The pumpkin seeds you get at the store are either WAY too salty, or are the Mexican pepitas, which I love. These are in between, with just enough salt and crunch to satisfy.
Pull the seeds away from the orange goop (I'll look up the technical term later) as much as possible and put the seeds in a saucepan covered with salty water. The more salt in the water, the saltier the pumpkin seeds will be. I use about 1/4 C salt. Bring to a boil and then let simmer for 2-5 minutes. The seeds will look darker than when you started. Drain off the water, then toss the pumpkin seeds in the oil. Add salt to taste. Spread in a single layer on a 1/2 sheet pan (I put down a layer of parchment paper to make cleanup easier) and put in a 3500 oven. Set the timer for 10 minutes. At 10 minutes, move the seeds around on the pan and then repeat for two more 10 minute periods. If they look done they are, if they need another 10 minutes, go for it. You don't want them to be dark brown, but a little toasty is fine. Let them cool a bit and enjoy.