Pumpkin Cheesecake Chimichangas

Serves: 6

Ingredients

• 8-12 small flour tortillas
• 8 oz. cream cheese, softened
• 4 tbsp. sugar
• 2 tbsp. sour cream
• 2 tsp. vanilla
• 1 cup canned pumpkin pie filling (not plain pumpkin puree)
• 1 stick butter
• 1 cup sugar
• 1 dash cinnamon
• 1 dash pumpkin spice
• caramel sauce or honey, for drizzling

Directions

1. Mix softened cream cheese, sour cream, vanilla, and 2 tbsp. of sugar in a bowl until smooth and creamy. Set aside.
2. In another small bowl, place your pumpkin pie filling and add 2 tbsp. of sugar and 1/2 tsp. of vanilla.
3. Lay out your tortillas and place about 1 tbsp. of each filling in the center of each tortilla.
4. Roll the tortillas up like a burrito folding the bottom edges in and rolling.
5. Brush and coat each chimichanga with melted butter.
6. Roll and coat each chimichanga in the sugar, cinnamon, and pumpkin spice mixture. You can add as much or as little cinnamon and pumpkin spice as you like.
7. Preheat the air fryer to 375°F and place chimichangas inside.
8. Cook for 10-15 minutes or until golden brown and crispy.
9. Serve with a drizzle of caramel sauce or honey and a scoop of Laura Lynn Vanilla Ice Cream.