Pumpkin Quesadillas

I love pumpkin in all its forms, but once fall arrives, it can feel like every pumpkin recipe is sweet, frosted, or covered in whipped cream. And while I’ll happily make a good pumpkin bread, some of my favorite ways to cook with pumpkin are actually savory.

These pumpkin quesadillas are one of my favorite easy fall dinners. Creamy pumpkin purée, black beans, cilantro, warm spices, and melted white cheddar come together inside crisp flour tortillas. They’re simple enough for a weeknight but have all those cozy fall flavors I’m craving.

Best of all, this recipe is a great way to use up that extra pumpkin purée left over from another recipe.

Pumpkin Quesadillas

I was debating whether to use canned or fresh pumpkin for this recipe, but the convenience of canned pumpkin won out. It mixes quickly with the black beans, spices, and fresh cilantro to create a flavorful filling without any extra prep.

Add white cheddar cheese, tuck everything between large flour tortillas, and cook until golden and crisp. The result is an easy vegetarian dinner with plenty of savory fall flavor.

Serve the quesadillas with a simple salad, fresh fruit, or your favorite toppings for an easy weeknight meal.

Savory Pumpkin Recipes

Pumpkin is often associated with sweet fall recipes, but it works beautifully in savory dishes, too. These pumpkin quesadillas are an easy place to start if you’ve mostly used pumpkin for bread, muffins, or pie. Canned pumpkin makes the recipe especially simple because there’s no roasting or puréeing required.

When you go to buy canned pumpkin, make sure you’re getting pure pumpkin purée, NOT pumpkin pie filling. The two are usually right next to each other in the baking aisle, so it’s an easy mistake to make.

Canned pumpkin purée is available year-round at many grocery stores, so this recipe doesn’t have to be reserved for fall. You’ll usually find it in the baking aisle, although it may be tucked onto a lower shelf.

Can You Use Fresh Pumpkin Instead of Canned?

Canned pumpkin (sometimes called “pure pumpkin”) is simply cooked and puréed pumpkin flesh. You can use canned pumpkin for this recipe, or you can make your own homemade pumpkin purée if you have fresh pumpkin on hand!

Pumpkin Quesadilla Ingredients

Pumpkin purée

Canned or homemade pumpkin purée both work well in this recipe. If using canned pumpkin, make sure it is pure pumpkin and not pumpkin pie filling.

Black beans

Black beans add protein, color, and texture to the creamy pumpkin filling.

Herbs & spices

These pumpkin quesadillas get their savory, Southwestern-inspired flavor from fresh cilantro, chili powder, cumin, smoked paprika, and cayenne if you’re feeling up to the heat! 

Because everyone likes a different level of spice, you might consider using less (even half) the spices the first time you make them. Then adjust to taste.

Large flour tortillas

These quesadillas have a generous amount of filling, so large tortillas are ideal. Use one tortilla on the bottom and one on top for each quesadilla.

White cheddar cheese

White cheddar cheese is a mild cheese that pairs well with the spices in this recipe.

How to Make Pumpkin Quesadillas

Combine pumpkin and black beans

Combine pumpkin purée and black beans in a bowl. If you want to keep the beans more whole, use a spatula and fold the beans in.

Add spices & herbs

Add cilantro, chili powder, cumin, salt, smoked paprika, and cayenne (if using) to the pumpkin mixture. If you don’t like much spice, consider using half the amount of spices and/or skipping the cayenne altogether. You can always adjust the seasoning to taste.

Make Quesadilla

On a flat surface, lay half of the tortillas out. Spread the pumpkin mixture evenly over each tortilla, leaving a small border around the edges. Top with cheese and place the remaining tortillas on top. Melt ½ tablespoon butter in a large skillet over medium-high heat.

Carefully transfer a quesadilla to the skillet and cook for 2–3 minutes per side, until golden brown and the cheese is melted. Repeat with the remaining quesadillas, adding more butter as needed.

Tips for Making Pumpkin Quesadillas

• Use pure pumpkin purée, not pumpkin pie filling.
• Drain and rinse the black beans well so the filling isn’t watery.
• Don’t overfill the tortillas.
• Adjust cayenne to your preferred spice level.
• Cook over medium to medium-high heat so the tortillas crisp and turn golden without burning.

How to Store and Reheat Pumpkin Quesadillas

These quesadillas are surprisingly delicious leftover—and super easy to heat up. Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days. For best results, let them cool completely before storing.

Reheat in a skillet over medium heat for 2–3 minutes per side, until heated through and the tortillas are crisp again. You can also reheat them in an air fryer at 350°F for 3–5 minutes. Avoid microwaving if possible, as the tortillas can become soft.

What to Serve with Pumpkin Quesadillas

These pumpkin quesadillas are hearty enough to serve on their own, especially with toppings like sour cream, guacamole, and salsa. For an easy dinner with more vegetables, pair them with a simple salad or fresh fruit.

If you can still find fresh corn, this simple radicchio salad makes a fresh, crunchy side dish. This beet and corn salad is another colorful option, while these roasted radishes add a little extra crunch and balance the warm spices in the quesadillas.

What to do with Leftover Canned Pumpkin

It seems like recipes rarely use an entire can of pumpkin purée, which means I’m often left with a little extra. That’s actually part of why I created these pumpkin quesadillas in the first place—they’re an easy way to use leftover pumpkin purée.

You can also make pumpkin toast or a small batch of pumpkin butter. Pumpkin purée also freezes well, so you don’t have to use it right away. If you’re freezing it, measure the purée into recipe-sized portions and label each portion with the amount before freezing.

More Savory Pumpkin Recipes

If you love savory pumpkin recipes, there are a few more worth trying. Start with this pumpkin toast with savory adobo chiles or make your own homemade pumpkin butter (it’s DIVINE and quite easy)! Once you have the pumpkin butter, layer it on these prosciutto toasts with Gouda cheese or in this pumpkin butter grilled cheese!

More Easy Fall Recipes

Looking for more easy fall recipes? Try this kale farro salad, Swiss chard with ginger as an easy vegetable side dish, or this fall snack mix for something crunchy and snackable!