Melt 1 Tablespoon of butter over medium heat in a medium-sized heavy-bottomed (preferably cast iron) skillet.
1 ½ Tablespoons unsalted butter
Meanwhile, in a separate bowl whisk together sugars, pumpkin spice, and salt. Set aside.
3 Tablespoons granulated sugar, 2 Tablespoons brown sugar, 1 teaspoon pumpkin spice, ¼ teaspoon salt
Once butter has melted in your skillet, add pumpkin seeds.
1 ½ cups fresh pumpkin seeds
Cook, stirring frequently, until all seeds have puffed (you can actually see the thin skin around them shrink and the seeds puff out), about 15 minutes. Seeds will be beginning to turn golden brown.
Add reserved half Tablespoon of butter and melt, coating seeds in thin layer of butter.
Add sugar mixture and stir well, until all seeds are coated.
Transfer seeds to a parchment-paper lined cookie sheet and allow to cool before enjoying.