Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper and set aside.

Fill a medium saucepan with 2 cups of water and season with 2 teaspoons of salt. Bring to a boil.

Scoop the seeds from the pumpkin. Add the pumpkin seeds to a bowl filled with cold water and swish them until they float and are mostly clean.

Add the cleaned seeds to the boiling salted water. Simmer for 5 minutes.

Drain and pull away any remaining pumpkin attached to the seeds.

Scatter the seeds onto clean dishcloths and pat them very dry.

Mound the dried seeds onto the prepared baking sheet. Add the oil and spices, then toss until well coated.

Spread the seeds into one layer. Bake, stirring the seeds at least once, until fragrant and golden around the edges, 10 to 25 minutes, depending on the size of the seeds.