Pumpkin Spice Cheesecake Enchiladas

Pumpkin spice, cream cheese, flour tortillas, cinnamon sugar, caramel sauce – all rolled up into the most irresistible fall dessert ever.

this Recipe

You know how some recipes just happen when you’re not even trying? This one was totally one of those. It was a Saturday afternoon, leaves crunching underfoot, and the air finally had that crisp, cozy chill I’d been waiting for. It was officially pumpkin spice season. And I was craving something sweet, but not, like, brownies-again sweet. I wanted something different, something that screamed fall.

So, I started doing my usual pantry-rummaging routine. There was a half-used can of pumpkin left over from a failed attempt at pumpkin bread (don’t ask), some flour tortillas hiding behind the pasta, and cream cheese—because I’m always stocked on cream cheese. I started mixing things together with no real plan, just throwing in a little of this and a little of that. Before I knew it, I had these Pumpkin Spice Cheesecake Enchiladas rolling around on my counter like they owned the place.

I wasn’t even sure what to expect when I took that first bite. But oh man, was it good. They were creamy, spicy, sweet, with just enough cinnamon sugar crunch to make my taste buds do a happy dance. I knew right then I had to write it all down before I forgot what I’d done. And now? I’ve made them so many times, it feels like a little fall tradition.

Honestly, I kind of love that this recipe was born out of a kitchen mess-up. Sometimes the best things happen when you’re just winging it, right?

Why You’ll Love This Pumpkin Spice Cheesecake Enchiladas Recipe?

• Super Easy: No oven, no problem. You literally just roll and drizzle. Couldn’t be simpler.

• Incredible Fall Flavor: Pumpkin, cinnamon, caramel—it’s basically like autumn gave you a big, sweet hug.

• Perfect for Sharing: Or, you know, devouring by yourself in front of a cheesy Halloween movie. Been there, done that.

• Totally Customizable: Add nuts, drizzle extra caramel, use different spices—just make it yours.

Ingredient Notes:

Here’s what you need for these Pumpkin Spice Cheesecake Enchiladas:

• Cream Cheese (8 oz, softened): The heart of the filling. Make sure it’s soft, or you’ll end up with weird clumps. Been there. Not fun.

• Canned Pumpkin (1 cup): Not the pie filling—just straight-up pumpkin puree. If you use the wrong stuff, it’s a mess.

• Sugar (½ cup): Sweetens everything up just right.

• Pumpkin Pie Spice (½ tsp): Gives that classic fall flavor. Add more if you’re feeling fancy.

• Cool Whip (2½ cups, thawed): Makes the filling creamy and fluffy. You could use homemade whipped cream if you’re feeling ambitious.

• Flour Tortillas (18–24): Use the soft ones. Crunchy tortillas? Nope.

• Butter (6 tbsp, melted): For that golden, buttery finish.

• Cinnamon Sugar (2 tsp sugar + 2 tsp cinnamon): A simple, sweet dusting that makes everything better.

• Caramel Sauce: Drizzle it everywhere. Seriously, go nuts.

How To Make Pumpkin Spice Cheesecake Enchiladas?

Step 1: Make the Filling

Start by mixing together your softened cream cheese, canned pumpkin, sugar, and pumpkin pie spice in a bowl. I like to use a hand mixer because… let’s be real, who has the arm strength to whisk cream cheese until it’s smooth? Then fold in the Cool Whip until the mixture is all light and fluffy. It should be creamy and dreamy, almost cloud-like.

Step 2: Roll Your Enchiladas

Spread a generous scoop of your pumpkin filling onto each tortilla. Roll them up snug and lay them out on your serving platter. It’s like making dessert burritos—what’s not to love?

Step 3: Cinnamon Butter Brushing

Melt your butter and mix it with cinnamon and sugar. Then brush it all over the tortillas. Yes, they should glisten. Yes, it’s worth it.

Step 4: Caramel Drizzle Time

This part’s basically a free-for-all. Drizzle caramel over your enchiladas like you’re Jackson Pollock painting with sugar. The more, the better.

Step 5: Enjoy!

Grab a fork, grab a friend (or don’t), and dig in. These are best enjoyed fresh, but honestly, they’re pretty great straight from the fridge, too.

Storage Options:

If you actually have leftovers, which, let’s be real, isn’t likely—just pop them in an airtight container and stash them in the fridge. They’ll be good for about 3-4 days, but don’t wait too long or the tortillas will start getting a little mushy.

Variations and Substitutions:

• Add Crunch: Sprinkle chopped pecans or walnuts over the filling before rolling. So good.

• Go Gluten-Free: Just swap out the tortillas for your favorite gluten-free option. Easy fix.

• Amp Up the Spice: Want more kick? Add extra cinnamon, nutmeg, or even a pinch of ginger.

• Make It Chocolatey: Drizzle melted chocolate over the top instead of caramel. Because chocolate makes everything better.

What to Serve with Pumpkin Spice Cheesecake Enchiladas?

These beauties are amazing on their own, but if you want to go full-on dessert mode:

• Whipped Cream: Because, obviously.

• Vanilla Ice Cream: Trust me, the hot-and-cold combo is magic.

• Pumpkin Spice Latte: If you’re leaning into the fall theme, why not go all out?

Frequently Asked Questions:

Can I make these ahead of time?
Totally! Just store them in the fridge and drizzle the caramel right before serving.

Can I freeze them?
Not the best idea. The tortillas can get soggy, but you do you!

Alright, spill—are you making these Pumpkin Spice Cheesecake Enchiladas tonight? I’m dying to know what you think! And seriously, try not to eat them all in one sitting… not that I’d know anything about that.

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Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

Prep Time 30 minutes mins

Total Time 30 minutes mins

Experience the embrace of autumn with our delectable Pumpkin Spice Cheesecake Enchiladas topped with a Caramel Drizzle. Indulge, in the fusion of pumpkin pie spice and velvety cheesecake, wrapped in golden brown flour tortillas. Every morsel offers a variety of textures and flavors. The crisp exterior kissed by cinnamon sugar gives way to a spiced pumpkin filling. This extraordinary dessert not only pleases your taste buds. Also adds a festive twist to your fall assemblages creating treasured moments that will be remembered.

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9 Servings

Ingredients

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• 1 package 8 ounces cream cheese, softened
• 1 c canned pumpkin
• 1/2 c sugar
• 1/2 tsp pumpkin pie spice
• 2 1/2 c Cool Whip thawed
• 18-24 flour tortillas
• 6 tbsp butter melted
• 2 tsp sugar
• 2 tsp cinnamon
• Caramel sauce for drizzling

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Instructions

 

1. Let's start by preparing the filling. Take a bowl. Mix together the softened cream cheese, canned pumpkin, sugar and pumpkin pie spice until they are well combined. Then gently fold in the Cool Whip to complete the filling.
2. Next, it's time to assemble the enchiladas. Evenly spread the cream cheese mixture onto each flour tortilla. Roll up each tortilla carefully. Place them on your serving plates.
3. Now let's make a cinnamon butter. In a bowl mix together melted butter, sugar and cinnamon until they are well blended.
4. To add some finishing touches to your enchiladas brush the cinnamon butter mixture over the rolled tortillas. For that touch of sweetness drizzle some caramel sauce, over each enchilada.
5. Now you can sit back. Enjoy this delightful dessert!

Notes

Transforming this delightful dessert into a gluten-free treat is wonderfully simple and just as delicious. Replace the regular flour tortillas with gluten-free tortillas, widely available in most health food sections or specialty stores. These tortillas maintain the softness and flexibility needed for rolling, ensuring your enchiladas stay true to their delightful form. When selecting your caramel sauce, double-check the label to ensure it's gluten-free as well, as some brands may contain gluten additives. By making these small adjustments, you can enjoy the same harmonious blend of creamy pumpkin spice cheesecake and sweet caramel, all wrapped in a gluten-free package.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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