Line a rimmed baking sheet with parchement paper or a liner.
If your pumpkin seeds are not toasted, roast in oven for about 20 - 30 minutes until almost dry.
Transfer pumpkin seeds to a medium sized bowl.
Add maple syrup and mix until well coated.
Sprinkle cinnamon and salt over pumpkin seeds. Mix well.
Pour pumpkin seed mixture onto lined baking sheet. Use a spatula to scrape out all syrup and spices.
Use the spatula to spread out pumpkin seeds into a single layer.
Roast for 15-30 minutes, until dry. Be sure the seeds do not burn. They may appear slightly sticky but not wet or very sticky. Keep roasting until almost dry.
Let seeds cool for about 30 minutes. They will finish drying.
Break seeds into clusters if necessary and mix with cranberries.