Prepare the Pumpkin Seeds: Clean the pumpkin seeds, removing any pumpkin pulp. Rinse them thoroughly under cold water and pat them dry with a paper towel. Ensure the seeds are completely dry for a crispier result.
Preheat your oven to 300°F. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
In a large bowl, toss the dried pumpkin seeds with 1 tablespoon of Extra Virgin Olive Oil until they are well-coated.
In a small bowl, whisk together honey, chipotle chili powder, ground cumin, and salt. Ensure the mixture is well combined.
Pour the honey and spice mixture over the pumpkin seeds, stirring until all the seeds are evenly coated.
Spread the coated pumpkin seeds in a single layer on the prepared baking sheet. Make sure they are evenly distributed for even roasting.
Place the baking sheet in the preheated oven and roast the pumpkin seeds for about 30-40 minutes or until they are golden brown and crispy. Stir the seeds every 10-15 minutes to ensure even roasting.
Once roasted, remove the pumpkin seeds from the oven and let them cool completely on the baking sheet. They will continue to crisp up as they cool. Once cooled, transfer them to an airtight container.