Rinse pumpkin seeds in water till pulp and strings are washed off, then drain. In a medium mixing bowl combine pumpkin seeds, cooking oil, and salt. Spread mixture onto a waxed-paper-lined 15x10x1-inch baking pan. Let stand for 24 to 48 hours or till dry, stirring occasionally.
Remove waxed paper from baking pan. Toast seeds in a 325° oven for 40 minutes, stirring once or twice. Drain seeds on paper towels.
Package 1/4 cup of the seeds in each bag or place seeds in the center of cellophane wrap, then bring up edges. Tie closed with the ribbon.