Recipe Image

Ranch Pumpkin Seeds

  • 10 m
  • 1 h
Carolyn Casner
“Making your own ranch dressing mix is easy to do and cuts down on sodium and eliminates additives. We replicate the distinctive flavor of ranch with buttermilk powder in this easy roasted pumpkin seed recipe. It's a convenient staple to have on hand for muffins and baked goods, too.”


    • 2 cups unhulled pumpkin seeds (see Tip)
    • 2 tablespoons buttermilk powder
    • 1 tablespoon dried chives
    • 2 teaspoons dried dill
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • ½ teaspoon salt
    • ¼ teaspoon ground pepper
    • 1 egg white, beaten until frothy


  • 1 Preheat oven to 300°F.
  • 2 Spread pumpkin seeds in an even layer on a large rimmed baking sheet. Bake, stirring once, until starting to brown, about 40 minutes.
  • 3 Meanwhile, stir buttermilk powder, chives, dill, garlic powder, onion powder, salt and pepper together in a small bowl. Carefully transfer the pumpkin seeds to a medium bowl. Pour the egg white over the seeds; stir to coat. Add the buttermilk powder mixture and stir to coat. Return the seeds to the baking sheet and spread in an even layer. Bake until light brown, about 15 minutes more.
  • Tip: Learn how to clean and prepare pumpkin seeds before roasting, here.
  • To make ahead: Store in an airtight container for up to 3 days.
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