Easy Homemade Pumpkin Tortillas

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homemade tortillas are easier than you think, and pumpkin is the perfect flavor for fall

easy homemade pumpkin tortillas

easy homemade pumpkin tortillas

Saturdays at Whole Foods have become a tradition for us. The kids are  busy with friends, and Ian and I get to browse the aisles uninterrupted, usually with my favorite green smoothie in hand; it’ s a  dangerous thing to shop while hungry, especially at Whole Foods.

I’m not usually a fan of grocery store snack samples. They tend to cause congestion at the end of the aisle, people crowd them, and no one EVER uses the tongs…gross. Last week they were sampling pumpkin tortilla chips, and I must have been extra hungry, because I tried one. They were delicious. The chips had a mild sweetness and just a hint of spice, and right there I knew that I had to make pumpkin tortillas at home.

I figured that we would eat some, and then I would use the leftovers to make pumpkin tortilla chips, baked of course. Only the pumpkin tortillas were so good we didn’t have any leftovers. Next time I will definitely need to make a double batch.

easy homemade pumpkin tortillas

I started with my  favorite homemade tortilla recipe and made a few adjustments.

I added more flour than usual to make up for the pumpkin, used half whole wheat (you could use all AP flour is you prefer)  and cut the butter and water just a bit. A hint of nutmeg added just the right amount of spice.

I worried that they may not roll and cook as easily, but the dough is a dream to work with. They rolled thin, and cooked perfectly taking only a few minutes per side.

These pumpkin tortillas are definitely a new fall favorite for taco Tuesday, and I cannot wait to turn them into chips too.

homemade pumpkin tortillas

Easy Homemade Pumpkin Tortillas

Ingredients

  • 1 1/2 cups Whole Wheat Flour
  • 1 1/2 cups AP Flour
  • 1/2 tsp salt
  • 1/8 tsp nutmeg
  • 1/4 cup pumpkin puree
  • 2 Tbsp butter, melted
  • 1/2 - 3/4 cup warm water

Instructions

  • In a large bowl combine the flours, salt, and nutmeg
  • Stir in the pumpkin, butter, and 1/2 cup water, adding more 1 Tbsp at a time until you have a smooth ball of dough (I used my stand mixer with the dough hook for this)
  • Once you have a smooth ball of dough, let it rest for 10 minutes
  • Divide the dough into 8-12 pieces depending on how big you want your tortillas, and roll into balls
  • lightly mist the balls with oil
  • roll each ball into a circle, the thinner the better
  • heat a skillet or non-stick griddle on medium
  • cook tortillas about 1 minute on each side {flip when the tortillas begin to brown lightly}
  • tortillas can be kept them wrapped in a clean towel placed in an oven heated to 200 degrees
https://www.wellfloured.com/easy-homemade-pumpkin-tortillas/

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