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Pumpkin Quesadilla

Savory Pumpkin Quesadilla for Cozy Fall Nights

Enjoy these Pumpkin Quesadillas, perfect for cozy fall nights, featuring delightful flavors and simple ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 4 quesadillas
Course: Lunch
Cuisine: Mexican
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dough Ingredients
  • 2 cups All-Purpose Flour Consider using whole wheat flour for a nutritious twist
  • 1 cup Granulated Sugar Swap in brown sugar for a chewier bite
  • 1/2 cup Butter Ensure it's softened for easy mixing
  • 1 teaspoon Baking Soda Make sure it's fresh for the best rise
  • 1/2 teaspoon Salt Don’t skip it!
  • 2 large Eggs Use flax eggs for a vegan alternative
  • 1 cup Chocolate Chips Try dark chocolate or dried fruit for a twist

Equipment

  • skillet
  • Mixing Bowl
  • spatula
  • Baking sheet

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Cream softened butter with granulated and brown sugars until light and fluffy.
  3. Incorporate eggs into the butter-sugar mixture, mixing well.
  4. Mix flour, baking soda, and salt in a separate bowl.
  5. Gradually add dry ingredients into the wet mixture and stir until just combined.
  6. Fold in chocolate chips until evenly distributed.
  7. Drop spoonfuls of cookie dough onto a lined baking sheet.
  8. Bake for 10-12 minutes until edges are lightly golden.
  9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

For best results, ensure your butter is at room temperature and avoid overmixing the dough.

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