Pumpkin Quesadillas

Mary Gillon, Rooster Reporter

Even though Halloween has come to an end, Thanksgiving is approaching fast, and pumpkin quesadillas are the perfect fall snack!


Serving size: 4


  • 2 cups canned pure pumpkin puree
  • 1 tsp. ground cumin
  • 8 8-inch flour tortillas
  • 4 oz. crumbled goat cheese
  • ½ cup chopped walnuts, toasted
  • ¼ cup vegetable oil


  1. In a bowl, stir together pumpkin and cumin; season.
  2. Spread over 4 tortillas and sprinkle with goat cheese and walnuts.
  3. In a large skillet, heat 1 tbsp. oil over medium-low.
  4. Cook 1 quesadilla at a time, flip once and adding more oil between batches, until browned, for 3 minutes.
  5. Cut into wedges and serve.