Pumpkin Tortillas Recipe

Fall baking brings a hearty homemade twist to a flatbread favorite.
Pumpkin Tortillas

Pumpkin Tortillas

Photo by: Photo by Mick Telkamp

Photo by Mick Telkamp

Pumpkin tortillas add nutrition and great flavor to the traditional flatbread.

Pumpkins may not be the first thing one thinks of when it comes to Mexican cuisine, but the fall favorite has a history in the region dating back thousands of years. Pumpkin seeds, called pepitas, have continued appreciation as both a snack and ingredient and the flesh of the pumpkin is used in everything from soup to seasonal desserts and candied pumpkin is a Day of the Dead favorite. As it is in the US, pumpkins are strongly associated with autumn and its traditions.

There’s a reason pumpkins have persevered as a fall food favorite. Mellow flavor, warm color and loads of nutritional value, there are few foods where adding pumpkin might at least be worth consideration.

A thin flatbread virtually synonymous with Mexican dining, tortillas are versatile and convenient. This seasonal spin on the traditional flour tortilla brings the taste of pumpkin to tacos, burritos. quesadillas or wraps. Pumpkin puree adds a welcome burst of nutrition and fiber to these easy-to-make tortillas but retains the texture that makes them so good. Use anywhere tortillas make sense. If you have leftovers, cut into triangles, brush with oil, sprinkle with salt and bake for 10 minutes at 350 degrees for a seasonal chip ready for dipping.

Pumpkin Tortillas

  • 3 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1/4 cup vegetable oil
  • 1/4 cup warm water

Combine flour, baking powder and salt in a mixing bowl.

Add pumpkin, oil and water and mix using dough hook attachment until dough forms a soft, pliable ball.

Transfer to a lightly floured surface and divide into 16 equally-sized balls (about the size of a golf ball).

Place 8 inch or larger cast iron skillet on stove over medium heat.

As skillet heats, roll each piece of dough into a very thin, flat tortilla 6-7 inches in diameter.

One at a time, place tortillas in skillet and cook for 30 seconds, flip and cook another 30 seconds to finish. Tortillas will show dark brown spots, but should remain soft.

Serve warm or store in an airtight container. Pumpkin tortillas may be frozen for up to a year without significant loss of flavor.

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