Pumpkin Spiced Latkes

Crispy on the outside, a delicate texture on the inside *and* a subtle hint of fall: pumpkin spice! Top these latkes with vegan sour cream, freshly chopped green onions, and prepare to be amazed!


Makes 7-8 potato latkes.

  • 2 medium yellow potatoes, peeled
  • 2 heaping tbsp flour
  • 1/4 tsp black pepper
  • 1/2 cup pumpkin puree
  • 1/2 tsp salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp cinnamon
  • 1/4 tsp black pepper
  • 1/4 cup non-dairy cheese shreds
  • 1 medium diced onion
  • (Top with) Vegan Sour Cream and chopped green onions
  1. Gently sauté one medium onion (we used a white one) and put aside.
  2. Lay 2 paper towels on a flat surface/large plate, and grate the peeled potatoes.
  3. Scoop up the paper towel (with the potatoes inside) and press out as much liquid as you can. Tip: do not let the grated potatoes sit for too long or they tend to brown.
  4. In a large mixing bowl, combine the grated potatoes, sautéed onion, non-dairy cheese shreds, and the rest of the ingredients. Stir well to combine and set aside.
  5. In a heavy-bottomed 12-inch skillet, heat 1/2 inch of olive oil on medium-high.
  6. Using small handfuls of the potato mixture, form thin pancakes and place them into the skillet (try not to overcrowd them).
  7. Cook each side for 4-5 minutes (gently check the bottoms with a fork).
  8. Line a plate with paper towel and place it by the pan. Using 2 forks, gently shake off the excess oil from each pancake, and lay them on the plate.
  9. Top with a spoonful of vegan sour cream and chopped green onions- enjoy!

Savory and gently spiced, this specialty dish can be served as an appetizer or a main course with a fresh, crisp salad.