For the cumin seeds:
1 cup pumpkin seeds, cleaned and dried
1 tablespoon unsalted butter, melted
1¼ teaspoons ground cumin
1 teaspoon garlic salt
½ teaspoon ancho chili powder
Pinch of freshly ground black pepper
For the cinnamon sugar seeds:
1 cup pumpkin seeds, cleaned and dried
1 tablespoon unsalted butter, melted
1½ teaspoons cinnamon sugar
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of ground cloves
To clean the seeds, place them in a strainer and set it in the sink. Under running water, pull off any large pieces of pumpkin that may be stuck to the seeds. Allow to dry overnight on a wax paper lined baking sheet.
Heat oven to 350º and line two small baking sheets with parchment or foil. In two small bowls, combine all ingredients for each batch of pumpkin seeds. Stir to coat completely. Spread evenly onto the two prepared baking sheets.
Bake for 8-14 minutes, or until seeds are crunchy. This will largely depend on the size of your seeds, so check them frequently.