Preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius).

To remove the pulp and fibers from the pumpkin seeds, wash them in a colander. Dry completely with a towel.

Combine pumpkin seeds, olive oil, salt, garlic powder, paprika (if using), and black pepper in a small bowl.

Grease a sheet pan lightly with olive oil. Spread the seasoned pumpkin seeds evenly over the sheet pan.

Bake for 12 to 15 minutes, or until the seeds are roasted and crunchy. To ensure even toasting, stir every 5 minutes and check for doneness with each stir by tasting a seed for crunchiness.

Place the roasted pumpkin seeds in a basin to cool.