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!
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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!
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)
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.
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.
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.
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!
Frequently Asked Questions (FAQs)
Still have questions about how to make this easy snack recipe? Check out these frequently asked questions:
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.
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.
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.
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.
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.
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.
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.
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).
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!
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
- Pumpkin Spice Pumpkin Seeds
- Air Fryer Pumpkin Seeds
- Baked Squash Seeds
Ranch Pumpkin Seeds
- 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!