Recipe: No-Bake Pumpkin Spice Cheesecake Enchiladas with Caramel Drizzle

It’s Pumpkin Spice EVERYTHING time! I bet you never thought you’d see Pumpkin Spice Cheesecake Enchiladas!!! Well, here it is and it’s a fairly easy recipe, too. Thank you to Jamie at Love Bakes Good Cakes for this awesome recipe! Go over and tell her thank you from us. Also, check out her other pumpkin recipes. She has a ton!

Ingredients: (9-12 servings)

• 1 pkg (8 oz.) of cream cheese, softened
• 1 cup of canned pumpkin
• 1/2 cup of sugar
• 1/2 tsp of pumpkin pie spice
• 2½ cups pf Cool Whip, thawed
• 18-24 flour tortillas
• 6 tbsp of butter, melted
• 2 tsp of sugar
• 2 tsp of cinnamon
• Caramel sauce

Directions:

1. In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with an electric mixer on medium speed until well blended. Then gently stir in the whipped topping.
2. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates.
3. In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas.
4. Top with caramel sauce, and either serve immediately, or cover and place in refrigerator until ready to serve. It’s that simple!

Recipe: Pumpkin Sheet Cake With Cream Cheese Frosting

It’s that time of year again — PUMPKIN EVERYTHING!!! Instead of going to the store or bakery, you can make your own super easy pumpkin cake at home with a recipe from Eat at Home.

Ingredients & Directions for Pumpkin Cake:

• 16 oz can of pumpkin
• 2 cups of sugar
• 1 cup of vegetable oil
• 4 eggs, beaten
• 2 cups of flour
• 2 tsp of baking soda
• 2 tsp  of cinnamon
• 1/4 tsp of nutmeg
• 1/2 tsp of salt

1. Beat the pumpkin, sugar and oil in a medium mixing bowl. Then add eggs and mix well.
2. Combine the dry ingredients and add to the pumpkin mixture, beating until well blended.
3. Pour into a greased 10×15 inch baking pan.
4. Bake for 25-35 minutes at 350 degrees.
5. Cool the cake completely and then frost it with the cream cheese frosting.

Here’s what you’ll need for the frosting:

Ingredients & Directions For the Cream Cheese Frosting:

• 5 Tbs of butter, softened
• 3 oz of cream cheese, softened
• 1 tsp of vanilla
• 1-3/4 cups of powdered sugar
• 3-4 tsp of milk
• Optional: Chopped nuts or fall candies for the top

1. Beat the butter and cream cheese together.  Add the vanilla and blend till smooth.
2. Gradually add the powdered sugar and mix well.
3. Add the milk a bit at a time until you get it to a spreadable consistency.
4. Spread gently and evenly over the cooled pumpkin cake.
5. Optional: Add the nuts or candies to the top of the cake evenly or in a decorative fashion.