These Pumpkin Pie Tortilla Rolls are so easy to make and do not disappoint! They are the perfect finger food or served pretty on a plate. If you are a fan of pumpkin and pumpkin pie, I know you will love this recipe.
Pumpkin Pie Tortilla Rolls
Pumpkin Pie Filling
- 10 Count Package of Flour Tortillas (large size) *you may only be able to fit 8 in pan
- 15 oz can of 100% Pure Pumpkin
- 8 oz Cream Cheese at room temp (I used regular, not reduced fat)
- 1/2 Cup Sugar
- 1 Tablespoon Pumpkin Pie Spice
In a large bowl, cream sugar and cream cheese together. Next, add pumpkin puree and pumpkin spice. Use an electric mixer on medium speed and mix for approximately 90 secs until smooth. Set aside.
- 3 Tablespoons Melted Butter (you may need a little more)
In a small bowl or sugar shaker mix:
- 1/4 Cup Sugar
- 1 teaspoon Pumpkin Pie Spice
Preheat oven to 350 degrees F. Generously butter a 9×13 baking dish. Take tortillas, one at a time, and brush one side with butter and sprinkle with sugar/spice mixture. Flip tortilla over to the non-buttered side, place approximately 1/3 cup of the pumpkin pie filling the in the middle of tortilla and spread evenly – see photos below. Roll tortillas and place them seam down in baking pan. Place in oven on middle rack and bake for 15 minutes. Remove, allow to cool for approximately 20 minutes and place in fridge to chill. Serve cold with Cool Whip/Reddi Whip Topping. Enjoy!
- Recipe makes 8-10 depending on size of pan and amount of mixture added to each
- Store in fridge
- If your tortillas are hard, you can softened them by placing them in the microwave for a few secs before buttering and sprinkling with sugar spice.
Thanks for stopping by!
Has anyone tried storing these in freezer ?
My oh my! What an awesome idea! I can't wait to find an 'excuse' to make these because I wouldn't trust myself if I was alone with these beauties….NICE job Mary! :-*
These are amazing!! I am just wondering how long they last in the fridge or if they can be frozen and thawd?
These look so yummy! I am on a low-carb diet right now due to gestational diabetes but I think I can tweak these to work with me. I plan to use low carb tortillas and no-calorie sweetener. I will let you know how they turn out. I LOVE pumpkin anything and now I can have pumpkin something. Thanks!
Hey! Looks amazing! I was wondering if you think this is freezable? Like if I did it and froze them to cook so many at a time. What do you think?
Hi Jill! hmmm, you know, I'm not sure, I've never frozen them before. If I a make a batch soon, I'll take one and freeze it for 24 hours and see how the texture is – that is a great question and a great idea. I'd love to be apple to make these ahead of time and be able to pull them out when I have company this fall!
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
Thanks so much for the feature!!! I hope you have a wonderful weekend!
I found you at Foodie Friends Friday and had to come and check out these pumpkin pie rolls for myself. I am for sure pinning this and making for the holiday. Stop by and see me at http://www.alilcountrysugar.blogspot.com