To roast pumpkin seeds, preheat the oven to 300°F to 350°F (depending on the recipe) . Here are the general steps to follow:

1. Remove the seeds from the pumpkin and rinse them in a colander to remove the pulp and fibers.
2. Dry the seeds thoroughly with a towel.
3. Toss the seeds in a bowl with oil and seasonings, making sure each seed is well-coated.
4. Spread the seeds in one even layer on a lightly greased baking sheet.
5. Roast the seeds at a moderate heat of 300°F to 350°F for about 12 to 30 minutes, depending on the recipe, stirring every 5 to 10 minutes to encourage even browning.
6. When the seeds give a nutty aroma and golden brown color, they are ready.

Different recipes may call for different seasonings, such as salt, garlic powder, paprika, black pepper, brown sugar, cayenne pepper, and more. Once the seeds are roasted, let them cool completely before transferring to a sealed container. They can be stored at room temperature for up to 2 weeks or in the freezer for up to 3 months.