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Now you're ready to oil and season your seeds. Some options for oil are olive oil, canola oil, or butter. I'm a butter girl. Melt two tablespoons of butter and pour into a bowl. Now you can add seasonings to your butter. Some popular seasonings for pumpkin seeds are salt, chili powder, seasoning salt, cumin, or cayenne pepper. I like a butter and salt combo on mine. Add one teaspoon of salt or seasoning salt, about 1/2 teaspoon of chili powder, cumin or cayenne. If you like it really spicy, you can always sprinkle a bit more on later. Once you've got your oil and seasonings combined, place your seeds on a cookie sheet and pour the mixture over them. Use your fingers to stir everything together; you want your seasonings on all of the seeds. Once everything's combined, make sure your seeds are in a single, even layer, and pop them into a preheated 350 degree oven. Roasting times vary, but seeds will typically be golden brown and crispy in a half hour to 45 minutes. Let them cool.
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Roasted pumpkin seeds store well, but I can guarantee you won't have them around for long. To store them, make sure they are completely cool, and then place them in either an airtight canister or bowl or a Ziploc bag. They'll keep for a week stored at room temperature, or for up to six weeks in the refrigerator.
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