Savory Garlicky Roasted Pumpkin Seeds: Easy Air Fryer or Oven Snack Recipe

Introduction

Pop! That’s the sound I hear every fall when I scoop out fresh pumpkin seeds, and honestly, I get more excited for them than the pumpkin itself. There’s something magical about roasting those tiny seeds until they’re golden, crispy, and loaded with garlicky, savory flavor. The smell alone—think nutty, toasty, with a punch of garlic—fills my kitchen and draws everyone in (pets included, though I don’t recommend sharing with them!).

I first stumbled onto savory garlicky roasted pumpkin seeds when I was determined to find a snack that actually satisfied my salty cravings but didn’t leave me feeling weighed down. I tried every flavor combo, but garlic with a touch of herbs and flaky sea salt… that’s the one that stuck. These seeds became my autumn tradition—sometimes air fried, sometimes oven-roasted, depending on how much patience I’ve got. They’re perfect for tossing onto salads, topping soups, or just eating by the handful while binge-watching TV after a long day.

What’s great is, you can make savory garlicky roasted pumpkin seeds with nothing more than a fresh pumpkin, a few pantry staples, and your trusty air fryer or oven. It’s quick, packed with protein, and (let’s face it) way more fun than shelling out for store-bought snacks that never taste as fresh. Whether you’re a busy parent, a snack fiend, or just someone who hates wasting food, this recipe is for you. I’ve tested this every which way, and I promise: it’s simple, satisfying, and so, so crunchy.

Ready to turn those pumpkin guts into the most addictive snack of the season? Grab your garlic powder, warm up your air fryer—or the oven—and let’s get roasting!

Why You’ll Love This Recipe

• Quick & Easy: Ready in about 20-25 minutes—perfect for impromptu cravings or a fast after-school treat.
• Simple Ingredients: Nothing fancy required. Just pumpkin seeds, garlic powder, olive oil, and a few other flavor boosters you’ve probably got already.
• Versatile Cooking: Works beautifully in both the air fryer (my personal favorite for max crunch) and the oven. No special tools needed.
• Snack for All Occasions: Ideal for game nights, road trips, lunchbox add-ins, or a healthy movie snack. They fit in everywhere.
• Crowd-Pleaser: These savory garlicky roasted pumpkin seeds always disappear fast at family gatherings. Even the picky eaters ask for seconds!
• Unbelievably Delicious: Garlicky, salty, and roasted to perfection. The crunch is next-level—seriously, you’ll want to make extra.

Here’s the real secret: I blend a little olive oil with garlic powder and smoked paprika to coat every seed, then roast until they’re golden and crispy. The air fryer creates a super-crunchy texture, while the oven gives a deeper, toasty flavor. Both methods work, but it’s the seasoning combo that makes these pumpkin seeds stand out. Forget bland, chewy seeds—these are bursting with savory goodness in every bite.

This isn’t just another pumpkin seed recipe. It’s the one I perfected after countless batches—testing different garlic levels, oil amounts, temperatures. I wanted something that felt gourmet, but was actually easy and healthy. And honestly, there’s nothing like the satisfaction of turning kitchen scraps into a snack everyone loves. If you’re tired of sweet trail mixes or boring chips, these savory garlicky roasted pumpkin seeds will be your new go-to.

Whether you’re looking for a high-protein snack, something to jazz up your salads, or just want to get the most out of your pumpkin haul, this recipe delivers. It’s cozy, comforting, and packed with real flavor—just the way homemade snacks should be.

Ingredients Needed

This recipe is all about simple, wholesome ingredients that come together for bold flavor and irresistible crunch. Most of these are pantry staples, and you can swap or tweak them depending on what you’ve got. Here’s what you’ll need:

• Raw pumpkin seeds (from 1 medium pumpkin, about 1 cup or 130g) (Fresh is best, but you can use store-bought if needed.)
• Olive oil – 1 to 1.5 tablespoons (15-22ml) (Adds crispness and helps seasoning stick. Avocado oil works great too.)
• Garlic powder – 1 teaspoon (3g) (For that punchy, savory flavor. I love using the Simply Organic brand.)
• Smoked paprika – 1/2 teaspoon (1.5g) (Optional, but adds a subtle smoky depth.)
• Dried Italian herbs – 1/2 teaspoon (1g) (Oregano, basil, thyme—all work. Gives a nice earthy note.)
• Sea salt – 3/4 teaspoon (4g), plus more for sprinkling (Flaky sea salt makes all the difference for crunch. Kosher salt is fine too.)
• Black pepper – 1/4 teaspoon (1g) (Freshly ground, if you can.)
• Optional: Red pepper flakes – a pinch (If you like a little heat!)

Ingredient Tips:

• If you’re using store-bought raw pumpkin seeds (pepitas), just skip the cleaning step and jump straight to seasoning.
• For oil, I sometimes use half olive oil, half avocado oil for extra richness. Coconut oil works too, but it changes the flavor profile a bit.
• If you don’t have smoked paprika, regular paprika or cayenne can add a nice kick.
• Go dairy-free? No worries—these savory garlicky roasted pumpkin seeds are naturally vegan and gluten-free. If you want a cheesy vibe, try tossing with a tablespoon of nutritional yeast after roasting.
• Fresh herbs can be swapped in if you have them on hand, but dried works best for even flavor.

Substitutions are super easy. Need low-salt? Just cut back and add a sprinkle at the end. Want more heat? Double the red pepper flakes. I’ve even tossed these seeds with a sprinkle of everything bagel seasoning—so good. Honestly, don’t be afraid to mix things up. The base recipe is solid, but it’s also made to be played with!

Equipment Needed

• Air fryer or oven (Both work! I’ve used everything from a basic countertop air fryer to a convection oven.)
• Baking sheet or air fryer basket/tray (A rimmed sheet is best to keep seeds from slipping off.)
• Parchment paper or silicone baking mat (Optional, but helps with cleanup—especially if seeds stick.)
• Large mixing bowl (For tossing seeds with oil and seasoning.)
• Fine mesh strainer or colander (For cleaning fresh pumpkin seeds.)
• Clean kitchen towel (To dry seeds thoroughly before roasting.)
• Measuring spoons (Accurate seasoning makes a big difference.)
• Wooden spoon or spatula (For stirring and spreading seeds.)

If you don’t have an air fryer, a regular oven does the job just fine. I’ve even used my toaster oven in a pinch! For mixing, any large bowl works—even a big zip-top bag if you want to shake the seeds with seasonings. And for cleaning up, parchment paper is a lifesaver (especially if your baking sheets are prone to sticking). Budget tip: Silicone mats are reusable and make cleanup a breeze, but parchment is just as good for occasional roasting.

Maintenance note—if your air fryer basket gets sticky after roasting seeds, soak it in hot soapy water for 10 minutes before scrubbing. Trust me, learned that one the hard way!

Preparation Method

How to Make Savory Garlicky Roasted Pumpkin Seeds (Air Fryer or Oven)

1. Clean the Pumpkin Seeds:
   
   Scoop seeds from your pumpkin and place in a large bowl of cold water. Use your fingers to separate pulp from seeds. The seeds will float; the stringy bits sink. Rinse in a fine mesh strainer under running water until clean. (This step takes about 5 minutes. Don’t stress about getting every bit off—just most of it.)
2. Dry the Seeds:
   
   Spread cleaned seeds out on a clean kitchen towel or paper towels. Pat dry as much as possible. Let them air dry for 15 minutes if you have time—dryer seeds crisp up better!
3. Season the Seeds:
   
   Transfer seeds to a mixing bowl. Add 1 to 1.5 tablespoons (15-22ml) olive oil, 1 teaspoon (3g) garlic powder, 1/2 teaspoon (1.5g) smoked paprika, 1/2 teaspoon (1g) dried Italian herbs, 3/4 teaspoon (4g) sea salt, 1/4 teaspoon (1g) black pepper, and a pinch of red pepper flakes if desired. Toss well until every seed is coated and glistening. (Don’t skimp on the tossing—uneven coating means uneven flavor!)
4. Air Fryer Method:
   
   Preheat air fryer to 350°F (175°C). Spread seasoned seeds in a single layer in the basket or tray. Roast for 10-12 minutes, shaking the basket halfway through. Seeds should be golden and crispy, but not burnt. (Keep an eye on them—air fryers vary! If yours runs hot, check at 8 minutes.)
5. Oven Method:
   
   Preheat oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper or a silicone mat. Spread seeds out in a single layer. Roast for 18-22 minutes, stirring every 7 minutes. Seeds are done when they’re deep golden and crunchy. (If some seeds pop, that’s normal! Just don’t let them get too dark.)
6. Cool and Serve:
   
   Remove from oven or air fryer and let cool on the tray for 5 minutes. They crisp up even more as they cool! Taste and sprinkle with extra sea salt if desired.

Troubleshooting Tips: If seeds seem chewy after roasting, they probably needed a bit more time or were still a bit damp. Pop them back in the oven/air fryer for 2-3 minutes more. If they burn quickly, reduce the temp by 10°F (5°C) and check sooner. Some seeds might be different sizes—smaller ones cook faster, so try to remove any tiny seeds early if needed.

Sensory cues: Seeds should smell nutty and garlicky, feel dry and crispy to the touch, and snap when you bite them. If they’re still soft, let them cool longer or roast a touch more.

My personal tip: I always make a double batch because they go fast. And if you want max crunch, let the seeds air dry for a full hour before roasting—worth the wait!

Cooking Tips & Techniques

• Don’t skip the drying step! Wet seeds steam instead of roast, so patting them dry is crucial for crunch.
• Season generously and evenly. Toss the seeds well. Clumpy seasoning leads to uneven flavor and burnt spots.
• Air fryer vs. oven: Air fryer gives ultra-crisp results in less time. Oven roasting delivers deeper, toastier notes but takes a bit longer. If using oven, stir seeds regularly for even browning.
• Watch for popping. Sometimes seeds pop during roasting. It’s normal, but keep an ear out—if they start popping crazily, they’re probably done!
• Don’t overcrowd. Both in the air fryer and oven, a single layer is key. Crowded seeds steam, not roast.

I’ll admit, my first batch years ago was a burnt mess—cranked the oven too high, didn’t stir, and ended up with charred bits. Lesson learned: lower temp, regular stirring, and keeping an eye on them. I also discovered that skipping oil makes them dry and tough; a little goes a long way for crunch and flavor.

If multitasking, set a timer for stirring or shaking the basket. Seeds go from golden to burnt in a flash. For consistency, try to remove any tiny seeds (they cook faster) and use measuring spoons for seasoning. The best batches are the ones where you can hear the crunch from across the room!

Variations & Adaptations

• Spicy Chili Pumpkin Seeds: Swap smoked paprika for chili powder and add an extra pinch of cayenne. I sometimes toss in a splash of lime juice after roasting—so tangy!
• Herby Parmesan Pumpkin Seeds: Mix in 2 tablespoons of grated Parmesan with the garlic powder and herbs. Bake as usual (skip if dairy-free). The cheese crisps up beautifully.
• Sweet & Savory Pumpkin Seeds: Add 1 tablespoon maple syrup to the oil mix, plus a dash of cinnamon. The seeds caramelize and get a slightly sweet finish (my niece loves this version).
• Gluten-Free or Nut-Free Adaptation: The base recipe is naturally gluten- and nut-free. For extra flavor, try adding everything bagel seasoning after roasting—seriously addictive.
• Different Cooking Methods: For stovetop, heat a large skillet over medium, add seeds, and stir constantly for 10-12 minutes. They’ll toast up fast, but you need to babysit them to prevent burning.

I once tried adding curry powder and coconut flakes—surprisingly tasty and totally different! Don’t be afraid to experiment. If you’re allergic to garlic, onion powder gives a similar savory punch. For those watching sodium, use less salt and amp up the herbs. The beauty of savory garlicky roasted pumpkin seeds is how customizable they are—you can tweak them for any taste or dietary need.

Serving & Storage Suggestions

Serve savory garlicky roasted pumpkin seeds warm for the ultimate crunch, or let them cool to room temperature and store for snacking all week. Here’s how I like to serve and keep them fresh:

• Serving: Best enjoyed fresh out of the oven/air fryer. Sprinkle over soups, salads, grain bowls, or eat by the handful.
• Presentation: Pile into a rustic bowl, scatter with a pinch of flaky salt, and maybe a sprig of fresh thyme for color. Perfect for sharing or snacking on-the-go.
• Beverage Pairings: Try with sparkling water, cider, or a crisp white wine if you want to be fancy!
• Storage: Cool completely, then transfer to an airtight container. Seeds keep well at room temperature for up to 1 week. For longer storage, refrigerate for up to 3 weeks or freeze for 2-3 months.
• Reheating: If seeds lose their crunch, pop them in the oven or air fryer at 300°F (150°C) for 3-4 minutes. They’ll crisp right back up.

Flavors actually deepen after a day or two—garlic and herbs meld together, so leftovers are even better. I sometimes portion them into small containers for lunchboxes or road trips. They’re the snack that keeps on giving!

Nutritional Information & Benefits

Pumpkin seeds are packed with plant-based protein, healthy fats, and minerals like magnesium, zinc, and iron. Here’s a rough nutritional breakdown for 1/4 cup (30g) of savory garlicky roasted pumpkin seeds:

• Calories: ~150
• Protein: 7g
• Fat: 12g (mostly healthy unsaturated fats)
• Carbs: 4g
• Fiber: 2g

Garlic adds antioxidants and a savory punch without added calories. The recipe is naturally gluten-free, vegan, nut-free, and low-carb—making it perfect for a variety of diets. Just watch the salt if you’re sensitive. I love snacking on these because they keep me full and energized, and I know I’m getting a boost of nutrients without the junk. (And yes, plant protein really does make a difference for afternoon slumps!)

If you’ve got allergies, skip the red pepper flakes or use onion powder instead of garlic. These seeds are as clean as it gets, with loads of real-food benefits.

Conclusion

So, why should you give these savory garlicky roasted pumpkin seeds a shot? They’re easy, healthy, and so delicious that you’ll never look at pumpkin guts the same way again. Whether you’re roasting in the air fryer or the oven, each batch delivers craveable crunch and big flavor in every bite.

Customize the seasonings, switch up the cooking method, or get creative with your own additions—the recipe is yours to play with. I keep coming back to this snack because it’s satisfying, full of good-for-you ingredients, and lets me turn kitchen scraps into something special. Honestly, it’s the snack I wish I’d known about years ago.

If you try these savory garlicky roasted pumpkin seeds, let me know in the comments! Share your flavor twists, tag your Pinterest photos, or drop your questions below. Happy roasting, and enjoy every crunchy, garlicky bite!

Frequently Asked Questions

Can I use store-bought pumpkin seeds instead of fresh ones?

Absolutely! Just make sure they’re raw and unsalted. Skip the cleaning step and go straight to seasoning and roasting.

How do I keep my pumpkin seeds from getting chewy?

Make sure the seeds are dried well before seasoning and roast until golden and crispy. If they’re still chewy, pop them back in the oven or air fryer for a few more minutes.

Can I make these seeds without oil?

You can, but they won’t be quite as crunchy. Try using a light mist of cooking spray to help the seasoning stick and crisp up.

What’s the best way to season pumpkin seeds?

Toss them with your favorite spices—garlic powder, smoked paprika, herbs, and salt are my go-to. Mix well so every seed gets coated evenly.

How long do roasted pumpkin seeds last?

Stored in an airtight container, they stay fresh for about a week at room temperature, up to three weeks in the fridge, and a couple months in the freezer.

Savory Garlicky Roasted Pumpkin Seeds: Easy Air Fryer or Oven Snack Recipe

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• Author: Savannah Collins
• Total Time: 30-35 minutes
• Yield: 4 servings 1x

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Description

These savory garlicky roasted pumpkin seeds are a crunchy, protein-packed snack made with simple pantry staples and roasted to perfection in either the air fryer or oven. Perfect for snacking, topping salads, or adding crunch to soups, they’re naturally vegan, gluten-free, and customizable for any flavor preference.

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Ingredients

Scale 1x2x3x

• 1 cup raw pumpkin seeds (from 1 medium pumpkin, about 130g)
• 1 to 1.5 tablespoons olive oil (15-22ml)
• 1 teaspoon garlic powder (3g)
• 1/2 teaspoon smoked paprika (1.5g, optional)
• 1/2 teaspoon dried Italian herbs (1g, such as oregano, basil, thyme)
• 3/4 teaspoon sea salt (4g), plus more for sprinkling
• 1/4 teaspoon black pepper (1g)
• Pinch red pepper flakes (optional)

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Instructions

1. Scoop seeds from your pumpkin and place in a large bowl of cold water. Use your fingers to separate pulp from seeds. Rinse in a fine mesh strainer under running water until clean.
2. Spread cleaned seeds out on a clean kitchen towel or paper towels. Pat dry as much as possible. Let them air dry for 15 minutes (or up to 1 hour for max crunch).
3. Transfer seeds to a mixing bowl. Add olive oil, garlic powder, smoked paprika, dried Italian herbs, sea salt, black pepper, and red pepper flakes if desired. Toss well until every seed is coated.
4. Air Fryer Method: Preheat air fryer to 350°F (175°C). Spread seasoned seeds in a single layer in the basket or tray. Roast for 10-12 minutes, shaking the basket halfway through. Seeds should be golden and crispy.
5. Oven Method: Preheat oven to 325°F (165°C). Line a rimmed baking sheet with parchment paper or a silicone mat. Spread seeds out in a single layer. Roast for 18-22 minutes, stirring every 7 minutes, until deep golden and crunchy.
6. Remove from oven or air fryer and let cool on the tray for 5 minutes. Taste and sprinkle with extra sea salt if desired.
7. Store cooled seeds in an airtight container at room temperature for up to 1 week.

Notes

For best crunch, let seeds air dry for up to an hour before roasting. Season generously and toss well for even flavor. Air fryer yields ultra-crisp seeds quickly, while oven roasting gives a deeper, toasty flavor. Watch seeds closely to prevent burning, and stir or shake halfway through cooking. Store in an airtight container for up to a week at room temperature, or refrigerate/freeze for longer storage.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes (air fryer) or 18-22 minutes (oven)
• Category: Snack
• Cuisine: American

Nutrition

• Serving Size: About 1/4 cup (30g) per serving
• Calories: 150
• Sodium: 300
• Fat: 12
• Saturated Fat: 2
• Carbohydrates: 4
• Fiber: 2
• Protein: 7

Keywords: pumpkin seeds, roasted pumpkin seeds, air fryer pumpkin seeds, oven roasted pumpkin seeds, savory snack, vegan, gluten-free, healthy snack, fall recipe, garlic pumpkin seeds