Preparation

• Preheat your oven to 300°F (149°C) to prepare for roasting the pumpkin seeds evenly.
• Remove seeds from the pumpkin, separate them completely from the stringy pulp, and rinse thoroughly in a colander under cold water.
• Shake off any excess water from the rinsed seeds. Optionally, dry seeds thoroughly with a kitchen towel if they feel soggy after rinsing. Spread the seeds evenly on a baking sheet in a single layer.
• Place the baking sheet in the preheated oven and roast the seeds for about 10 minutes. Toss them halfway through to ensure even drying, taking care the seeds do not become browned at this stage.
• While the seeds are roasting, combine the onion powder, garlic powder, ground mustard, smoked paprika, cayenne pepper, kosher salt, and light brown sugar in a small bowl. Mix well until spices are evenly blended.
• Transfer the dried roasted seeds into a medium bowl. Lightly spray with 4 to 5 squirts of olive oil spray to help spices adhere.
• Sprinkle ¾ of the spice blend over the seeds. Toss thoroughly to ensure all seeds are evenly coated with the spice mixture.
• Line a baking sheet with parchment paper. Spread the spiced seeds evenly in a single layer on the parchment. Roast in the oven at 300°F (149°C) for 20 to 30 minutes. Toss the seeds halfway through roasting to promote even browning.
• Immediately after removing from the oven, lightly spray the seeds again with olive oil spray. Toss with the remaining ¼ of the spice mixture to enhance flavor while the seeds are still warm.