Parmesan Ranch Pumpkin Seeds

Okay, here are the Pumpkin Seeds as mentioned in my Nemo Pumpkin post. I roasted the pumpkin seeds first and then added the ingredients listed below and roasted them again for a little bit so the seeds are well roasted, well done (because Chris likes them that way) and taste delicious!

I will admit that there is nothing quite like a feed of freshly roasted pumpkin seeds lol!


Here is a picture of the ingredients I used to make the flavouring for the seeds once they were pre-roasted.

To roast the pumpkin seeds, I laid them on a parchment paper lined baking sheet and roasted them at 350 degrees for about an hour, shaking the pan about half way through so they were roasted evenly.

In a small bowl, I mixed together the ranch dressing mix, paprika, mustard powder and parmesan cheese.

I removed the seeds to a medium bowl then added the melted butter/margarine, ranch dressing, parmesan cheese, mustard powder and paprika mixture and mixed until all of the seeds were well coated in the mixture.

I put them back in the oven at 375 degrees for about 15 minutes, again shaking the pan partway through to ensure even roasting.

I let them cool and what wasn’t eaten that night, I stored in a plastic container with a tight fitting lid!

Parmesan Ranch Pumpkin Seeds

Preparation Time: 5 minutes Cooking Time: 1 hour + 15 minutes Servings: about 2 cups of pumpkin seeds


  • 1 1/2 – 2 cups pumpkin seeds, cleaned and dried after removing from pumpkin
  • 1 tbsp. melted butter/ margarine
  • 3 tsp. ranch dressing mix
  • 1 tsp. mustard powder
  • 1/2 tsp. paprika
  • 2 tbsp. grated parmesan


  1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.
  2. Wash and dry pumpkin seeds after removing from pumpkin.
  3. Place on parchment paper lined baking sheet and bake at 350 degrees for about 1 hour, shaking partway through to pre-roast evenly.
  4. Remove seeds to medium bowl and add remaining ingredients, stirring well to fully coat seeds.
  5. Return to a 375 degree oven and roast for an additional 15 minutes, again shaking part way through to ensure even roasting.
  6. Allow to cool and enjoy the roasted pumpkin seeds!

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