Scoop the seeds: Pull the seeds and pulp from the pumpkin with your hands, separating as much stringy flesh from the seeds as you can.

Rinse well: Place the seeds in a colander and rinse under cold running water, rubbing them between your fingers until the pulp washes away and the water runs mostly clear.

Dry thoroughly: Spread the rinsed seeds on a clean kitchen towel and let them air-dry for at least 30 minutes. This step is essential for crunch, since wet seeds steam instead of roasting crisp.

Preheat the oven: Set your oven to 300°F while the seeds finish drying, and line a baking sheet with parchment paper.

Toss with oil and salt: In a bowl, toss the dried seeds with olive oil and salt until every seed is lightly coated. Add garlic powder or smoked paprika here if using.

Spread in a single layer: Arrange the seasoned seeds on the prepared baking sheet in one even layer, avoiding overlap so they roast instead of steam.

Roast and stir: Roast for 35-45 minutes, stirring the seeds every 10-15 minutes so they brown evenly and don't scorch at the edges.

Check for doneness: The seeds are ready when they look golden and sound crackly when stirred with a spatula. Let one cool slightly and taste it to confirm the center isn't soft.

Cool completely: Let the seeds sit on the baking sheet for about 10 minutes after roasting. They crisp up further as they cool, so don't skip this rest.

Store or serve: Serve warm or at room temperature, or transfer to an airtight container once fully cooled for storage.