Quick answer: Rinse and pull the pulp off your pumpkin seeds, dry them completely, toss with 1 tsp oil and ½ tsp salt per cup of seeds, then air fry at 160°C (320°F) for 12–18 minutes, shaking every 4–5 minutes, until golden and crunchy. Smaller seeds (and shelled pepitas) need less time — start checking at 8 minutes.
Carving pumpkins this October? Don’t bin the seeds. An air fryer turns them into a crunchy, salty snack in under 20 minutes — faster than the oven and with far less risk of a tray of burnt seeds. Here’s the method that works every time, the drying trick most recipes skip, and six seasonings worth trying.
Why Roast Pumpkin Seeds in an Air Fryer?
- Faster: 12–18 minutes, no oven preheat.
- More even: circulating air toasts both sides, as long as you shake the basket.
- Cheaper to run: a small batch doesn’t justify heating a whole oven. See air fryer vs oven running costs.
- Less oil: a teaspoon per cup is enough.
What You Need
- 1 cup (roughly 1 medium carving pumpkin’s worth) of raw pumpkin seeds
- 1 tsp olive, sunflower or melted butter
- ½ tsp fine salt, or to taste
- Optional seasonings (see below)
Scaling up for a party? The Portion & Shopping Calculator and Oil Usage Calculator help you get the quantities right.
How to Make Air Fryer Pumpkin Seeds (Step by Step)
- Separate the seeds. Scoop the insides into a large bowl of water. The seeds float and the stringy pulp sinks, which makes separating them much easier than picking by hand.
- Rinse. Tip the seeds into a sieve and rinse off any remaining pulp. A little left on is fine — it adds flavour — but large strands will burn.
- Dry completely. Spread the seeds on a clean tea towel and pat dry, then leave them for 20–30 minutes (or overnight) if you can. This is the most important step: wet seeds steam and turn chewy rather than crunchy.
- Season. Toss the dry seeds with oil and salt in a bowl so every seed is lightly coated.
- Air fry at 160°C (320°F). Spread in a single layer in the basket. Cook for 12–18 minutes, shaking every 4–5 minutes.
- Check for doneness. They’re ready when they’re golden, dry to the touch and make a light crackle. Taste one — let it cool for 30 seconds first, as they crisp more as they cool.
- Cool on a plate. Spread them out to cool completely before storing.
Times and Temperatures by Seed Type
| Seed type | Temperature | Time |
|---|---|---|
| Carving pumpkin seeds (large, in shell) | 160°C (320°F) | 14–18 minutes |
| Small pie/sugar pumpkin seeds | 160°C (320°F) | 10–14 minutes |
| Butternut squash seeds | 160°C (320°F) | 8–12 minutes |
| Shelled pepitas (green, hulless) | 160°C (320°F) | 6–8 minutes |
| Boiled first (see below) | 175°C (350°F) | 10–14 minutes |
Why the lower temperature? Pumpkin seeds are thin and have oil in them, so at 200°C (400°F) the outside scorches before the inside dries out. A gentler heat gives an even, crunchy result.
Optional: Boil First for Extra Crunch
Simmering the seeds in salted water (about 1 tbsp salt per litre) for 10 minutes before drying and roasting seasons them all the way through and gives a crisper, more tender shell. Drain, dry very thoroughly, then air fry at 175°C (350°F) for 10–14 minutes. It adds time, but it’s worth it for large carving-pumpkin seeds, which can be tough.
6 Pumpkin Seed Seasonings to Try
- Classic salted: oil and salt. Hard to beat.
- Cinnamon sugar: melted butter, then toss with 1 tsp sugar and ½ tsp cinnamon after cooking so the sugar doesn’t burn.
- Smoky paprika: ½ tsp smoked paprika, ¼ tsp garlic powder, salt.
- Ranch: 1 tsp dried ranch seasoning mix.
- Chilli lime: ½ tsp chilli powder before cooking, fresh lime zest after.
- Parmesan and herb: toss with finely grated Parmesan and dried Italian herbs in the last 2 minutes.
As a rule, add sugar, fresh zest and cheese at the end — they burn quickly in circulating air. Looking for more autumn ideas? Try our Recipe Randomizer or air fryer desserts.
Troubleshooting
My seeds are chewy, not crunchy
They weren’t dry enough, or they needed more time. Let them cool — they firm up — then return them for 2–3 minute bursts if they’re still chewy.
Seeds are flying around the basket
Light seeds can get blown up toward the heating element in powerful models. A piece of perforated parchment weighed down by the seeds helps — see our rules for using foil and liners safely in an air fryer.
Some are burnt and some are pale
The basket was overcrowded or not shaken often enough. Cook in batches of no more than 1–1½ cups for a standard 4–6L basket and shake every 4 minutes.
My air fryer started smoking
Usually pulp or seasoning burning on the basket, or grease in the drawer. See why an air fryer smokes.
How to Store Roasted Pumpkin Seeds
Once completely cool, store in an airtight jar at room temperature for up to 1 week, or in the fridge for up to 3 weeks. If they soften, re-crisp at 160°C (320°F) for 2–3 minutes.
Frequently Asked Questions
How long do pumpkin seeds take in an air fryer?
12–18 minutes at 160°C (320°F) for seeds from a carving pumpkin, shaking every 4–5 minutes. Smaller seeds and shelled pepitas take 6–12 minutes.
Do you need to dry pumpkin seeds before air frying?
Yes. Dry seeds turn crunchy; wet seeds steam and stay chewy. Pat them dry and leave them for at least 20 minutes if you can.
Can you eat the shells of pumpkin seeds?
Yes. Roasted whole seeds from carving pumpkins are eaten shell and all — the shell provides most of the crunch and fibre. Boiling first makes the shells more tender.
What temperature do you roast pumpkin seeds in an air fryer?
160°C (320°F) is the sweet spot. Higher temperatures tend to burn the outside before the seeds dry through.
Do you need oil for air fryer pumpkin seeds?
A small amount (about 1 tsp per cup) helps seasoning stick and gives better colour, but they will still roast without it.
Can I use squash seeds the same way?
Yes. Butternut and acorn squash seeds work well — they’re smaller, so start checking after 8 minutes.
Find more seasonal ideas in our Air Fryer Recipes and Air Fryer Vegetables collections — and for a warming autumn dinner, try the air fryer baked potato.
