Preheat the oven to 250 degrees.
On a parchment lined baking sheet, spread pumpkin seeds in a single layer.
Toast for 30-45 minutes stirring occasionally. Seeds should appear dry and slightly toasted.
In a bowl, combine two tablespoons of sugar, salt, cinnamon, and all spice.
In a large skillet, melt butter over medium high heat. Once butter is melted, add pumpkin seeds and remaining four tablespoons of sugar.
Stir constantly until sugar dissolves. (anywhere from 1-4 minutes.)
Remove from heat.
Pour seeds into the bowl with the spiced sugar and stir until coated.
Transfer seeds to parchment lined baking sheet and spread in a flat layer.
*Note: If you like clumps of seeds, there is no need to spread in flat layer.
Make sure seeds are cool before eating.