Roasting pumpkin seeds typically takes about 10 to 20 minutes, depending on temperature and seed size, plus a short cooling period. Here are common methods you’ll see in reliable recipes:

• Quick, higher-heat method: 325–350°F (163–177°C) for about 12–16 minutes, stirring once or twice, until the seeds are fragrant and golden.
• Low-and-crispy method: 300–325°F (149–163°C) for 35–45 minutes, stirring halfway, for very crisp seeds with less risk of burning.
• Moderate-heat method with shorter time: around 350°F (177°C) for 12–15 minutes, tossing every 5 minutes for even browning.

Tips for best results:

• Dry seeds completely after cleaning to maximize crispness.
• Use a single, even layer on a parchment-lined sheet; overlap reduces crisping.
• Lightly oil and salt for flavor (optional seasonings: garlic powder, paprika, cumin, chili powder, or cinnamon sugar).
• Let seeds cool on the baking sheet for a few minutes so they finish crisping.

If you’d like, specify your oven temperature and seed size (small vs large), and I’ll tailor a step-by-step timing for you.