Pumpkin Spice Tamales Recipe – 5 Secrets for Fall Magic

The first time I made pumpkin spice tamales, I knew I’d discovered something magical. There I was, standing in my tiny kitchen with masa-covered fingers, combining my love for traditional Mexican flavors with that irresistible autumn warmth we all crave. These sweet-spiced bundles of joy perfectly balance earthy pumpkin, cinnamon’s comfort, and just the right touch of sweetness – wrapped up in those familiar corn husks that crackle when you unwrap them. My abuelita would raise an eyebrow at first (“Dessert tamales?”), but after one bite of these pumpkin spice tamales, even she had to admit they’re downright heavenly. The scent alone – that mix of steaming masa and fall spices – will have your whole family gathered in the kitchen waiting impatiently for the first taste.

Why You’ll Love These Pumpkin Spice Tamales

Trust me, once you try these pumpkin spice tamales, they’ll become your new fall tradition. Here’s why:

• Crowd-pleasing magic: The familiar tamale texture with that cozy pumpkin spice twist makes everyone go back for seconds
• Easy to customize: Add chocolate chips, nuts, or extra spices to make them your own
• Holiday superstar: They smell incredible while steaming and make any gathering feel special
• Vegetarian-friendly: No lard needed – the pumpkin puree keeps them perfectly moist

Seriously, these aren’t just tamales – they’re edible autumn happiness wrapped in corn husks.

Ingredients for Pumpkin Spice Tamales

Gathering the right ingredients is half the magic! Here’s everything you’ll need to make these autumn-inspired treats – I’ve organized them so you can prep like a pro:

Dry Ingredients

• 2 cups masa harina (the fine corn flour that gives tamales their signature texture)
• 1 teaspoon cinnamon (use the good stuff – it makes a difference!)
• 1/2 teaspoon nutmeg (freshly grated if you’re feeling fancy)
• 1/4 teaspoon cloves (just enough for that warm depth)
• 1/4 teaspoon ginger (for a little zing)
• 1 teaspoon baking powder (helps them puff up nicely)
• 1/2 teaspoon salt (balances all that sweetness)

Wet Ingredients

• 1 cup pumpkin puree (canned works great, but roast your own sugar pie pumpkin if you’ve got time)
• 1/2 cup packed brown sugar (dark brown gives the best molasses flavor)
• 1/2 cup vegetable shortening (room temperature – this replaces traditional lard)

The Wrappers

• 20 dried corn husks (soaked in warm water for 30 minutes until pliable – save a few extra for tying)

Pro tip from my messy kitchen adventures: measure everything before you start. When your hands get masa-y, you’ll thank me for being organized!

How to Make Pumpkin Spice Tamales

Okay, time for the fun part! Making pumpkin spice tamales is easier than you think, especially once you get into the rhythm of spreading that gorgeous orange dough. Just follow these steps, and you’ll be unwrapping steamy, spiced bundles of joy before you know it.

Preparing the Dough

First things first – let’s make that perfect pumpkin spice masa:

1. Whisk together all your dry ingredients – that’s the masa harina, baking powder, salt, cinnamon, nutmeg, cloves, and ginger – in a big bowl. I like to give it a good stir with a fork to make sure all those warm spices are evenly distributed. Set this aside for now.
2. Cream the shortening and sugar like you mean it! In another large bowl, beat the vegetable shortening with a hand mixer until it’s light and fluffy (about 2 minutes). Then gradually add the brown sugar and keep beating until it’s all incorporated and looks like wet sand. This step is crucial for getting that perfect tamale texture!
3. Bring it all together by adding the pumpkin puree to the shortening mixture. Mix just until combined – don’t overdo it. Now, gradually add the dry ingredients to the wet, mixing with a wooden spoon or your hands until you’ve got a smooth, slightly sticky dough. If it feels too dry, add a tablespoon of water; too wet, sprinkle in a bit more masa harina. You want it spreadable but not runny.

Assembling and Steaming

Now for the tamale-making magic! Grab your soaked corn husks and let’s get wrapping:

1. Spread the dough on the smooth side of each corn husk. I use about 2 tablespoons per husk, spreading it into a rectangle in the center with the back of a spoon (or your fingers, if you’re feeling traditional). Leave about 2 inches at the top and 1 inch on the sides – we’ll need room to fold!
2. Fold like a pro by first bringing the long sides together, slightly overlapping. Then fold up the empty bottom section. Some people tie them with corn husk strips, but I find they stay put just folded. Do what makes you comfortable – there’s no wrong way as long as the filling stays tucked in!
3. Steam to perfection by standing your tamales upright (open side up!) in a steamer basket over boiling water. Cover with a tight lid and let them steam for about 60 minutes. You’ll know they’re done when the dough pulls away easily from the husk. Resist peeking too often – that steam needs to work its magic!
4. The hardest part – let them rest for 10 minutes before unwrapping. I know, the wait is torture with that amazing pumpkin spice smell filling your kitchen, but trust me, it makes all the difference for the perfect texture.

See? Not so intimidating once you get the hang of it! The first few might look a little wonky (mine sure did!), but by tamale number five, you’ll be a pro at spreading that pumpkin spice dough just right.

Tips for Perfect Pumpkin Spice Tamales

After making batch after batch of pumpkin spice tamales (some more successful than others, I’ll admit!), I’ve learned a few tricks that’ll guarantee your autumn treats turn out amazing every time:

• Husks matter: Soak those corn husks until they’re soft as fabric – about 30 minutes in warm water does the trick. If they’re still stiff, they’ll tear when you try to spread the dough. And here’s my secret – save the prettiest, widest husks for wrapping, and tear a few extras into strips for tying those bundles up neat.
• Dough detective work: Your pumpkin spice tamale dough should be the texture of thick peanut butter – spreadable but not runny. Test it by dropping a spoonful in water – if it floats after 1 second, you’re golden! Too thick? Add water a teaspoon at a time. Too thin? Sprinkle in masa harina until it behaves.
• Steam smarts: Keep that water boiling the whole time, but don’t let it touch the tamales. I prop my steamer basket on mason jar rings for extra height. And whatever you do, resist lifting that lid for at least 45 minutes – escaping steam is the enemy of perfectly cooked pumpkin spice tamales.
• Rest is best: I know it’s hard when your kitchen smells like a pumpkin spice dream, but letting them sit for 10 minutes after steaming makes the texture just right. The masa firms up slightly so it doesn’t stick to the husks when you unwrap your little parcels of joy.
• Spice to your life: Taste that dough before assembling! Love extra warmth? Add a pinch more ginger. Prefer sweeter? Mix in another tablespoon of brown sugar. These pumpkin spice tamales are wonderfully forgiving – make them your own.

Remember, even if your first batch isn’t picture-perfect, they’ll still taste incredible. My early attempts looked like masa blobs, but the flavor? Absolute autumn magic.

Serving and Storing Pumpkin Spice Tamales

Now comes the best part – enjoying your pumpkin spice tamales! These sweet little packages are fantastic straight from the steamer, but I’ve got some serving ideas that’ll take them to the next level:

• Whipped cream dream: A dollop of freshly whipped cream on top makes these taste like pumpkin pie’s fancy cousin. For extra flair, add a sprinkle of cinnamon or nutmeg.
• Caramel drizzle: Warm caramel sauce takes these pumpkin spice tamales from great to “oh my goodness!” status. The way it soaks into the masa? Absolute perfection.
• Ice cream pairing: Serve them warm with a scoop of vanilla ice cream for the ultimate fall dessert. The hot/cold combo is magical.
• Breakfast treat: Don’t judge me, but leftover pumpkin spice tamales with my morning coffee? Heaven. Just unwrap and microwave for 30 seconds.

This recipe makes about 20 tamales – perfect for sharing (or not, no judgment here!). If you do have leftovers (a rare occurrence in my house), here’s how to keep them tasting fresh:

• Refrigerator: Store cooled tamales in an airtight container for up to 5 days. Re-steam for 10 minutes or microwave wrapped in a damp paper towel for best texture.
• Freezer: These pumpkin spice tamales freeze beautifully! Wrap each tightly in plastic, then store in freezer bags for up to 1 month. To reheat, steam frozen tamales for 20-25 minutes – they’ll taste just-made.

Pro tip from my messy fridge adventures: Label your containers! Nothing’s worse than finding mystery tamales months later when you’re craving that pumpkin spice goodness.

Pumpkin Spice Tamales Variations

Once you’ve mastered the basic pumpkin spice tamales, it’s time to play with flavors! Here are my favorite ways to mix things up when I’m feeling adventurous:

• Chocolate chip surprise: Fold 1/2 cup mini chocolate chips into the dough – they melt into gooey pockets that pair perfectly with the warm spices. (My niece calls these “Halloween tamales” and begs me to make them every October!)
• Sweet potato swap: Replace the pumpkin puree with roasted sweet potato for a deeper, caramel-like flavor. Just mash it smooth and use the same measurements – it’s magical with a sprinkle of pecans on top.
• Cinnamon sugar crust: After steaming, brush tamales with melted butter and roll in cinnamon sugar for a crispy, sweet exterior. This is my go-to when I want to impress guests – they look like little autumn jewels.

The beauty of pumpkin spice tamales is how forgiving they are – don’t be afraid to experiment with your favorite fall flavors!

Nutritional Information

While we all know pumpkin spice tamales are really about indulgence and joy, here’s the nutritional breakdown if you’re curious about what’s in those delicious bundles. Remember, these values are estimates – your actual nutrition may vary slightly depending on specific ingredients and any custom additions you make!

• Calories: 180 per tamale
• Fat: 7g (2g saturated, 4g unsaturated)
• Carbohydrates: 25g
• Fiber: 3g
• Sugar: 8g
• Protein: 3g
• Sodium: 120mg

A little nutrition tip from my kitchen: That fiber content comes from the masa harina and pumpkin, making these pumpkin spice tamales more satisfying than your average dessert. The spices might even give your metabolism a little boost – not that we need excuses to enjoy them!

Frequently Asked Questions

Over the years of making pumpkin spice tamales, I’ve gotten the same great questions from friends and family. Here are the answers I wish I’d known when I first started experimenting with this recipe:

Can I use fresh pumpkin instead of canned puree?

Absolutely! Fresh pumpkin makes amazing pumpkin spice tamales. Just roast a sugar pie pumpkin (the smaller, sweeter variety), scoop out the flesh, and puree until smooth. Let it drain in a fine mesh strainer for about 30 minutes to remove excess moisture – you want about 1 cup of thick puree. The flavor difference is noticeable – earthier and more complex than canned. That said, canned puree works beautifully in a pinch (I always keep a couple cans in my pantry for spontaneous tamale cravings!).

How do I know when the tamales are done steaming?

The classic “peel test” never fails me. After about 60 minutes of steaming, carefully unwrap one tamale – the dough should pull away cleanly from the corn husk. Another sign? The tamale will feel firm but springy to the touch, not mushy. If it’s still sticking to the husk or feels too soft, give them another 5-10 minutes of steam time. And don’t worry – unlike traditional tamales, pumpkin spice tamales don’t dry out easily, so a few extra minutes won’t hurt them!

Can I make pumpkin spice tamales ahead of time?

You bet – they’re actually perfect for making ahead! Here’s how I do it: Steam and cool them completely, then store in the fridge for up to 5 days or freeze for a month. When ready to serve, re-steam frozen tamales for 20-25 minutes (no need to thaw) or refrigerated ones for 10-15 minutes. The texture stays wonderfully moist thanks to all that pumpkin. I often make a double batch before holiday gatherings – they reheat beautifully and free up my time to enjoy guests rather than being stuck in the kitchen.

I can’t wait for you to experience the magic of pumpkin spice tamales in your own kitchen! Whether you stick to the classic recipe or add your own creative twist (chocolate chips? cinnamon sugar crust? yes please!), these autumn-inspired bundles are sure to become a new favorite. There’s something so special about unwrapping that steamy corn husk to reveal the spiced pumpkin goodness inside – it’s like opening a little present you made just for yourself (and anyone lucky enough to be nearby when you’re serving them).

Try this recipe soon and let me know how it goes in the comments below! Did you add any special ingredients? Have a brilliant serving suggestion I should try? I’m always looking for new ways to enjoy these pumpkin spice tamales – after all, the best recipes are the ones we make our own. Happy steaming!

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