Preheat your oven to 300 degrees Fahrenheit.
Extract the pumpkin seeds: Begin by cutting a large hole at the top of the pumpkins, just like how you would prepare a jack o’ lantern. Next, we are going to want to pull out the seeds from the inside of the pumpkin, and unfortunately, the only way to do this is to use our hands. Simply sick your hand into where the seeds are and scoop, making sure that you have small spaces between your fingers so that the flesh of the pumpkin passes through. Don’t worry if you have a hard time doing this just go slow.
Rinse the seeds: Once you have removed all of the pumpkin seeds transfer them to a large colander. Then rinse them with water to remove as much of pulp that stuck to the seeds as you can. Pour the seeds on some paper towels and lightly pad them dry.
Get the seeds ready for roasting: Transfer the pumpkin seeds to a large bowl and add the oil and spices to them. Mix everything up until all of the seeds are coated in oil and spices. Finally, get out a large baking sheet and disperse the pumpkin seeds evenly on its surface.
Roast the pumpkin seeds: Transfer the seeds to your hot oven and let them roast for 20 to 30 minutes, making sure to flip them with a spatula halfway through. You will know the seeds are done when they become golden brown.
Either package the seeds in a zip lock bag for later or start enjoying them immediately!
