Pumpkin arepas are a simple Fall twist on the classic arepas (find the recipe here). They turn out soft, lightly sweet, and golden from the pumpkin puree. The dough comes together in minutes with just a few ingredients and cooks right on a skillet, crisp on the outside, tender inside, paired perfectly with butter, cheese, or really anything you are craving.

It's an easy way to bring Fall flavor into something you can make any day of the week for breakfast, lunch or dinner.

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Pumpkin Arepas

Maria Baradell

Soft, golden arepas made with pumpkin puree for a cozy fall twist on a Latin American classic.

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Prep Time 10

Cook Time 15

Resting Time 10

Course Breakfast, Dinner, Lunch

Cuisine Hispanic, Latin American, Venezuelan

Yield 4 arepas

Ingredients

Ingredients For The Dough

120 grams (1 cup) precooked white or yellow corn flour (such as P.A.N.)
425 milliliters (1 can) pumpkin puree
3 grams (½ teaspoon) salt

Optional Fillings

Scrambled or fried eggs for a breakfast favorite
Butter and cheese for a quick, traditional snack
Ham and cheese for a classic lunch
Shredded beef or chicken for a hearty meal
Avocado, beans, veggies, or tofu for a vegetarian/vegan twist

Instructions

Mix the dough. In a medium bowl, combine the pumpkin pure and salt. Slowly add the precooked corn flour, mixing with your hands until a smooth, pliable dough forms. Let it rest for 10 minutes so the flour can fully absorb all the water and you can evaluate the final texture. The dough should feel moist but not sticky. If it cracks when you shape it, add a teaspoon of water at a time until it feels soft.
Shape the arepas. Divide the dough into equal portions (about the size of a golf ball for smaller arepas or a tennis ball for larger ones). Using wet hands and a clapping motion, flatten gently into discs about ½ inch thick. Smooth out the edges using the palm of your hand.
Cook. Heat a lightly oiled skillet or griddle over low heat. Place the arepas on the hot surface and cook for 5-7 minutes per side, until a golden crust forms. They should sound hollow when tapped in the center.
Split and fill. Once cooked, let the arepas rest for 2-3 minutes. Slice them open halfway and fill with your favorite fillings. Serve warm.
Tips
If you want a crispier outside, finish the arepas in a preheated oven at 375°F (190°C) for 5-8 minutes after pan-cooking.
Add grated cheese, mashed vegetables, or purees directly into the dough for extra flavor and nutrition.
To save time, shape arepas ahead and store them covered in the fridge for 1-4 days. Cook them fresh when ready to serve.
Cooked arepas freeze well. Reheat in the toaster or oven straight from frozen, but nothing beats a warm, freshly-made arepa.