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Preheat oven to 350°F (175°C).
Remove seeds from the pumpkin and wash thoroughly to get rid of pulp.
Pat seeds dry using a kitchen towel for crispier results.
Place seeds in a bowl and toss with oil and chosen seasonings.
Spread seeds evenly on a parchment-lined baking sheet.
Roast for 15–20 minutes, stirring halfway to ensure even browning.
Let them cool before serving to achieve maximum crunch.