Ranch roasted pumpkin seeds are a delicious, tangy, and buttery fall snack great for satisfying your savory cravings! Raw pumpkin seeds are combined with olive oil, a Hidden Valley Dip mix packet, paprika, and salt. Make these salty and savory seeds with ranch flavoring and your family will have a new fall-favorite snack!
Easy Roasted Pumpkin Seeds
Roasting pumpkin seeds is one of my favorite activities to do after carving pumpkins with my family. If you don't want the hassle of cleaning out a pumpkin, you may purchase packs of raw pumpkin seeds instead!
There are many ways to customize them, but this ranch-flavored version is the best! This is sure to become a new fall tradition every year after carving pumpkins!
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🥘 Ranch Roasted Pumpkin Seeds
There is a short list of ingredients for this recipe and you may have some of them already! Ranch packets are easy to find at any local grocery store in the baking aisle.
- Pumpkin Seeds - 2 cups of pumpkin seeds (raw, cleaned).
- Olive Oil - 2 tablespoons of olive oil (extra virgin).
- Ranch Packet - 1 oz Hidden Valley Ranch dry mix packet (1 1oz packet).
- Paprika - ½ teaspoon of paprika.
- Salt (optional)- 1 pinch of salt (to taste).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Ranch Roasted Pumpkin Seeds
This recipe is incredibly easy-to-make, after mixing the seeds with seasonings the oven does all of the work! Grab a baking sheet, parchment paper, and measuring spoons to get started.
Ranch-roasted pumpkins will make roughly 6 servings. If you want to make this snack for a party, you may want to double or triple the ingredient list!
- Prep. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Mix ingredients. Combine and mix 2 cups of washed and dried pumpkin seeds, 2 tablespoons of extra virgin olive oil, 1 ounce of Hidden Valley Original Ranch mix, ½ teaspoon of paprika, and 1 pinch of salt on your baking sheet. Spread seeds out evenly in a single layer.
- Cook and serve. Bake at 375°F (190°C) for 10-15 minutes or until seeds are golden brown and crispy. Cool before serving.
These roasted pumpkins make a delicious and addicting snack on their own. You can add them to soups and salads like my butternut squash soup or broccolini salad! Enjoy!
Angela's Tips & Recipe Notes
- Washing your pumpkin seeds makes it much easier to remove pumpkin pulp and strings in this step.
- Dry your pumpkin seeds out overnight before roasting, or in your oven at the warm setting (lowest heat) for 3-4 hours.
- You can also use a Ziploc bag to shake all of the ingredients together before placing them on the baking sheet.
- If you prefer a spicy version of this recipe, you can add ¼ teaspoon of cayenne pepper before roasting.
- 1 ounce is the equivalent of 1 standard-sized Hidden Valley Original Ranch mix packet.
- I like to stir my roasting pumpkin seeds about halfway through the cooking time to ensure they roast evenly.
🥡 Storing & Reheating
Keep leftover pumpkin seeds in an airtight container at room temperature for up to 2 weeks. Store in the fridge for up to 3 months.
Put leftover pumpkin seeds in a plastic freezer Ziploc bag or container. They'll store for up to 6 months.
Reheating Ranch Roasted Pumpkin Seeds
Bake in the oven at 350°F (175°C) for 5 minutes, or on the stove top in a dry saucepan or skillet over low heat.
❓ Recipe FAQs
If your roasted pumpkin seeds taste bitter, it means that you overcooked them and browned them too much in the oven. Another reason would be that the pumpkin seeds are too old and stale.
No, you don't have to olive oil if you prefer a different kind of oil like canola, vegetable, or coconut. You can also use butter if you'd like!
No, unfortunately using ranch dressing would not work in this recipe. The 'wet' consistency of the dressing will not help to roast your pumpkin seeds.
It is better to season with a dry ranch packet mix when roasting seeds.
😋 Best Pumpkin Recipes
- Chocolate Pumpkin Pie- An elevated pumpkin pie dessert that includes decadent chocolate flavor!
- No-Bake Pumpkin Cookies- Tasty and simple no-bake pumpkin oat cookies that are ready to serve in minutes!
- Pumpkin Fluff Dip- A delicious dessert that tastes like a creamy and fluffy bowl of pumpkin pie!
- Pumpkin Streusel Bars- Bring these pumpkin streusel bars to your next fall party and everyone will fall in love!
- Pumpkin Roll- A classic fall dessert that is made with pumpkin puree and pumpkin pie spice then rolled into sweet cream cheese filling!
- Pumpkin Flan- This pumpkin flan is rich, creamy, and loaded will fall flavors!
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📖 Recipe Card
Ranch Roasted Pumpkin Seeds
Ingredients
- 2 cups pumpkin seeds (raw, cleaned)
- 2 tablespoon olive oil (extra virgin)
- 1 oz Hidden Valley Ranch dry mix packet (1 1oz packet)
- ½ teaspoon paprika
- 1 pinch salt (optional, to taste)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Combine and mix pumpkin seeds, extra virgin olive oil, Hidden Valley Original Ranch mix, paprika, and salt on your baking sheet. Spread seeds out evenly in a single layer.
- Bake at 375°F (190°C) for 10-15 minutes or until seeds are golden brown and crispy. Cool before serving.
Notes
- You may also use a Ziploc bag to shake all ingredients together before placing them on the baking sheet.
- If you prefer a spicy version of this recipe, you can add ¼ teaspoon of cayenne pepper before roasting.
- 1 ounce is the equivalent of 1 standard-sized Hidden Valley Original Ranch mix packet.
- I like to stir my roasting pumpkin seeds about halfway through the cooking time to ensure they roast evenly.
- To store: Keep leftover pumpkin seeds in an airtight container at room temperature for up to 2 weeks. Store in the fridge for up to 3 months.
- To freeze: Put leftover pumpkin seeds in a freezer-safe Ziploc bag or container for up to 6 months.
- To reheat: Bake in the oven at 350°F (175°C) for 5 minutes, or on the stovetop in a dry saucepan over low heat.
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