Pumpkin Pie Tortilla Rolls
Easy Pumpkin Pie Tortilla Rolls are the ultimate fall dessert. Featuring a creamy pumpkin filling rolled in a pumpkin-spice-sugar tortilla, these are the perfect alternative to traditional pumpkin pie.
Servings 8 - 10
Ingredients
- 10 large flour tortillas *you may only be able to fit 8 in pan
- 1 can pure pumpkin purée - 15 ounce can
- 8 ounces cream cheese, at room temp (full fat, not reduced fat)
- ½ cup sugar
- 1 Tablespoon pumpkin pie spice
- 3 Tablespoons butter, melted
Pumpkin Spice Sugar
- ¼ cup sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F. Generously butter a 9×13 baking dish.
- Make Pumpkin Spice Sugar - In a small bowl or sugar shaker, mix sugar and pumpkin pie spice well.
- In a large bowl, cream sugar and cream cheese together.
- Next, add pumpkin purée and pumpkin spice. Use an electric mixer on medium speed and mix for approximately 90 secs until smooth. Set aside.
- 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.
- 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.
Notes
- 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 soften them by placing them in the microwave for a few secs before buttering and sprinkling with sugar spice.