Pumpkin Flatbread (Vegan)
Pumpkin season is the perfect time to flex your plant power—and to bring back a classic from my archives.
Makes about 16 small to medium flatbreads
A quick hello (with a little history)
Pumpkin season is the perfect time to flex your plant power—and to bring back a classic from my archives. This flatbread started as one of my early creations from years ago on my Vega-Riffic blog. I tested it a dozen ways, chasing that soft-inside, lightly crisp-outside bite with cozy pumpkin spice warmth. It became a reader favorite back then, and it still delivers today. Pair it with soup, make quick wraps, or turn it into personal pizzas. It’s simple, fast, and very October.
Why this is good for you
- Pumpkin: Rich in beta carotene that supports healthy eyes and skin. Also provides potassium for heart health and gentle fiber for digestion.
- Pumpkin spice: Cinnamon and ginger bring antioxidant and soothing properties.
- Coconut oil: A small amount creates a tender crumb. You can swap for olive or avocado oil if you prefer.
- Yeast-raised dough: Airy texture with satisfying chew so one piece fills you up without heavy add-ons.
Ingredients
- 3 cups all purpose flour, plus 1 cup more divided into fourths
- 1 packet active dry yeast or 2 tsp instant yeast
- 2 tsp coconut sugar
- 1 ½ tsp pink Himalayan salt
- 1 cup warm water
- 2 Tbsp coconut oil, melted
- 1 cup pumpkin purée
- 1 tsp pumpkin spice mix
- Extra flour for kneading
Directions
- Activate the yeast
In a large bowl combine warm water, yeast, coconut sugar, and coconut oil. Stir and let sit 5 to 10 minutes until foamy. - Mix the dry
In a second bowl whisk 3 cups flour with salt and pumpkin spice. - Make the dough
Whisk pumpkin purée into the yeast mixture. Add the flour mixture and stir with a sturdy spoon. The dough will be sticky. Add the remaining 1 cup flour a quarter cup at a time, stirring until a soft dough forms. - First rise
Lightly oil a clean bowl. Place the dough inside, cover, and let rise about 1 hour or until puffy. - Portion and shape
Flour your work surface. Turn out the dough and cut in half. Cut each half into halves, then into halves again to make 16 pieces. Dust with flour, knead each piece briefly, and press into thin rounds or ovals. - Bake
Heat the oven to 475°F. Arrange flatbreads on a parchment-lined sheet or pizza stone. Bake about 6 minutes, until lightly golden and just cooked through. Add a minute for extra color if needed. Transfer to a rack and repeat with remaining dough. - Serve or store
Enjoy warm. Cool completely before storing. Keep in a sealed bag in the refrigerator up to 4 days or freeze up to 2 months.
Tips and swaps
- For more fiber use half whole-wheat flour or white whole-wheat.
- For gluten-free use a 1 to 1 baking blend and add 1 tsp xanthan gum if your blend does not include it.
- Skillet option: Cook on a hot dry cast-iron pan 2 to 3 minutes per side.
Serving ideas
- Dunk into pumpkin or tomato soup.
- Make fall wraps with hummus, arugula, roasted squash, and walnuts.
- Top like a mini pizza with mushrooms, onions, and arugula after baking.
- Breakfast treat with almond butter, a drizzle of maple, and a sprinkle of cinnamon.
- Simple side for lentil stew or a hearty salad.
Estimated nutrition (per flatbread, 1 of 16)
Approximate values will vary by brand and thickness.
- Calories: ~135
- Carbs: ~26 g
- Protein: ~3 g
- Fat: ~2 g
- Fiber: ~1.3 g
- Sodium: ~215 mg
Inspiration note: This version is rooted in your Vega-Riffic days and shaped by a mix of classic vegan and traditional flatbread methods. Cozy, fast, and very October.
Disclaimer:
This content is for informational purposes only and is not intended as medical advice. Always consult your healthcare provider before making any changes to your diet, supplements, or lifestyle—especially if you have existing conditions or take medication.
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