1 cup pumpkin seeds 2 tablespoons olive oil or melted butter 1 teaspoon salt 1/2 teaspoon garlic powder (optional) 1/2 teaspoon cumin (optional)
Preheat oven to 300°F.
Wash the pumpkin seeds and thoroughly dry them with a paper towel or clean dish cloth. Remove any strings and pulp still attached to the seeds.
In a bowl, toss the pumpkin seeds with the olive oil or melted butter until coated. Add the salt, garlic powder, and cumin (if using). Toss again to evenly coat the seeds.
Spread the coated seeds in a single layer on a rimmed baking sheet.
Bake for 30-45 minutes, stirring every 10-15 minutes. The seeds are ready when they start to pop and turn light golden brown.
Remove the baking sheet from the oven and allow the roasted pumpkin seeds to cool completely before serving. Sprinkle with additional salt if desired.