Description
Pumpkin spice meets cheesecake meets enchiladas? This irresistible mashup is the fall dessert you never knew you needed but won’t be able to stop making.
Ingredients
Scale
- 8 small flour tortillas (6-inch diameter)
- 8 oz cream cheese, softened to room temperature
- ¾ cup pumpkin puree (not pumpkin pie filling)
- ½ cup granulated sugar, plus ¼ cup for coating
- 1 tbsp pumpkin pie spice
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour
- 1 large egg, beaten (for sealing enchiladas)
- 2 tbsp ground cinnamon (for coating)
- Vegetable oil for frying (approximately 2 cups)
- Caramel sauce for drizzling (optional)
- Whipped cream (optional)
- Vanilla ice cream (optional)
- Chopped pecans or walnuts (optional)
Instructions
- Beat cream cheese and sugar until fluffy, then mix in pumpkin puree, pumpkin pie spice, vanilla, and flour until smooth.
- Warm tortillas in microwave between damp paper towels for 30 seconds until pliable.
- Place 2-3 tablespoons of filling in center of each tortilla, brush edges with beaten egg, fold in sides, and roll up.
- Place seam-side down on parchment-lined baking sheet, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Mix remaining sugar with cinnamon in a shallow bowl. Heat oil to 350°F in a heavy-bottomed skillet.
- Fry enchiladas 2-3 at a time for 1-2 minutes per side until golden brown.
- Transfer to paper towels to drain briefly, then roll in cinnamon-sugar mixture while still hot.
- Serve warm with optional toppings like caramel sauce, whipped cream, or ice cream.