Wash your pumpkin seeds, remove stringy pieces from the pumpkin and gently pat them dry with a towel.
Preheat your oven to 325 degrees F and line a baking sheet with parchment paper.
In a skillet combine the pumpkin seeds with olive oil and heat over medium heat for roughly 3 minutes until the seeds look lightly golden. They will continue to darken while baking.
Stir in the honey and cinnamon (if using). Lay the seeds out into an even layer on the prepared baking sheet.
Bake for 30 minutes until crispy. The seeds will appear slightly sticky at first but they'll dry as they cool (within 2-5 minutes). Remember to stir every 5-10 minutes to prevent sticking.
Sprinkle flaky sea salt over the top of the pumpkin seeds (optional). Keep stored in a cool place in an airtight container.
Notes
Toast pumpkin seeds in a skillet before baking to remove excess water and ensure crunchiness.Don't aim to make them golden brown in the skillet, as the oven will finish the browning process.Seeds change color and become darker after cooking halfway, so spread them around every 7-10 minutes for even roasting.Seeds may appear wet when removed from the oven, but they will dry and retain their shine within a few minutes.Properly stored pumpkin seeds in an airtight container at room temperature can last several weeks. Incorrect storage or retained moisture may affect their shelf life.