If you’re carving pumpkins, don’t toss the seeds.

Roasted pumpkin seeds are one of those little fall extras that feels almost free. You already have them, they only need a few basic ingredients, and you can change the seasonings depending on what everyone likes.

The process is simple, but a few little things can make the difference between pumpkin seeds that are crisp and crunchy and ones that are still a little chewy.

And if you have an air fryer, you have another option—but there are a couple of things worth knowing before those lightweight little seeds meet all that circulating air.

Start by Cleaning the Pumpkin Seeds

Once you scoop out the inside of the pumpkin, separate the seeds from the larger pieces of pumpkin pulp.

You don’t have to stand there picking every tiny orange strand off individually. Remove the larger pieces first, then place the seeds in a bowl of water and use your hands to loosen the remaining pulp.

Transfer the seeds to a colander and give them a good rinse.

The goal is clean seeds, not seeds that look as though they’ve been individually prepared for a job interview.

Dry the Pumpkin Seeds Really Well

This is one step I wouldn’t rush.

After rinsing, spread the seeds on a clean kitchen towel or paper towels and pat them dry.

If you have time, leave them spread out for a while so even more of the surface moisture can evaporate.

Extra moisture has to evaporate before the seeds can really start roasting and crisping, so starting with well-dried seeds gives you a head start.

Do You Need to Boil Pumpkin Seeds First?

You’ll find recipes that recommend boiling pumpkin seeds in salted water before roasting them.

You certainly can, but you don’t have to.

Boiling can add salt throughout the seed and may affect the texture, but if the goal is an easy batch of roasted pumpkin seeds, I don’t think it needs to become a required extra step.

For the simple version, rinse them, dry them well, season them and roast them.

Easy Oven-Roasted Pumpkin Seeds

The oven is my choice when you have a larger batch of seeds or simply want a method that doesn’t depend on the design of your air fryer.

Ingredients

1 cup cleaned and well-dried pumpkin seeds

1 to 2 teaspoons olive oil or melted butter

Salt to taste

Your choice of additional seasonings

How to Roast Pumpkin Seeds in the Oven

Preheat the oven to 325°F (165°C).

Place the cleaned, dry pumpkin seeds in a bowl.

Add 1 teaspoon of oil or melted butter and toss well. If the seeds still seem completely dry, add a little more. You want them lightly coated, not swimming in oil.

Add salt and any additional seasonings and toss again.

Spread the seeds in a single layer on a parchment-lined baking sheet. The parchment makes cleanup easier and helps when it’s time to remove all those little roasted seeds from the pan..

Roast for approximately 20 to 30 minutes, stirring partway through.

Start checking toward the early end of the cooking time. Pumpkin seeds vary in size and ovens vary too, so let the seeds—not just the timer—tell you when they’re ready.

Look for seeds that are dry, lightly golden and smell toasted.

Remove them from the oven and let them cool for a few minutes before deciding whether they’re crispy enough. They can become crunchier as they cool.

Easy Air Fryer Pumpkin Seeds

If you only have a small batch of seeds, an air fryer can be a quick alternative to heating the oven.

But there is one thing to think about first:

Pumpkin seeds are light.

Air fryers rely on rapidly circulating hot air. Depending on the design and strength of your particular machine, small lightweight foods can move around inside the basket.

If you’ve ever watched a piece of bread take flight in your air fryer, you know exactly what I’m talking about.

Check the instructions for your particular air fryer before cooking very small or lightweight foods.

Ingredients

1 cup cleaned and well-dried pumpkin seeds

1 to 2 teaspoons olive oil or melted butter

Salt to taste

Your choice of additional seasonings

How to Roast Pumpkin Seeds in the Air Fryer

Clean and rinse the pumpkin seeds and dry them thoroughly.

Place the dry seeds in a bowl and toss them with enough oil or melted butter to lightly coat them.

Add your seasonings and toss again.

If your air fryer is suitable for small, lightweight foods, spread the seeds as evenly as possible in the basket or tray.

Air fry at about 350°F for approximately 10 to 15 minutes.

Check the seeds frequently and shake or stir them every few minutes so they roast more evenly.

Because air fryers can cook differently, start checking around the 8- to 10-minute mark rather than walking away until the timer says they’re done.

When the seeds look toasted and smell nutty, remove them and let them cool for several minutes.

Again, give them a chance to cool before judging the crunch.

What If Pumpkin Seeds Fly Around in the Air Fryer?

They might.

How much they move will depend on your particular air fryer, its basket or tray design and the strength of its airflow.

I wouldn’t try to solve the problem by improvising with loose parchment paper, foil or another lightweight covering that could potentially move toward the heating element.

If your air fryer manufacturer provides a rack, small-food tray or another accessory specifically intended for lightweight foods, follow the manufacturer’s instructions for using it.

If your particular air fryer isn’t well suited to small foods, use the oven instead.

Sometimes the easier method is the one that doesn’t require you to wonder what your pumpkin seeds are doing in there.

Easy Pumpkin Seed Seasoning Ideas

Once you know how to roast the seeds, changing the flavor is the fun part.

You can even divide one batch into a few smaller bowls before seasoning and make several flavors at once.

Classic Salted

Keep it simple with a light coating of oil or melted butter and salt.

Sometimes that’s all they need.

Garlic & Herb

Try garlic powder, salt and a favorite dried herb or herb blend.

Smoky

Add smoked paprika, a little garlic powder and salt.

Spicy

Try chili powder, cayenne or another favorite spicy seasoning.

Start lightly. You can always add more heat later.

Cinnamon Sugar

Use a little melted butter or neutral oil with cinnamon and sugar for a sweet version.

Keep a closer eye on sweetened seeds because sugar can brown more quickly.

Should You Season Pumpkin Seeds Before or After Roasting?

For most simple savory combinations, I like tossing the seeds with the oil and seasonings before roasting.

That helps the seasoning stick and gives everything a chance to toast together.

Once the seeds are finished, taste them while they’re still warm. If they need a little more salt or seasoning, you can add it then.

For ingredients that may burn easily, you can also add some or all of the seasoning after roasting.

Don’t Use Too Much Oil

More oil doesn’t necessarily mean crispier pumpkin seeds.

You only need enough to lightly coat the seeds and help the seasonings stick.

Too much can leave them feeling greasy instead of crisp.

Start with about 1 teaspoon per cup of seeds, toss well and add a little more only if you think they need it.

Give Them Some Room

Whether you use the oven or air fryer, try not to crowd the seeds.

A single layer allows hot air to reach more of the surface.

If you have a lot of pumpkin seeds, the oven is probably the easier choice because you can spread them across a larger baking sheet rather than trying to squeeze them into a small air-fryer basket.

Don’t Walk Away at the End

Pumpkin seeds can go from they probably need another minute to well, those are certainly toasted rather quickly.

Start checking before you think they should be finished, especially if your seeds are small or your oven or air fryer tends to run hot.

The last few minutes are when I’d stay nearby.

Let Them Cool Before You Decide They’re Not Crispy

Don’t immediately put the seeds back into the oven or air fryer because the first one you taste seems a little soft.

Give them a few minutes.

Pumpkin seeds can continue to crisp as they cool.

If they’re still chewy after cooling, then they may need a little more roasting time.

How to Store Roasted Pumpkin Seeds

Let your roasted pumpkin seeds cool completely before storing them.

Putting warm seeds into a sealed container can trap moisture, which is exactly what you don’t want after working to get them crispy.

Once cool, store them in an airtight container.

And like other foods containing natural oils, pumpkin seeds won’t stay fresh forever. If they develop an off smell or taste, it’s time to toss them.

Gigi Says

The secret to good roasted pumpkin seeds isn’t a complicated recipe.

Clean them. Dry them well. Don’t drown them in oil. Give them some room. And start watching before the timer tells you they’re done. 

If you use an air fryer, know your machine.

If a piece of bread likes to fly around in yours, check how it handles small, lightweight foods before assuming your pumpkin seeds will behave themselves.

Then make the seeds your own.

Salt them. Sweeten them. Make them smoky or spicy. Divide the batch and let everyone choose a flavor.

If pumpkin carving is part of your family’s Halloween tradition, choosing how to season the seeds can become part of the tradition too.

Prefer to Skip the Carving?

If you’d rather keep the pumpkin intact this year, try Easy No-Carve Pumpkin Decorating Ideas for Kids & Adults.

Paint them, use paint pens, stickers, temporary tattoos, ribbon or other simple decorations. Or make it an adults-only BYOP — Bring Your Own Pumpkin painting night with cocktails, mocktails and friends.

Carve it or decorate it—either way, the pumpkin gets its moment.

Keep Smiling,
Gigi