Pumpkin guts? Don’t waste ’em air fryer pumpkin seeds with garlic and parmesan crisp up in minutes and taste like fall in a bowl
Air fryer pumpkin seeds really save the day when you’ve scooped out your pumpkins, wondering what to do with that pile of slimy seeds. I mean, who wants to waste them? Frying ’em up especially with some garlic and parmesan now there’s a snack I can get excited about. Honestly, the first time I tried roasting seeds at home, I thought it’d be a chore. Nope! It’s quick, mighty tasty, and trust me, air fryer snacks always become fast favorites. Pro-tip: If you like exploring other fast air fryer treats, check out my ideas for cozy side dishes for fall dinners and a handy guide to fall kitchen swaps for even more inspiration. 
Why this Air Fryer Garlic Parmesan Pumpkin Seeds belongs on your fall menu
Alright, let’s get real for a sec. It’s autumn, so pumpkins are everywhere. But after a weekend of carving or making pie, those gooey pumpkin seeds stare up at you. Should you toss them? No way! Air fryer garlic parmesan pumpkin seeds are simply the best. This recipe is a personal five-star snack.
There’s just something genius about the air fryer here. Seeds crisp up super fast. That golden crunch? Way better than oven batches that take forever. And the flavor payoff? It’s like movie popcorn married your favorite Italian appetizer. Plus, garlic. I mean, say less! They’re so flavorful, you’ll keep reaching for more (don’t blame me if your bowl empties in five minutes).
Best part? These seeds fit everywhere. Throw them on salads for major crunch, or just munch while you’re waiting on dinner. And folks, if you’re into snacking while watching fall movies, oh man, get ready for a whole new snacking obsession. 
Ingredients and US measurements for reliable results every time tonight
I’m never fancy with ingredients, and you shouldn’t be either. Here’s what you need simple pantry stuff, nothing wild:
- About 1 cup pumpkin seeds (cleaned and dried, straight from your jack-o’-lantern is great)
- 1 tablespoon olive oil (or whatever oil you have, don’t sweat it)
- 1 teaspoon garlic powder (fresh garlic works but the powder’s easier and sticks better)
- 3 tablespoons shredded parmesan cheese (go ahead, make it a generous three)
- 1/2 teaspoon kosher salt (table salt’s fine too, just start with less)
- 1/4 teaspoon black pepper (I just eyeball it, honestly)
This bunch gives you reliably crisp, golden air fryer garlic parmesan pumpkin seeds without measuring stress. Don’t stress ingredient swaps more on that below! 
Prep steps to build flavor and maintain great texture for cozy fall dinners
Okay, this part’s not rocket science. Still, let’s not end up with soggy or chewy seeds (yuck!). First, rinse your pumpkin seeds real good in a colander. Get rid of the pumpkin guts. Dry ’em off paper towels or even a clean kitchen cloth. They won’t crisp if they’re wet.
Toss those dry seeds in a bowl. Add the olive oil first and swirl it all around to coat. Now sprinkle in your garlic powder, parmesan, salt, and black pepper. Give it a toss use your hands, it works better, plus you get a feel for even coating.
If your parmesan’s more like big shreds, crush it up a bit so it sticks to seeds versus dropping to the bottom. I sometimes add a little extra garlic too, because I like strong flavor. Once every seed is shiny and tinged with cheese? You’re good to go.
Simple method with timing and doneness checks that work for cozy fall dinners
Here’s what I do (half the time barefoot, honestly). Dump your prepped seeds into the air fryer basket. Spread them out, try for a single layer if you can. This way, each one gets browned just right.
Set the air fryer to 350 degrees F. Start with 10 minutes, shaking the basket halfway through. Seeds cook up super quick, so keep an eye. If they’re not crunchy and golden at 10 minutes, give ’em a few more minutes, but check every minute. Overcooked seeds? Bitter, oops.
Let them cool in the fryer for a few minutes after. That’s when they crisp up even more. Don’t sneak a bite too early you’ll burn your tongue (ask me how I know). When they’re cool, taste one. Crunchy? Yes. You’re a superstar.
Make-ahead notes, storage guidance, and reheating instructions tonight
So, maybe you’re prepping for a spooky movie night? Or want to do this ahead for lunches? Good news: These seeds are champs at storing.
Once cool, toss them into a sealed container or a zipper bag. They’ll stay crunchy at room temp for about a week. Longer if you stash them in the fridge, though they do lose crunch after a while (just being honest).
Wanna revive them? Pop cold seeds back into the air fryer for 2-3 minutes at 350 F. That brings ’em right back. Honestly, they’re best eaten fresh, but that quick reheat trick works surprisingly well if you’re craving late-night seeds.
Easy variations and swaps to match your pantry and season for cozy fall dinners
You know what’s fun? Changing up flavors depending on what’s in your pantry (or, like, if you run out of parmesan). Don’t be afraid to play around. Paprika’s solid for smoky vibes. Cajun seasoning spices things up. Not into cheese? Skip the parm, and go all-in with extra garlic and a tiny whisk of lemon zest.
Sometimes I do ranch powder for something different. Or, toss a pinch of brown sugar with cinnamon and skip garlic for a sweet-and-salty thing (might sound weird, but holy moly, it’s good).
Big game day? Double, even triple the recipe. And yes, you can use seeds from butternut or acorn squash if you’ve got extras. Waste not, snack more!
Serving ideas for busy weeknights, holidays, and potlucks for cozy fall dinners
It’s wild how these air fryer garlic parmesan pumpkin seeds fit into so many places. I mean, here are my favorite ideas for plopping them right into everyday life:
- Sprinkle over salads for a salty, nutty crunch (my go-to shortcut)
- Use ’em on creamy soups as a garnish they make any bowl look five-star
- Standalone snack on the couch, no shame
- Gift a jar for hostess presents if you’re feeling generous
They even work as fun little toppers for roasted vegetables, or, heck, on pizza if you’re feeling wild. Kids love ’em, too (my nephew’s obsessed), so next time you need a lunchbox pick-me-up, you know what to do.
Tired of forgettable sides?
Let’s change that. Dive into our Lazy Bites Recipes quick, cheesy, and full of that homemade comfort everyone craves. No fuss, no fancy tricks, just real food that tastes like love
Common Questions
Do I need to remove the outer shell on the pumpkin seeds?
Nope, just rinse well and roast as-is. The shell gets perfectly crunchy in the air fryer.
How do I know when they’re done?
Wait for a golden brown look and a good crunch when you bite in. If they’re chewy, give them another minute or two.
Can I use store-bought pumpkin seeds?
Sure, but try for “raw” or “unsalted.” Adjust salt and seasoning if they’re already roasted.
Are air fryer garlic parmesan pumpkin seeds gluten-free?
Yup, as long as your parmesan and seasonings are gluten-free (most are, but check labels).
Can I freeze roasted pumpkin seeds?
I wouldn’t you lose crunch, and they’ll thaw kinda sad.
Give These Seeds a Whirl!
If you’ve got extra pumpkin seeds, I’m telling you give air fryer garlic parmesan pumpkin seeds a go. Fast, easy, and loaded with that garlicky, cheesy flavor that somehow fits every fall night, from solo snacking to sharing at a potluck. Get creative with flavors, don’t be shy! If you crave even more snack ideas, check out Easy Air Fryer Roasted Pumpkin Seeds | AirFried.com. It’s honestly one of those kitchen wins you’ll want to brag about promise. Now, go grab that air fryer and let’s snack smarter this fall!
Air Fryer Garlic Parmesan Pumpkin Seeds
Ingredients
For the Pumpkin Seeds
- 1 cup pumpkin seeds, cleaned and dried Seeds from your jack-o’-lantern work great!
- 1 tablespoon olive oil Any oil can be used.
- 1 teaspoon garlic powder Fresh garlic can be used but powder sticks better.
- 3 tablespoons shredded parmesan cheese Use fresh grated for better flavor.
- 1/2 teaspoon kosher salt Table salt is fine; adjust to taste.
- 1/4 teaspoon black pepper Add more or less as desired.
Instructions
Preparation
- Rinse pumpkin seeds in a colander to remove pumpkin guts and dry them off with paper towels.
- In a bowl, combine the dry seeds with olive oil, garlic powder, parmesan, salt, and black pepper. Toss until evenly coated.
- If using larger parmesan shreds, crush them slightly to help them stick.
Cooking
- Preheat the air fryer to 350 degrees F.
- Place the prepped seeds in the air fryer basket in a single layer.
- Cook for 10 minutes, shaking the basket halfway through. Check for doneness; if not crunchy, continue cooking for additional 1-minute intervals until they reach the desired crispness.
Cooling and Serving
- Let the seeds cool in the fryer for a few minutes. Taste and enjoy!
