Introduction

Enjoy the comforting flavors of fall with this savory pumpkin quesadilla, perfect for cozy evenings. This easy-to-make dish combines warm spices and creamy pumpkin for a deliciously satisfying meal.

A white plate holds six triangular slices of a light tan dessert with a slightly puffy texture, each topped with glossy golden caramel drizzle and scattered dark chocolate chips. A few bright green parsley leaves sit on top of some slices, adding a fresh touch. The plate is set on a white marbled surface with yellow autumn leaves around it, creating a warm, cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-Purpose Flour (Consider using whole wheat flour for a nutritious twist)
1 cup Granulated Sugar (Swap in brown sugar for a chewier bite)
1/2 cup Butter (Ensure it’s softened for easy mixing)
1 teaspoon Baking Soda (Make sure it’s fresh for the best rise)
1/2 teaspoon Salt (Don’t skip it!)
2 large Eggs (Use flax eggs for a vegan alternative)
1 cup Chocolate Chips (Try dark chocolate or dried fruit for a twist)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cream softened butter with granulated and brown sugars until light and fluffy.
Step 3: Incorporate eggs into the butter-sugar mixture, mixing well.
Step 4: Mix flour, baking soda, and salt in a separate bowl.
Step 5: Gradually add dry ingredients into the wet mixture and stir until just combined.
Step 6: Fold in chocolate chips until evenly distributed.
Step 7: Drop spoonfuls of cookie dough onto a lined baking sheet.
Step 8: Bake for 10-12 minutes until edges are lightly golden.
Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Tips & Variations

Use whole wheat flour for added fiber and a nuttier taste.
Swap granulated sugar with brown sugar for a richer, chewier texture.
For a vegan option, replace eggs with flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
Try mixing in dark chocolate chips or dried fruits instead of standard chocolate for creative flavor twists.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them for up to 2 months. To reheat, simply warm in the oven at 300°F (150°C) for a few minutes to refresh their texture.

How to Serve

Three folded golden-brown quesadilla slices are arranged on a white plate with a blue textured inner surface. Each quesadilla slice shows a thin, lightly crispy outer tortilla with a soft, melted cheese and dark filling peek-through along the edges. To the side, there are two small dollops of dipping sauces: one is chunky green guacamole with visible red tomato bits, and the other is smooth white sour cream. The plate is set on a white marbled textured surface, with a blurred white bowl of sour cream and a metal spoon in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend, ensuring it contains xanthan gum for proper texture.

How do I know when the cookies are done?

Look for lightly golden edges and a set surface; they will firm up as they cool.

Savory Pumpkin Quesadilla for Cozy Fall Nights Recipe

Print Recipe

★★★★★

4.7 from 110 reviews

A cozy fall-inspired recipe, these soft and chewy pumpkin quesadillas bring a delightful blend of savory pumpkin and melted cheese wrapped in warm tortillas, perfect for chilly nights.

Author: Dana
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 4 quesadillas (serves 4) 1x
Category: Main Course
Method: Stovetop
Cuisine: Mexican
Diet: Vegetarian

Ingredients

Scale

For the Pumpkin Filling

1 cup Pumpkin Puree
1 teaspoon Ground Cumin
1/2 teaspoon Chili Powder
1/2 teaspoon Garlic Powder
Salt and Pepper to taste
1 cup Shredded Monterey Jack Cheese
Optional: 1/4 cup chopped green onions

For the Quesadilla

4 Large Flour Tortillas
Butter or Oil for cooking

Instructions

Prepare the Pumpkin Filling: In a medium bowl, combine the pumpkin puree with ground cumin, chili powder, garlic powder, salt, and pepper. Mix well to blend all the spices evenly with the pumpkin. Stir in the shredded Monterey Jack cheese and optional green onions. Set aside.
Heat the Pan: Place a non-stick skillet or large pan over medium heat and add a small amount of butter or oil to coat the surface.
Assemble the Quesadilla: Place one tortilla on the skillet. Spread about half of the pumpkin and cheese mixture evenly over the tortilla, then cover with a second tortilla to form a sandwich.
Cook the Quesadilla: Cook for 3-4 minutes on one side until the tortilla is golden and crispy. Carefully flip the quesadilla and cook the other side for another 3-4 minutes until golden and the cheese inside is fully melted.
Repeat: Remove the cooked quesadilla and keep warm. Repeat the assembly and cooking process with the remaining tortillas and filling.
Slice and Serve: Cut each quesadilla into wedges and serve warm, optionally with sour cream or salsa for dipping.