Pre-heat oven to 350 degrees F. Spray cooking oil (Pam Canola oil) on baking sheet lined with foil. Wash pumpkin seeds and spread them on the foil. Sprinkle your favorite spices over the pumpkin seeds. I used a very light dash of Lawry's Seasoning Salt in addition to plain ol' table salt and I thought it added an interesting layer of flavor. I was more generous with the garlic powder and went easy on the black pepper and paprika.
Bake for 35 - 45 minutes until seeds are well-roasted, browned, and crisp. Because the seeds around the edge of the sheet will burn faster than those in the center, gently shift the seeds on the pan once or twice with a wooden spoon or spatula while the seeds are baking. (This is a technique I also use when baking homemade granola.)
Allow the pumpkin seeds to cool, then serve and enjoy!
TIP: Try any combination of your favorite spices: ground thyme, rosemary, etc.
Notes
Recipe adapted from The Ardent Epicure.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2010/11/08/roasted-pumpkin-seeds/