To get started, preheat your oven to 375 degrees.
Separate all your seeds from the pumpkin-y goo and rinse them well. Lay them out on a kitchen or paper towel and dry them off a bit so they’re not completely soggy
Lay your seeds on a parchment lined baking sheet and season with cocoa powder, organic cane sugar, cinnamon, a touch of nutmeg, salt, and a drizzle of olive oil. Toss it all together until well coated.
Place your baking sheet on the center rack of your preheated oven and roast for 15 minutes. After 15 minutes, stir the seeds up and let them roast for another 10 minutes.
When your pumpkin seeds are nicely roasted, take them out and let them cool slightly. If you’d like them any sweeter or saltier, you can sprinkle a bit more salt or sugar on them before serving.