Prepare the Pumpkin Seeds. Scoop out the mass of seeds from the pumpkin using a large spoon. Separate the seeds from the stringy pumpkin flesh and large pieces of pumpkin pulp. Rinse the seeds in a bowl of cool water to remove bits of pumpkin and slimy pumpkin flesh. Use a fine mesh strainer to drain excess water.

Dry the Seeds. Spread the clean pumpkin seeds out on a kitchen towel or paper towels and pat dry to remove excess water. For the best results, let the seeds air dry for about 10–15 minutes, or blot with a dry towel if you're short on time.

Season the Seeds. In a large bowl, toss the dry seeds with olive oil or a little bit of oil of your choice until evenly coated. Add sea salt and any additional spices you’d like, such as garlic powder, curry powder, or a sprinkle of cinnamon sugar for a sweet twist.

Roast the Seeds. Preheat your oven to 350°F. Spread the seeds in a single layer on a prepared baking sheet lined with parchment paper or a lightly oiled sheet pan. Bake for 25–30 minutes, stirring occasionally, until the seeds are golden brown and crisp.

Let the roasted pumpkin seeds cool to room temperature on the sheet pan. Transfer to an airtight container to store for up to a week.