Air Fryer Reference
Pumpkin Seeds
appetizer · fresh
- Temperature
- 350 °F
- 177 °C
- Total time
- 14 min
- the seeds from one pumpkin (about 1 to 1½ cups) in a single layer; serves 2–4 as a snack
- Shake at
- 5 min
- shake once
- Internal temp
- —
- use visual cue
Doneness
Done when the seeds are golden, lightly puffed, and crunchy — shake the basket every few minutes so they toast evenly. They crisp up further as they cool, so pull them while they're golden rather than dark. Whole shell-on seeds rattle and sound dry when done; hulled pepitas turn lightly tan and start to pop. Watch the last couple of minutes closely — they go from toasted to scorched fast.
Oil & seasoning
Yes — toss the dried seeds with about a teaspoon of oil and salt so they crisp and the seasoning sticks. Too much oil makes them greasy rather than crunchy; a light coat is enough.
Season with: Sea salt (the classic): just oil and a good pinch of salt for the carving-pumpkin snack., Cinnamon-sugar: toss with a little melted butter, cinnamon and sugar for a sweet version., Spicy chili-lime: chili powder, cumin, smoked paprika and a squeeze of lime after cooking., Garlic-parmesan ranch: garlic powder, grated parmesan and ranch seasoning for a savoury snack mix..
Watch out for
- Dry the seeds thoroughly before cooking — rinse off all the stringy pulp, then pat very dry or spread them out to air-dry. Wet seeds steam instead of toasting and never turn crunchy.
- Spread in a single layer and shake the basket every few minutes; crowded seeds toast unevenly and some stay chewy.
- Watch the final 2–3 minutes — pumpkin seeds turn from golden to burnt quickly, especially smaller hulled pepitas.
- Whole shell-on seeds take a little longer and stay chewier in the shell; hulled green pepitas cook faster and crisp more.
- Light hands on the oil — a teaspoon is plenty for a whole pumpkin's worth of seeds.