Preheat oven to 425 degrees F. Set oven rack to the lowest position. Line a large rimmed baking sheet with parchment paper.
Wash the pumpkin and cut the stem off. Place in the microwave and microwave 1 minute on high, to soften.
Carefully, using a very sharp chef’s knife and back-and-forth sawing motions, cut the pumpkin in half. Use a large metal spoon to remove the pulp and the seeds. If stubborn pulp remains, cut it with kitchen scissors.
Back to using the sharp knife and the sawing motions, cut each half of the pumpkin into four 1-inch-thick moon-shaped slices, discarding the ends.
Using a vegetable peeler, peel the skin.
Cut each pumpkin slice into 1-inch cubes.
Arrange the pumpkin cubes in a single layer on the prepared baking sheet. Drizzle with the oil, sprinkle with the seasonings, and use your hands to evenly coat the pumpkin.
Bake the pumpkin cubes until tender, 30-40 minutes, tossing them halfway through. Serve the savory baked pumpkin immediately.