In a small bowl, toss pumpkin seeds with oil, Worcestershire sauce and hot pepper sauce. Combine the salt, paprika, cumin and cayenne; sprinkle over seeds and toss to coat.
Line a 15x10x1-in. baking pan with foil; grease the foil. Spread pumpkin seeds in pan. Bake, uncovered, at 250° until lightly browned and dry, 45-50 minutes, stirring occasionally. Cool completely. Store in an airtight container.