These Pumpkin Tamales combine the comforting flavors of fall with the traditional Mexican art of tamal making. It’s a delicious blend of two cultures. When I first started publishing Mexican recipes in 2010, some readers had never heard of sweet tamales. These tamales have the comforting flavors of fall that many of us in the US grew up enjoying, but they’re prepared using the traditional Mexican method of making tamales. A delicious combination of two cultures.
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: Fall baking, 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
These Pumpkin Tamales are soft, tender, and warmly spiced with pumpkin, cinnamon, clove, and vanilla. Made with pumpkin puree, masa harina, coconut, and walnuts, these sweet tamales are an easy twist on traditional Mexican tamales.
Unlike savory tamales, these pumpkin tamales don’t have a separate filling. Like other sweet tamales, including my Cajeta Tamales, the pumpkin mixture is spread directly onto the soaked corn husks instead of adding a separate filling. They are folded and steamed until perfectly cooked.
That makes them simpler to assemble and perfect for fall, Día de Muertos, Thanksgiving, Christmas, or any time you’re craving a cozy Mexican dessert.
🎃 Ingredients For Pumpkin Tamales
- Masa harina: Use masa harina specifically labeled for making tamales.
- Pumpkin puree: Canned pumpkin puree makes this recipe quick and convenient. Do not use pumpkin pie filling.
- 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.
🌽 Corn Husks
Remove the corn husks from the package and separate. Discard any corn hair that linger.
Rinse well. I like to rinse them at least three times.
Then soak in hot water for 20 minutes, or until pliable.
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.
🫔 How to Assemble Tamales
- Smear a generous amount of the pumpkin mixture to the corn husk.
- Fold one side in.
- Fold the other side over.
- Lastly, fold the pointy top toward the center.
Corn husks come in different sizes. The bigger the corn husk, the bigger the tamal.
Use your best judgment as to how much pumpkin to add.
The pumpkin mixture will resemble the texture of peanut butter and slightly dry. That’s totally normal.
If you enjoy sweet tamales, be sure to try my Strawberry 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
When the tamal peels away easily from the corn husk, they are ready.
No. Unwrap the tamal from the corn husks and discard.
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.
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.
🍴 More Tamales Recipes
- Green Pork Tamales
- Tamales de Elote (Corn Tamales)
- Chicken Salsa Verde Tamales
- Birria Tamales
- Jalapeno and Cheese Tamales
- Red Chicken Tamales
- Tamales de Rajas con Queso
- Red Pork Tamales
- Chicken Mole Tamales
There’s nothing quite like biting into a warm Pumpkin Tamal. The soft, tender masa is filled with the comforting flavors of pumpkin, cinnamon, clove, vanilla, coconut, and walnuts.
Whether you’re making them for Thanksgiving, Christmas, Día de Muertos, or simply because you’re craving a sweet Mexican treat, these Pumpkin Tamales are sure to become a family favorite.
Serve them warm with a cup of Cafe de Olla and enjoy a taste of fall with a Mexican twist.
😋 Hungry for More?
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Did you make this recipe? Please rate the recipe below!
Pumpkin Tamales
Ingredients
- 2 cups masa harina
- 1 cup brown sugar
- 1 teaspoon baking powder
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ¾ cup oil vegetable, canola, or any neutral cooking oil
- 1 15-ounce pumpkin puree (can)
- 2 tablespoon water
- 1 teaspoon vanilla
- 1 cup walnuts (chopped)
- 1 cup shredded coconut
- 12 corn husks
- Water (enough to fill the steamer pot)
- Water (for rinsing and soaking corn husks)
Instructions
- Separate and rinse the corn husks.
- Soak the husks for 20 minutes in hot water, or until pliable.
- Once ready to use, discard the water.
- In a large bowl add the dry ingredients and mix.
- Add the oil, pumpkin puree, water, and vanilla.
- Mix well.
- Add the walnuts and coconut.
- Mix until everything is evenly incorporated.
- Take a corn husk and add some of the pumpkin mixture.
- About 1-2 tablespoons, depending on the size of the corn husk.
- Fold both sides of the corn husk in.
- Fold the pointy top toward the center.
- Repeat until there is no more pumpkin.
- Add water to a steamer pot.
- Place the tamales upright, open side up.
- Steam on medium-low heat for 1 ½ hours.
- Add more water after 1 hour.
- Remove the corn husk when serving.
- Serve and enjoy!
Pumpkin tamales are one of our favorite fall recipes! Would be making one again. Highly recommended!
So glad you enjoyed them!
So excited to try these tamales. The weather is getting cold so we are really looking forward to preparing this soon!
Perfect for cold weather with a cup of champurrado. 🙂
I’ve only ever really had savory tamales but this sweet recipe for theme seems super tasty and unique.
I don’t know why sweet tamales are not more well known.
I loved the flavor combination of these tamales. They turned out so good. They are perfect for Fall. I will be making again.
The flavor combination is so good. Happy to hear you enjoyed them too!
What a delicious idea for tamales! These are perfect for the season and the whole family LOVED them!
Super delicious. Happy to hear your family loved them.
I love the fall and pumpkin season. These tamales look amazing, can`t wait to try them, thanks!
There’s so much to love about fall and all the fall flavors.
A unique recipe for me to get going. Bursting with spice flavors and all the combinations sounds yummy too. Thanks for all the detailing.
It is unique. Glad you enjoyed the pumpkin tamales!
Loved the addition of the pumpkin! Really great and I enjoyed the change from my typical tamale recipe! Thanks for this one…I’ll be making this in the fall going forward!
It’s a combination that works. Hope you enjoy!
Tamales season and autumn all in one delicious little pocket. Such a brilliant idea for sweet tamales. I love, love the flavors you’ve combined. Quiero uno…unos 6 mejor y con un cafecito.
Thank you. I love all these fall flavors too!
Hola! How much of a coconut flavor does this recipe.give? Can I omit the coconut? Our girls do not like coconut but they do love tamales and pumpkin. I’m eager to see if they enjoy.
Just omit altogether. You don’t have to add coconut. I like the texture more than the flavor. Hope you try the pumpkin tamales recipe. I’m definitely making it again this fall!
I love Tamales. Wow! These Pumpkin Tamales were fantastic. The recipe turned out perfect—a total game-changer recipe for this time of year. Have a great day!
So glad you enjoyed them! Thank you. 🙂
Saved on my recipe list to try! These pumpkin tamales look absolutely amazing and your instructions are easy to follow!
Hope you do. You won’t regret it.
This is a tasty recipe with curb appeal. For me anytime a dish includes pumpkin it’s special.
We’re big pumpkin fans at my house too. 🙂