Remove seeds from the pumpkin. Rinse the seeds under cold water in a colander picking out the pulp and stringy stuff. You must do this while the pulp is still wet.
Cover a baking sheet with aluminum foil and spread your seeds out on it. Some like to coat the seeds with oil or non stick cooking spray, but I try to skip this step (especially when making the ranch ones). Working quickly, while the seeds are still wet, sprinkle powdered ranch dressing seasoning. I add just a little bit of salt as well.
Bake at 325 degrees Fahrenheit for 25 to 30 minutes. Leave them in a little longer if you want them crispier.
Let them cool then store them in an air tight container. Mmmm....delicious!
Day of 2 will bring a spookingly cute paper bag mini album! Happy Monday to you!