Toast the pepitas in a cast-iron skillet, stirring constantly, until lightly browned, about 5-8 minutes.
In a medium bowl, toss the warm toasted pepitas with 1 teaspoon of olive oil.
Add the spices and toss to coat. Let rest until cooled completely.
Transfer to paper bags to store for up to a month.
Serving suggestions: Eat them by the handful (yum), or toss on top of a salad with mixed greens, fuyu persimmons, goat or feta cheese, and a splash of balsamic.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.