Combine 1.5 tbsp of the butter/margarine and 1 tbsp of the brown sugar in a bowl. Mix. Add all of the cinnamon, ginger, and salt.
Add pumpkin seeds to the bowl, stirring until evenly coated.
Spread seeds on a greased cookie sheet. Try to spread them evenly, only about one layer deep, for the most even toasting.
Cook seeds for twenty-five minutes. (Check on them at the 15-minute mark!)
Take the cookie sheet out of the oven, and add the rest of the butter/margarine (1/2 tbsp) and the sugar (2 tbsp). Stir until each seed is evenly coated. (If there's sugar left on the bottom of the pan that isn't sticking, add another 1/2 tbsp of butter and stir again.)
Return the pan to the oven for ten minutes, or until seeds have that perfect toasty crunch.