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If you’re searching for a cozy, flavor-packed appetizer that feels like a warm hug, look no further than this Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe. It’s a vibrant blend of silky pumpkin puree, melty cheeses, and smoky spices wrapped in crispy corn tortillas, paired with a zesty, creamy sauce that brings just the right amount of heat and nuttiness. Every bite is a celebration of fall flavors with a delightful Mexican-inspired twist that’s perfect for sharing with friends or enjoying as a comforting snack any time of year.

Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe - Recipe Image

Ingredients You’ll Need

The magic behind these taquitos comes from a handful of simple, thoughtfully chosen ingredients. Each one plays a crucial role in balancing creaminess, spice, and crunch that make the dish unforgettable.

Olive oil: Provides a smooth sauté base, enhancing the onion’s sweetness while adding a subtle fruity depth.
Yellow onion (diced): Offers a natural sweetness and texture that complements the savory pumpkin filling beautifully.
Garlic cloves (minced): Adds a punch of aromatic intensity that wakes up the entire dish.
Canned pumpkin puree: The star ingredient lending rich, velvety body and a hint of earthy sweetness essential to fall flavors.
Ground cumin: Brings a warm, smoky undertone that deepens the dish’s flavor profile.
Smoked paprika: Introduces a lightly smoky note that enhances the pumpkin’s natural earthiness.
Salt and black pepper: Balance and brighten all the flavors, making each element shine uniquely.
Monterey Jack cheese (shredded): Adds a creamy, melty texture that binds the filling together wonderfully.
Sharp cheddar cheese (shredded): Delivers a tangy bite that cuts through the richness with perfect harmony.
Corn tortillas: The ideal vessel—soft enough to roll and sturdy enough to crisp up beautifully in the oven.
Cooking spray or oil: Ensures the taquitos bake up crisp and golden without sticking.

How to Make Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe

Step 1: Sauté the Aromatics and Pumpkin Filling

Start by warming your olive oil over medium heat in a skillet. Toss in diced yellow onion and cook until tender and translucent, about five minutes. Next, add minced garlic and stir for a minute until fragrant—this builds a wonderful flavor base. Stir in the canned pumpkin puree along with ground cumin, smoked paprika, salt, and black pepper. Let everything simmer gently for 2–3 minutes, allowing the spices to meld perfectly into the pumpkin.

Step 2: Melt the Cheeses into the Filling

Once the pumpkin mixture is warmed through, remove it from the heat and fold in the shredded Monterey Jack and sharp cheddar cheeses. This step adds a creamy, rich texture that makes the filling indulgently good and helps bind the mixture so it doesn’t fall apart once you roll your taquitos.

Step 3: Prepare and Fill the Tortillas

Warming your corn tortillas until pliable is key—they need to be soft enough to roll without cracking but firm enough to hold the filling. Place about two tablespoons of the cheesy pumpkin mixture in the center of each tortilla, then roll them up tightly. Position the rolled taquitos seam-side down on a parchment-lined baking sheet to keep them sealed during baking.

Step 4: Bake Until Crispy and Golden

Lightly spray or brush each taquito with oil to promote that irresistible crispness. Bake in a preheated oven at 425°F (220°C) for 15 to 18 minutes until the exterior turns golden brown and crispy, giving you that perfect contrast between crunchy shell and creamy filling.

Step 5: Make the Roasted Jalapeño Pepita Crema

To make the crema, roast a jalapeño pepper over an open flame or under the broiler until it’s charred on all sides—this adds smoky complexity. Once cooled, deseed and stem the pepper. Blend it with pepitas, sour cream or Greek yogurt, fresh lime juice, garlic, salt, and a splash of water until smooth and creamy. If you prefer more heat, leave in some seeds for a fiery kick.

How to Serve Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe

Garnishes

For a festive finish, sprinkle chopped fresh cilantro or green onions atop the taquitos. A light dusting of smoked paprika or a squeeze of fresh lime juice brings brightness and extra color that’s sure to make every bite feel special.

Side Dishes

This dish pairs beautifully with fresh Mexican street corn salad or a crisp, tangy cabbage slaw to balance richness with vibrant crunch. For a heartier meal, add black beans or a mixed green salad tossed in a lime vinaigrette.

Creative Ways to Present

Try stacking the taquitos upright in a large, shallow bowl or arrange them in a circle on a platter with the roasted jalapeño pepita crema drizzled generously on top. Serving the crema in a small bowl alongside allows everyone to control how much spicy goodness they want on each bite.

Make Ahead and Storage

Storing Leftovers

Leftover Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe keep well in an airtight container in the refrigerator for up to three days. This makes them a terrific snack or quick meal waiting to be reheated and enjoyed.

Freezing

If you want to enjoy these taquitos later, freeze them on a baking sheet until solid, then transfer to a zip-top freezer bag. They’ll stay fresh for up to two months. Be sure to freeze them before baking for the best texture after reheating.

Reheating

To bring leftovers back to life, reheat the taquitos in a 375°F oven for 10–12 minutes until warmed through and crisp again. Avoid microwaving to retain that wonderful crunch. Warm the roasted jalapeño pepita crema separately and serve fresh alongside.

FAQs

Can I make the crema spicier?

Absolutely! Leaving some jalapeño seeds in the crema adds extra heat. You can also add a pinch of cayenne pepper or swap the jalapeño for a hotter chili if you like a real kick.

Are these taquitos vegan?

This recipe can be made vegan by swapping the cheeses for dairy-free alternatives and using a plant-based yogurt instead of sour cream in the crema. The flavors remain just as vibrant and satisfying.

Can I fry the taquitos instead of baking?

Yes, frying the taquitos in hot oil will give you an even crispier exterior. Just be sure to use a sturdy tortilla and don’t overfill them, so they stay intact during frying.

What type of pumpkin puree should I use?

Use canned pumpkin puree labeled 100% pumpkin rather than pumpkin pie filling, as the latter contains added sugars and spices that will alter the flavor of the taquitos.

Is it okay to use flour tortillas?

Corn tortillas are preferred for their authentic texture and flavor, but if you only have flour tortillas on hand, you can use them. They tend to be softer and might not crisp up as much but will still taste delicious.

Final Thoughts

This Cheesy Pumpkin Taquitos with Roasted Jalapeño Pepita Crema Recipe is a true celebration of seasonal flavors wrapped in a crave-worthy package. With its perfect balance of creamy, spicy, and crunchy textures, it’s guaranteed to become a new favorite for gatherings or cozy nights in. I encourage you to give this recipe a try and share the delicious joy—your taste buds will thank you!

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