Preheat oven to 300°F (150°C)
Remove pumpkin seeds from the pumpkin
Rinse seeds under cool water to remove stringy pulp
Pat seeds dry with a towel
Toss seeds with 1–2 teaspoons oil (olive or neutral) per cup of seeds
Season with salt (and any desired seasonings), e.g., garlic powder, smoked paprika, cumin, chili powder, or black pepper
Spread seeds in a single layer on a baking sheet lined with parchment (optional)
Bake 20–40 minutes, stirring or shaking every 10 minutes, until golden and crisp
Cool completely on the baking sheet for best crispness
Store in an airtight container up to 1 week (or freeze longer)