Preheat oven to 350°F (177°C) and line a baking sheet with parchment paper.

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 and place in a bowl of cold water, swishing until clean.

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

Drain and remove any remaining pumpkin from the seeds.

Pat the seeds dry with paper towels.

Mound the dried seeds onto the prepared baking sheet.

Add oil and spices, then toss until well coated.

Spread seeds in a single layer.

Bake, stirring at least once, until fragrant and golden, 10 to 25 minutes, depending on seed size.