Ingredients

• 28 ounce can of pure pumpkin puree
• 3 tablespoons unsalted butter
• 3/4 cup dark brown sugar or piloncillo
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• Pinch of salt

For Flour Tortillas

• 1/4 cup shortening, melted
• 1/2 cup hot water
• 1/3 teaspoon salt
• 1/2 teaspoon baking powder
• 2 cups flour, plus more for dusting

You will also need

• 10 to 12 slices (1×3 inches) of panela cheese or queso fresco (you could also use cream cheese or your favorite mild and salty cheese)
• 1/2 cup butter, melted
• 1/2 cup sugar
• 2 teaspoons cinnamon or to taste
• 1/3 teaspoon pumpkin pie spice

Preparation

1. In a sauce pan, add all of the ingredients for the pumpkin filling. Cook at medium/low heat or at a low simmer. Cook stirring often until most of the liquid has been absorbed and pumpkin becomes very thick like a paste. Taste for spices as it cooks down and adjust to your liking. Remove from heat and let cool.
2. While pumpkin is reducing, prepare the tortillas. Melt the shortening in a medium bowl. Add the water, salt and baking powder.
3. Gradually add the flour a little at a time until dough forms. You want a slightly tacky, but not sticky dough. Roll 10 to 12 dough balls, transfer to a plate and cover loosely with plastic.
4. Roll out tortillas on a lightly floured surface to about 6 inches in diameter.
5. Cook for a few minutes per side on a preheated griddle or comal.
6. Keep them covered with a clean towel as they cook. You may have to adjust the heat slightly so tortillas don’t burn.
7. When ready to assemble stuffed buñuelos, preheat a large skillet to medium heat.
8. In an 8×8 baking dish, mix the 1/2 cup of sugar with 2 teaspoons of cinnamon and 1/3 teaspoon of pumpkin pie spice. Stir to combine and set aside.
9. Add two to three tortillas to the hot skillet.
10. To each tortilla spread about 2 full tablespoons of pumpkin filling, leaving a 1/2 inch border all the way around.
11. Add a slice of cheese to one side and sprinkle with some of the cinnamon/sugar mixture.
12. When the tortilla is warm enough and softened, fold over like a taco.
13. Brush with melted butter and flip over to brown and crisp.
14. Once brown and crispy on the one side, brush top side and repeat to brown and crisp the other side.
15. While it’s still warm, dredge it through the cinnamon/sugar mixture to coat completely. I use a small spoon to scoop sugar over the top of buñuelo.
16. Transfer to baking sheet lined with parchment paper while you finish assembling the rest of the buñuelos.
17. To serve, slice in half with a serrated knife.

Cook’s Note

When cooking the pumpkin filling, you will know it’s thick enough when a wooden spoon will stand on it’s own in the center of puree. Any pumpkin filling not used can be stored in the freezer for another time. Great for empanadas or on toast!