Submitted by: Geoff M. from Chicago, IL
Remove seeds from pumpkin.
Separate seeds from pulp. This is easiest to do in a colander or wire mesh strainer in the sink under running water.
Dry seeds completely with a clean kitchen towel.
Toss pumpkin seeds in olive oil, spice, sugar, and salt.
Roast seeds for roughly 10-15 minutes, until golden brown.
Pull seeds from the oven, cool, and enjoy!
Make sure seeds are as dry as possible, this makes sure they turn out crunchy. You can try letting the seeds sit out to air dry for a few hours to get that perfect crispy crunch. I left them on a sheet tray out in the sun for 15 minutes and they dried perfectly.