These crispy air fryer pumpkin seeds get toasty and crunchy in under 30 minutes. The trick is drying them at 300°F first, then crisping at 400°F. Season them savory or cinnamon-sugar sweet. Butternut, acorn, kabocha, and delicata seeds work the same way.
Air Fryer Pumpkin Seeds At A Glance
- ✅ Recipe Name: Crispiest Air Fryer Pumpkin Seeds (Sweet or Savory)
- 🕒 Ready In: ~30 minutes total, 20 minutes in the air fryer
- 👪 Serves: 6
- 🍽 Calories: ~81 per serving
- 🎃 Main Ingredients: Fresh pumpkin seeds, avocado oil or butter, salt, garlic powder or coconut sugar and cinnamon
- 📖 Dietary Info: Gluten-free, vegetarian, vegan option, and dairy-free option
- ⭐ Why You'll Love It: Air fryer pumpkin seeds come out crispiest when you dry them at 300°F for 10 minutes first, then crisp them at 400°F for 8 to 10 minutes. The single-temperature method most recipes use leaves the centers chewy.
SUMMARIZE & SAVE THIS CONTENT ON
My air fryer is hands down the most-used appliance in my kitchen. I make almost everything in it, from air fryer butternut squash cubes for the week to a quick snack like these. I want food that's fast, real, and doesn't keep me in the kitchen for an hour.
Pumpkin seeds took me the longest to get right. Every batch came out okay in the moment and then went chewy as soon as they cooled. Turns out the seeds hold way more water than you'd expect, and that water has to cook off before the outsides can actually crisp.
So now I dry them first at 300°F, then crisp them at 400°F. One extra step, about ten minutes, and it's the whole difference. They stay crunchy for days instead of going soft on the counter.
If you're in your air fryer era too, you'll love my crispiest air fryer chickpeas, air fryer gnocchi, and sweet air fryer apples. Same deal every time: real ingredients, minimal effort, and recipes I've made enough times to know exactly where they go wrong.
Jump to:
- Air Fryer Pumpkin Seeds At A Glance
- Why My Two-Step Method Makes Crispier Seeds
- Ingredients You'll Need
- How to Clean Pumpkin Seeds Before Air Frying
- How to Roast Pumpkin Seeds in the Air Fryer (Step-by-Step)
- Tips for the Crispiest Pumpkin Seeds
- How Long to Cook Pumpkin Seeds in an Air Fryer?
- Air Fryer vs Oven Pumpkin Seeds
- Sweet and Savory Seasoning Ideas
- Are Air Fryer Pumpkin Seeds Healthy?
- How to Serve Air Fryer Pumpkin Seeds
- Air Fryer Pumpkin Seeds FAQs
- How to Store Air Fryer Pumpkin Seeds
- More Air Fryer Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why My Two-Step Method Makes Crispier Seeds
Most air fryer recipes have you oil, season, and cook the seeds in one pass at around 350°F. They come out toasted, not truly crisp, and they soften within a day.
The problem is water. Oil traps the moisture against the shell, so the seeds steam inside their coating while the outside browns.
So I split it up:
- 300°F for 10 minutes, plain. No oil, no seasoning. This drives the water out.
- 400°F for 8 to 10 minutes, seasoned. With the moisture gone, the higher heat actually crisps the shell.
Seasoning in between also helps everything stick, since the seeds are warm and dry when the oil hits.
Ingredients You'll Need
You only need four ingredients for savory air-fryer pumpkin seeds and four for cinnamon-sugar sweet, and the seeds themselves come free with the pumpkin you were already carving.
Base Ingredients
- Pumpkin seeds: Scooped from a medium pumpkin, about 1 to 1½ cups once cleaned. Butternut, acorn, kabocha, and delicata seeds all work the same way.
- Salt: Used in both the sweet and savory versions.
Savory Garlic Seasoning
- Avocado oil: Helps the seeds crisp and gives the seasoning something to hold onto. Olive oil works too.
- Garlic powder: That classic salty, snacky flavor.
- Black pepper: A little warmth to balance the garlic.
Cinnamon Sugar Seasoning
- Butter: Melts into the warm seeds, helping the sugar caramelize. Coconut oil for dairy-free.
- Coconut sugar (or brown sugar): Caramelizes into a deep, toasty sweetness. It's the same refined-sugar-free sweetener I use in my air fryer pears.
- Cinnamon: Cozy fall flavor that pairs perfectly with roasted seeds.
Scroll to the recipe card at the bottom of this page for exact quantities.
How to Clean Pumpkin Seeds Before Air Frying
Scoop out the seeds, pull off the large pieces of pulp by hand, then rinse in a colander until the strings are gone. Spread them on a clean towel, press gently, and let them dry for at least 10 minutes. Water left on the shells slows the first air-fry stage.
- You don't have to boil them. Boiling loosens the pulp, but it puts water back in, so dry them longer if you do.
- Leave the shells on. The whole seed is edible, and the shell is where the crunch comes from.
- Don't chase every string. A little pulp just browns darker.
How to Roast Pumpkin Seeds in the Air Fryer (Step-by-Step)
Air fry clean, dry pumpkin seeds at 300°F for 10 minutes to dry them out, toss with oil and seasoning, then air fry at 400°F for 8 to 10 minutes until golden and crispy. Shake the basket halfway through both stages.
- Step 1: Scoop the seeds. Cut open the pumpkin and scoop out the seeds. A sturdy spoon works better than your hands here.
- Step 2: Remove the pulp. Place the seeds in a bowl and pull off any large stringy pieces.
- Step 3: Rinse well. Run them under cool water in a colander until the strings are gone.
- Step 4: Dry completely. Pat the seeds dry with a clean towel. This is what makes them crisp.
- Step 5: First air fry. Add the dry seeds to your basket in a single layer. Air fry at 300°F for 10 minutes, shaking halfway, to dry them out.
- Step 6: Season. Transfer the warm seeds to a bowl and toss with either the savory or cinnamon sugar blend.
- Step 7: Second air fry. Return the seasoned seeds to the air fryer, still in a single layer. Then, air fry at 400°F for 8 to 10 minutes, shaking halfway, until golden and crispy.
Tips for the Crispiest Pumpkin Seeds
- Single layer, always. Piled-up seeds steam instead of crisp. Two smaller batches beat one crowded one.
- Shake halfway through both stages. The seeds sit flat, so the ones on the bottom brown first.
- Watch them at 400°F. They go from golden to burnt fast. Start checking around 7 minutes.
- Use parchment if your basket has wide holes. A small piece keeps the seeds from falling through. Removing the crisper plate works too.
- Smaller squash seeds cook faster. Delicata and acorn crisp up about 1 to 2 minutes ahead of pumpkin.
How Long to Cook Pumpkin Seeds in an Air Fryer?
Pumpkin seeds take about 20 minutes total in the air fryer: 10 minutes at 300°F to dry them out, then 8 to 10 minutes at 400°F to crisp them. Most recipes do one pass at 350°F for 10 to 15 minutes, which browns the seeds but leaves the centers chewy.
Smaller squash seeds move faster, so here's what I use:
| Seed | First stage (300°F) | Second stage (400°F) |
|---|---|---|
| Pumpkin | 10 minutes | 8 to 10 minutes |
| Butternut | 10 minutes | 7 to 9 minutes |
| Acorn | 8 minutes | 6 to 8 minutes |
| Delicata | 8 minutes | 6 to 8 minutes |
| Kabocha | 10 minutes | 8 to 10 minutes |
Every air fryer runs a little differently, so start checking at the low end of that second stage. They're done when they're golden and smell toasty.
Air Fryer vs Oven Pumpkin Seeds
The air fryer does it in about half the time and gets them crispier. The oven wins on volume.
| Air fryer | Oven | |
|---|---|---|
| Time | ~20 minutes | 40 to 45 minutes |
| Preheat | None | 10 minutes |
| Texture | Crisper | Softer centers |
| Batch size | 1 to 2 cups | Full sheet pan |
Sweet and Savory Seasoning Ideas
Toss the seasoning on between the two air fry stages, when the seeds are warm and dry. Everything sticks better that way.
Savory
- Classic garlic: Avocado oil, salt, garlic powder, and black pepper.
- Smoky paprika: Avocado oil, smoked paprika, and sea salt for a deeper roasted flavor.
- Everything bagel: Avocado oil plus everything bagel seasoning.
- Chili lime: Avocado oil, chili powder, lime zest, and a pinch of cayenne.
Savory
- Cinnamon sugar: Butter, coconut sugar, and cinnamon for a warm, caramelized fall flavor.
- Pumpkin spice: Swap the cinnamon for pumpkin pie spice.
- Maple cinnamon: Use 1 to 2 teaspoons maple syrup instead of sugar. Add it halfway through the second air fry so it doesn't burn.
Ingredient Swaps
- Ghee for butter: Nuttier and toastier in the sweet version.
- Onion powder for garlic powder: Same savory role, a little sweeter.
- Salted butter: Cut the added salt down to a pinch.
Are Air Fryer Pumpkin Seeds Healthy?
Yes. Pumpkin seeds are a whole food with healthy fats, protein, and fiber, and air frying only adds a teaspoon or two of oil. About 81 calories per serving.
They're also one of the better sources of magnesium and zinc you can snack on, which is part of why I keep a jar on the counter through the fall while I'm training.
How to Serve Air Fryer Pumpkin Seeds
Snack on them by the handful, or use them as a topping. They're great on soups, salads, yogurt bowls, roasted veggies, and fall charcuterie boards. I like the savory ones on my pumpkin sweet potato soup and carrot butternut squash soup, and the cinnamon sugar ones on oatmeal or even this high-protein ice cream recipe.
Air Fryer Pumpkin Seeds FAQs
Yes, and they come out crispier than the oven in about half the time. Dry them at 300°F for 10 minutes, season, then crisp at 400°F for 8 to 10 minutes.
No. The whole seed is edible once roasted, and the shell is where most of the crunch comes from.
Yes, they still crisp up. They're just plainer, since the seasoning has nothing to stick to.
Usually too much moisture or a crowded basket. Dry the seeds well before the first air fry, and keep them in a single layer.
No. The first stage at 300°F does the warming up for you.
Yes. Butternut, acorn, delicata, and kabocha all work with the same two-stage method, just a minute or two faster for the smaller ones.
How to Store Air Fryer Pumpkin Seeds
Air-fried pumpkin seeds keep at room temperature in an airtight container for about a week. Cold and moisture are what make them go soft.
- Cooked seeds: Cool completely, then store in an airtight jar at room temperature for up to a week. Skip the fridge; the moisture makes them soft.
- Raw seeds: Clean and dry them, then keep in a Ziploc in the fridge for up to 2 weeks.
- Frozen seeds: Cooked seeds keep 1 to 2 months but lose some crunch. Re-crisp at 350°F for 1 to 2 minutes.
More Air Fryer Recipes You'll Love
If these crispy pumpkin seeds are your thing, here's what to make next:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Air Fryer Pumpkin Seeds
Ingredients
Base Ingredients
- Seeds from 1 medium pumpkin, 1 to 1 ½ cups once cleaned
Savory Seasoning
- 1 - 2 tablespoon avocado oil or olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
Sweet Seasoning
- 1 - 2 tablespoon butter, (or coconut oil if dairy-free)
- 1 ½ tablespoon coconut sugar, or brown sugar
- ¾ teaspoon cinnamon
- Pinch of salt
Instructions
- Prep the pumpkin: Cut open the pumpkin, scoop out the seeds, and separate them from the pulp. Rinse well and pat completely dry with a clean towel.
- Dry the seeds: Add the plain, dry seeds to your air fryer basket in a single layer. Air fry at 300°F for 10 minutes, shaking halfway, until they're dry to the touch.
- Season: Transfer the warm seeds to a bowl and toss with either the Savory or Sweet seasoning blend.
- Crisp: Return to the air fryer and cook at 400°F for 8-10 minutes, shaking halfway, until golden and crispy.
- Cool: Let them cool for a few minutes - they'll get even crunchier as they sit.
Notes
Nutrition
Recipe tested and developed by Tati Chermayeff, creator of Healthful Blondie. A former Division I rower, Ironman triathlete, and recipe developer based in Austin, TX, Tati creates high-protein, air fryer, and healthy recipes that actually taste like the real thing.
Hadley says
I made these last year and forgot to comment. SO GOOD! I can't wait for pumpkin season so soon.
Tati Chermayeff says
Such a fun and yummy snack! I love that you don't have to wait over and hour to enjoy like most oven baked recipes... the air fryer is the way to go!