Savory Air Fryer Pumpkin Seeds
This savory Air Fryer Pumpkin Seeds Recipe with it’s salty smoky flavor is as addictive as all the sugar in your kid’s candy bag! A crunchy treat to look forward to every fall!

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Pumpkin seeds are about the only thing that makes carving a pumpkin worth the work. They are a great fall alternative to roasted nuts or popcorn. I sometimes make them throughout the year for a snack but with squash seeds and they taste pretty much the same.
The hardest part of making this recipe is separating the raw pumpkin seeds from the pumpkin insides. Not really a hard task as much as it is gross and tedious. A small price to pay for the silver lining of having a bowl full of crunchy roasted pumpkin seeds to munch on later.
Then while the pumpkin seeds are drying out I usually roast the pumpkin or squash to make pumpkin puree to use in whole wheat pumpkin banana muffins or pumpkin bread.

Ingredients You’ll Need
- Raw pumpkin seeds – rinsed and dried
- Olive oil – A little fat to give them a crunchy roasted texture and it also helps the seasoning stick to the seeds.
- Salt and pepper
- Smoked paprika – adds a smoky flavor and gives the seeds a nice color.
- Garlic powder – because garlic is awesome
- Dried thyme – an earthy and aromatic herb that gives a little texture and great flavor to the seasoning.



Step by Step Instructions
- Remove the seeds from the pumpkin separating the pulp from the seeds. Give them a rinse under water in a sieve to remove all of the pumpkin goo so you have clean pumpkin seeds. Drain the seeds well and then spread them out evenly on a paper towel lined baking sheet. Let them dry overnight flipping them over once to make sure both sides dry out.
- When the seeds are dry preheat your oven to 375°F.
- Add the dried pumpkin seeds to a medium bowl and add the olive oil and seasonings. Mix to coat the seeds evenly.
- Spread the pumpkin seeds out evenly in an air fryer basket and air fry for 10-13 minutes shaking the basket halfway through to mix the seeds up a bit for more even roasting.
- Remove the pumpkin seeds in the air fryer and let cool before eating.

What can the pumpkin pulp or “guts” be used for?
Not sure what to do with the insides of the pumpkin. Puree it! Once the seeds have been removed you can put the pumpkin pulp in a blender and puree. Use in soups, in breads (provide great added moisture), or muffins.
Storage
Once the pumpkin seeds are completely cooled store them in an airtight container for up to a week at room temperature.
I don’t recommend putting them in the fridge or freezing them because the moisture from the cool temperatures will soften the shells and take away the crunch.

More Pumpkin Treats To Enjoy
- Pumpkin Cheesecake Cookies
- Pumpkin Spice Palmiers
- Roasted Pumpkin Seeds With Cinnamon Sugar
- Whole Wheat Pumpkin Banana Muffins
- Chocolate Chip Pumpkin Bread
- Impossible Pumpkin Pie With Maple Whip

Savory Air Fryer Pumpkin Seeds
Ingredients
- 1 ½ cups raw pumpkin seeds shells on
- 1 ½ tbsp olive oil
- ½ tsp seasoned salt
- ½ tsp sea salt
- ½ tsp black pepper
- ½ tbsp smoked paprika
- ¾ tsp garlic powder
- 1 tsp dried thyme
Instructions
- Preheat an air fryer to 375°F.
- Place cleaned and washed, and air-dried pumpkin seeds to a medium bowl. (see notes below).
- Add olive oil and spices and mix well until evenly coating all of the pumpkin seeds
- Spread the pumpkin seed mixture evenly in an air fryer basket.
- Bake for 10-13 minutes or until pumpkin seeds are crunchy and no longer soft. Remove from the air fryer and let cool before enjoying.
Nutrition
Notes
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Sounds so delicious!
I wonder if sunflower seeds would work too? Has anyone tried before? Thank you so much!
Hi Roberta, I have never tried sunflower seeds but I don’t see why they wouldn’t work too! If you do try please let me know how they work out for you.