Spiced Pumpkin Tamales with Ancho Chile Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Soft masa tamales filled with warm spiced pumpkin, steamed to perfection and served with a smoky ancho chile sauce. This mexican-inspired cinco de mayo ready in about 165 minutes blends masa harina, teaspoons baking powder, teaspoons salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 10, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 20, soaked in warm water for 1 hour dried corn husks
• 4 cups masa harina
• 2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1 cup unsalted butter, softened
• 3 cups vegetable broth
• 2 cups canned pumpkin puree
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup brown sugar
• 2 tablespoons ancho chile powder
• 3 cloves garlic cloves, minced
• 2 tablespoons olive oil
• 1 cup tomato sauce
• 1 cup water
• 1 tablespoon apple cider vinegar
• to taste salt

Instructions

1. Step 1: In a large bowl, combine 4 cups masa harina, 2 teaspoons baking powder, and 1 1/2 teaspoons salt. Using your hands or an electric mixer, beat in 1 cup softened unsalted butter until mixture is crumbly.
2. Step 2: Gradually add 3 cups vegetable broth, mixing until a soft dough forms that is spreadable but holds shape.
3. Step 3: In a separate bowl, mix 2 cups canned pumpkin puree, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 cup brown sugar until smooth.
4. Step 4: To assemble tamales, spread about 3 tablespoons masa dough evenly over the center of each soaked corn husk (about 6x8 inches), leaving edges clear. Spoon 1 tablespoon of spiced pumpkin filling down the middle of the masa.
5. Step 5: Fold the sides of the husk over the filling to enclose, then fold the bottom end under to seal. Repeat with remaining husks.
6. Step 6: For the ancho chile sauce, heat 2 tablespoons olive oil in a saucepan over medium heat. Add 3 minced garlic cloves and 2 tablespoons ancho chile powder, cooking for 1 minute until fragrant.
7. Step 7: Stir in 1 cup tomato sauce, 1 cup water, 1 tablespoon apple cider vinegar, and salt to taste. Simmer sauce for 10 minutes until slightly thickened.
8. Step 8: Place tamales upright in a large steamer basket over boiling water, cover, and steam for 60-75 minutes until masa is firm and pulls away easily from husks.
9. Step 9: Serve tamales warm with generous spoonfuls of ancho chile sauce.