These crispy air fryer pumpkin seeds turn super crunchy and toasty in under 30 minutes. Make them savory or cinnamon-sugar sweet, or use butternut, acorn, kabocha, or delicata seeds for a cozy fall or winter version. Such an easy and healthy snack!
A Quick Look At The Recipe
- ✅ Recipe Name: Crispy Air Fryer Pumpkin Seeds (Sweet or Savory!)
- 🕒 Ready In: 25 - 30 minutes
- 👪 Serves: 6
- 🍽 Calories: ~80 per serving
- 🥣 Main Ingredients: Fresh pumpkin seeds, avocado oil or butter, salt, and garlic powder or coconut sugar and cinnamon.
- 📖 Dietary Info: Gluten-free, healthy, high-fiber, vegan option, and dairy-free option
- ⭐ Why You'll Love It: A crunchy, healthy, and super quick snack everyone loves — make them savory or cinnamon-sweet with the same easy method. No oven preheating, and cooks in nearly half the time of traditional roasting.
SUMMARIZE & SAVE THIS CONTENT ON
I’ve tested so many air fryer recipes over the years, and this dry-first method really does make the crunchiest pumpkin seeds ever. I love taking simple ingredients and turning them into healthy, feel-good snacks you’ll actually want to make again. This one is such a cozy fall staple in my kitchen.
If you’re in your air-fryer era too, you’ll love my Crispiest Air Fryer Chickpeas and Crispiest Air Fryer Gnocchi — all crispy, quick, and so easy. These are the recipes I make on repeat as a busy athlete who still wants real, satisfying meals. My goal is always to give you reliable, well-tested recipes that make healthy eating feel fun and doable.
Jump to:
- A Quick Look At The Recipe
- Why You'll Love This Recipe
- Ingredients You'll Need
- Easy Ingredient Substitutions
- How to Make Air Fryer Pumpkin Seeds (Step-by-Step)
- Flavor Variations & Seasoning Ideas
- Expert Recipe Tips
- How to Store, Freeze, and Use Air-Fried Pumpkin Seeds
- Frequently Asked Questions
- More Air Fryer Recipes You'll Love
- 📖 Recipe
- 💬 Comments
Why You'll Love This Recipe
- Two flavor versions: salty + savory or cozy cinnamon-sweet.
- Extra crispy: the dry-first step guarantees crunch.
- Quick + easy: no oven preheating required.
- Healthy snack: high fiber, healthy fats, whole ingredients.
- Works with other squash seeds: butternut, acorn, delicata, and kabocha crisp up the same way.
- Fall & winter staple: use pumpkin or winter squash seeds.
Ingredients You'll Need
Base Ingredients
- Pumpkin seeds: Scooped from a medium pumpkin (or any winter squash like butternut or acorn).
- Salt: For seasoning both the sweet + savory flavor variations.
Savory Seasoning
- Avocado oil: Helps the seeds crisp and holds seasoning.
- Garlic powder: Adds that classic salty, snack-y flavor.
- Black pepper: A little warmth to balance the savory blend.
Sweet Seasoning
- Butter: Melts into the seeds, helping the sugar caramelize.
- Coconut sugar (or brown sugar): Caramelizes and gives a deep sweetness.
- Cinnamon: Cozy fall flavor that pairs perfectly with toasted seeds.
Scroll to the recipe card at the bottom of this page for exact quantities.
Easy Ingredient Substitutions
- Olive oil: Works just as well as avocado oil for the savory version.
- Coconut oil: A great dairy-free swap for butter in the sweet version.
- Brown sugar: Swap 1:1 with coconut sugar for the same caramelized sweetness.
- Pumpkin pie spice: Use instead of cinnamon for extra warm, fall flavor.
- Onion powder: A simple trade for garlic powder in the savory blend.
- Other squash seeds: Butternut, acorn, delicata, and kabocha seeds all work with this same method.
How to Make Air Fryer Pumpkin Seeds (Step-by-Step)
- Step 1: Cut open the pumpkin and scoop out the seeds.
- Step 2: Place the seeds in a bowl and remove any large pieces of pulp.
- Step 3: Rinse well to clean off any remaining strings.
- Step 4: Pat the seeds completely dry with a clean towel.
- Step 5: Add the dry seeds to your air fryer basket in a single layer. Air fry at 300°F for 10 minutes, shaking halfway, to dry them out.
- Step 6: Transfer the warm seeds to a bowl and toss with either the savory or sweet seasoning.
- Step 7: Return the seasoned seeds to the air fryer.
- Step 8: Air fry at 400°F for 8–10 minutes, shaking halfway, until golden and crispy.
Flavor Variations & Seasoning Ideas
- Classic savory: avocado oil, salt, garlic powder, and black pepper for that salty, snack-y crunch.
- Cinnamon-sugar sweet: butter, coconut sugar, and cinnamon for a warm, caramelized fall flavor.
- Maple cinnamon: Swap sugar for maple syrup (just 1–2 tsp; add halfway to avoid burning).
- Pumpkin spice: swap the cinnamon for pumpkin pie spice for extra cozy vibes.
- Spicy chili-lime: avocado oil, chili powder, lime zest, and a pinch of cayenne.
- Everything bagel: avocado oil + everything bagel seasoning for a fun, savory twist.
- Smoky paprika: avocado oil, smoked paprika, and sea salt for a deeper roasted flavor.
Expert Recipe Tips
- Dry the seeds really well: Any leftover moisture keeps them soft, so make sure they’re fully patted dry before the first air fry.
- Don’t skip the dry-first step: Air frying the plain seeds at 300°F helps them toast evenly and gives you that extra-crispy texture.
- Shake the basket: A quick shake halfway through both cycles helps them roast evenly and prevents burning.
- Adjust timing for squash seeds: Smaller seeds (like delicata or acorn) may crisp up 1–2 minutes faster.
- Use parchment if needed: If your air fryer basket has large holes, a small piece of parchment prevents seeds from falling through.
How to Store, Freeze, and Use Air-Fried Pumpkin Seeds
- Storing: Let the pumpkin seeds cool completely, then place them in an airtight jar or container. They stay crispy at room temperature for up to 1 week. Avoid the fridge — moisture makes them soft.
- Freezing: You can freeze roasted seeds for 1–2 months, but they lose a bit of crunch. Re-crisp them in the air fryer for 1–2 minutes at 350°F before eating.
- How to Use Them: Sprinkle them on soups, salads, yogurt bowls, pesto pasta, roasted veggies, or fall charcuterie boards, or snack on them by the handful. Both the savory and cinnamon-sweet versions work with everything. I love them with my Easy Pumpkin Sweet Potato Soup and Carrot and Butternut Squash Soup.
Frequently Asked Questions
Pumpkin seeds take about 18–20 minutes total: first 10 minutes at 300°F to dry, then 8–10 minutes at 400°F to get crispy.
Yes! This method works with butternut, acorn, kabocha, and delicata squash seeds. They’re usually a bit smaller than pumpkin seeds, so check them 1–2 minutes earlier.
They were probably not thoroughly dried before air frying. Make sure the seeds are patted completely dry, and don’t skip the 300°F pre-dry cycle.
Sort of. The seeds will still toast, but the seasonings won’t stick as well, and they won’t be as crispy. Use a tiny bit of oil for the best texture. You can even use avocado or olive oil spray!
Yes! Pumpkin seeds are naturally high in fiber, plant-based protein, magnesium, potassium, and healthy fats, which makes them a super-nutritious snack. Both the savory and sweet versions are made with simple, whole ingredients, and the air fryer keeps them crispy without needing much oil.
More Air Fryer Recipes You'll Love
If you loved these crispy air fryer pumpkin seeds, try these recipes next:
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📖 Recipe
Crispy Air Fryer Pumpkin Seeds
Ingredients
The Base
- 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.
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!