Listen Live




1 pkg.  (8 oz.) cream cheese, softened

1 cup  canned pumpkin

1/2 cup  sugar

1/2 tsp.  pumpkin pie spice

2½ cups Cool Whip, thawed

18-24 Flour tortillas

6 tbsp. butter, melted

2 tsp. sugar

2 tsp. cinnamon

Caramel sauce


In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended. Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce.

Thanks for the recipe Love Bakes Good Cakes!


CHIC EATS: Pumpkin Butterscotch Fudge [RECIPE]

CHIC EATS: Pumpkin Pie Milkshake [RECIPE]

CHIC EATS: Pumpkin Cheesecake Muffins [RECIPE]


CHIC EATS: Pumpkin Spice Cheesecake Enchiladas [RECIPE]  was originally published on