The basic steps for roasting pumpkin seeds are cleaning them, drying them and toasting them. Cooks add seasonings during the toasting stage to create various flavors. Shelling isn't necessary for small- or medium-sized seeds but may be desirable with large ones.
Raw pumpkin seeds scooped from the inside of a pumpkin usually have pulp and stringy fiber clinging to them. The best way to clean them is to put them into a colander and rinse them under running water while picking out as much of the pulp and fiber as possible. After rinsing, shake the seeds to remove excess water.
To dry the seeds, spread them in a single layer on an oiled baking sheet and place them in an oven preheated to 300 F. After 30 minutes, the seeds are dry and ready for seasoning. Toss the seeds with olive oil, salt and any additional spices, and then return the seeds to the oven and bake them for up to 20 minutes. Small seeds bake more quickly than large ones and may take as little as 5 minutes to turn crisp and golden.
Many flavor variations are possible. Use grated Parmesan cheese and dried oregano to create an Italian flavor or smoked paprika for a Spanish flavor. Those seeking an Indian flavor use garam marsala, and a barbecue version uses chili powder, cumin and brown sugar.