Soft, golden tortillas with a hint of cozy pumpkin spice — the perfect base for wraps, tacos, or fall comfort meals that actually taste like comfort.

These pumpkin-spiced gluten-free tortillas are what happen when comfort meets convenience — soft, golden, and just the right hint of autumn flavor without screaming “pumpkin spice latte.” They’re versatile enough for breakfast wraps, lunch roll-ups, or cozy fall dinners, and they freeze like a dream for make-ahead days. One batch and you’ll wonder why store-bought ever seemed like a good idea.

Let’s be real — the AIP lifestyle is basically a full-time job with overtime and no benefits, unless you count the occasional digestive peace treaty. Between prepping, chopping, roasting, and washing every dish by hand in a sink the size of a cereal bowl, it’s easy to burn out before the food even hits the plate. That’s why tools like a tortilla press earn VIP parking in my tiny RV kitchen. Anything that makes life easier and my sanity intact gets to stay. My recipes are all about variety without complication — easy, healthy, affordable, and cozy. The kind of food that makes your taste buds and tummy start a little jazz band together. Because “cardboard with spices” isn’t on my menu… but comfort, creativity, and flavor absolutely are.

Sherryl Jenkins

Pumpkin-Spiced Gluten-Free Tortillas.

Soft, flexible gluten-free tortillas with a hint of pumpkin and warm spice. A simple, cozy recipe made with Bob’s Red Mill 1-to-1 flour — perfect for wraps, tacos, or autumn-inspired meals.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 24 minutes mins

Servings: 8 servings

Course: Side Dish

Cuisine: American-comfort food

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups Bob’s Red Mill 1-to-1 Gluten-Free All-Purpose Flour
• 3/4 cup pumpkin purée (unsweetened)
• 1/4 cup warm water (+1–2 Tbsp more if needed)
• 2 tbsp olive oil or melted coconut oil
• 1 – 2 Tbsp Tapioca flour
• 1/4 tsp cinnamon
• 1/8 tsp nutmeg
• 1/4 tsp sea salt
• (Optional) pinch of dried sage for a subtle savory note

Equipment

• Mixing bowl
• Wooden spoon or spatula
• Tortilla press or rolling pin
• Cast-iron or non-stick skillet
• Clean towel or tortilla warmer

Method

 

1. Mix the dough: Combine flour, cinnamon, nutmeg, salt, 1 tbsp tapioca flour, and optional sage. Stir in pumpkin purée and oil. Gradually add warm water until a soft, pliable dough forms.
2. Form into a smooth ball.
3. Cover with plastic wrap or place a bowl upside down over it.
4. Rest 10 minutes at room temperature.
5. Divide: Roll dough into 8–10 equal balls. Keep covered with a damp towel to prevent drying.
6. Flatten: Press each ball into a 6-inch round using a tortilla press or rolling pin between parchment sheets.
7. Cook: Heat a skillet over medium. Cook each tortilla 45–60 seconds per side until light brown spots appear. Stack under a towel to stay warm and flexible.
8. Serve or store: Use immediately or cool completely for storage.
9. Note: If the dough feels sticky after mixing and resting, knead in up to 1 extra tablespoon of tapioca flour, adding it 1 teaspoon at a time. Do not add more than 1 tablespoon total, or the tortillas may become gummy.

Notes

⚖️ Approximate Macros (per tortilla)

• Calories: 115
• Protein: 2 g
• Carbohydrates: 18 g
• Fat: 4 g
• Fiber: 1 g
  (Values may vary slightly by flour brand and oil choice.)

🍽️ Pairs Well With

🌀 Variations

• Savory Autumn Twist: Skip the cinnamon and nutmeg and add a dash of garlic powder and thyme instead — perfect for wrapping roasted turkey or leftover chicken with a drizzle of olive oil.
• Sweet Breakfast Version: Add a sprinkle of coconut sugar or a touch of maple syrup to the batter, and fill with whipped coconut cream and sautéed apples for an easy morning wrap.
• Herb-Infused Tortillas: Blend a little rosemary or sage into the dough for a farmhouse-style flavor that pairs beautifully with cozy fall fillings.
• Pumpkin-Free Option: Substitute the pumpkin purée with mashed sweet potato for a slightly sweeter, softer tortilla.

🧺 Make Ahead + Storage

These tortillas are meal-prep gold. Make a batch on Sunday and enjoy cozy lunches all week.

• Fridge: Store in an airtight container or zip bag with parchment between layers — up to 4 days.
• Freezer: Stack with parchment between each tortilla, wrap tightly, and freeze up to 2 months.
• Reheat: Warm in a skillet for 20–30 seconds per side (they’ll get soft and flexible again).
• Tiny Kitchen Tip: Wrap the whole stack in foil and place near your RV stovetop — the residual heat keeps them perfectly pliable while you prep fillings.