The pumpkin seeds you're roasting will still have a seed coat on them, so they are chewy. The pepitas are inside that white seed coat. I don't recommend peeling each seed, rather, the entire seed is to be enjoyed!
Add the scooped out pumpkin seeds, about 1 cup, to a large bowl of water. In the bowl of water with the pumpkin seeds, give them a good agitation. Swish them around! Discard the solids. Place the seeds in a colander to drain. Place seeds on a towel and cover with another towel. Blot dry. Be patient here, this takes a few minutes. As you continue to blot, some of the pumpkin solids will fall away.
Preheat or turn oven down to 300F. Place the dry seeds (they'll still be a bit slippery) on a parchment or silpat lined baking sheet. Sprinkle 1 Tbs of coconut oil over the seeds and use your hands to toss the seeds until they are all coated. Sprinkle with all the remaining ingredients for a smoky sweet blend (or create your own favorite blend!)
Toss with hands to distribute the seasoning. Roast seeds for about 30 minutes or until fragrant and golden. Cool completely before storing them at room temperature in a covered container for up to two days.