Crispy Air Fryer Pumpkin Seeds roasted with butter and seasoned salt. The easiest, most delicious way to turn pumpkin guts into an addictive fall snack!
Okay, be honest—do you actually enjoy scooping out pumpkin guts? Because I don’t. It’s slimy, messy, and somehow always gets everywhere. But there’s one thing that makes it all worth it: pumpkin seeds.
Growing up, my family never wasted those little guys. My mom would roast them in the oven, and my siblings and I would wait (impatiently) for them to get just crispy enough. But here’s the thing: baking them always took forever, and the results were hit or miss. Some were burnt, some were chewy, and somehow, we still ate them all.
Then, the
So if you’re carving pumpkins this year, do not throw out those seeds! This quick and easy
Why You’ll Love This Air Fryer Pumpkin Seeds Recipe?
- Faster than the oven – 10 minutes, and you’re done!
- Perfectly crispy – No half-burnt, half-chewy situation here.
- No waste! – Put those pumpkin guts to good use.
- Endless flavor possibilities – Go salty, spicy, sweet—whatever you’re craving.
- Ridiculously snackable – I dare you to stop at just one handful.
Ingredient Notes:
This recipe is as simple as it gets. Just three ingredients!
- Pumpkin Seeds – Fresh from your pumpkin. Rinse and dry them well for the best crunch.
- Butter or Olive Oil – Helps the seasoning stick and adds a little richness.
- Seasoned Salt – I use Lawry’s, but feel free to use your favorite blend.
Pro Tip: Want extra crispy seeds? Let them sit out overnight to dry completely before roasting. Trust me, it makes a huge difference!
How To Make Air Fryer Pumpkin Seeds?
If you can stir and press a button, you can make these.
Step 1. Clean the Seeds
Scoop out your pumpkin, and separate the seeds from the pulp. Rinse them under cold water, swishing them around to loosen any stubborn strings. It’s messy, but oddly satisfying.
Step 2. Dry the Seeds Completely
This step is crucial! Pat the seeds dry with paper towels. If they’re even a little damp, they won’t crisp up properly.
Step 3. Season & Toss
In a bowl, mix the dry seeds with melted butter (or olive oil) and seasoned salt. Toss them around until they’re evenly coated.
Step 4. Air Fry to Crispy Perfection
Want To Save This Recipe?
Preheat your
Step 5. Taste, Adjust & Devour
Once they’re golden and crispy, give them a taste. Need more salt? A little extra butter? Adjust as needed, then try not to eat the whole batch in one sitting (good luck).
Storage Options:
Somehow managed to have leftovers? Here’s how to keep them fresh:
- Room Temp: Store in an airtight container for up to a week.
- Fridge: Keeps for about 2 weeks—just bring them to room temp before eating.
- Freezer: Freeze for up to 2 months! Pop them back in the
air fryer for a quick re-crisp.
Variations and Substitutions:
Sure, salt and butter are great. But why stop there? Here are some fun twists:
- Sweet & Spicy – Toss with cinnamon, sugar, and a pinch of cayenne.
- Garlic Parmesan – Add garlic powder, black pepper, and a sprinkle of Parmesan.
- BBQ Style – Coat with smoked paprika, brown sugar, and chili powder.
- Ranch-Lover’s Dream – Mix with ranch seasoning for an herby, salty bite.
Pro Tip: If you love heat, a sprinkle of Tajín or cayenne will give these a spicy kick!
What to Serve with Air Fryer Pumpkin Seeds?
You can absolutely eat these by the handful (and you will), but they also make an amazing topping!
- Sprinkle over salads – Perfect crunchy contrast.
- Toss into soups – Especially butternut squash or creamy pumpkin soup.
- Mix into granola or trail mix – Adds a salty, nutty bite.
- Use as a topping for roasted veggies – Try it over Brussels sprouts or sweet potatoes!
Frequently Asked Questions:
Do I need to boil the pumpkin seeds first?
Nope! Some people do, but it’s totally unnecessary. Drying them well is all you need for perfect crispiness.
Can I use store-bought pumpkin seeds?
Yes! Just adjust the cooking time since they’re usually drier than fresh seeds.
How do I get the seasoning to stick better?
Butter or oil is the key! It helps the salt and spices cling to every seed.
If you’re carving pumpkins this fall, don’t even think about tossing those seeds. Just pop them in the
So tell me—are you a pumpkin seed lover, or have you been missing out all these years? Let’s chat in the comments!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Air Fryer Pumpkin Seeds
Ingredients
- 1 cup pumpkin seeds cleaned
- 1.5 tablespoons butter melted (or olive oil)
- 1/2 teaspoon seasoned salt Lawry's was used; adjust to taste
Instructions
- Start by cleaning the pumpkin seeds and removing any leftover pumpkin pieces.
- Make sure to dry the seeds completely using paper towels.
- Preheat your air fryer to 360°F.
- In a bowl combine the seeds with melted butter or olive oil then add a sprinkle of salt, for seasoning.
- Transfer the seeds into the air fryer basket.
- Cook for 10 minutes at 360°F remembering to give the basket a shake after 5 minutes.
- Adjust the salt if necessary, before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
