Add the hulled pepitas to a large bowl along the spices and drizzle with olive oil and toss.
Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes, stirring halfway through. Drizzle with lime juice and serve.
Notes
The toasted, spiced pepitas can be kept in an airtight container for 1 week.