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

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.