Ranch Roasted Pumpkin Seeds
Since pumpkins, AND their seeds will be in our lives through Thanksgiving…. I thought I would try out a NEW flavor of roasted pumpkin seeds.
These Ranch Roasted Pumpkin Seeds are crunchy, savory, and packed with ranch flavor. With just four ingredients, they’re a delicious way to use those leftover seeds instead of throwing them away.
Yes! The white outer shells of pumpkin seeds are edible when roasted. However, some pumpkin varieties have thicker, tougher shells that may not be as pleasant to eat.
Yes, you can use raw, unsalted pumpkin seeds. If you’re using shelled green pumpkin seeds (pepitas), keep a close eye on them because they may roast faster than whole pumpkin seeds.
Absolutely! My DIY Homemade Ranch Dressing Mix works well in this recipe. Just use one tablespoon in place of the packaged seasoning.
More Fall Fun?
Planning a pumpkin-carving night? Check out my 200+ Free Pumpkin Carving Stencils for plenty of fun designs to try!
How to make RanchRoasted Pumpkin Seeds
- Preheat oven to 350 degrees F.
- Line a baking sheet with aluminum foil or parchment paper.
- Mix together ranch mix, oil and salt. Toss pumpkin seeds with mixture.
- Roast for 10-15 minutes or until browned and crisp, stirring a couple time to prevent burning. Recipe Note: Roasting time can vary depending on the size of the seeds and how thoroughly they were dried before baking.
Ranch Roasted Pumpkin Seeds
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 2 cups raw pumpkin seeds washed and dried
- 1 TB powdered ranch dressing mix
- 2 TB olive oil
- 1/3 tsp sea salt. add more after roasting if needed
Instructions
- Preheat oven to 350 degrees F
- Line a baking sheet with aluminum foil
- Mix together ranch mix, oil and salt. Toss pumpkin seeds with mixture
- Roast for 10-15 minutes or until browned and crisp, stirring a couple time to prevent burning
Notes
Helpful Tips
- Dry the seeds well. After rinsing away the pumpkin pulp, pat the seeds dry with paper towels or a clean kitchen towel. The drier they are, the better they’ll roast.
- Spread them in a single layer. Avoid piling the seeds on top of each other. This helps them cook evenly.
- Keep an eye on the oven. Pumpkin seeds can go from golden to burnt quickly. Start checking around the 10-minute mark and stir them a couple of times while roasting.
- Let them cool. The seeds will continue to crisp as they cool, so give them a few minutes before digging in.
- Taste before adding extra salt. Some ranch seasoning mixes are saltier than others. You may not need the full amount of sea salt.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Originally Posted October 2012
Updated: October 2026
YUM! We adore roasted pumpkin seeds. We like to roast them with spicy, Cajun seasoning. 🙂
Love this. I have never roasted my own pumpkin seeds; now I will have to try it. I would love for you to come link this up at my recipe link up! ~~Katie http://www.katieslanguagecafe.com/2012/10/french-cuisine-friday-recipe-link-up-6.html
Oh.my.goodness!!!!! These are sooooo good!! We roasted them tonight and couldn’t quit eating them! Fantastic recipe!!!!
I baked mine at 375 for 35 minutes and they started burning… Weird 🙁 hopefully they are still edible.
It does say 25-35 minutes. Your oven may be a little different. Try checking them sooner next time.
Mine were burned at 25 min? sad I was really excited for these!
You do have to watch them and stir them a couple times during cooking.