Published: Oct 21, 2022 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · Leave a Comment

These Air Fryer Pumpkin Seeds are the ultimate healthy Halloween snack. You won’t be able to stop eating them! Light and crispy, they can be made sweet or savory. Great on salads, too!

Air Fryer Pumpkin Seeds may be my family’s favorite Halloween snack. I’m not kidding when I say that my kids got more excited for roasted pumpkin seeds than trick-or-treating candy when they were little. They’re in tight contention with my Halloween Deviled Eggs.

I’ve been eating roasted pumpkin seeds since I was a kid. My mum started making them when I was 3 or 4 years old after finding a recipe in the local newspaper.

Up until now, we always roasted the pumpkin seeds in the oven. Now that air fryers are a thing, I can officially say that I will be making them this way from now on. The seeds cook much faster in the air fryer. Plus – and even more importantly – they come out crispier.

Pumpkin seeds in the air fryer are the Halloween treats that my family looks forward to the most. Store them in an airtight container on the kitchen counter and grab a few every time you pass by.

INGREDIENTS FOR HOMEMADE PUMPKIN SPICE:

• PUMPKIN: Buy a regular carving pumpkin from the grocery store or your favorite pumpkin patch. You want to use fresh pumpkin seeds for this recipe, not packaged store-bought seeds.
• OIL: I like to use avocado oil, but olive oil or canola oil also work. For a slightly different flavor, try ghee or unsalted butter. Note that these last two options aren’t vegan, plant-based or dairy-free.
• SALT: A sprinkle of kosher salt or sea salt.
• AIR FRYER: I used a basket-style air fryer, like this one.

See recipe card below for full ingredients list & recipe directions.

How to make Air Fryer Pumpkin Seeds:

The instructions are break down to three basic steps: Clean pumpkin seeds, dry the seeds and cook them in the air fryer. Let’s talk details…

SCOOP OUT SEEDS: Using a large sharp knife, cut the off the top of the pumpkin. Use a large spoon to scoop out the seeds. I find that a large metal spoon works the best because it easily separates the pulp from the interior walls of the pumpkin.

SEPARATE FROM PULP: Using your fingers, remove the seeds from the pulp. Discard the pulp. Remove as much as the pulp as possible. You don’t want any pieces of pumpkin pulp to flavor the seeds or add moisture, which can interfere with the seeds reaching their ultimate crispiness.

CLEAN WELL: Place the seeds in a fine mesh sieve or colander and run them under cold water. If there are any pieces of pulp left on the seeds, this is the time to pull them off. Give the sieve a good shake to remove the excess water.

PAT DRY: Lay a kitchen towel or large piece of paper towel on a baking sheet or on the kitchen counter. Spread the seeds on the towel. Lay another towel over the seeds. Press down on the towel to soak up as much water from the seeds as possible.

DRY AGAIN: If the seeds are still damp, repeat the process with another set of towels, then allow the seeds to air dry for 10 to 15 minutes. The dryer the seeds, the crispier they will become in the air fryer!

SEASON THE SEEDS: Transfer the seeds to a bowl. Now it’s time to season to your heart’s content! I grew up eating roasted pumpkin seeds with just a sprinkle of salt, so that’s still my preference. But use any combination of spices that appeals to you. See the Variations section above for sweet and savory ideas. You’ll also need a drizzle of avocado oil to coat the seeds.

AIR FRY: Preheat the air fryer to 360 degrees F. For my air fryer, this takes 3 minutes. Transfer the seasoned seeds to the air fryer basket. Cook them for 10 minutes, giving the basket a good shake at the 5-minute mark. Taste a seed (careful – it will be hot!) If they’re not quite crispy enough, cook for another 2 to 3 minutes.

SERVE: Let the seeds cool to room temperature, then start snacking!

What’s the best way to store cooked pumpkin seeds?

Once the air fried pumpkin seeds cool to room temperature, transfer them to an airtight container. Store them on the kitchen counter, in the fridge or in the freezer.

How long do roasted pumpkin seeds last?

When stored in an airtight container, roasted pumpkin seeds last for 1 to 2 weeks on the kitchen counter, up to 1 month in the refrigerator and up to 3 months in the freezer.

If the seeds taste rancid or “off” in any way, it’s time to throw them away.

Can you freeze roasted pumpkin seeds:

Yes! Roasted pumpkin seeds can be frozen for up to 3 months. Cool the cooked seeds to room temperature, then transfer to a freezer-safe airtight container.

Defrost the pumpkin seeds at room temperature. If they lost some of their crunch in the freezer, pep them up in the air fryer for 2 to 3 minutes.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.