Preheat your oven to 350°F (175°C). This temperature allows the seeds to roast evenly and become crispy.

In a mixing bowl, combine the rinsed and dried pumpkin seeds with olive oil, salt, garlic powder, smoked paprika, and cayenne pepper. Toss well to ensure the seeds are evenly coated with the oil and spices.

Spread the seasoned pumpkin seeds in a single layer on a baking sheet. This ensures even roasting and prevents steaming.

Place the baking sheet in the preheated oven and roast for 15-20 minutes. Stir the seeds halfway through to promote even browning.

Keep an eye on the seeds during the last few minutes to prevent burning. They should be golden brown and fragrant when done.

Remove the baking sheet from the oven and let the seeds cool for a few minutes. They will continue to crisp up as they cool.

Serve the roasted pumpkin seeds warm or at room temperature as a snack or topping for salads and soups.