If you’ve been looking for a new snack, these buffalo ranch pumpkin seeds are a fantastic option. They boast a spicy kick and a crunchy texture that make them great for dipping into the fall festivities.
This recipe addresses challenges of achieving crispy texture and bold flavor in pumpkin seed snacks, while providing a simple and quick preparation method.
I recall the first time I tried to roast pumpkin seeds. It was a hot mess, some were burnt, while others were soggy. But this recipe really helps me avoid those rookie mistakes, giving me a reliable snack to share with friends or munch on during movie nights.
These roasted seeds come together in just about 35 minutes, and they’re well-tested enough that I know they’ll turn out great every time. The buffalo sauce and ranch seasoning provide an awesome flavor combo that keeps everyone coming back for more.
If you’re looking for tasty snack ideas, check out my Buffalo Pretzels.
Table of contents
Dietary Considerations
- This recipe is gluten-free because it uses pumpkin seeds, buffalo sauce, ranch seasoning, and garlic powder without wheat ingredients.
- The recipe is not dairy-free due to the inclusion of butter in the seasoning mixture.
- This recipe is unsuitable for vegan diets because butter is an animal-derived ingredient in the seasoning.
- The recipe suits vegetarian diets since it contains no meat or animal flesh products.
- The recipe is nut-free as none of the ingredients include tree nuts or peanuts.
Why You Will Love This Recipe
- Flavorful Kick This recipe combines spicy buffalo wing sauce with ranch seasoning, creating a zesty snack that’s sure to satisfy those craving bold flavors. You can adjust the heat level to match your taste, making it just right.
- Crunchy Texture Roasting pumpkin seeds gives them a satisfyingly crunchy bite. The olive oil helps them crisp up nicely while adding richness to the overall flavor, ensuring you enjoy each mouthful.
- Quick and Easy With just 10 minutes of prep time, this snack comes together quickly. You can pop them in the oven while you go about your other fall activities, keeping enjoyment effortless.
- Seasonal Treat Perfect for fall gatherings or cozy nights in, buffalo ranch pumpkin seeds capture the essence of the season. They’re a fun addition to any table, ideal for sharing or savoring alone.
How to Make Buffalo Ranch Pumpkin Seeds
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Approximately 4 servings 1x
- Category: Snack
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
Deliciously spiced Buffalo Ranch Pumpkin Seeds, perfect for snacking or adding to dishes.
Ingredients
- 1 cup (about 100 g) raw, unsalted pumpkin seeds
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) buffalo wing sauce
- 1 tablespoon (9 g) ranch seasoning mix
- 1/2 teaspoon (1.5 g) garlic powder
Instructions
- Step 1: Preheat Your Oven: Set your oven to 350°F (175°C). Preheating is important to achieve an even roast and a crunchy texture in the pumpkin seeds.
- Step 2: Dry the Seeds: Rinse the pumpkin seeds in a colander to remove pulp and fibers. Then, thoroughly pat them dry with paper towels. Moist seeds will not crisp up properly. For best results, let the seeds dry further if needed, depending on humidity.
- Step 3: Coat Seeds Evenly: In a mixing bowl, combine the dried pumpkin seeds with 1 tablespoon olive oil, 2 tablespoons buffalo wing sauce, 1 tablespoon ranch seasoning, and 1/2 teaspoon garlic powder. Stir and mix well to ensure every seed is coated evenly with the seasoning mixture.
- Step 4: Spread on Sheet: Spread the coated seeds in a single layer on a non-stick baking sheet. Avoid crowding the seeds; leaving space between them allows for even roasting and proper crispiness.
- Step 5: Roast and Stir: Roast the pumpkin seeds at 350°F (175°C) for 25 to 45 minutes. Stir the seeds every 15 minutes to prevent burning and to ensure even roasting. Watch closely for a golden-brown color and a nutty, slightly smoky aroma to indicate doneness.
- Step 6: Check for Doneness: Once the seeds are golden brown and smell roasted, remove them from the oven. If seeds seem under-crisp, add additional 5-minute increments at 350°F, stirring and checking midway, until fully crisp.
- Step 7: Cool and Store: Let the seeds cool completely on the baking sheet. They will become crunchier as they cool. Store in an airtight container to maintain freshness.
Notes
- Room Temperature: Store cooled pumpkin seeds in an airtight container at room temperature for up to 2 days, in a cool, dry place to preserve crispness.
- Refrigeration: For longer freshness, keep seeds in an airtight container in the refrigerator for up to 7 days. Ensure seeds are fully cooled before refrigeration.
- Freezing: Place cooled pumpkin seeds in a freezer bag or container and freeze for up to 3 months. Thaw at room temperature before serving.
- If seasoning does not stick well, add an extra tablespoon of olive oil to the seeds before roasting to improve coating, especially if seeds are slightly damp.
- To prevent seeds from browning too quickly, cover the baking sheet loosely with foil about 15 minutes into roasting.
- Stir seeds every 15 minutes during roasting for even browning and to avoid burning.
- Use a non-stick baking sheet and spread seeds in a single layer to ensure uniform roasting.
Nutrition
- Serving Size: Approximately 1/4 cup (25 g) roasted pumpkin seeds per serving
- Calories: 350
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg
Ingredient Notes
- Pumpkin seeds: Go for raw, unsalted pumpkin seeds. They toast beautifully and pack a nice crunch, making them the star of this snack.
- Butter: Use unsalted butter for a balanced flavor. It contributes to the toasty aroma and rich taste that enhances the seeds when toasted.
- Buffalo sauce: A good-quality buffalo sauce brings that tangy, spicy kick. Look for one with clean ingredients for the best flavor without artificial additives.
- Ranch seasoning mix: Choose a ranch seasoning that’s packed with herbs and spices. This gives the seeds a zesty flavor boost that pairs perfectly with buffalo sauce.
- Garlic powder: Use fine garlic powder, as it mixes into the seasoning evenly. It adds an aromatic touch that brings out the savory notes in the dish.
- Pumpkin seeds: Go for raw, unsalted pumpkin seeds. They toast beautifully and pack a nice crunch, making them the star of this snack.
- Butter: Use unsalted butter for a balanced flavor. It contributes to the toasty aroma and rich taste that enhances the seeds when toasted.
- Buffalo sauce: A good-quality buffalo sauce brings that tangy, spicy kick. Look for one with clean ingredients for the best flavor without artificial additives.
- Ranch seasoning mix: Choose a ranch seasoning that’s packed with herbs and spices. This gives the seeds a zesty flavor boost that pairs perfectly with buffalo sauce.
- Garlic powder: Use fine garlic powder, as it mixes into the seasoning evenly. It adds an aromatic touch that brings out the savory notes in the dish.
Recipe Tips
- If pumpkin seeds don’t seem crispy after roasting, add 5 extra minutes to baking time at 350°F, checking halfway for even browning.
- When seasoning doesn’t stick well, use 1 tablespoon more olive oil to ensure a good coating before baking, especially if seeds are still damp.
- If seeds start to brown too quickly, cover the baking sheet with foil 15 minutes into roasting to protect them from direct heat while cooking.
- For uneven roasting, spread seeds in a single layer on a non-stick baking sheet and give them a stir halfway through cooking at 350°F.
- If you want longer-lasting freshness, store cooled pumpkin seeds in an airtight container at room temperature for up to one week.
Serving Suggestions
Serve with crunchy vegetable sticks or a side of guacamole for a fresh contrast. Pair with a homemade ranch dip and crudités for dipping.
Use to make spicy trail mix or add to autumn salads. Toss in popcorn for a fun twist or mix into roasted sweet potatoes.
Top with additional ranch dressing or a sprinkle of chili powder for more heat. Add squeeze of lime juice for a fresh finish.
Recipe variations
- You can use raw or roasted pumpkin seeds for buffalo ranch pumpkin seeds. Add 1 tablespoon olive oil with 2 tablespoons buffalo sauce and 1 tablespoon ranch seasoning. Either fresh seeds from a pumpkin or store-bought pumpkin seeds work well. If using batches over 2 cups, increase oil and seasoning proportionally.
- You can swap ranch seasoning with 1 tablespoon garlic powder and 1 teaspoon smoked paprika for a smoky twist. Add the buffalo sauce and olive oil amounts from the base recipe. Either bottled buffalo sauce or homemade sauce can be used. Prepare larger quantities by multiplying sauce and olive oil amounts accordingly.
- You can add 1 teaspoon cayenne pepper to buffalo ranch pumpkin seeds for extra heat. Add 1 tablespoon olive oil, 2 tablespoons buffalo sauce, and 1 tablespoon ranch seasoning as usual. Either mild or spicy buffalo wing sauce can work here. When scaling up, keep seasoning balanced with the total seed amount.
- You can combine buffalo ranch pumpkin seeds with my recipe for Garlic Parmesan Pumpkin Seeds for variety. Use the base olive oil and buffalo sauce measurements for a 1-cup serving. Either bake in one batch or divide seeds and season separately. Adjust seasoning amounts if making 3 or more cups.
Save This Recipe!
How to Store?
To keep your buffalo ranch pumpkin seeds fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature for up to 2 days. Keep seeds cool and dry to preserve crispness.
Refrigeration: Use an airtight container in the refrigerator for up to 7 days. Make sure seeds are fully cooled before storing.
Freezing: Place cooled seeds in a freezer bag or container. Freeze up to 3 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
- Toasted Coconut Marshmallows
- Chocolate Peanut Clusters
- Lemon Lavender Scones
- Puff Pastry Apple Rosettes
If you enjoyed this Buffalo Ranch Pumpkin Seeds or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
