Preheat your oven to 300°F. Evenly spread the pumpkin seeds on a baking sheet and toast them for approximately 15 minutes, stirring occasionally. Take the seeds out of the oven and allow them to cool for a bit.

Put toasted seeds in a food processor. Pulse briefly, then run continuously, scraping sides as needed.

Add the cinnamon and vanilla extract, then continue to process until a smooth, creamy butter forms, which should take about 12-20 minutes.

Add the salt gradually, tasting as you go. If needed, add vegetable oil to reach your desired consistency. Transfer the pumpkin seed butter to a clean jar.