Pumpkin Hummus Recipe – Easy Fall Snack with Homemade Cinnamon Chips

The first time I dipped a crunchy cinnamon chip into creamy pumpkin hummus, it was like autumn wrapped itself around my taste buds. The sweet warmth of cinnamon, the earthy notes of pumpkin, and that familiar hummus tang—honestly, it’s the snack I crave every time the leaves start to turn. If you’re searching for a fall snack that’s easy, a little unexpected, and downright addictive, you’ve just struck gold. Pumpkin hummus with cinnamon chips isn’t just a twist on classic hummus—it’s a cozy, crowd-pleasing treat that’s perfect for everything from Halloween parties to lazy Sunday afternoons.

I started making this pumpkin hummus recipe during one of those chilly October weekends when I wanted something comforting but not heavy. Traditional hummus was my go-to, but adding pumpkin puree (and a dash of cinnamon) brought this really creamy, slightly sweet, autumnal vibe that regular hummus just can’t match. And when you pair it with homemade cinnamon chips? Game over. It’s that perfect balance of sweet, savory, and a little bit spicy, thanks to the hint of smoked paprika and cumin.

As a recipe developer who’s tested more hummus variations than I can count, I can say this one’s a keeper. It’s loaded with plant-based protein, super easy to whip up, and the cinnamon chips? You’ll want to snack on those all season long. Whether you’re feeding picky kids, need a high-protein snack for work, or just want something special for your next fall gathering, this pumpkin hummus recipe checks all the boxes. Trust me—after making this a dozen times, I still get that little thrill the moment I smell those chips baking. Let’s get into why you’ll absolutely love this recipe!

Why You’ll Love This Pumpkin Hummus Recipe

• Quick & Easy: You can have pumpkin hummus and cinnamon chips ready in under 30 minutes. Perfect for last-minute get-togethers or spontaneous snack attacks.
• Simple Ingredients: No fancy shopping trips—everything you need is probably already in your pantry. Canned pumpkin, chickpeas, and tortillas do most of the heavy lifting.
• Perfect for Fall Gatherings: This recipe is a hit at Halloween parties, Friendsgiving, or even just cozy movie nights. It’s festive without being fussy.
• Crowd-Pleaser: Both the pumpkin hummus and the cinnamon chips get rave reviews from adults and kids alike. Trust me, there’s never any left at the end of a party!
• Unbelievably Delicious: The combination of creamy, spiced hummus and sweet, crispy chips is seriously addictive. It’s comfort food without the guilt.

What sets my pumpkin hummus apart? I blend the pumpkin and chickpeas until silky-smooth, adding just the right balance of tahini, lemon, and spices (a trick I learned after a few batches that were way too thick). The cinnamon chips aren’t just an afterthought—they’re thin, shatteringly crisp, and the perfect sweet counterpoint to the savory dip.

This isn’t your average hummus. It’s the kind you make once and then crave every fall after that. I mean, sure, you could buy store-bought hummus, but where’s the fun in that? Plus, you can control the flavors and sweetness—which is a game-changer if you have picky eaters or dietary needs in your house. If you’re looking to impress guests without breaking a sweat (or just want to treat yourself), this pumpkin hummus recipe is the way to go. It’s a little taste of fall in every bite—warm, cozy, and totally satisfying.

What Ingredients You Will Need

This pumpkin hummus recipe uses wholesome, simple ingredients that come together for bold flavor and irresistible texture. Most are pantry staples, so you might not even need to run to the store. Here’s what you’ll need:

• For the Pumpkin Hummus:
  • Canned chickpeas (15 oz / 425g, drained and rinsed) – The classic base for hummus, providing creaminess and protein.
  • Pumpkin puree (1 cup / 240g, not pumpkin pie filling) – Adds that signature fall flavor and beautiful orange color. I like Libby’s for consistent texture.
  • Tahini (1/4 cup / 60g) – Gives the hummus richness and a slight nutty flavor. I recommend Soom or Seed + Mill for super-smooth tahini.
  • Fresh lemon juice (2 tablespoons / 30ml) – Brightens up the flavors and balances the earthiness of the pumpkin.
  • Olive oil (2 tablespoons / 30ml, plus extra for drizzling) – Adds smoothness and rounds out the flavors. Use a good-quality extra virgin olive oil if you have it.
  • Garlic (1 large clove, minced) – For that classic hummus “kick.” You can use roasted garlic for a milder flavor.
  • Ground cumin (1 teaspoon / 2g) – Brings warmth and depth, a must for any hummus.
  • Smoked paprika (1/2 teaspoon / 1g) – Adds subtle smokiness and a pop of color.
  • Salt (1/2 teaspoon / 3g, or to taste) – Don’t skimp; it brings out all the flavors.
  • Ground cinnamon (1/4 teaspoon / 0.5g) – Just a hint to tie in those fall spices.
  • Optional: Cayenne pepper (a pinch) – For a little heat, if that’s your thing.
• For the Cinnamon Chips:
  • Flour tortillas (4 large or 8 small) – I’ve tried both regular and whole wheat; both work great! For gluten-free, use GF tortillas.
  • Melted butter or coconut oil (2 tablespoons / 28g) – Helps the cinnamon sugar stick and crisps up the chips.
  • Granulated sugar (3 tablespoons / 38g) – For sweetness. You could use coconut sugar for a deeper flavor.
  • Ground cinnamon (1 teaspoon / 2g) – The star of the show for the chips!
  • Pinch of salt – Just enough to balance the sweetness.

Ingredient Tips:

• If you want to make this pumpkin hummus recipe vegan, just use coconut oil instead of butter for the chips.
• No tahini? You can sub in sunflower seed butter or cashew butter, but the flavor will change a bit (still delicious, though!).
• For an extra protein boost, add a tablespoon of hemp hearts or flaxseed to the hummus.
• Want a lower-carb chip? Try cutting up low-carb tortillas or even pita bread.

This recipe is flexible—swap, add, or tweak ingredients as you need. That’s part of the fun!

Equipment Needed

• Food Processor or High-Speed Blender: Essential for getting that ultra-smooth pumpkin hummus texture. I use my trusty Cuisinart, but even a strong blender (like a Vitamix) works.
• Baking Sheet: For baking up those cinnamon chips. Lined with parchment for easy cleanup.
• Sharp Knife and Cutting Board: For slicing tortillas into neat triangles. A pizza cutter works wonders for speed!
• Mixing Bowls: For tossing the chips in melted butter and cinnamon sugar.
• Spatula: To scrape down the sides of your food processor and spread the hummus into a serving bowl.
• Measuring Cups and Spoons: For accuracy—especially with spices.

If you don’t have a food processor, a strong blender will do the trick—but you might need to stop and scrape the sides more often. For the chips, you can use a toaster oven in a pinch if you don’t want to heat up your whole kitchen. I’ve also used silicone baking mats instead of parchment, and they make cleanup a breeze. If you’re on a budget, dollar store mixing bowls and measuring spoons work just fine—I used them for years!

Quick tip: Keeping your food processor blades sharp helps hummus blend smoother and prevents chunky dips. I give mine a quick check every few months—trust me, it’s worth it.

How to Make Pumpkin Hummus with Cinnamon Chips

1. Prep the Chickpeas:

   Drain and rinse 1 can (15 oz / 425g) chickpeas. For the creamiest hummus, peel the skins off the chickpeas (it takes a few minutes, but you’ll notice the difference). This step is optional, but I do it when I have extra time.

2. Blend the Hummus:

   In your food processor, combine the chickpeas, 1 cup (240g) pumpkin puree, 1/4 cup (60g) tahini, 2 tablespoons (30ml) lemon juice, 2 tablespoons (30ml) olive oil, 1 large minced garlic clove, 1 teaspoon (2g) ground cumin, 1/2 teaspoon (1g) smoked paprika, 1/2 teaspoon (3g) salt, 1/4 teaspoon (0.5g) ground cinnamon, and a pinch of cayenne if using.

   Process for 2-3 minutes, scraping down the sides once or twice. Add 1-2 tablespoons (15-30ml) cold water as needed until the hummus is silky-smooth. Taste and adjust seasoning—sometimes I add a splash more lemon juice or a bit more salt depending on the pumpkin’s flavor.

3. Chill the Hummus (Optional):

   For best flavor, transfer the hummus to a bowl, cover, and refrigerate for 30 minutes. This lets the flavors meld. But if you’re impatient (I get it), you can serve it right away!

4. Make the Cinnamon Chips:

   Preheat your oven to 350°F (175°C). Line a baking sheet with parchment.

   Cut 4 large (or 8 small) flour tortillas into triangles—about 8 chips per tortilla. Place in a mixing bowl.

   In a small bowl, mix 2 tablespoons (28g) melted butter (or coconut oil), 3 tablespoons (38g) sugar, 1 teaspoon (2g) cinnamon, and a pinch of salt. Pour over the tortillas and toss until well coated.

   Spread the chips in a single layer on the baking sheet. Bake for 10-12 minutes, flipping halfway through, until golden and crisp. Watch closely—chips can go from golden to burnt fast!

5. Serve:

   Spoon the pumpkin hummus into a shallow bowl. Swirl the top with the back of a spoon and drizzle with a little more olive oil. Sprinkle with extra paprika or a light dusting of cinnamon for a pretty finish.

   Pile the cinnamon chips around the bowl and dig in!

Troubleshooting Tips:

• If hummus is too thick, add water or a splash more lemon juice.
• If it’s too thin, add a few extra chickpeas or another spoonful of pumpkin puree.
• Chips not crisping? Give them an extra minute, but watch closely—they go from golden to too-dark quickly.

Sensory cues: Your hummus should be creamy, orangey, and smooth, with a hint of spice in the air. Chips will smell like cinnamon toast when they’re done—yum!

Cooking Tips & Techniques for Perfect Pumpkin Hummus

Over the years, I’ve learned a few tricks that make this pumpkin hummus recipe foolproof. First, always taste your pumpkin puree before adding—some brands are sweeter or more watery than others. If it tastes bland, just bump up the lemon or salt a bit. I once used an off-brand that needed an extra garlic clove to really pop.

• Peeling Chickpeas: It’s a little extra effort, but removing skins from the chickpeas creates the smoothest, creamiest hummus ever. Sometimes I skip it if I’m in a rush, but it really does make a difference.
• Cold Water Trick: Add cold water a tablespoon at a time while blending. It helps emulsify the hummus, making it lighter and fluffier.
• Don’t Overbake Chips: Cinnamon chips can burn quickly, especially if your oven runs hot. Start checking at the 8-minute mark and look for a light golden color.
• Season Gradually: Pumpkin can vary in flavor, so start with less salt and lemon, then adjust after blending. A little more lemon can bring out the pumpkin’s sweetness.
• Batch Prep: Double the hummus and store half for later—the flavors actually improve the next day!

I’ve definitely had my share of hummus that was too thick, too bland, or just not quite right. The secret is to keep tasting and tweaking—don’t be afraid to adjust the seasoning. And when making cinnamon chips, use a pizza cutter for quick, even triangles (learned that one the hard way after a few uneven, sad-looking chips).

Keep multitasking simple: Mix the hummus while the chips bake. That way, everything comes together in about 30 minutes, and you’re not stuck waiting around. Consistency is key—if your hummus is too runny, just blend in a few more chickpeas or a spoonful of oats to thicken it up.

Variations & Adaptations

This pumpkin hummus recipe is super flexible—here are some of my favorite ways to switch things up:

• Vegan & Dairy-Free: Use coconut oil for the cinnamon chips instead of butter. The hummus itself is already vegan if your tahini is pure sesame!
• Spicy Pumpkin Hummus: Add extra cayenne or even a spoonful of chipotle in adobo for smoky heat. My husband loves it this way—seriously warming on a chilly day.
• Maple Pecan Chips: Swap sugar for 2 tablespoons maple syrup and sprinkle chopped toasted pecans over the chips before baking. It’s an amazing twist for Thanksgiving parties!
• Extra Protein: Stir in a scoop of unflavored protein powder or hemp hearts to the hummus for a post-workout snack.
• Low-Carb Chip Option: Use almond flour tortillas or cut up low-carb pita for a lighter version.
• Nut-Free: Skip tahini and use sunflower seed butter instead—great for allergies (just note the flavor will change a bit).

Personally, I love adding a little extra cinnamon and a drizzle of honey to the chips for a sweeter snack. You can also try using sweet potato puree instead of pumpkin for a slightly different flavor but equally cozy vibe. If you’re making these for kids, you can cut the chips into fun shapes with cookie cutters—always a hit at fall birthday parties!

Serving & Storage Suggestions

Pumpkin hummus is best served slightly chilled or at cool room temperature, swirled in a shallow bowl with a drizzle of olive oil and a sprinkle of cinnamon or smoked paprika. Arrange the cinnamon chips in a fan around the bowl for a Pinterest-worthy presentation—trust me, it’ll disappear fast!

Pair this hummus with crisp apple slices, carrot sticks, or even pretzels for extra fall crunch. It also works as a spread for toast or in wraps with roasted veggies—so versatile!

To store, keep pumpkin hummus in an airtight container in the fridge for up to 5 days. The flavor actually deepens overnight. The cinnamon chips are best eaten fresh, but you can store them in a zip-top bag at room temperature for 2-3 days. If they soften, just pop them back in a 350°F (175°C) oven for a couple of minutes to crisp up again. Avoid freezing the chips—they lose their crunch.

Quick tip: The hummus makes a great make-ahead snack for lunchboxes or fall picnics. Just pack the chips separately to keep them crisp!

Nutritional Information & Benefits

This pumpkin hummus recipe is packed with plant-based protein, fiber, and vitamins. Each serving (about 1/4 cup hummus with a handful of chips) has roughly:

• Calories: 180
• Protein: 6g
• Fat: 6g
• Carbs: 24g
• Fiber: 5g

Chickpeas bring protein and fiber, while pumpkin adds vitamin A, antioxidants, and a subtle natural sweetness. Cinnamon has been shown to help balance blood sugar, and using olive oil provides heart-healthy fats.

This recipe is naturally vegetarian, and with a simple swap, it’s vegan and gluten-free (using GF tortillas). Allergens to note: sesame (tahini), wheat (tortillas), and possible cross-contamination in canned goods. As someone who’s always on the lookout for healthy snacks that don’t taste like “health food,” I love how this checks all the boxes but still feels indulgent.

Conclusion

If you want a snack that feels like a hug in a bowl, this pumpkin hummus recipe with cinnamon chips is it. It’s quick, easy, and totally customizable—perfect for fall gatherings or just cozy nights at home. The combination of creamy, spiced hummus and sweet, crunchy chips is honestly unbeatable. I love sharing this at potlucks, but honestly, it’s just as good sneaked straight from the fridge with a spoon.

Don’t be afraid to play with the spices or swap in your favorite add-ins—make it your own! I’d love to hear how you serve it or what twists you try. Drop a comment below with your version, share this recipe with your fellow pumpkin fans, and let’s keep spreading the fall snack love. Happy snacking and happy fall, friends!

FAQs About Pumpkin Hummus Recipe

Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure your homemade puree is thick and not watery—if it’s loose, strain off any extra liquid before adding to the hummus.

Are the cinnamon chips gluten-free?

They can be! Just use your favorite gluten-free tortillas to make the chips. Everything else in the recipe is already gluten-free.

How long does pumpkin hummus last in the fridge?

Stored in an airtight container, the hummus will keep for up to 5 days. The flavors even get better after the first day.

What can I serve with pumpkin hummus besides cinnamon chips?

Try sliced apples, pear wedges, carrot sticks, celery, pretzels, or even as a spread in wraps or sandwiches. It’s super versatile!

Can I freeze pumpkin hummus?

Yes, you can freeze the hummus for up to 2 months. Thaw in the fridge overnight and stir well before serving. The chips, however, are best fresh and don’t freeze well.

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