Preheat oven to 400 degrees F.

Line a baking sheet pan with a silpat or parchment paper and set aside.

In a medium-sized mixing bowl add pumpkin seeds, oil, granulated sugar, cinnamon, and kosher salt.

Toss to combine until the seeds are evenly coated in both oil and the sugar-cinnamon mixture.

Add the coated seeds to the prepared baking sheet pan and spread out into an even layer.

Add the sheet pan to the preheated oven and give the seeds a stir every 5 minutes to help evenly toast them and help the sugar to not burn, total cooking time should be around 15 minutes.

Pull the seeds out of the oven and let cool for 10 minutes.

After cooling, you can break apart the pumpkin seeds into small chunks if they have stuck together.