As soon as I found this recipe, I realized it was a must-try. My taste buds were definitely in for a treat!

Pumpkin spice cheesecake enchiladas are a delightful twist on a classic dessert, merging the comforting, cozy flavors of fall with the fun and simplicity of a rolled treat. Imagine the creamy, spiced goodness of a pumpkin cheesecake, wrapped in a soft flour tortilla, perfect for serving up at any autumn gathering or simply enjoying as a cozy night-in dessert. It's an unexpected fusion that brings a bit of joy to your table, made even more special when shared with loved ones. Plus, it's a wonderful way to involve the kids in baking, as they can join in the rolling and sprinkle some magic over the final product. This dish is sure to become a seasonal favorite, sparking smiles with every bite.

These pumpkin spice cheesecake enchiladas are wonderfully versatile and can be paired with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. A sprinkle of cinnamon on top or a drizzle of caramel sauce adds even more flair. To balance the richness, consider serving with a fresh fruit salad on the side. For a festive touch, brew a pot of spiced apple cider or serve with warm chai tea, creating a cozy, inviting atmosphere as you share this delicious dessert with family and friends.

Servings: 8

8 flour tortillas
8 oz cream cheese, softened
1 cup pumpkin puree
1/2 cup sugar
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/4 cup butter, melted
2 tbsp sugar mixed with 1 tsp cinnamon for topping

Preheat your oven to 350°F.

In a mixing bowl, combine the softened cream cheese, pumpkin puree, sugar, vanilla extract, and pumpkin pie spice. Mix until smooth and creamy.

Lay out the flour tortillas, and spread an even amount of the pumpkin cheese mixture down the center of each tortilla.

Roll up each tortilla snugly and place them seam-side down in a lightly greased baking dish.

Brush the tops of the rolled tortillas with melted butter, then sprinkle the cinnamon sugar mixture over them evenly.

Bake in the preheated oven for 15-20 minutes, until the tortillas are lightly golden and the fillings are warm.

Allow to cool for a few minutes before serving. Enjoy your delicious pumpkin spice cheesecake enchiladas warm, topped with optional extras like whipped cream or ice cream.

For a twist, try using whole wheat or gluten-free tortillas if you or your guests prefer. Adding a handful of mini chocolate chips to the filling can bring a touch of decadence. If you're short on pumpkin pie spice, a mix of cinnamon, ginger, nutmeg, and cloves will do the trick. Make it extra special by adding a handful of chopped walnuts or pecans for some crunchy texture in every bite. Remember, this is a fun and family-friendly recipe, so feel free to experiment and adjust the spices to suit your family's taste.