Air Fryer Pumpkin Seeds Recipe

Air Fryer Pumpkin Seeds Recipe

The Spruce Eats / Morgan Baker

Prep: 10 mins
Cook: 15 mins
Total: 25 mins
Serving: 1 cup
Nutrition Facts (per serving)
494 Calories
35g Fat
36g Carbs
12g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 494
% Daily Value*
Total Fat 35g 45%
Saturated Fat 17g 83%
Cholesterol 61mg 20%
Sodium 2130mg 93%
Total Carbohydrate 36g 13%
Dietary Fiber 12g 43%
Total Sugars 0g
Protein 12g
Vitamin C 0mg 1%
Calcium 45mg 3%
Iron 2mg 12%
Potassium 614mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crispy and crunchy pumpkin seeds make for a great snack, salad topper, or mix-in to cakes and cookies. These are made simple by utilizing the ease of the air fryer and only take 15 minutes. Skip the savory option and go sweet by adding cinnamon, nutmeg, allspice, and brown sugar for a sweet snack.

It’s important to wash your seeds when harvesting them from the pumpkin, this will help remove any yucky innards, so all you’re left with is the clean seeds that make the perfect canvas for flavor.

For a fun fall idea, make a big pot of chili and create a toppings bar with cheddar cheese, sour cream, green onions, crunchy fried onions, and any other fun toppings you desire. Set up an outdoor movie and enjoy the fall weather. When you're finished with the chili, utilize the sweet pumpkin seeds you made to top a pumpkin cheesecake for you and your guests. 


  • 1 cup pumpkin seeds

  • 2 tablespoons unsalted butter, melted

  • 1 teaspoon salt

  • 1/2 teaspoon garlic powder

Steps to Make It

  1. Gather the ingredients.

  2. Harvest seeds from the pumpkin by carefully cutting the pumpkin in half and scraping the insides with a fork.

  3. Strain the seeds using a fine-mesh strainer and run warm water over them, picking away any pumpkin guts.

  4. In a medium saucepan over high heat, bring 1 quart of water to a boil. Once boiling, add the pumpkin seeds and boil for 5 minutes, then drain.

  5. In a medium bowl, add the pumpkin seeds with melted butter, salt, and garlic powder and toss to combine and fully coat the pumpkin seeds.

  6. Once coated, add seeds to the air fryer. Fry at 365 F for 15 minutes, shaking the basket halfway through.

How to Scrape Out Pumpkin Seeds

One tip for scraping the seeds from the pumpkin is to cut the stem side top of the pumpkin to create a flat surface, then place the pumpkin flat-side down. Sharpen your knife before splitting the pumpkin. Hold the pumpkin firmly before beginning to cut and push down one side, followed by the other until you cut all the way through the pumpkin. Once split, you can use a fork or spoon to scrape the seeds. Use scissors to cut away the pumpkin guts if any strings are still attached to the pumpkin.

With the remaining pumpkin, you could roast it whole until fork tender, then scoop into a food processor and puree until smooth. Save the puree for making pumpkin pie, pumpkin cheesecake, pumpkin bread, or any other fall treat your heart desires. A fun, savory idea is to save the pumpkin puree to make pumpkin gnocchi and serve in a brown butter sage sauce.

Recipe Variation

  • Instead of salt and garlic powder, add cinnamon, nutmeg, allspice, and brown sugar to make these pumpkin seeds a sweet snack.

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