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Home » Recipes » Appetizers

Last Updated: Oct 1, 2024 by Angela Latimer · Leave a Comment

Ranch Roasted Pumpkin Seeds

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Pin image with text of ranch roasted pumpkin seeds.

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!

Square image of ranch roasted pumpkin seeds.
Ranch roasted pumpkin seeds are a tangy, crunchy, and easy-to-make fall snack!
Jump to:
  • Easy Roasted Pumpkin Seeds
  • 🥘 Ranch Roasted Pumpkin Seeds
  • 🔪 How To Make Ranch Roasted Pumpkin Seeds
  • Angela's Tips & Recipe Notes
  • 🥡 Storing & Reheating
  • ❓ Recipe FAQs
  • 😋 Best Pumpkin Recipes
  • 📖 Recipe Card
  • 💬 Comments & Reviews

🥘 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!

Process image 1 showing pumpkin seeds on a baking sheet.
Process image 2 showing pumpkin seeds on a baking sheet with oil being added.
Process image 3 showing pumpkin seeds with ranch seasoning added.
Process image 4 showing pumpkin seeds combined with ranch seasoning added.
  1. Prep. Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. 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.
  3. 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

Why Are My Roasted Pumpkin Seeds Bitter?

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.

Do I Have To Use Olive Oil On My Pumpkin Seeds?

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!

Can I Use Ranch Dressing On Pumpkin Seeds?

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.

Tall image of ranch roasted pumpkin 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!

Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
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📖 Recipe Card

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5 from 1 review

Ranch Roasted Pumpkin Seeds

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!
Author | Angela Latimer
Servings: 6 servings
Calories: 174kcal
Prep 5 minutes minutes
Cooking 35 minutes minutes
Total Time 40 minutes minutes
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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)

Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

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. 

Nutrition

Calories: 174kcal (9%) | Carbohydrates: 5g (2%) | Protein: 6g (12%) | Fat: 15g (23%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 352mg (15%) | Potassium: 176mg (5%) | Fiber: 1g (4%) | Sugar: 0.3g | Vitamin A: 86IU (2%) | Vitamin C: 0.4mg | Calcium: 10mg (1%) | Iron: 2mg (11%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Snack
Cuisine American
« Sauce Too Sweet
Instant Pot Au Gratin Potatoes »

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Hi there, I'm Angela

I am an avid vintage cookbook collector, cook, baker, and total foodie. I love sharing new, fun, creative recipes and great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to ensure that cooks of any experience level can succeed.

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