Preheat oven to 300°. Lightly oil a rimmed baking sheet.
In a bowl, mix sugar, salt, and spices. Whisk in egg white and 2 tsp. oil. Stir in pumpkin and sunflower seeds.
Spread seeds in a thin single layer on baking sheet. Bake, stirring occasionally, until they begin to smell toasty and taste cooked, 15 to 20 minutes. Let cool on sheet until crisp, stirring occasionally so they don't stick.
Make ahead: Up to 1 week, airtight at room temperature.