Scoop seeds from your pumpkin into a colander. Rinse thoroughly under cold running water, using your fingers to pull away the stringy pumpkin flesh. Drain well.

Spread seeds on a clean kitchen towel and pat very dry. Let them air-dry for at least 10-15 minutes. This step is critical for maximum crunch — do not skip it.

Divide seeds into two equal portions if making both versions, or keep all seeds together for one flavor.

For the savory version: Toss seeds with ¼ tsp fine sea salt and ¼ tsp garlic powder until evenly coated.

For the sweet version: Drizzle seeds with 1 tsp maple syrup, then sprinkle with ½ tsp ground cinnamon and a pinch of salt. Toss until every seed is lightly coated.

Preheat your air fryer to 350°F (175°C) for 3 minutes.

Spread seasoned seeds in a single even layer in the air fryer basket. Do not overcrowd — work in batches if needed.

Air fry at 350°F for 13-15 minutes, shaking the basket every 5 minutes for even browning. Seeds are done when they are golden, dry-looking, and audibly crispy when you shake the basket. The sweet version may be ready closer to 12-13 minutes; watch carefully in the final minutes.

Remove from the air fryer and spread on a plate or baking sheet to cool completely — they will continue to crisp as they cool. Taste and add a small pinch more salt if desired.