Don’t throw out the pumpkin seeds. Save them to make Ranch Roasted Pumpkin Seeds. They are so good that they are hard to stop eating!
Ranch seasoning is a much-loved classic flavor that shows up on everything from chips and pretzels to chicken and potatoes. So, ranch roasted pumpkin seeds is a must!
The tangy, herb ranch seasoning coats the pumpkin seeds and helps turn them golden brown in the oven.
Where is the recipe for ranch roasted pumpkin seeds? In this post, I will share step-by-step instructions with photos for making the pumpkin seeds, as well as answering FAQs about the recipe and showing a video of the recipe. But you can go directly to the recipe by scrolling down to the bottom of the post.
Disclaimer: This post contains links to products for making this recipe. If you use those links, I may earn a commission. Learn more here.
How to Make Ranch Roasted Pumpkin Seeds
This recipe calls for about 2 cups of pumpkin seeds which is about how many seeds were in this large pumpkin. But the recipe can easily be adjusted if you have more or less seeds.
The perfect time for roasting pumpkin seeds is after carving pumpkins for Halloween. Just ask everyone to set their seeds aside!
Cut the top off of a pumpkin using a sharp kitchen knife or a serrated pumpkin carving knife.
Scrape the seeds away from the pumpkin pulp and from the inside wall of the pumpkin.
Scoop out the pumpkin seeds and try to leave behind as much of the “pumpkin guts” as possible.
This will make the next step a lot easier.
Use your fingers to separate the pulp and fibrous strands from the seeds. Discard the pulp and strands, saving the seeds.
The easiest way to do this is to spoon the pumpkin seeds in a large colander in an empty sink and rinse under running water while separating the seeds from the pumpkin bits.
Pour the pumpkin seeds into a large stockpot along with the water and salt.
Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes, stirring occasionally. Drain well.
Move the drained pumpkin seeds into a bowl. Add olive oil and ranch seasoning. Stir to coat.
You can adjust the amount of ranch according to your family’s tastes.
Two cups of pumpkin seeds used when testing this recipe. If you have more or less seeds, adjust the recipe by using more or less of the olive oil and ranch seasoning.
Spread the pumpkin seeds out in a large rimmed baking sheet.
Bake at 375° for 25-30 minutes, stirring and turning every 5 minutes, until golden and crunchy.
Store the ranch roasted pumpkin seeds in an airtight container.
Ranch Roasted Pumpkin Seeds FAQs
1. What is the point of boiling the pumpkin seeds?
Boiling the pumpkin seeds in salt water prior to roasting makes for crunchier, more flavorful pumpkin seeds and helps to get some of the salt to the inside of the seed. You can skip that step and go directly to coating the rinsed and drained pumpkin seeds with olive oil and garlic powder.
2. Is there an alternative to boiling the pumpkin seeds in salt water? Yes, my mom used to soak the pumpkin seeds in salt water overnight. Pour the seeds into a large pot. Add the water and salt. Soak in salt water overnight. Drain well before roasting. This method is great for those times when you want to put off the roasting until the next day.
3. Do you have an alternative to using olive oil? Yes, you can use melted butter, vegetable oil, canola oil, or even coconut oil.
4. Can I use bottled ranch salad dressing? No, that would not work in this recipe.
5. Is it possible to make ranch roasted squash seeds from the seeds like this? Yes, but the roasting time will vary since they are smaller seeds. It will take more like 15-20 minutes. Since you are stirring every five minutes during roasting, watch them carefully and remove the seeds when they are golden and crunchy.
Want more pumpkin seeds recipes? We’ve got you covered!
Make garlic roasted pumpkin seeds with all of the leftover seeds from carving jack-o-lanterns for Halloween. They are a delicious, nutritious snack!
Seasoned Salt Roasted Pumpkin Seeds: Seasoned Salt Roasted Pumpkin Seeds are simple, flavorful, and make the perfect fall snack! Save the pumpkin seeds and turn them into something delicious.
Candied Pumpkin Seeds from Taste of Home: Golden brown and sure to be a hit with the kids, these pumpkin seeds are a sweet treat.
Air Fry Pumpkin Seeds from This Old Gal: Crunchy Toasted Cinnamon Sugar Pumpkin Seeds make a sweet and healthy snack and satisfy your sweet tooth, without adding on the pounds.
Bacon Roasted Pumpkin Seeds: This crave-worthy Bacon Roasted Pumpkin Seeds recipe makes the best toasted pumpkin seeds EVER! Everyone will love this easy snack or appetizer with bacon!
Ranch Roasted Pumpkin Seeds
- 1 large pumpkin (about 2 cups of seeds)
- 2 cups water
- 2 tablespoon salt
- 2 tablespoon olive oil
- 2 tablespoon powdered ranch seasoning
- Cut the top (or bottom) of the pumpkin off using a sharp kitchen knife or a serrated pumpkin carving knife.
- Scrape away the pumpkin seeds and scoop them out of the pumpkin leaving behind as much of the pulp as possible.
- Put the seeds in a colander and rinse under running water while removing any remaining bits of pumpkin pulp and fibrous strands.
- Pour the pumpkin seeds into a large pot. Add the water and salt. Bring the water to a boil over medium heat. Turn down the heat and simmer for 10 minutes. Drain well.
- Transfer the seeds to a bowl and add olive oil and powdered ranch seasoning. Stir to coat.
- Spread in a large rimmed baking sheet. Bake at 375˚F for about 25-30 minutes. Stir every 5 minutes roasting until golden and crunchy. Store the pumpkin seeds in an airtight container.
Brenda Daverin says
Great! So yummy! Instantly a favorite!!
Jane Davidson | Typically Jane says
YUM! This is such a great idea! Can’t wait to make them.