Spread fresh pumpkin seeds on tea towel to dry off.
Meanwhile, preheat oven to 160˚C (325˚F). Line a baking sheet with parchment paper. In dish, mix brown sugar, chili powder, paprika, salt, pepper, garlic powder and onion powder.
Toss pumpkin seeds with oil to coat, then sprinkle on spice mixture and toss. Spread in a single layer on lined baking sheet. Roast, stirring occasionally, 18 to 20 min., or until golden and crisp. Cool completely. Store in airtight container for up to 1 week.
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