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Pumpkin Spice Dessert Tacos

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Delightful fall-inspired tacos filled with pumpkin spice filling and topped with cream cheez icing.

Ingredients

Scale
  • 8 pieces Street Taco Sized Flour Tortillas (Use gluten-free if needed.)
  • 2 Tbsp Vegan Butter (Can substitute with coconut oil.)
  • 2 Tbsp Coconut Sugar (For coating, can replace with brown sugar.)
  • 1 tsp Cinnamon (Mix with coconut sugar for coating.)
  • 2.5 lb Diced Pie Pumpkin (Peeled and seeds removed.)
  • 1 tsp Pumpkin Pie Spice (Can create your blend.)
  • 1 tsp Pure Vanilla Extract
  • 1/4 tsp Sea Salt (Add pinch for coating.)
  • 1/2 cup Chopped Toasted Pecans (Can substitute or omit for nut-free.)
  • 1 batch Cream Cheez Icing (Store-bought options are fine.)
  • 1 scoop Non-Dairy Vanilla Ice Cream (optional, look for soy-free varieties if needed.)
  • 1 dollop Whipped Coconut Cream (optional, store-bought or homemade.)

Instructions

  1. Prepare the Pumpkin: Steam or boil the diced pie pumpkin until soft, about 10-15 minutes. Drain and let cool.
  2. Mash the Pumpkin: Once cool, mash pumpkin until smooth. Stir in pumpkin pie spice, vanilla, and sea salt.
  3. Make the Coating: Mix coconut sugar and cinnamon together; set aside.
  4. Warm the Tortillas: Melt vegan butter in a skillet and warm tortillas for about 30 seconds on each side.
  5. Coat the Tortillas: Coat each tortilla in the coconut sugar and cinnamon mixture.
  6. Fill the Tacos: Add a generous scoop of pumpkin filling to one side of each tortilla and top with pecans.
  7. Add Toppings: Top with cream cheez icing, and optionally add non-dairy ice cream and whipped coconut cream.
  8. Serve and Enjoy: Fold tortillas into taco shapes and serve immediately.

Notes

Store uneaten tacos in an airtight container in the fridge for up to 2 days. Store the filling and tortillas separately to avoid sogginess.

Nutrition

Find it online: https://maymentora.com/pumpkin-spice-dessert-tacos-cozy-fall-treat/