If you’re looking for a cozy, flavorful bite that combines creamy cheese and the warm earthiness of pumpkin, you will absolutely adore this Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe. Each taquito bursts with melty sharp cheddar and crumbly cotija cheeses blended beautifully with seasoned pumpkin puree, all wrapped in crisp, golden corn tortillas. Paired with a zesty, smoky roasted jalapeño pepita crema, this dish is a celebration of textures and tastes that feels just right for a festive appetizer or a comforting snack on a crisp evening.
Ingredients You’ll Need
Gathering the right ingredients is half the fun, and luckily this recipe uses simple staples that come together to create an irresistible combination. Every item plays a crucial role, from the warm spices that add depth to the vibrant roasted jalapeño pepita crema that brings a fresh kick.
- 1 cup canned pumpkin puree: The creamy base that adds moisture, color, and natural sweetness to the filling.
- 1 cup shredded sharp cheddar cheese: Provides a rich, tangy creaminess that melts perfectly inside the taquitos.
- 1/2 cup crumbled cotija cheese: Adds a slightly salty, crumbly texture to balance the softness of pumpkin and cheddar.
- 1/4 teaspoon ground cumin: Introduces a warm, earthy note that complements the pumpkin beautifully.
- 1/4 teaspoon smoked paprika: Lends a subtle smoky depth that enhances the overall flavor profile.
- 1/4 teaspoon garlic powder: Supports savory undertones in the filling without overpowering the pumpkin’s sweetness.
- Salt and black pepper to taste: Essential seasonings that bring all the flavors into balance.
- 12 small corn tortillas: The crispy, sturdy shell that holds the delightful filling and creates signature taquitos.
- 1 tablespoon olive oil: Used to brush the taquitos for that perfectly golden, slightly crisp finish.
- 1/2 cup roasted pepitas (pumpkin seeds): Core ingredient in the crema, bringing a nutty richness.
- 1 roasted jalapeño (seeds removed for less heat): Adds a smoky heat that infuses the crema with bold flavor without overwhelming the dish.
- 1/4 cup fresh cilantro leaves: Offers a fresh, herbal brightness to the crema.
- 1 clove garlic: Enhances the crema with a punch of aromatic savory depth.
- 2 tablespoons lime juice: Introduces a vibrant citrus tang that lifts all the flavors in the crema.
- 1/2 cup sour cream: Creates a creamy, cooling base for the spicy pepita crema.
- 2 tablespoons water: Helps to adjust the crema’s consistency so it’s perfect for drizzling or dipping.
How to Make Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
Step 1: Prepare the Pumpkin Cheese Filling
Start by mixing the pumpkin puree with shredded cheddar, crumbled cotija, cumin, smoked paprika, garlic powder, salt, and pepper in a large bowl. Stir until everything is beautifully combined into a smooth, flavorful filling that’s bursting with creamy, savory goodness.
Step 2: Warm and Fill the Tortillas
Gently warm your corn tortillas to make them pliable and less likely to crack when you roll them. Spoon about 2 tablespoons of the pumpkin cheese mixture onto each tortilla, spreading it evenly but leaving some space at the edges for rolling.
Step 3: Roll and Arrange the Taquitos
Roll up each tortilla tightly, then place it seam-side down on a parchment-lined baking sheet. This helps to keep them sealed during baking and ensures a crisp edge around every single taquito.
Step 4: Brush with Olive Oil and Bake
Brush the tops of the taquitos lightly with olive oil to encourage a golden, crispy shell as they bake. Pop the baking sheet into a preheated 425°F oven and bake for about 15 to 18 minutes, or until the taquitos are beautifully browned and crispy.
Step 5: Prepare the Roasted Jalapeño Pepita Crema
While the taquitos are baking, blend the roasted pepitas, roasted jalapeño (don’t forget to remove the seeds if you prefer less heat), fresh cilantro, garlic clove, lime juice, sour cream, and water in a food processor or blender. Blend until silky smooth, adding a bit more water if you want a thinner sauce perfect for drizzling or dipping alongside your hot taquitos.
How to Serve Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
Garnishes
Fresh garnishes take these taquitos to the next level! Sprinkle extra crumbled cotija on top or add a handful of chopped cilantro for a pop of green color. A lime wedge on the side instantly brightens each bite and complements the creamy crema beautifully.
Side Dishes
Pair your cheesy pumpkin taquitos with a crisp Mexican street corn salad or a vibrant cabbage slaw for a refreshing contrast. A simple black bean and corn salad or even a fresh pico de gallo can round out the meal while keeping flavors balanced and festive.
Creative Ways to Present
For a fun appetizer spread, arrange the taquitos upright in a serving dish with the roasted jalapeño pepita crema drizzled generously over the top or served in small bowls for dipping. You can also stuff the taquitos into mini tortillas for bite-sized treats at your next party.
Make Ahead and Storage
Storing Leftovers
After enjoying your taquitos, store any leftovers in an airtight container in the refrigerator for up to 3 days. To keep the taquitos crispy, it’s best to keep the crema separate and only drizzle it when ready to serve again.
Freezing
These taquitos freeze beautifully! Lay them out on a baking sheet and freeze uncovered until solid, then transfer to a freezer-safe bag. They can be frozen for up to 2 months and reheated later without losing their delicious texture.
Reheating
To reheat, simply place frozen taquitos on a baking sheet and warm in a 375°F oven for 10 to 12 minutes, turning once halfway through. This keeps them crispy and melty—avoid the microwave if you want to keep that perfect crunch.
FAQs
Can I make this recipe vegan?
Absolutely! Simply swap out the cheddar and cotija cheeses for your favorite plant-based cheese alternatives, and use a dairy-free sour cream or cashew cream for the pepita crema. It still delivers loads of flavor and creamy texture.
How spicy is the roasted jalapeño pepita crema?
The heat level is quite mild, especially since the seeds are removed before roasting. The smokiness is more prominent, but if you want more kick, feel free to leave some seeds in or add a pinch of cayenne pepper.
Can I air-fry the taquitos instead of baking them?
Yes! Air frying at 400°F for about 10 to 12 minutes works wonderfully and often gets them extra crispy without the need for a lot of oil.
What can I substitute if I can’t find cotija cheese?
Feta cheese is a great substitute for cotija if you can’t find it. It has a similar salty, crumbly texture that complements this recipe well.
Is canned pumpkin puree different from pumpkin pie filling?
Definitely use canned pumpkin puree, not pumpkin pie filling, which has added sugars and spices. Pure pumpkin puree keeps the flavors savory and lets you season the filling exactly how you want.
Final Thoughts
This Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe is one of those feel-good dishes that brings warmth, comfort, and a touch of festive flair to any table. I encourage you to try making these taquitos soon — they’re as fun to prepare as they are delicious to eat. You’ll love how the creamy pumpkin and cheese filling pairs perfectly with the zesty, smoky crema that finishes each bite with flair. Happy cooking and even happier snacking!
Print
Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 taquitos
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
These Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema are a deliciously festive and vegetarian appetizer perfect for fall. The taquitos are filled with a savory blend of pumpkin puree, sharp cheddar, and cotija cheese, accented with warm spices. They are baked until crispy and golden, then served with a creamy, zesty roasted jalapeño and pepita crema that adds a smoky, vibrant flavor. This recipe offers a tasty way to enjoy seasonal ingredients with a Mexican-inspired twist.
Ingredients
Taquitos
- 1 cup canned pumpkin puree
- 1 cup shredded sharp cheddar cheese
- 1/2 cup crumbled cotija cheese
- 1/4 teaspoon ground cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- 12 small corn tortillas
- 1 tablespoon olive oil
Roasted Jalapeño Pepita Crema
- 1/2 cup roasted pepitas (pumpkin seeds)
- 1 roasted jalapeño (seeds removed for less heat)
- 1/4 cup fresh cilantro leaves
- 1 clove garlic
- 2 tablespoons lime juice
- 1/2 cup sour cream
- 2 tablespoons water (plus more as needed)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the taquitos to a crispy golden brown.
- Mix Filling: In a bowl, thoroughly combine the canned pumpkin puree, shredded sharp cheddar cheese, crumbled cotija cheese, ground cumin, smoked paprika, garlic powder, salt, and black pepper until the mixture is smooth and evenly blended.
- Prepare Tortillas: Warm the corn tortillas slightly, either in a microwave or on a skillet, to make them pliable and prevent cracking when rolling.
- Assemble Taquitos: Place about 2 tablespoons of the pumpkin and cheese mixture onto each warmed tortilla. Roll each tortilla tightly and set them seam-side down on a parchment-lined baking sheet to maintain their shape while baking.
- Oil and Bake: Lightly brush the tops of the rolled taquitos with olive oil to promote crispiness. Bake in the preheated oven for 15 to 18 minutes or until the taquitos are crispy and golden brown.
- Prepare Pepita Crema: While the taquitos bake, combine the roasted pepitas, roasted jalapeño (with seeds removed for less heat), fresh cilantro leaves, garlic clove, lime juice, sour cream, and water in a blender or food processor. Blend until smooth, adding more water as needed to reach the desired creamy consistency.
- Serve: Remove the taquitos from the oven and serve hot with the roasted jalapeño pepita crema either drizzled on top or as a dipping side to enjoy alongside.
Notes
- To roast the jalapeño, place under a broiler or directly over a gas flame until charred, then peel and remove the seeds for less heat.
- For a dairy-free version, substitute plant-based cheese and sour cream alternatives.
- These taquitos can also be cooked in an air fryer at 400°F for 10–12 minutes for a quicker alternative to baking.
