Preheat oven to 350 degrees.
Remove seeds from pumpkin and separate any "pumpkin guts", as my husband calls them, from the bowl of seeds. I then put seeds in a strainer and rinse to clean them again.
Pat dry with paper towels then spread seeds out on a lined baking sheet.
Toss seeds with a small amount of olive oil to coat (1-2 tsp).
Since I did two flavors I added a crumbled aluminum foil strip in the middle of the pan to separate the flavors.
Then sprinkle on your seasonings. I used savory Bacon Salt and sweet Cinnamon Sugar. Toss to coat then pop in the oven for 20-30 minutes.
Stir every 10 minutes and add additional seasoning if you would like.
If you like your seeds somewhat soft and chewy bake for 20 minutes. If you like crispy, crunchy seeds (we do!) bake for 30 minutes.
Remove from oven, cool slightly and serve or store in a sealed container for snacking later on!