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Do this this while you're placing ingredients and flavors onto the pumpkin seeds. This will give the oven time to heat sufficiently before you place the seeds inside. Leave the seeds in the oven for the first 15 minutes, then inspect their progress: the seeds should be a golden color, but not yet turning dark brown or blackening around the edges. If the seeds still look uncooked and haven't begun to brown after 15 minutes in the oven, place them back in the oven for 5 more minutes. The seeds will be quite hot when you remove them from the oven, so don't dig in immediately. Let the seeds cool for at least 5 minutes before you grab a handful. In order to allow the seeds to cool more rapidly, and to prevent them from cooking further while still on the hot cooking sheet, use a spoon or spatula to transfer the seeds into a bowl or serving dish. If you have leftover roasted pumpkin seeds, you can place them in an airtight container, such as a Tupperware or a small plastic bag. Place the seeds in the refrigerator. They will stay edible in the fridge for up to 6 months. If you'd rather store the seeds for longer than 6 months, or if you made a large amount of pumpkin seeds, you could store the seeds in the freezer. There, they'll last for up to a year.
Preheat the oven to 300F (150C). Bake for 15 to 20 minutes. Let the seeds cool before eating. Store the leftover seeds.