The current importance of pumpkin (Cucurbita moschata) in national food security has progressively encouraged research on this fruit. This is how pumpkin seeds constitute a potential raw material to obtain dehydrated products for direct consumption. In this research, we compared the drying kinetics, effective diffusivity (Def) and sensory perception in a non-trained panel of dehydrated pumpkin seeds through refractance window drying (RW) and convective air drying (CA). RW drying was carried out in a laboratory-scale hydro-dryer and SC drying was carried out in a dryer with hot air circulation; both at 80±2°C. Sensory acceptability (appearance, aroma, taste and texture) was evaluated by an affective test on a hedonic scale from 1 to 5 with 60 panelists. The drying curves (MR vs t) were fitted to four kinetic models: Newton, Logarithmic, Page and Midili et al. Def was determined by the second Fick's Law solution. The best model for RW drying was logarithmic, and Def was 6.60 x 10-10 m2/s (R2 = 0.9927); while for CA, it was Midili et al., with the Def found through this method being 9.60 x 10-10 m2/s (R2 = 0.9928). Dry seeds by RW obtained a general acceptance of 3.82, compared to 3.63 by CA. Results allow us to conclude that among the drying methods evaluated, RW exceeds CA, since the product took less time to dehydrate and presented slightly greater sensory acceptability, constituting an alternative method for obtaining dehydrated pumpkin seeds for direct consumption.