Remove seeds from your pumpkin and place them in a large bowl. Fill with cold water and use your hands to separate pulp from seeds. Rinse thoroughly under running water, removing all orange pulp strands. Pat seeds completely dry with paper towels or clean kitchen towels.

Preheat your oven to 300°F (150°C). Line a large baking sheet with parchment paper or lightly grease with cooking spray.

In a large mixing bowl, combine dried Pumpkin Seeds with olive oil, minced garlic, salt, and black pepper. Toss thoroughly to ensure even coating. Add fresh rosemary, parsley, smoked paprika, and red pepper flakes. Mix again until herbs are evenly distributed.

Spread seasoned seeds in a single layer on the prepared baking sheet. Avoid overcrowding, which can lead to uneven cooking.

Roast for 20-25 minutes, stirring every 10 minutes to ensure even browning. Seeds are done when they're golden brown and crispy.

Remove from oven and immediately sprinkle with additional salt if desired. Let cool on the baking sheet for 5 minutes before transferring to a serving bowl.