The first thing you need to do is clean the pumpkin seeds. Separate the seeds from the stringy pumpkin guts. Transfer them to a bowl of water. The seeds float, and the guts sink. So just clean them in the water. You can watch this video on how.
I like my pumpkin seeds salty. That is, after I suck off whatever spice I put on them, I still want the seed itself to be salted. To accomplish this, I simmer them in salted water before flavoring them. To do this, place seeds in a sauce pan with just enough water to cover, adding 1 tablespoon of salt for every cup of pumpkin seeds. Bring it to a boil and let them simmer for about five minutes. Strain the seeds and let them completely dry.
Now mix 1 cup of pumpkin seeds with 1/8 teaspoon of olive oil, 1 teaspoon of chili powder, 1 teaspoon of finely ground coffee, 1/2 teaspoon of sugar and 1/2 teaspoon of sea salt. How tasty does this chili and coffee seasoning look?!
Line a large baking sheet with parchment paper, spreading the seeds out into a single layer.
Roast them at 375 degrees for about 20 minutes, or until the salted seeds just begin to look toasted–don’t let them burn!