Pumpkin Spice Tamales
These Pumpkin Spice Tamales are a sweet twist on a Mexican classic, filled with pumpkin purée, warm spices, and a hint of vanilla. They’re fluffy, festive, and perfect for fall celebrations like Día de los Muertos, Thanksgiving, or Christmas. Serve them warm with condensed milk, pecans, or pomegranate seeds for a seasonal treat that everyone will love.
Servings: 12 to 15 tamales
Ingredients
Tamales:
- 12 to 15 large corn husks dried and soaked in warm water to soften
- 2 cups masa harina corn flour
- 2/3 cup unsalted butter, softened 11 tablespoons
- 3/4 cup firmly packed light brown sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1 15-ounce can Simple Truth Organic pumpkin solid packed
- 8 to 10 ounces evaporated milk
Toppings:
- Condensed milk
- Pecan halves
- Pomegranate seeds
Instructions
- Soak husks in warm water for about 30 minutes to soften. Remove husks from water; pat dry.
- In a stand mixer, beat together masa harina, butter, sugar, baking powder, salt, and spices until well combined.
- Beat in vanilla, pecans, pumpkin, and slowly add in the milk until the masa is the consistency of peanut butter.
- Spread about 2 tablespoons of mixture in the center of each corn husk. Bring in the sides of the corn husks, then fold in both ends to enclose filling.
- Lay each tamal fold-side down.
- Once the tamales are folded place each tamale standing open-side-up in a steamer on the steam tray rack. Add enough water as needed for your steamer and bring water to a boil.
- Lower heat to low and steam with the lid on for 1 to 1 1/2 hours.
- Remove each tamal carefully with tongs and let cool slightly.
- Serve warm tamales drizzled with condensed milk and sprinkled with pecans and pomegranate seeds.
Video
Notes
- Pumpkin purée: Canned works great, but you can also use homemade roasted pumpkin—just drain excess liquid.
- Pumpkin spice swap: Instead of using individual spices, you can substitute with about 1 ½ teaspoons of pumpkin spice seasoning.
- Masa consistency: The dough should be spreadable, like thick peanut butter. Add a splash of milk if it feels dry.
- Toppings: Sweetened condensed milk, whipped cream, cajeta, or piloncillo syrup are all delicious options.
- Make ahead: These tamales freeze beautifully for up to 6 months. Reheat by steaming until warm.
- Storage: Store leftover tamales in an airtight container in the fridge for up to 5 days. For longer storage, wrap each in plastic wrap and foil before freezing.
Nutrition
Calories: 283kcal | Carbohydrates: 34g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 33mg | Sodium: 166mg | Potassium: 254mg | Fiber: 3g | Sugar: 17g | Vitamin A: 5916IU | Vitamin C: 2mg | Calcium: 118mg | Iron: 2mg