This recipe uses unsalted roasted pumpkin seeds. To dry roast pumpkin seeds, see notes for my previous post in the notes section below about this process.
Preheat oven to 375 degrees F. Line a rimmed baking sheet with parchment paper; set aside.
In a small dish, melt butter.
In a large bowl, combine roasted pumpkin seeds, and melt butter. Toss together to evenly coat pumpkin seeds.
Stir in ranch seasoning, mustard powder, ground red pepper or paprika, and grated parmesan cheese.
Toss mixture to evenly coat pumpkin seeds in seasoning.
Evenly spread on prepared baking sheet. Bake for 11 minutes, stirring seeds halfway through baking.
Allow to cool and season with salt if seeds are unsalted. Store in an air-tight container.