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Remove the pumpkin seeds from the pumpkin, discarding as much pulp as possible. Place the seeds in a medium bowl and rinse thoroughly to remove any remaining pulp. Strain in a colander.
Pat the seeds very dry with a paper towel.
Preheat the oven to 325 degrees Fahrenheit. Spray a baking sheet lightly with pan spray and set aside.
Add the pumpkin seeds to the prepared baking sheet. Add the olive oil and sea salt (omit the salt if you are using the seasoning) and stir to coat.
If you want to use the seasoning, combine the chili powder, paprika, garlic powder, salt, and pepper. Toss with the seeds and oil to coat.
Spread the seeds out evenly on the pan and roast for 25-30 minutes, stirring halfway through. The seeds should be golden brown. Let them cool before transferring to a bowl to enjoy.