spiced on the inside. This irresistible twist combines the comforting flavor of pumpkin pie with the rich indulgence of cheesecake, all wrapped up in a golden, crunchy egg roll wrapper. Whether you’re planning a Friendsgiving feast, hosting a cozy bonfire night, or just craving something sweet and autumn-inspired, these treats deliver everything you love about fall flavors in one perfect bite. In this article, I’ll walk you through my go-to recipe, share a story behind it, and answer the most commonly asked questions.
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A Fall Favorite in Disguise
There’s just something magical about the first cool day of fall. For me, it signals one thing: it’s time to stock up on pumpkin puree and start experimenting. The idea for Pumpkin Cheesecake Egg Rolls hit me one October afternoon while flipping through leftover egg roll wrappers from a savory batch. I had a bowl of spiced pumpkin filling sitting in the fridge, and a lightbulb moment happened: why not wrap it up, fry it golden, and roll it in cinnamon sugar?
I’ve always loved creating comfort foods that surprise people—this recipe does just that. One bite and you’re greeted with warm spices, silky cheesecake, and that perfect crisp you only get from deep frying. It’s become a staple for my fall virtual cooking classes, and it never lasts long on the table. This isn’t just dessert. It’s an experience—flavor, texture, and nostalgia all in one.
And honestly, it’s ridiculously easy to make. With just 30 minutes and a handful of pantry staples, you’ll have a dozen golden beauties ready to impress. Plus, they reheat beautifully in the air fryer, making them perfect for make-ahead treats during busy holiday weekends.
If you love fall flavors, you might also enjoy this Easy Pumpkin Roll or my wildly popular Apple Pie Oatmeal Cookies—both perfect companions to today’s sweet creation.
Pumpkin Cheesecake Egg Rolls
Equipment
- Medium mixing bowl (for filling)
- Small bowl (for egg wash)
- Whisk or electric mixer (for mixing filling)
- Spoon or small scoop (for filling wrappers)
- Pastry brush (for egg wash)
- Deep skillet or fryer (for frying)
- Tongs or slotted spoon (for frying)
- Paper towels (for draining)
- Plate or shallow bowl (for cinnamon sugar coating)
- Measuring cups and spoons
- Thermometer (optional, for oil temperature)
Ingredients
- 1 large egg for egg wash
- 8 oz cream cheese softened
- 1/2 cup pumpkin puree
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 12 egg roll wrappers
- Oil for frying vegetable or canola
- 1/4 cup cinnamon sugar for coating
- Whipped cream for serving
Instructions
- In a bowl, beat 🧀 cream cheese, 🎃 pumpkin puree, 🍬 sugar, 🍯 brown sugar, 🥄 pumpkin pie spice, 🥄 cinnamon, and 🥄 vanilla extract until smooth and creamy.
- Place one 🥟 egg roll wrapper on a flat surface. Spoon about 2 tablespoons of the pumpkin cheesecake filling onto the center.
- Brush the edges with 🥚 egg wash, fold tightly, and roll up, sealing the edges well. Repeat with remaining wrappers.
- Heat 🧈 oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 2–3 minutes.
- Remove and drain on paper towels, then immediately roll each in 🍭 cinnamon sugar.
- Serve warm with a dollop of 🍦 whipped cream on the side.
Step-by-Step Pumpkin Cheesecake Egg Rolls Recipe
Prepare the Filling First
To start your Pumpkin Cheesecake Egg Rolls, grab a medium bowl and combine 8 oz of softened cream cheese, 1/2 cup of pumpkin puree, 1/4 cup granulated sugar, and 1/4 cup brown sugar. Mix until creamy and smooth. Add 1 tsp of pumpkin pie spice, 1/2 tsp of cinnamon, and 1 tsp of vanilla extract. Stir everything until fully blended. This creamy, spiced filling is the heart of what makes these dessert egg rolls so satisfying. Set aside while you prep your wrappers.
Lay out your 12 egg roll wrappers on a clean surface. Spoon about 1 1/2 tablespoons of the pumpkin cheesecake mixture in the center of each wrapper. Roll tightly by folding the bottom corner over the filling, then fold in the sides and roll up. Seal the edge with a little beaten egg to hold it together. The egg wash also helps crisp up the roll as it fries.
Fry Until Golden Perfection
Heat vegetable or canola oil in a deep pan to 350°F (medium-high heat). Fry 3–4 egg rolls at a time, turning occasionally for even browning. They should be golden brown and crisp in about 2–3 minutes per side. Drain on a paper towel-lined plate and immediately roll them in cinnamon sugar while still hot.
These Pumpkin Cheesecake Egg Rolls are best served warm with whipped cream or vanilla ice cream on the side. Want more crisp treats like this? Don’t miss my Pumpkin Butter Crockpot or this cozy Pumpkin Cheesecake Bars for more fall dessert inspo.
Each bite delivers creamy filling, crispy coating, and warm spices. Total fall flavor bliss in 30 minutes.
Tips, Variations & Serving Ideas for Pumpkin Cheesecake Egg Rolls
Make It Your Own
The beauty of Pumpkin Cheesecake Egg Rolls is how easily you can tweak the recipe to suit your taste or pantry. Want extra richness? Swap the vanilla extract for maple extract. Craving more spice? Add a dash of nutmeg or clove. If you’re into bold textures, try folding in crushed graham crackers or chopped pecans into the filling for crunch.
Not a fan of deep frying? Use an air fryer! Just brush the egg rolls lightly with oil and air fry at 375°F for 8–10 minutes, flipping halfway through. They still get beautifully crisp without the extra oil.
Need a dairy-free option? Substitute the cream cheese with a plant-based alternative and make sure your wrappers are egg-free too. You’ll still get that creamy texture and spiced flavor, just without the dairy.
For a completely different twist, use the same filling in mini phyllo cups or stuff it into crescent roll dough. The versatility here is incredible—and trust me, your guests won’t be able to eat just one.
Serve It Right Every Time
Serve your Pumpkin Cheesecake Egg Rolls warm. A dusting of powdered sugar or drizzle of caramel takes them to the next level. Whipped cream or vanilla bean ice cream on the side? Highly recommended. These are party-friendly, potluck-approved, and even better the next day when lightly reheated.
If you’re looking for more crowd-pleasers like this, check out my Pumpkin Chocolate Chip Cookies or Cheesecake Dessert Cups with Caramel Apple Twist —both are fun, crispy, and always a hit.
Pro tip: these egg rolls also freeze well before frying. Just assemble, freeze in a single layer, then fry from frozen (add 1–2 minutes to the cook time).
Storage, Reheating, and Make-Ahead Tips
Store Like a Pro
Once you’ve fried your Pumpkin Cheesecake Egg Rolls, let them cool completely before storing. Line an airtight container with a paper towel, then arrange the egg rolls in a single layer. Add another layer of paper towel on top if you’re stacking. This absorbs moisture and helps keep the rolls crisp. Refrigerate for up to 3 days.
Planning ahead? These freeze beautifully. Place uncooked egg rolls on a parchment-lined tray and freeze until solid. Then transfer to a freezer-safe bag. They’ll keep for up to 2 months. No need to thaw—just fry from frozen and add a minute or two to the cook time.
Reheat for That Just-Fried Crunch
Reheating is key to preserving that crispy exterior. Skip the microwave (it makes them soggy). Instead, use an air fryer at 350°F for 5 minutes or pop them in the oven at 375°F for 10–12 minutes. They’ll crisp up perfectly and taste just as fresh as day one.
Need a fast dessert for guests? Fry a batch ahead of time and reheat just before serving. Want to impress at a fall brunch or dessert table? Assemble them the night before, refrigerate, and fry fresh in the morning.
Hosting a fall gathering soon? These rolls pair wonderfully with cozy drinks like Homemade Pumpkin Spice Lattes—seriously next-level vibes.
Pumpkin Cheesecake Egg Rolls aren’t just a fall dessert—they’re a freezer-friendly, party-ready, anytime-you-need-comfort food. Whether you make them fresh or prep ahead, they deliver that irresistible combo of creamy filling and golden crunch every single time.
FAQs
Can I bake Pumpkin Cheesecake Egg Rolls instead of frying them?
Yes, you can bake them at 400°F for about 15–18 minutes, flipping halfway through. Spray them lightly with oil for that crispy finish.
Can I make Pumpkin Cheesecake Egg Rolls in the air fryer?
Absolutely! Air fry at 375°F for 8–10 minutes. Brush with oil beforehand and flip halfway through for even browning.
How do I keep egg rolls crispy after frying?
Let them cool on a wire rack instead of paper towels, and avoid covering them until completely cooled. This prevents steam from softening the wrapper.
Can I freeze Pumpkin Cheesecake Egg Rolls before frying?
Yes. Assemble the egg rolls and freeze them on a baking sheet. Once solid, store in a freezer-safe bag. Fry directly from frozen—just add a minute or two to the cooking time.
