Pumpkin Cheesecake Churro Rolls

Prepare a kitchen tool by placing paper towels inside it and positioning it over another container. Next, place the pumpkin puree on top of the paper towels and seal the container with plastic wrap. Allow it to sit in the refrigerator for 2 hours, or if you prefer a longer period, let it stay overnight.

Proceed to blend the cream cheese using an electric mixer until you achieve a smooth consistency. Add 1/2 cup of white sugar, brown sugar, pudding mix, 1 teaspoon of cinnamon, and nutmeg to the mixture. Continue blending until everything is well combined. Then, incorporate the drained pumpkin puree into the mixture. Divide this mixture among tortillas and roll them up tightly.

Prepare a small container by mixing together the remaining 1/4 cup of sugar and 1 teaspoon of cinnamon. Stir until they are well blended together.

Next, apply melted butter to each stuffed tortilla and sprinkle with the cinnamon-sugar mixture you prepared earlier.

Preheat your air fryer to 400 degrees F (200 degrees C). Place as many enchiladas in the preheated air fryer as will fit in a single layer, leaving at least 1/4 of an inch between them. Cook until they are golden brown and lightly crisp, taking around 3 to 5 minutes. Remove the cooked enchiladas to a serving tray and let them cool down. Repeat this process for any remaining enchiladas.

Finally, just before serving, evenly distribute whipped topping, caramel sauce, and graham cracker crumbs over the top of your enchiladas.