Introduction

Roasting pumpkin seeds in an air fryer is a quick and easy way to enjoy a crunchy, flavorful snack. This recipe uses garlic salt and smoked paprika to add a savory twist to fresh pumpkin seeds, making them perfect for munching anytime.

The image shows a close-up of a black air fryer basket filled with one layer of roasted pumpkin seeds, which are golden brown with some darker toasted spots, roasted evenly across the bottom. In the background, there are some small pumpkins, adding a warm, autumn feel, all placed on a white marbled texture. The air fryer basket has a rounded edge with a visible latch and part of the control knob is in view. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups fresh pumpkin seeds
2 teaspoons avocado oil
1 teaspoon garlic salt
1 teaspoon smoked paprika

Instructions

Step 1: Remove 2 cups of pumpkin seeds from a fresh pumpkin and place them in a colander. Rinse well, making sure to remove all the pumpkin pulp from the seeds.
Step 2: Place the rinsed seeds between two layers of paper or cloth towels and press to dry thoroughly.
Step 3: Transfer the seeds to a mixing bowl. Drizzle with avocado oil and sprinkle garlic salt and smoked paprika over them. Stir well to coat the seeds evenly.
Step 4: Pour the coated pumpkin seeds into the air fryer basket in a single layer.
Step 5: Cook at 350°F for 30 minutes, shaking the basket every 5 minutes to ensure even roasting. If needed, continue cooking for an additional 5 minutes, watching closely to avoid burning.
Step 6: Allow the roasted seeds to cool before serving to enhance their crunchiness.

Tips & Variations

For extra flavor, try adding a pinch of cayenne pepper or cinnamon for a spicy or sweet variation.
Use olive oil or melted butter instead of avocado oil for a different taste profile.
Be sure to dry the seeds thoroughly to achieve the crispiest texture.
Shaking the basket frequently prevents burning and promotes even cooking.

Storage

Store cooled roasted pumpkin seeds in an airtight container at room temperature. They will stay fresh for up to one week. To re-crisp, lightly toast them in the air fryer or oven for a few minutes before serving.

How to Serve

A square white bowl is filled with a large layer of roasted pumpkin seeds that are golden with some dark brown spots, showing a crispy texture. The bowl is placed on a white marbled surface next to two small pumpkins, one orange and one white with orange stripes, resting on a wooden tray. A striped cloth in soft brown, beige, and peach tones lies nearby, adding a cozy feel. Part of a black air fryer is seen in the top left corner, hinting the seeds were freshly roasted. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-packaged pumpkin seeds for this recipe?

This recipe is designed for fresh pumpkin seeds. If using pre-packaged seeds, reduce the cooking time and monitor closely to prevent burning, as these seeds may already be partially roasted.

What if I don’t have an air fryer?

You can roast the seeds in a conventional oven at 350°F on a baking sheet for about 20–25 minutes, stirring occasionally to ensure even roasting.