The first cold snap rolled in last week, and with it came my annual pumpkin carving day with the kids. After scooping and squishing through all that orange pulp, I stared at the seed-filled bowl and thought, “Yep, snack time.” These Ranch Pumpkin Seeds come out of the oven golden, crisp, and full of tangy ranch flavor — a salty treat that disappears fast around here. Whether you roast them after jack-o’-lantern duty or from your favorite pie pumpkin, this easy recipe will make your house smell like fall in the best way.
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Why You’ll Love This Ranch Pumpkin Seeds Recipe
This recipe is simple and cozy — just how fall snacking should be. You only need 30 minutes from start to finish, with just four pantry staples: raw pumpkin seeds, olive oil, dry ranch mix, and a sprinkle of kosher salt.
The bold ranch seasoning gives these roasted seeds a tangy, savory punch. They’re a perfect crunchy topping for soups or salads, or just a warm, cozy snack by the handful. In fact, these have become my go-to when hosting movie nights or fall get-togethers.
If you’re craving something both healthy and flavorful, these ranch pumpkin seeds will hit the spot without a fuss.
Ingredients You’ll Need
Here’s everything you need to make your own batch of ranch pumpkin seeds:
- 1 cup raw pumpkin seeds (from one medium pumpkin)
- 1 tablespoon extra virgin olive oil
- 1 (0.4-ounce) packet dry ranch salad dressing mix (like Hidden Valley)
- Kosher salt, to taste
That’s it! If you want to mix things up, try adding a pinch of garlic powder or smoked paprika for a deeper flavor. Sugar pie or carving pumpkins both work here, but sugar pumpkins yield smaller, slightly sweeter seeds — a subtle difference, but a tasty one.
How to Make Ranch Pumpkin Seeds
Roasting your own ranch pumpkin seeds is a fun fall ritual, and it couldn’t be easier.
Step 1 – Prep the Pumpkin Seeds
After carving or cutting your pumpkin, scoop out the seeds and separate them from the stringy pulp. You don’t need to rinse them; leaving a bit of pumpkin adds flavor and helps them crisp.
Spread the seeds on a baking sheet and let them air dry for 30 minutes. This step makes a big difference in how crispy they get later.
Step 2 – Season and Roast
Preheat your oven to 350°F.
Drizzle the seeds with olive oil, stir them gently, and spread them in a single layer on the baking sheet. Roast for 20 to 25 minutes, stirring every 5 minutes so they cook evenly. They’re done when they turn golden and crisp — you’ll hear that satisfying little rattle when you stir them near the end.
Step 3 – Add Ranch Flavor
Once the seeds are out of the oven, transfer them to a bowl while still warm. Sprinkle the dry ranch mix on top and toss until every seed is coated in that irresistible flavor. Taste, then add a pinch of salt if needed.
Let them cool completely before storing in an airtight container — if they last that long!
Pro Tips for the Best Results
- Don’t rinse the seeds. It might seem odd, but keeping that pumpkin residue adds flavor and helps the oil and seasoning stick.
- Use two baking sheets if you’re roasting more than one cup. Crowded seeds steam instead of roast.
- Stir often. Every five minutes is key. It keeps them from burning and ensures a crispy, golden finish.
Storage Tips
Once cooled, store your ranch pumpkin seeds in an airtight container at room temperature. They’ll stay fresh and crunchy for up to two weeks, sometimes longer.
If they start tasting soft or chewy, pop them back in the oven at 300°F for 5 minutes to re-crisp.
Frequently Asked Questions
How long do pumpkin seeds last?
Roasted pumpkin seeds can last several weeks if kept in a sealed container in a cool, dry place.
How do you soften pumpkin seeds?
Soaking overnight helps soften the shells, but it’s not required. If seeds feel too tough after roasting, they may need a few more minutes in the oven.
Do you crack pumpkin seeds to eat them?
These are whole roasted pumpkin seeds, so you can eat the shell and all. They add extra crunch and fiber!
What is the healthiest way to eat pumpkin seeds?
Roasting them lightly with olive oil, like in this recipe, keeps them wholesome. They’re packed with protein, antioxidants, magnesium, and healthy fats.
Ranch Pumpkin Seeds Recipe
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Crispy Ranch Pumpkin Seeds (Easy Roasted Snack)
- Total Time: 30 minutes
- Yield: 16 1x
- Diet: Vegetarian
Description
Savory, crispy, and perfectly seasoned — these Ranch Pumpkin Seeds are an easy, crave-worthy fall snack ready in just 30 minutes.
Ingredients
1 cup raw pumpkin seeds
1 tablespoon extra virgin olive oil
1 (0.4-ounce) packet dry ranch salad dressing mix (e.g., Hidden Valley)
Kosher salt (to taste)
Instructions
1. Preheat oven to 350°F.
2. Separate seeds from pumpkin pulp; no need to rinse.
3. Spread seeds on a baking sheet and let dry for 30 minutes.
4. Drizzle with olive oil, mix well, and spread in a single layer.
5. Roast for 20–25 minutes, stirring every 5 minutes until golden brown and crisp.
6. Transfer seeds to a bowl, toss with ranch dressing mix.
7. Add salt to taste if needed.
8. Cool completely and store in an airtight container.
Notes
Don’t rinse seeds — keeping the pumpkin bits adds flavor and helps seasoning stick.
Use two baking sheets if roasting a large batch to avoid overcrowding.
Stir every 5 minutes during roasting to ensure even crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Pumpkin Recipes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 26
Related Recipes to Try
If you love savory fall snacks, you’ll definitely want to try these sweet and crumbly pumpkin streusel bread slices alongside your savory snacks.
For a cozy brunch, pair your Ranch Pumpkin Seeds with this pumpkin French toast casserole — it’s a comforting fall combo.
Love ranch flavor? This slow cooker ranch chicken taco recipe will be a new favorite.
Complete your snack table with these irresistible pumpkin oatmeal cream pies for a sweet-salty balance.
Final Thoughts
Roasting ranch pumpkin seeds is one of those small, satisfying joys of fall. It’s simple, cozy, and fills the house with toasty, savory smells. Try making a batch this weekend — maybe even double it, because they disappear fast!
These little seeds also make cute, homemade gifts tucked into jars with twine. And if you’re sharing your batch online, don’t forget to save it to your Pinterest board for fall snack inspiration!
Let me know if you try them — I’d love to hear how yours turn out!
