Vegan Spiced Pumpkin Flatbreads

Vegan Spiced Pumpkin FlatbreadsThis time of year I always seem to have dribs and drabs of pumpkin puree in my refrigerator.  With the exception of pumpkin pie, most recipes call only for a portion of a can and certainly not a whole pumpkin’s worth.  As a result, pumpkin puree finds its way into lots of things: smoothies, pancakes, cookies and the morning oatmeal.

For this recipe, I’m using the pumpkin not only to add a nice color to the bread, but to replace some of the oil.  The original recipe called for 1/2 cup of olive oil – some for the dough and the remaining amount for the spice blend.  I’ve replaced the olive oil with the more fragrant and trendy coconut oil.  The end result is toasty golden flatbreads run through with dashes of cumin, coriander, turmeric and paprika that have a crisp exterior and a nice chew.  The technique creates very thin layers of bread and it smells wonderful while cooking.  Perfect with Indian food.

If you haven’t done so, please take some time to email me your selections for the best recipes (one per course) from the Virtual Vegan Potluck.  You can also now follow the VVP blog by visiting the News page and entering your email address.


clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Spiced Pumpkin Flatbreads

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Annie
  • Yield: 12 1x


You know that little bit of pumpkin puree you have in the fridge? Use it to make these delicious spiced pumpkin flatbreads!


  • 2 1/23 cups white whole wheat flour
  • 1 tsp. salt
  • 2 Tbsp. pumpkin puree
  • ~1 1/4 cups water
  • 3 Tbsp. coconut oil, melted
  • 1/2 tsp. ground cumin
  • 1/2 tsp. paprika
  • 1/2 tsp. turmeric
  • 1/4 tsp. coriander


Make the dough

  1. In a small bowl, whisk together the pumpkin and water. In a large bowl, combine the flour and salt and then add the pumpkin mixture, stirring until a soft dough forms. Add more water if dough seems dry; more flour if it is too wet and sticky. Turn dough out onto floured surface and knead for about 15 minutes. Place dough in a lightly-oiled bowl, cover with plastic wrap and let sit for 1 hour.
  2. In a small bowl or measuring cup, combine the coconut oil and spices. Set aside.

Form the flatbreads

  1. Divide dough into 12 equal pieces. Flatten a piece of dough and roll it out into a very thin disk – about 9-inch round. Keep remaining dough balls covered. Spread about 1 teaspoon of the coconut oil mixture onto the flattened dough and then roll it tightly into a long cylinder (much like in the Cuban cigar Seinfeld episode). Coil the cylinder into a tight spiral, gently press and then transfer to a large piece of parchment paper. Cover loosely with plastic wrap and proceed with the remaining dough.

Cook the flatbreads

  1. Heat a large cast-iron skillet on medium-heat. Tape a large piece of parchment paper onto a work surface and roll out one of the spirals to a 6″ or so round. Plop into the skillet and cook until puffy and brown, then flip and cook the other side. This takes only a few minutes. Transfer to a plate and cover with a towel to keep warm. Continue with the remaining spirals.

Eat the flatbreads

  1. No instructions necessary.


Dough Round

Vegan Spiced Pumpkin Flatbreads

51 thoughts on “Vegan Spiced Pumpkin Flatbreads

  1. Somer

    Did you save some for me for lunch? Those look really good Annie, I love how you made them all swirly, excellent use of leftover pumpkin too. I have a bunch of pumpkins on my porch and one can only eat so much pumpkin soup…

      1. Somer

        Of course you do! I need a deep freezer, I can’t fit anything in mine because it’s so chock full of green smoothie stuff. I shudder to think what used to be in my freezer….

  2. GiGi

    Pumpkin and trendy coconut oil are staples in my house, because well you know I’m so trendy. I could eat these any day and all day…who said the world isn’t flat?

  3. narf77

    Forget the “like” button…where is the “LOVE”! button? I adore anything with pumpkin in it, especially savoury pumpkin. We Aussies have trouble processing all of that sweet pumpkiny stuff…it goes against our upside-downiness and back-to-frontiness. I adore all things flat as well. In a vain attempt to make my stomach flat I first went vegan just on 20 years ago. It didn’t work because vegan food is more delicious than omni food BUT I did learn that “flat” isn’t the natural state of affairs for a sloths stomach to be in and slightly concurvy is ;). Cheers for this wonderful recipe that I will be making today. We have a hard days slogging away at our last sustainable landscape designs before we send them off to our long suffering lecturer to process, tick (hopefully) and hand over those Diplomas! After that we are footloose and fancy free for the rest of the summer where we can spend HOURS over a gourmet vegan stove but for now…its quick and easy and delicious all the way. Tonight…curry…with some of these scrumptious flatbreads to sop up the coconutty gravy and heady spicing. Whats not to love about vegan food folks! 🙂

    1. An Unrefined Vegan

      Your “LOVE” is duly noted and appreciated :-)! Woohoooo! Diplomas, coming up! I have fingers and toes crossed for a speedy delivery of the aforementioned documents. We will all be the beneficiaries of your newfound time in the kitchen. Hope you enjoy the flatbreads!

  4. Eileen

    These flatbreads sound so good! I may have to create some pumpkin puree just so I can make a batch. 🙂 Maybe with a big scoop of baba ghanouj…

  5. tearoomdelights

    These look absolutely divine, but I’ve never heard of pumpkin puree in a can before. Pumpkins are not such a staple in the UK as they are in the States, and I’m not sure where I’d get this stuff but I’ll keep an eye out. I could fairly chomp my way through your flatbreads.

  6. Sophie33

    Your pumpkin flavoured flatbreads look so good, so tempting too! How is it possible that only 2 tablespoons pumpkin can give these tasty flatbreads their orange colour? Do you use a special deep orange colour pumpkin?

    I used 1/2 cup of home-made pumpkin puree yesterday & made vegan pumpkin pancakes with it & my pancakes weren’t at all orangey-like? Maybe , you know the answer??? thanks!

  7. Pingback: 316 « Desayunos veganos {365} Vegan breakfasts

  8. Kristy

    I love this idea- everything about it sounds so delicious- all the spices, the pumpkin, the texture. I wish I was at home so I could make some of these with the leftover pumpkin in my fridge!

  9. Pingback: Spiced Pumpkin Flatbreads with Lentil Sprouts – Vegan, GF « Canned Time

  10. annesturetucker

    Oh Annie, these look so so so good!!! I have to make these and with a good daal or other curry, even on their own 🙂
    I am actually here in search for vegan banana bread – I seem to remember that you had a recipe, but I can’t find it? I know your banana bread would be divine and I have some deliciously ripe bananas 🙂

    1. An Unrefined Vegan

      I can’t believe I don’t have a banana bread recipe! But apparently I don’t! I’ve got banana bread pancakes and awesome peanut butter-banana muffins…sigh. Sorry to leave you in the lurch, Anne!

  11. Pingback: 31 Vegan Pumpkin Recipes - Vegan Food Lover

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.