Step 1

In a medium bowl, combine the pumpkin, cheese, cumin, coriander, chile powder, salt, jalapeno, and green onion. Mix until combined.

Step 2

Heat 1 tsp oil in a large skillet over medium heat. Add half of the pumpkin mixture to one half of one tortilla and fold the other side of the tortilla over to create a half moon quesadilla. Carefully place in the pan, cover with a lid, and cook until browned, about 2 minutes. Flip and cook until both sides are browned and the cheese is fully melted and the quesadilla is heated through. Repeat with the remaining oil, tortilla, and pumpkin mixture.

Step 3

Meanwhile, combine the sour cream, lime juice, and smoked paprika in a small bowl. Stir until combined. The mixture will be thick, so thin with a small spoonful of water if desired.

Step 4

To serve, slice each quesadilla into 3 equal portions and top with sour cream, cilantro, and jalapeno slices.