If you are working with seeds that you removed from a pumpkin yourself, wash thoroughly and set them out to dry on a cookie sheet overnight before using.
Leave off the salt if you just want them sweet but not salty. Or, leave off the cinnamon and brown sugar if you just want them salty. You can also try using kosher or coarse salt.
Experiment with your favorite spices. Try pumpkin pie spice, pizza spices like basil, garlic, and oregano, or make them spicy with chili powder and lime.
Pumpkin seeds will be soft when they first come out of the oven and they will get crunchier as they cool. If you make a bigger batch, store them in an airtight container in the pantry for up to three months and up to a year in the refrigerator. You can also freeze them for even longer!