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Transfer the pumpkin seeds to a colander and rinse under running water to remove the pulp and fibers. It's okay if a few bits remain.
Add the pumpkin seeds and water to a medium saucepan.
Bring the water to a boil, add the salt, and boil for 10 minutes, then drain. Boiling helps remove any remaining pulp and fibers.
Preheat the oven to 400°F and lightly brush a baking sheet with some of the oil.
Thoroughly pat the pumpkin seeds dry with a clean, lint-free towel. Transfer them to a bowl with the remaining oil and your chosen seasonings. Toss to coat evenly.
Spread the pumpkin seeds in a single, even layer on the prepared baking sheet.
Place the baking sheet on the top rack of the oven and roast for 7–18 minutes, or until lightly golden and fragrant. The roasting time will vary depending on the size of the seeds, so check them early to prevent burning.
Remove from the oven and transfer the pumpkin seeds to a cool tray to prevent residual heat from the baking sheet from continuing to cook them. Let cool completely before serving for the best crunch.