Preheat oven to 300°F (150°C)
Separate pumpkin seeds from pulp
Rinse seeds thoroughly under cool water
Pat seeds dry with a towel
Remove any remaining stringy pulp (optional but recommended)
Toss seeds with 1–2 tablespoons oil (or melted butter) per 1 cup seeds
Season as desired (salt, garlic powder, paprika, cinnamon, chili powder, etc.)
Spread seeds in a single layer on a baking sheet lined with parchment
Bake 20–30 minutes, stirring or shaking every 10 minutes
Bake until golden and crisp
Cool completely on the baking sheet for best crunch
Store in an airtight container once fully cooled
Optional salted version: Toss with 1–2 tablespoons oil, then add salt before baking
Optional spicy version: Toss with oil, salt, and chili powder or cayenne
Optional sweet version: Toss with oil, cinnamon, and sugar or brown sugar before baking
Optional extra-crisp option: Bake 35–45 minutes, checking frequently to prevent burning