Pumpkin Tamales

These Pumpkin Tamales are sweet Mexican tamales made with pumpkin puree, cinnamon, coconut, and walnuts. Perfect for fall and the holidays!

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A rectangular white platter holds several corn husk-wrapped pumpkin tamales, decorated with small faux pumpkins and autumn leaves.

These Pumpkin Tamales 🫔🎃 are sweet Mexican tamales made with masa harina, pumpkin puree, cinnamon, clove, coconut, and walnuts. They have all the warm flavors of fall, but they’re made using the traditional method of preparing and steaming tamales.

When I first started publishing Mexican recipes in 2010, some readers had never heard of sweet tamales. I love this recipe because it brings together familiar fall flavors with a traditional Mexican dish.

If you love sweet tamales, also try my recipe for Tamales Dulces.

Quick Recipe Notes

Taste profile: Sweet and warmly spiced with pumpkin, cinnamon, vanilla, coconut, and crunchy walnuts.
Texture: Soft, fluffy, and moist with a tender masa and bits of coconut and walnuts throughout.
Best for: Día de Muertos, Thanksgiving, Christmas, Las Posadas, holiday brunches, or dessert.
Make ahead: Assemble up to 24 hours ahead and refrigerate before steaming, or cook them several days in advance and reheat before serving.
Freezer-friendly: Yes! Freeze cooked tamales for up to 6 months. Reheat by steaming until warmed through.

-Maggie

🎃 Ingredients For Pumpkin Tamales

Masa harina: Use masa harina specifically labeled for making tamales.
Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices, which can change the flavor of the tamales.
Oil: A neutral-flavored oil works well in this sweet tamal recipe.
Brown sugar: Adds sweetness and complements the pumpkin and warm spices.
Baking powder: Helps give the tamales a lighter, softer texture as they steam.
Ground cinnamon: Adds warm, earthy spice.
Ground clove: Adds a deep, aromatic flavor. You can substitute ground allspice or ground ginger.
Vanilla extract: Enhances the pumpkin and warm spices.
Shredded coconut: Adds sweetness and texture to the tamales.
Walnuts: Add a little crunch. Chopped pecans or slivered almonds are good substitutes.
Water: The exact amount is listed in the recipe card. You may need additional water when preparing the masa.
Corn husks: These are used to wrap and steam the tamales. Since this recipe doesn’t make a large batch, set aside only the number of husks you need and store the rest for another use.

These sweet tamales use masa harina, pumpkin puree, and warm spices instead of the savory ingredients typically used in traditional tamales.

Water being poured from a measuring cup into a metal bowl filled with dried corn husks.

Instructions

🌽 Preparing the Corn Husks

Remove the corn husks from the package and separate. Discard any corn hair that lingers.

Rinse well. I like to rinse them at least three times.

Then soak in hot water for 20 minutes, or until pliable.

A four-panel collage showing a stand mixer bowl empty, filled with dry ingredients, containing mixed pumpkin filling, and finally showing the filling next to a bowl of corn husks.

🥣 How to Make the Pumpkin Masa

In a large bowl, add the dry ingredients and stir.
Add the wet ingredients and mix.
Then add the coconut and walnuts. Stir again until fully mixed.
Get your assembly station together.

Traditional Masa for Tamales is made with lard or shortening. This sweet version uses a neutral-flavored oil, which lets the pumpkin and warm spices shine. When making Masa with Oil, avoid strongly flavored oils, as they can overpower the tamales.

A four-step process of filling and rolling a corn husk tamale.

🫔 How to Assemble Tamales

Spread about 1–2 tablespoons of the pumpkin mixture onto the center of the corn husk, leaving space around the edges for folding.
Fold one side of the corn husk toward the center, then fold the other side over it.
Fold the pointed bottom of the husk toward the center.

Corn husks come in different sizes. The bigger the corn husk, the bigger the tamal.

The pumpkin mixture will be thick and slightly dry, similar to the texture of peanut butter. That’s normal.

If you enjoy sweet tamales, be sure to try my Strawberry Tamales and Cajeta Tamales.

♨️ How to Steam Tamales

Once they are assembled, place upright in a large steamer pot.
Add water to the bottom of the steamer pot.
Steam for 1 ½ hours.

After one hour, add more water. Even if you think you added enough water, it’s better to be safe than sorry.

Some people will add the remaining corn husks on top of the tamales while they are steaming. That’s totally up to you.

🙋🏻‍♀️ Frequently Asked Questions

How do you know when pumpkin tamales are done?

After steaming, let one tamal cool for a few minutes, then gently pull the corn husk away. If the masa releases easily from the husk and is firm rather than wet or mushy, the tamales are done. If the masa sticks to the husk, steam for another 10–15 minutes and check again.

Do you eat the husks on tamales?

No. Unwrap the tamal from the corn husks and discard.

🎃 What Do Pumpkin Tamales Taste Like?

Pumpkin tamales are sweet, soft, and warmly spiced. The pumpkin pairs with cinnamon, clove, and vanilla, while shredded coconut and walnuts add texture. They taste like a Mexican sweet tamal with the familiar flavors of pumpkin pie.

Can you freeze pumpkin tamales?

Yes. Let the cooked tamales cool completely, then place them in a freezer-safe bag or container. Remove as much air as possible and freeze for up to 6 months. Reheat frozen tamales by steaming until heated through.

How do you reheat tamales?

Pour water into a steamer, and add your tamales. Steam for 20 minutes.
Or, place in the microwave for 2 minutes.
An additional and favorite way to reheat tamales is by placing them on a griddle until the corn husk is toasted. Flip and toast the opposite side.

How long do tamales last?

Tamales last up to 5 days in the fridge and up to 6 months in the freezer. Make sure to wrap them in a sealable freezer bag, removing all the air.

A rectangular white baking dish filled with several steamed tamales wrapped in corn husks.

🍴 More Tamales Recipes

These Pumpkin Tamales are a delicious way to enjoy the flavors of fall in a traditional Mexican sweet tamal. Serve them warm with a cup of Cafe de Olla for a cozy fall treat.