Sweet Pumpkin Tacos with Cream Cheese Frosting and Pecans Recipe

Introduction

These Pumpkin Tacos are a delightful twist on traditional tacos, combining warm spices and creamy pumpkin for a comforting treat. Perfect for fall gatherings or anytime you crave a sweet, cozy dessert.

Ingredients

• 6 8-inch tortillas (makes about 18-24 rounds)
• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/3 cup butter (melted)
• 4 oz cream cheese (softened)
• 1/4 cup powdered sugar
• 3/4 cup canned pumpkin puree
• 1/2 tsp pure vanilla extract
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Pecans for garnish (chopped)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Mix the granulated sugar and ground cinnamon in a shallow bowl.
2. Step 2: Brush each tortilla lightly with melted butter, then sprinkle with the cinnamon sugar mixture on both sides. Cut tortillas into rounds to make 18-24 pieces and place on a baking sheet.
3. Step 3: Bake the tortilla rounds for about 10-12 minutes, flipping halfway through, until crispy and golden. Remove and let cool.
4. Step 4: In a bowl, beat the softened cream cheese with powdered sugar, pumpkin puree, vanilla extract, and pumpkin pie spice until smooth and creamy. This will be your filling.
5. Step 5: In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form. Gently fold this into the pumpkin cream cheese mixture for a light, fluffy texture.
6. Step 6: Spoon the pumpkin filling onto the baked tortilla rounds. Garnish with chopped pecans for crunch and extra flavor.
7. Step 7: Serve immediately or chill briefly before serving for a firmer filling.

Tips & Variations

• For a vegan version, use dairy-free cream cheese and whipped coconut cream instead of heavy whipping cream.
• Try adding a drizzle of caramel sauce over the finished tacos for extra indulgence.
• If you prefer softer tacos, warm the filled tacos briefly before serving rather than baking the tortillas crisp.

Storage

Store any leftover pumpkin filling in an airtight container in the refrigerator for up to 3 days. Keep baked tortilla rounds in an airtight container at room temperature for 1-2 days to maintain crispness. Assemble tacos just before serving for best texture. Reheat filled tacos gently if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, but be sure to cook and puree the fresh pumpkin well to achieve a smooth consistency similar to canned pumpkin.

How can I make the tortillas crispy without baking?

You can also crisp the tortillas in a dry skillet over medium heat, flipping frequently until golden and crisp.

Sweet Pumpkin Tacos with Cream Cheese Frosting and Pecans Recipe

Print Recipe

★★★★★

4.9 from 69 reviews

Delightfully spiced and creamy Pumpkin Tacos combine soft tortillas with a sweet pumpkin filling and a luscious whipped cream topping. This festive dessert features pumpkin puree blended with cinnamon, pumpkin pie spice, and cream cheese, served in warm tortillas and garnished with chopped pecans for a crunchy finish, perfect for fall gatherings or holiday celebrations.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Tortillas

• 6 8-inch tortillas (makes about 18–24 rounds)

Filling

• 1/2 cup granulated sugar
• 1 tsp ground cinnamon
• 1/3 cup butter, melted
• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 3/4 cup canned pumpkin puree
• 1/2 tsp pure vanilla extract
• 1 1/2 tsp pumpkin pie spice

Whipped Cream Topping

• 1/2 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Garnish

• Pecans, chopped

Instructions

1. Prepare the pumpkin filling: In a medium bowl, blend the softened cream cheese, canned pumpkin puree, powdered sugar, granulated sugar, melted butter, ground cinnamon, pumpkin pie spice, and vanilla extract until smooth and creamy.
2. Warm the tortillas: Lightly warm the tortillas in a dry skillet over medium heat for 20-30 seconds on each side to make them pliable and easier to fold.
3. Make the whipped cream topping: In a chilled bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. Refrigerate until ready to use.
4. Assemble the pumpkin tacos: Spread a generous spoonful of the pumpkin filling evenly over each warm tortilla. Then, drizzle or dollop the whipped cream over the filling.
5. Garnish and serve: Sprinkle chopped pecans on top for crunch and an added nutty flavor. Serve immediately for best texture and freshness.

Notes

• Use soft tortillas to prevent cracking when folding the tacos.
• For extra spice, add a pinch of nutmeg or clove to the pumpkin filling.
• These tacos are best served fresh to enjoy the contrast between warm tortillas and cool whipped cream.
• Store leftover filling and whipped cream separately in the refrigerator for up to 2 days.
• For a dairy-free version, substitute cream cheese and heavy cream with coconut cream and vegan cream cheese.

Keywords: Pumpkin dessert, pumpkin tacos, fall recipes, creamy pumpkin filling, holiday dessert, easy pumpkin snack, whipped cream topping