Increase the oven temperature to 300°F and spread the seeds out in an even layer on the prepared baking sheet.
Roast in the oven for 25 minutes until the seeds are golden brown and toasty. Check the seeds halfway through and give them a stir.
Notes
Pat the pumpkin seeds dry with a towel after rinsing to remove excess moisture.
Storage: Store roasted pumpkin seeds in an airtight container at room temperature for up to 1 month, in the refrigerator for up to 3 months, or in the freezer for up to 6 months.