Pumpkin Cheesecake Egg Rolls
Pumpkin Cheesecake Egg Rolls are crispy, creamy, and packed with warm fall flavor. Ready in 30 minutes—perfect for cozy gatherings!
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.
