Assim que encontrei esta receita, percebi que era imperdível. Minhas papilas gustativas estavam definitivamente em um deleite!

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
Directions
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.
Deixe esfriar por alguns minutos antes de servir. Desfrute de suas deliciosas enchiladas de cheesecake de abóbora quentes, cobertas com extras opcionais como chantilly ou sorvete.