You've never had a pumpkin spice treat like this before... pumpkin cheesecake meets pleasantly crispy churro! A creamy, sweet, lightly-spiced filling pairs well with a crispy tortilla in this simple, fall-ready dessert enchilada.


Recipe Summary test

30 mins
10 mins
2 hrs
2 hrs 40 mins
12 6-inch enchiladas


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Line a sieve with paper towels and place over a bowl. Place pumpkin puree on the paper towels and cover the bowl with plastic wrap. Place in the refrigerator and allow to drain for 2 hours, or overnight.

  • Beat cream cheese with an electric mixer until very smooth. Add 1/2 cup white sugar, brown sugar, pudding mix, 1 teaspoon cinnamon, and nutmeg and mix until well blended. Mix in drained pumpkin. Divide mixture among tortillas and roll them up.

  • Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in a small bowl and stir until well combined.

  • Brush each stuffed tortilla with melted butter and sprinkle with cinnamon-sugar mixture.

  • Preheat an air fryer to 400 degrees F (200 degrees C).

  • Place as many enchiladas in the preheated air fryer as will fit in a single layer with at least 1/4 of an inch in between. Air-fry until golden brown and lightly crisp, 3 to 5 minutes. Remove to a serving tray and let cool. Repeat to air-fry remaining enchiladas.

  • Just before serving, top evenly with whipped topping, caramel sauce, and graham cracker crumbs.

Cook's Note:

You can refrigerate the air-fried enchiladas (after step 6) for up to 1 hour before serving. Complete step 7 just before serving.

Nutrition Facts

460 calories; protein 6.5g; carbohydrates 54.7g; fat 24.8g; cholesterol 51.3mg; sodium 512.1mg. Full Nutrition

Reviews (1)

Rating: 5 stars
These are awesome! I made them for a small house party and our guests LOVED them! After just a few minutes, one friend said "What did I just eat!?!" after he made his disappear! I don't have an air fryer so I baked mine on a greased cookie sheet in our convection oven at 400 for 6 minutes and then broiled for another 2. Read More