Why You’ll Love This Recipe

These pumpkin quesadillas are quick to make, taking just 11 minutes from start to finish. They require only a few ingredients and are easy enough for kids to help assemble. The combination of melty mozzarella or Monterey Jack with sharp cheddar creates the perfect cheesy bite. Ideal for festive lunches, or cozy family dinners in October.

Pumpkin Quesadilla Recipe

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 Foldit® Artisan Flatbread
4 oz mozzarella cheese or Monterey Jack, thinly sliced
4 oz cheddar cheese, thinly sliced

Directions

Preheat your oven to 425°F.
Use a sharp paring knife to cut jack-o’-lantern faces into one side of each flatbread. Save the larger cutout pieces to create stems if desired.
On the uncut side of the flatbread, layer the mozzarella or Monterey Jack cheese, then add cheddar cheese.
Fold the flatbread so the cheese layers are inside and the cheddar faces the cutouts.
Place the folded quesadillas on a baking sheet and bake for 3–5 minutes, or until the cheese is melty and the flatbread is slightly crispy.
Remove from oven and gently press on the face cutouts so the melted cheese oozes through.
Serve warm and enjoy!

Servings and timing

Servings: 6
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes

Variations

Add protein: Toss in some shredded chicken or turkey for a heartier option.
Use different cheeses: Try pepper jack for a spicier version or a Mexican blend for added flavor.
Make it sweet: Use cream cheese and pumpkin puree with a sprinkle of cinnamon and sugar for a dessert version.
Go mini: Cut the flatbreads into smaller rounds and make bite-sized pumpkin faces for party snacks.
Veggie boost: Add thin slices of bell pepper, mushrooms, or spinach inside the quesadilla.

Storage/Reheating

Store leftover quesadillas in an airtight container in the refrigerator for up to 3 days.
To reheat, place them in a toaster oven or regular oven at 350°F for 5–7 minutes until heated through and crispy.
Avoid microwaving if you want to maintain the crispiness of the flatbread.

FAQs

1. How do I keep the flatbread from getting soggy?

Use a hot oven and avoid overloading with cheese. Baking at 425°F for a short time keeps the flatbread crisp.

2. Can I make these ahead of time?

Yes, you can assemble them in advance and refrigerate until ready to bake. Add a couple of extra minutes to the baking time if chilled.

3. What kind of flatbread works best?

Foldit® Artisan Flatbread works well due to its foldable size and texture, but any soft flatbread or tortilla can be used.

4. Can I freeze pumpkin quesadillas?

It’s not recommended as the texture of the flatbread and cheese may change upon reheating.

5. How can I make this recipe gluten-free?

Use gluten-free flatbreads or tortillas to suit dietary needs.

6. What’s the best cheese for meltability?

Mozzarella and Monterey Jack melt beautifully, while cheddar adds sharp flavor and great color for the pumpkin face.

7. Can I cook these in a skillet instead?

Yes, cook on a nonstick skillet over medium heat for 2–3 minutes per side until golden and melted inside.

8. Are these spicy?

No, they’re mild and kid-friendly. You can add jalapeños or spicy cheese for a kick.

9. Can I use pre-shredded cheese?

Yes, but thinly sliced cheese melts more evenly and creates better oozing through the cutouts.

10. How do I keep the jack-o’-lantern face from tearing?

Use a sharp paring knife and cut slowly. Avoid making the cutouts too large or too close together.

Conclusion

These pumpkin quesadillas are a simple and creative way to celebrate the Halloween season with a delicious twist. They’re cheesy, festive, and fun to make—perfect for kids and adults alike. With just a few ingredients and a bit of creativity, you can whip up a spooky treat that’s sure to bring smiles to the table.