Clean the seeds: Scoop the seeds from the pumpkin and place them in a bowl of cool water. Swish to loosen the pulp. Skim the seeds off the top, then rinse in a colander to remove remaining strings.

Dry thoroughly: Spread seeds on a clean kitchen towel or paper towels and pat dry. Dry seeds = crisp seeds. Aim to remove as much surface moisture as possible.

Preheat the air fryer: Set it to 350°F (175°C) for 3 minutes. A warm basket helps the seeds start crisping immediately.

Season: In a bowl, toss seeds with olive oil, salt, and any add-ins like garlic powder, paprika, or pepper. Coat evenly but lightly—no pooling oil.

Arrange in the basket: Spread seeds in a single layer. A tiny bit of overlap is fine, but avoid thick piles.

Air fry: Cook at 350°F (175°C) for 8–12 minutes, shaking the basket every 3–4 minutes. Watch closely after minute 8—they can go from golden to too dark quickly.

Check doneness: They’re ready when golden brown, fragrant, and crisp. If they’re still chewy, give them another 1–2 minutes.

Cool on a plate: Transfer to a plate to stop the cooking and keep them crunchy. Taste and adjust salt while warm.

For sweet seeds: Toss hot seeds with sugar and cinnamon immediately after cooking so the coating sticks. Add a tiny drizzle of oil or a spritz of water if needed to help the sugar cling.