in your air fryer. But if you’re in a bind, olive oil works (just reduce the temp by 10°F and watch closely).
Spice swaps: Not a smoked paprika fan? Try chili powder for heat, garlic powder for savory vibes, or even cinnamon-sugar for a sweet twist (reduce salt if going sweet!). My neighbor adds a pinch of cayenne for extra kick—totally addictive.
Salt talk: Skip the fancy flakes—they won’t stick well. If using table salt, start with ½ teaspoon and taste after cooking (it’s stronger than coarse salts). And hey—if you’re watching sodium, nutritional yeast adds great umami with less salt.
Seed prep tip: Those slimy pumpkin guts? Rinse thoroughly in a colander, but don’t stress over every last fiber—they’ll crisp up beautifully either way. Just pat ’em dry like you mean it!
How to Make Air Fryer Pumpkin Seeds
Okay, let’s get those seeds from slimy to crispy! Follow these steps—they’re foolproof if you do one crucial thing first: dry those seeds like your snack happiness depends on it (because it kinda does). Here’s how I nail it every time:
- Rinse & dry like a pro: Toss your pumpkin seeds in a colander and rinse under cold water—no need to pick off every last stringy bit. Spread them between two clean kitchen towels and press firmly. Let them sit for at least 15 minutes (longer if your kitchen’s humid). Wetter seeds = chewy disappointment.
- Preheat that air fryer: Crank it to 350°F (180°C). Some models heat up fast, but I give mine 3-5 minutes to avoid cold spots—trust me, it makes a difference.
- Toss with love: In a bowl, mix seeds with avocado oil, smoked paprika, and salt until every nook and cranny is coated. I use my hands—squish them around like you’re kneading tiny bits of happiness.
- Air fry with patience: Spread seeds in a single layer (no piles! they’ll steam instead of crisp). Set timer for 35 minutes but plan to shake the basket every 5-7 minutes. Around minute 25, start sniffing for that toasty aroma—that’s your cue to watch closely.
- The golden rule: When seeds sound like rainsticks when shaken (you’ll know the sound!), pull a few to cool slightly. Perfectly done seeds snap cleanly when bitten, with no soft centers.
Crispy Air Fryer Pumpkin Seeds Recipe in 35 Minutes
Crispy, savory air fryer pumpkin seeds seasoned with smoked paprika. A quick and easy snack.
- Total Time: 55 mins
- Yield: 1 ¾ cups 1x
Ingredients
- 1 ¾ cups pumpkin seeds
- 2 teaspoons avocado oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Instructions
- Rinse pumpkin seeds in a colander.
- Dry seeds between paper towels for at least 15 minutes.
- Preheat air fryer to 350°F (180°C).
- Toss seeds with oil, paprika, and salt in a bowl.
- Air fry for 35 minutes, shaking frequently. Watch closely the last 5 minutes.
Notes
- Shake the basket often for even cooking.
- Check seeds early to prevent burning.
- Store in an airtight container for up to 1 week.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Snack
- Method: Air Fryer
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: ¼ cup
- Calories: 120
- Sugar: 0.5g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Tips for Perfect Air Fryer Pumpkin Seeds
After burning (and salvaging!) more batches than I’d like to admit, here are my hard-won secrets:
- Shake it like a Polaroid picture: Set a phone timer if you’re forgetful like me—every 5 minutes keeps seeds from clustering and ensures even browning. I do a little dance while shaking the basket… purely optional.
- Parchment paper hack: If your air fryer basket has wide gaps, cut a round of parchment to fit the bottom (poke holes for airflow). Lifesaver for smaller seeds!
- Don’t trust the clock: All air fryers run hotter or cooler. Start checking at 30 minutes—some batches finish early, especially with smaller seeds.
- Crowding is the enemy: If doubling the recipe, cook in separate batches. Overloaded baskets = steamed, sad seeds. (Ask me how I know…)
- The cool-down test: Let a few seeds cool completely before deciding if they need more time. Hot seeds always seem softer than they really are!
Pro tip: If seeds aren’t quite crisp enough after cooling, pop them back in for 2-3 more minutes. They’ll go from “meh” to “more!” in no time.
Common Questions About Air Fryer Pumpkin Seeds
I get asked about these crispy little guys all the time—here are the burning questions (no pun intended!) that pop up most often:
Do I really need to dry the seeds before air frying?
Oh honey, yes! Those damp seeds will steam instead of crisp up. I learned this the hard way with a batch that tasted like cardboard. Even 15 minutes between towels makes a world of difference. Humid kitchen? Give them 30.
Air fryer vs oven—what’s better for pumpkin seeds?
Hands down, the air fryer wins in my book. The hot air circulation gives you that perfect crunch without flipping trays or hot spots. Oven seeds tend to cook unevenly unless you’re constantly stirring—who has time for that?
Can I use pumpkin seeds from store-bought pumpkins?
Absolutely! Just make sure they’re raw and unsalted. Funny story—last year I bought a bag labeled “pepitas” by mistake (those are hulled seeds). They worked, but the texture wasn’t quite as fun to crunch.
Why did my seeds turn out chewy?
Three likely culprits: 1) Not dry enough before cooking, 2) Overcrowded air fryer basket (they steam instead of crisp), or 3) Skipped the shake-and-check routine. My first failed batch hit all three—it was tragic.
How long do air fryer pumpkin seeds stay fresh?
In an airtight container, they’re crunch-tastic for about a week… if they last that long! I stash mine in mason jars—just leave the lid slightly cracked until completely cool to prevent condensation. Pro tip: Hide them from your kids if you want any left for tomorrow.
Serving & Storing Air Fryer Pumpkin Seeds
Now for the best part—eating these crispy little gems! My family devours them straight from the bowl (I may or may not hide a stash in my desk drawer), but here are my favorite ways to enjoy them:
- Salad superheroes: Toss a handful over butternut squash or kale salads—that smoky crunch takes greens from “meh” to “more!”
- Soup’s best friend: Sprinkle on creamy pumpkin or tomato soup instead of croutons. The saltiness against sweet squash? *Chef’s kiss*
- Trail mix upgrade: Mix with dried cranberries and dark chocolate chips for a sweet-salty snack that disappears by the handful
- Breakfast boost: Yogurt parfaits get texture cred with these bad boys—way better than boring granola
Storing them right is key—nothing worse than soggy seeds! Here’s how I keep mine crispy for days:
Let them cool completely before storing (I spread mine on a baking sheet for 30 minutes). Then toss them into an airtight container—mason jars work perfectly. If your kitchen is humid, toss in one of those silica packets from nori snacks (weird trick, but it works!). They’ll stay crunchy for up to a week… if you can resist eating them all sooner.
Pro tip: If they lose their snap after a few days, revive them in the air fryer at 300°F for 2-3 minutes. They’ll come back to life like magic!
And hey—if you’re gifting them (smart hostess move!), little cellophane bags tied with twine make them look fancy. Just add a tag that says “Caution: Addictive” and watch them disappear.
Nutritional Information for Air Fryer Pumpkin Seeds
Okay, let’s talk numbers—because I know some of you (like me!) love knowing exactly what’s going into those snack cravings. Important note: These values are estimates based on my exact recipe. Your numbers might dance around a bit depending on seed size, oil amount, or that extra pinch of paprika you couldn’t resist!
Per ¼ cup serving (about 30g):
- 120 calories – Perfect for guilt-free munching
- 10g fat (1.5g saturated) – Mostly the good-for-you kind from seeds and avocado oil
- 4g carbs – With 2g fiber to keep things moving (you’re welcome)
- 5g protein – More than your average snack chip!
- 290mg sodium – Easy to reduce if you’re watching salt—just cut back to ½ tsp
Bonus health perks? Pumpkin seeds pack magnesium (hello, muscle relaxation!), zinc for immunity, and those lovely antioxidants. My nutritionist friend calls them “nature’s multivitamin in a shell”—which basically means I can eat the whole batch, right? (Kidding… mostly.)
Pro tip: If you’re tracking macros, weigh your portions—1 ounce (28g) is about 140 calories. My kitchen scale lives on the counter during seed season!
Remember: Brands vary, air fryers differ, and we all measure spices with our hearts. These numbers are a friendly guideline, not a lab test. Now go enjoy that crunchy goodness!
Rate This Recipe
Did these air fryer pumpkin seeds hit the spot for you? I’d love to hear how they turned out! Drop a star rating below or leave a comment—did you stick with my smoky paprika twist or try something wild like cinnamon sugar? Your feedback helps me create even more recipes you’ll love.
And hey—if you snapped a photo of your crispy creations, tag me on Instagram! Nothing makes me happier than seeing your kitchen wins (or even the funny fails—we’ve all been there). Now go enjoy those crunchy little gems!
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