Place pumpkin seeds in a bowl and coat with olive oil. Mix cinnamon, nutmeg, cayenne, and salt together and toss with pumpkin seeds. Line a toaster oven pan with parchment paper. Spread seeds evenly over parchment. Toast on high for four to five minutes, until puffy and making crackling sounds. Allow to cool completely.

Use a 1/4 cup measuring cup to portion seeds into individual snack bags.