Mix all dry ingredients and grind them in a coffee mill or small food processor.

Grinding them as fine as possible helps make them adhere better to the nuts.

Set up a container with warm water and salt to put the seeds into as you remove them from the pumpkin.

Rinse and strain all the unwanted stuff from the seeds.

Dry them on paper towels, but don’t let them sit on paper towels for too long or they’ll stick and you’ll end up with paper on your seeds.

Line the Bradley racks with aluminum foil and poked tons of tiny holes with a corn holder. Spread the seeds evenly in one layer onto the racks.

Place seeds into a 65°F smoker and cold smoked them for 2 hours with hickory smoke.

Remove from smoker and dump all seeds into a bowl.

Combine the oil and spices, and add to the bowl.

Toss until the seeds are well coated.

Preheat your oven to 375°F.

Spread seeds on a baking sheet and roast for 10-15 minutes, stirring several times. Continue checking for desired texture. Pumpkin seeds can go from spongy to burnt really fast.

Remove from oven, taste and add additional salt/seasoning if needed.