Pin There is something truly magical about making pumpkin spice tamales when the leaves start to fall. These dessert tamales bring together the cozy flavors of pumpkin, cinnamon, and sweetened masa for an autumn treat that steals the spotlight at gatherings or as a special dessert on chilly nights.
I made these for a family potluck last November and people swooped in before dinner was even served. The spicy pumpkin scent lured everyone to the kitchen and the batch disappeared within minutes.
Ingredients
- Dried corn husks: provide the classic tamal wrap choose unbroken large husks for easier folding
- Pumpkin purée: brings moisture and autumn flavor canned is convenient but homemade gives extra depth
- Brown sugar: delivers caramel sweetness that pairs perfectly with pumpkin
- Ground cinnamon: the essential spice for warmth and aroma look for true Ceylon cinnamon for an extraordinary finish
- Ground nutmeg: amplifies the cozy notes freshly grated works wonders
- Ground cloves: a small pinch has massive impact choose high-quality cloves and crush fresh if possible
- Ground ginger: adds brightness and balances sweetness powdered or freshly grated both work
- Vanilla extract: smooths everything out real vanilla gives the best fragrance
- Salt: is essential to enhance flavors across both masa and filling
- Masa harina: this finely ground corn flour forms the backbone of tamales go for brands specializing in tamal masa for fluffier results
- Granulated sugar: creates a sweet dough to contrast the filling
- Baking powder: helps the dough puff and become light
- Unsalted butter: gives the dough tenderness and a hint of richness softened butter is easier to mix in
- Vegetable oil: keeps the masa extra moist use a neutral flavored oil
- Warm milk: helps bind everything together plant-based milk like oat or almond keeps it vegan
- Choose fresh spices and taste your masa before assembling to make sure flavors are bright
Instructions
- Soak the Corn Husks:
- Fill a big bowl with warm water and submerge the dried corn husks for half an hour or until they feel supple and bendy. They need to be flexible or they will crack while folding. Drain well and blot excess moisture.
- Mix the Pumpkin Filling:
- Stir pumpkin purée with brown sugar and all the spices plus vanilla and salt in a bowl. The mixture should be smooth and fragrant. Tweak the spice mix to match your mood or memories.
- Make the Masa Dough:
- Combine masa harina with granulated sugar, salt, and baking powder in a large bowl. Work in the butter and oil using your fingers or a mixer until you see fine crumbs. The goal is to coat the masa for the ultimate tenderness.
- Hydrate the Masa:
- Pour in warm milk a bit at a time while mixing. The dough should become soft and spreadable but not sticky. Press some masa between your fingers it should hold its shape but not ooze.
- Spread the Dough:
- Take a corn husk and dry it off. Scoop about two tablespoons of masa on the wide end and pat it into a rectangle leaving a border all around. Do not spread all the way to the edges so you can seal later.
- Add Pumpkin Filling:
- Spoon a generous tablespoon of pumpkin mixture into the center of the masa rectangle. For extra flair sprinkle some chopped pecans or raisins on top.
- Fold and Secure the Tamales:
- Lift the sides of the husk to enclose the filling, then fold up the narrow end to seal. Tie with a strip of husk if you like the festive look or just place seam-side down.
- Arrange and Steam:
- Stand the tamales upright in your steamer insert, fitting them snugly but allowing steam to circulate. Cover them with loose husks or a damp towel. Steam over gently simmering water adding more water as necessary for one hour and fifteen minutes up to one and a half hours. The masa should pull away cleanly from the husk when they are done.
- Cool Briefly and Serve:
- Pull tamales from the steamer and let them rest for about ten minutes. This sets the masa and keeps fingers safe from steam. Serve alone or drizzle with condensed milk or dulce de leche.
Pin Pumpkin is my personal favorite autumn ingredient. I love it in both sweet and savory tamales but this version feels extra special. Every time we make these together my kids end up with sticky fingers and the kitchen smells like cinnamon for hours.
Storage Tips
Store leftover tamales in the refrigerator for up to four days. Keep them tightly wrapped in plastic or in an airtight container so they do not dry out. For longer storage freeze cooked tamales in a single layer then pop into bags or containers.
Ingredient Substitutions
For a vegan batch use plant-based butter and your favorite non-dairy milk. You can substitute coconut oil for vegetable oil and swap homemade pumpkin purée if you happen to roast fresh pumpkins in the fall. If you run out of brown sugar try coconut sugar for a caramel-like flavor.
Serving Suggestions
Serve pumpkin spice tamales warm and straight from the steamer as dessert at autumn parties or holiday dinners. For an extra special finish dust with powdered sugar or a little cinnamon. Some days I love serving them with hot chocolate or rich Mexican coffee for ultimate coziness.
Cultural roots
Sweet tamales are a traditional treat for Mexican holidays and family events. Pumpkin has been used in festive foods across Mexico since pre-Columbian times and today variations appear in homes from Sonora to Oaxaca. Combining pumpkin with cinnamon and cloves is a beautiful blend of Mexican and North American fall traditions.
Seasonal Adaptations
Try these swaps to keep the tamales seasonal and exciting Replace pumpkin with roasted sweet potato purée in late fall Add chopped apples or pears in winter for added texture Use butternut squash for a springy variation
Helpful notes
Letting tamales rest sets the texture and makes unwrapping easier If the masa is too dry just add a little extra milk a tablespoon at a time Make ahead by prepping both masa and filling up to two days in advance
Success Stories
The first time my cousin tried these tamales she hugged me and said they tasted like a pumpkin pie wrapped in a warm hug. They have now become our autumn tradition and every fall friends ask for the pumpkin batch at family dinners.
Freezer Meal Conversion
To freeze tamales wrap each one in plastic or foil and place in a freezer-safe bag or container. To reheat steam straight from frozen until warmed through about twenty minutes. They taste almost as fresh as day one.
Pin These pumpkin spice tamales always disappear faster than I expect so I double the recipe if I want leftovers. Each one is a taste of autumn wrapped in tradition and sweet comfort.
Recipe FAQ
- → Can I make these tamales vegan?
Yes, substitute plant-based butter and milk for a fully vegan version without sacrificing flavor or texture.
- → What type of pumpkin works best?
Both canned and homemade pumpkin purée work well. Ensure it is smooth and well-drained before mixing.
- → How do I know when tamales are cooked?
Once steamed, the masa should easily separate from the husk and feel firm yet tender to the touch.
- → Are there any suggested toppings?
Top with condensed milk, dulce de leche, or powdered sugar for extra sweetness and a festive presentation.
- → Can I add nuts or raisins?
Chopped pecans or raisins can be added to the filling for more texture and a deeper flavor profile.
- → Do I need special equipment?
A large steamer pot and mixing bowls are essential for preparing and steaming tamales properly.