Table of Contents
- Key Takeaways
- Why These Pumpkin Spice Latte Dessert Tacos Are a Must-Try
- The Cozy Fall Flavors You’ll Love
- Perfect for Parties and Gatherings
- How Patricia Universe Came Up With This Delight
- Tips for Making This Easy Recipe Even Easier
- Making It Your Own: Customization Ideas
- Helpful Notes & Tips
Key Takeaways
These Pumpkin Spice Latte Dessert Tacos are a unique fall treat that combines warm spices, creamy pumpkin filling, and a hint of espresso in a fun taco-shaped shell. Quick and simple, this dessert is perfect for parties, family nights, or just satisfying your pumpkin spice cravings. It’s one of those easy recipes that looks impressive without the stress.
Why These Pumpkin Spice Latte Dessert Tacos Are a Must-Try
Patricia from Patricia Universe wanted to capture the essence of fall in one delicious bite—and she did exactly that with this creation. Using only a few simple steps, these dessert tacos are one of the most delightful easy recipes to celebrate pumpkin season. The blend of pumpkin cheesecake and espresso whipped cream hits all the right notes.
The Cozy Fall Flavors You’ll Love in This Sweet Easy Recipe
There’s nothing quite like warm spices, creamy textures, and sweet notes to bring comfort during autumn. This sweet easy recipe delivers on all fronts: cinnamon-sugar taco shells, rich pumpkin filling, and a light espresso topping. Whether it’s for a weekend treat or holiday dessert table, this recipe fits beautifully into your fall menu.
Perfect for Parties and Gatherings – A Quick and Easy Recipes Favorite
One reason these dessert tacos are a hit? They’re portable, mess-free, and absolutely delicious. If you’re hosting a get-together or need a fast dessert, this is one of those quick and easy recipes that’ll have your guests asking for seconds—and the recipe link!
How Patricia Universe Came Up With This Delight
Inspired by the flavors of a classic fall latte, Patricia combined her love for tacos and sweet seasonal treats to craft a recipe that’s now a favorite on Patricia Universe. She wanted to make something easy, festive, and crave-worthy—so she used common ingredients in a completely fresh way. This food receipt easy recipes inspiration is just the beginning of her delicious dessert series.
Tips for Making This Easy Recipe Even Easier
To save time, you can prep the shells in advance and store them in an airtight container. The pumpkin filling and espresso whipped cream can also be made ahead and stored in the fridge. This way, you’ll have one of the most convenient easy recipes for dinner parties or potlucks.
Making It Your Own: Customization Ideas
Want to switch things up? Try swapping the pumpkin puree for sweet potato, or use chocolate whipped cream instead of espresso. Add crushed pecans, drizzle with caramel, or use chocolate-dipped taco shells. It’s a dinner recipes winner and flexible enough to suit any sweet tooth.
Helpful Notes & Tips
Don’t overbake the shells—just until golden and crisp. Be sure your cream cheese is softened to avoid lumps in the filling. These tacos are best filled just before serving to keep the shells nice and crunchy. It’s one of those recipes for dinner parties that also works great as a cozy solo indulgence.
Pumpkin Spice Latte Dessert Tacos – Easy Fall Treat
Ingredients
- 6 small flour tortillas
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 3/4 cup heavy whipping cream (for filling)
- 1 tablespoon instant espresso powder
- 2 tablespoons powdered sugar (for topping)
- 1/2 teaspoon vanilla (for topping)
- 1/2 cup heavy whipping cream (for topping)
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Cut tortillas into smaller rounds using a cookie cutter. Brush both sides with melted butter.
- Mix sugar and cinnamon together, then coat each tortilla piece in the mixture.
- Fold each into a taco shape using a muffin pan or baking rack to help hold shape. Bake for 8-10 minutes until golden and crispy. Let cool.
- In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar, pumpkin puree, pumpkin pie spice, and vanilla. Mix well.
- Whip 3/4 cup heavy cream until stiff peaks form, then fold into the pumpkin mixture until smooth.
- In a separate bowl, mix 1/2 cup heavy cream with instant espresso powder, powdered sugar, and vanilla. Whip until stiff peaks form.
- Fill taco shells with pumpkin cheesecake filling and top with espresso whipped cream. Serve immediately or refrigerate until ready to enjoy.
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