• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Hello Little Home
  • Recipes
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
    • Drinks
    • Main Dishes
    • Salads
    • Sandwiches
    • Sauces + Condiments
    • Side Dishes
    • Soups
    • Kitchen Tips
  • Travel
  • Decor
  • DIY
  • Lifestyle
    • Beauty + Style
    • Blogging
    • Health + Fitness
    • Holidays
    • Party Ideas
  • Subscribe
  • About
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Travel
  • Decor
  • DIY
  • Lifestyle
  • About
    • Email
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipe » Appetizer » Ranch Pumpkin Seeds

    Ranch Pumpkin Seeds

    Published Sep 15, 2021 · Updated Oct 10, 2022 by Ginnie · Leave a Comment

    Pin
    Share
    Tweet
    Yum
    Email
    Jump to Recipe

    Are you a Ranch dressing fan? Then you're going to LOVE these scrumptious Ranch Pumpkin Seeds! This tasty fall snack is quick and easy to make, crunchy, and bursting with flavor. Make a batch today!

    Closeup of Ranch Pumpkin Seeds on a parchment paper.

    This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Like most people, I love Ranch dressing! It's just as tasty on salads as it is used as a dipping sauce.

    So when I had a surplus of pumpkin seeds recently, I decided to give them the Ranch-treatment. And the results couldn't be more delish!

    These Ranch Pumpkin Seeds have all the flavor of your fave salad dressing, they're super crispy, and best of all, they're so easy to make. Basically, the perfect autumn snack for anytime you're craving something savory.

    Have I tempted you yet? Then keep reading for all the details on how to make this mouthwatering treat!

    A jar filled with ranch flavored pumpkin seeds.

    Ingredients

    You only need four simple ingredients to make this crave-worthy snack:

    • Raw Pumpkin Seeds
    • Extra Virgin Olive Oil
    • Dry Ranch Salad Dressing Mix (such as Hidden Valley Ranch)
    • Salt

    I used a sugar / pie pumpkin for this recipe, but a jack-o-lantern style one works, too. You'll probably get a lot more seeds from a carving pumpkin, so size the recipe up, as needed.

    You will also need a large baking sheet. These Circulon baking sheets are my fave ... they're super heavy duty.

    The finished seeds scattered on a marble counter.

    How to Make Ranch Pumpkin Seeds

    This recipe couldn't be easier to make, so let's get going!

    Start by separating the pulp from the seeds. The easiest way to do this is to grab a small handful of pulp and brush off any large clumps of seeds. Next, gently squeeze the pulp. More should pop out. Finally, remove any large clumps of pulp that remain on the seeds.

    While not the most pleasant job ever (I hated doing this as a kid, ha), as long as you have a little patience, it shouldn't take long!

    Tip: you do not need to rinse the seeds after removing the pulp. As long as you've removed any large chunks, you're good to go.

    A hand separating raw pumpkin seeds from the pulp.

    After removing the pulp, spread the seeds on a large baking sheet. To save cleanup time later, you can cover the pan with parchment paper, but this is not necessary.

    Let the seeds dry for at least 30 minutes, or up to a couple hours. The drier they are, the less roasting time you'll need. Plus, a dry exterior means that the oil will cling better.

    Next, drizzle the seeds with olive oil, then give them a good mix. Spread them out in a single layer, then roast them at 350 degrees, stirring every 5 minutes. Don't skip the stirring ... this helps them cook evenly and get crunchy!

    Roast the seeds for about 20 to 25 minutes, or until they're golden brown and crisp. The timing depends on their size and how dry they were before cooking.

    Tip: Tasting a few seeds as they cook is the best way to determine that they're crispy throughout and finished baking. 

    A photo collage showing pumpkin seeds on a baking sheet before and after roasting.

    When the seeds are done roasting, transfer them to a bowl. Then, mix them with the Ranch dressing mix.

    Add a little salt to taste, if you wish. The seasoning mix is actually pretty salty, so you may not need any.

    That's all there is to it ... your oven roasted Ranch-flavored Pumpkin Seeds are ready to eat. Trust me when I say that they won't last long!

    Mixing the seeds with ranch seasoning in a small bowl.

    Frequently Asked Questions (FAQs)

    Still have questions about how to make this easy snack recipe? Check out these frequently asked questions:

    Should pumpkin seeds be soaked before roasting?

    Occasionally, recipes may call for soaking pumpkin seeds before roasting, which supposedly makes them easier to digest. Unless they upset your stomach though, it's not necessary.

    Are roasted pumpkin seeds good for you?

    Pumpkin Seeds are one seasonal treat that's actually good for you. They contain protein, antioxidants, minerals, healthy fats, and have other benefits, too. Check out this article from Health magazine for more details.

    How do you eat pumpkin seeds?

    While pumpkin seeds can be eaten raw, they are much tastier (and easier to eat) when roasted. Simply mix raw seeds with olive oil and seasonings, then bake at 350 degrees. Cook them for about 20 to 25 minutes, stirring them every 5 minutes, or until they're toasted and crunchy. 

    What is the fastest way to clean pumpkin seeds?

    The quickest way to clean pumpkin seeds is to work with one small piece of pulp at a time. Brush off any seeds hanging from the pulp, then gently squeeze it to remove the remaining seeds. 

    Why are my roasted pumpkin seeds chewy?

    If your pumpkin seeds are still chewy after roasting, you need to cook them a bit longer. Return them to the oven, then continue roasting until they are crunchy.

    How long can pumpkin seeds sit out before roasting?

    Pumpkin seeds can sit out for a few hours before roasting. This helps dry the exterior of the seeds, which you need to do before baking them anyway. If you're not planning to bake the seeds the same day, transfer them to an airtight container and refrigerate.

    What do pumpkin seeds taste like?

    Oven Roasted Pumpkin Seeds have mild, slightly nutty flavor. Their neutral taste means that they will take on the flavor of whatever you season them with.

    What's the difference between pumpkin seeds and pepitas?

    The pumpkin seeds that you remove from jack-o'-lanterns and the pepitas that you find in grocery stores are two separate things. While both are pumpkin seeds, pepitas come from a different kind of pumpkin (they're not hulled seeds).

    A parchment lined baking sheet topped with the finished recipe.

    Storage

    Stored in an airtight container, the finished recipe should keep for weeks, although it's doubtful you'll be able to resist them that long!

    Related Recipes

    Looking for similar recipes? Try these flavors next:

    • Roasted Pumpkin Seeds - This master recipe has TONS of tips and creative flavor ideas!
    • Old Bay Pumpkin Seeds
    • Cinnamon Sugar Pumpkin Seeds
    • Garlic Pumpkin Seeds
    • Spicy Pumpkin Seeds
    • Garlic Parmesan Pumpkin Seeds

    Craving more pumpkin? Check out ALL my pumpkin recipes! You'll discover everything from sweets, like this No Bake Pumpkin Cheesecake, to more savory recipes, like this Pumpkin Chili. Yum!

    Closeup of the finished recipe in a small jar.

    A jar of Ranch Pumpkin Seeds on a striped napkin.
    Print Recipe SaveSaved!
    5 from 2 votes

    Ranch Pumpkin Seeds

    Treat yourself to these delicious Ranch Pumpkin Seeds this fall!
    Prep Time10 mins
    Cook Time20 mins
    Total Time30 mins
    Course: Appetizer, Snack
    Cuisine: American
    Servings: 16 servings
    Calories: 26kcal
    Author: Ginnie

    Ingredients

    • 1 cup raw pumpkin seeds
    • 1 tablespoon extra virgin olive oil
    • 1 (0.4-ounce) packet dry ranch salad dressing mix (such as Hidden Valley Ranch)
    • kosher salt

    Equipment

    • Baking Sheet

    Instructions

    • Preheat oven to 350 degrees.
    • Separate pumpkin seeds and pulp, then transfer seeds to a baking sheet. Let dry for 30 minutes.
    • Drizzle seeds with olive oil, then mix well.
    • Bake seeds, stirring every five minutes, until toasted and crisp (about 20 to 25 minutes).
    • Transfer seeds to a bowl, then mix with Ranch dressing mix. Season with salt to taste.
    • Let seeds cool, then store any leftovers in an airtight container. Enjoy!

    Notes

    One medium pie / sugar pumpkin will yield about one cup seeds, however you'll get a lot more from a jack-o'-lantern style pumpkin. Size the recipe up (or down), depending on how many seeds you have. 
    For best results, spread the seeds in a single layer with a little space between them before roasting. Use two sheet pans instead of one, if you have lots of seeds.
    Make sure to stir the seeds every five minutes as they bake. This helps them cook evenly, so every seed get crispy.

    Nutrition

    Serving: 1tablespoon | Calories: 26kcal
    Did you make this recipe?I love seeing what you're cooking! Leave a comment below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    An overhead photo of a jar of Ranch Pumpkin Seeds on a striped napkin.

    Ranch Pumpkin SeedsRanch Pumpkin Seeds
    Pin
    Share
    Tweet
    Yum
    Email
    « Halloumi Sandwich with Pesto
    Pumpkin Chocolate Chip Cookies »

    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

    Subscribe
    Notify of
    Recipe Rating




    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    0 Comments
    Inline Feedbacks
    View all comments

    Primary Sidebar

    Ginnie Headshot

    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

    FOLLOW ALONG

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Newsletter

    Keep up with all things Hello Little Home ... sign up below to receive my weekly newsletter!

    You'll get all my posts delivered straight to your inbox, plus exclusive content just for subscribers.

    Footer

    ↑ back to top

    Featured By

    A graphic with logos from media outlets Hello Little Home has been featured by, including Martha Stewart, Home Depot, Good Housekeeping, House Beautiful, Parade, HGTV, BuzzFeed, and more..

    Information

    • Contact
    • Privacy Policy
    • Disclosure Policy
    • Terms & Conditions
    • Web Stories

    Newsletter

    Never miss a post ... Sign Up for our weekly newsletter

    Connect

    • Facebook Icon
    • Pinterest Icon
    • Instagram Icon
    • Twitter Icon
    • YouTube Icon
    • RSS Feed

    Copyright © 2022 Hello Little Home

    wpDiscuz