Heat a skillet over low heat for 2 minutes (I like to use cast iron for this recipe). Add the pumpkin seeds in a single layer and cook for 5-7 minutes, stirring frequently so they toast evenly and don’t get too brown. The seeds should get a little dark but not super brown.
Turn off the heat, add the garlic granules and stir.
Add the soy sauce and stir with a flat spatula until all the seeds are coated in soy sauce and garlic granules. Your skillet might get a little sticky from the mixture - this is normal. Just stir everything up the best you can.
Transfer the pumpkin seeds to a plate and let them cool. Store in a jar in your fridge and add them to salads, baked potatoes and bowls.