Step 1

Preheat oven to 300°F. Line a baking sheet with parchment paper, and set aside.

Step 2

Clean the pumpkin seeds by removing them from the pumpkin, and then picking any large chunks out.

Step 3

Fill a medium-size mixing bowl with warm water. Add in the pumpkin seeds, and then swirl around with your hand or a spoon to dislodge any of the pumpkin "gunk." Let rest for five minutes. The pumpkin seeds will float to the top, and the pumpkin guts will sink to the bottom.

Step 4

Use a slotted spoon to remove the clean pumpkin seeds to a kitchen towel and pat dry.

Step 5

In a small bowl, mix together your seasoning mixture of choice, if using.

Step 6

Toss the clean and towel-dried pumpkin seeds with the olive oil. Then, add in the seasoning mixture, if using, or just salt to taste, tossing to make sure each pumpkin seed is well-coated.

Step 7

Spread pumpkin seeds onto the prepared baking sheet, making sure they are in one even layer. If you need to move to a second baking sheet, do so.

Step 8

Roast in preheated oven for 20-30 minutes, stirring every 10 minutes, or until the pumpkin seeds are golden brown.

Step 9

Remove from heat and let cool completely (pumpkin seeds will crisp up as they cool).