PUMPKIN PIE TORTILLA ROLLS
Easy Pumpkin Pie Tortilla Rolls are the ultimate fall dessert. Featuring a creamy pumpkin filling rolled in a pumpkin-spice-sugar tortilla, these are the perfect alternative to traditional pumpkin pie!
PUMPKIN PIE ROLL UPS
My Apple Pie Tortilla Rolls were such a hit with my family, friends and readers, over the weekend I decided to try the same experiment with pumpkin. DING, DING, DING, DING, Ding! Oh my, so good! I am so excited to share this simple recipe…Pumpkin Pie Tortilla Rolls – Also known as Pumpkin Pie Roll Ups!
Original Post Date, Oct 23, 2012. Post updated with a new recipe card, September 17, 2025.
These Pumpkin Pie Tortilla Rolls are so easy to make and do not disappoint. They are the perfect finger food or served pretty on a plate. If you are a fan of pumpkin and pumpkin pie, I know you will love this recipe.
Pumpkin Pie Tortilla Rolls
Ingredients
- 10 large flour tortillas *you may only be able to fit 8 in pan
- 1 can pure pumpkin purée - 15 ounce can
- 8 ounces cream cheese, at room temp (full fat, not reduced fat)
- ½ cup sugar
- 1 Tablespoon pumpkin pie spice
- 3 Tablespoons butter, melted
Pumpkin Spice Sugar
- ¼ cup sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat oven to 350 degrees F. Generously butter a 9×13 baking dish.
- Make Pumpkin Spice Sugar - In a small bowl or sugar shaker, mix sugar and pumpkin pie spice well.
- In a large bowl, cream sugar and cream cheese together.
- Next, add pumpkin purée and pumpkin spice. Use an electric mixer on medium speed and mix for approximately 90 secs until smooth. Set aside.
- Take tortillas, one at a time, and brush one side with butter and sprinkle with sugar/spice mixture.
- Flip tortilla over to the non-buttered side, place approximately 1/3 cup of the pumpkin pie filling the in the middle of tortilla and spread evenly.
- Roll tortillas and place them seam down in baking pan.
- Place in oven on middle rack and bake for 15 minutes. Remove, allow to cool for approximately 20 minutes and place in fridge to chill.
- Serve cold with Cool Whip/Reddi Whip Topping.
Notes
- Recipe makes 8-10 depending on size of pan and amount of mixture added to each.
- Store in fridge.
- If your tortillas are hard, you can soften them by placing them in the microwave for a few secs before buttering and sprinkling with sugar spice.
Thanks for stopping by!
Vicki
Has anyone tried storing these in freezer ?
Marsha Baker
My oh my! What an awesome idea! I can't wait to find an 'excuse' to make these because I wouldn't trust myself if I was alone with these beauties….NICE job Mary! :-*
Anonymous
These are amazing!! I am just wondering how long they last in the fridge or if they can be frozen and thawd?
kindra954
These look so yummy! I am on a low-carb diet right now due to gestational diabetes but I think I can tweak these to work with me. I plan to use low carb tortillas and no-calorie sweetener. I will let you know how they turn out. I LOVE pumpkin anything and now I can have pumpkin something. Thanks!
Jill AnnMarie
Hey! Looks amazing! I was wondering if you think this is freezable? Like if I did it and froze them to cook so many at a time. What do you think?
marysweetlittlebluebird
Hi Jill! hmmm, you know, I'm not sure, I've never frozen them before. If I a make a batch soon, I'll take one and freeze it for 24 hours and see how the texture is – that is a great question and a great idea. I'd love to be apple to make these ahead of time and be able to pull them out when I have company this fall!
T.J. Eich
Hi there! I wanted to let you know I featured you on Sugar Blossoms today. Stop by and check it out! http://sweetsugarblossoms.blogspot.com/2013/09/i-freakin-love-pumpkin.html
marysweetlittlebluebird
Thanks so much for the feature!!! I hope you have a wonderful weekend!
Angie Walker
I found you at Foodie Friends Friday and had to come and check out these pumpkin pie rolls for myself. I am for sure pinning this and making for the holiday. Stop by and see me at http://www.alilcountrysugar.blogspot.com