Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pumpkin pie spice
  • Pinch of salt
  • 8 (6-inch) flour tortillas
  • 1/2 cup (115g) unsalted butter, melted
  • 1/2 cup (115g) brown sugar, packed
  • 1/2 teaspoon ground cinnamon

Instructions:

  1. In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Beat in the pumpkin puree until well combined. Add the egg, vanilla extract, pumpkin pie spice, and salt. Mix until just combined. Do not overmix.
  2. Preheat oven to 350°F (175°C). Brush the tortillas on both sides with the melted butter. Spoon about 1/4 cup of the pumpkin cheesecake filling into the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
  3. In a small bowl, combine the brown sugar and cinnamon. Sprinkle evenly over the filled enchiladas.
  4. Bake in the preheated oven for 25-30 minutes, or until the tortillas are golden brown and the filling is set.
  5. Let cool slightly before serving.