1. Cut the pumpkin in half and remove the stringy insides. Peel the pumpkin and cut into chunks. Place the pumpkin in saucepan, cover with water, and bring to a boil. Cook until tender and remove. Using a food processor or a potato masher, mix the pumpkin and water until you get a smooth purée. Meanwhile, place shallots and olive oil in a skillet on medium-high heat and sauté until lightly golden and remove from heat. These steps can be made a day in advance.

2. Mix flour, sea salt, and baking powder in a bowl. Slowly mix in the pumpkin purée, adding water if too dry or flour if too wet. Add cotija cheese and shallots and incorporate with your hands. Divide dough in 12 equal parts and shape into balls. Roll each ball on a floured surface as thin as possible, adding flour as needed to keep from sticking. Place a tortilla into a hot, dry cast iron skillet and cook until bubbly and golden, for about 30 seconds on each side. Keep cooked tortillas in a dish towel to keep warm until finished cooking. Enjoy tortillas warm, topped with butter and a sprinkle of finishing salt.