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So I have had this idea in my head, for a few weeks, to try and make pumpkin egg rolls. The only problem was that my local Kroger’s was out of canned pumpkin puree.

I heard there was a shortage of pumpkins this year but I never thought I would have a problem finding it at the store. I bought two baking pumpkins from my local farmer but I never got around to cooking them. They are now on the front porch. By the time I was ready to try my hand at the egg rolls Kroger’s had replenished their stock. I think people were hording the pumpkin puree. Come on people it is just pumpkin. Not like it’s bacon. Now if there was a pig shortage. I would be freezing me some bacon. But I digress. Back to my pumpkin egg rolls. So when I found the pumpkin puree I also noticed that Oreo had a new special addition flavor “Pumpkin Pie Spice”. I knew I had to figure out how to incorporate these Oreo’s into my Pumpkin Oreo Cheesecake Egg Rolls.

So I thought I would make a pumpkin pie filling with crushed Oreo’s to add flavor and to thickening the pumpkin pie filling. These Pumpkin Oreo Cheesecake Egg Rolls are very easy to make using 6-8 Pumpkin Spiced Oreo’s, a can of pumpkin puree, block of low fat cream cheese, package of egg roll wrappers and lots of pumpkin spice.

Method:

In a food processor pulse the Oreo’s until very fine. Add the pumpkin puree, an egg, sugar, vanilla and pumpkin pie spice and process for about 1 minute until smooth. You may need to scrap down the sides. The Oreo’s add a little thickness to the pumpkin pie mixture. Set this aside while you blend up the cream cheese mixture by placing the cream cheese, lemon juice, sugar, and pumpkin pie spice in a bowl. Use a hand mixer to blend until smooth. Place both mixtures in to the wrappers and seal tight. Bake in a 425° pre-heated oven. In the last five minutes of cooking sprinkle with a cinnamon sugar mixture. Serve with whipped cream and a little more pumpkin spice. Yum!

I baked my Pumpkin Oreo Cheesecake Egg Rolls instead of frying. I am sure they would be crispier deep fried, but to me it is not worth the extra fat or messy clean up. Up to you. Also make sure you seal the egg roll wrapper thoroughly otherwise some of the pumpkin cream cheese mix could ooze out. If it does no big deal. They still taste great just not good if you are taking pics for a blog.

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Print Pumpkin Oreo Cheesecake Egg Rolls Prep Time 20 mins Cook Time 25 mins Total Time 45 mins Pumpkin Oreo Cheesecake Egg Rolls is the perfect single serving dessert for the fall using Nabisco Special Addition Pumpkin Pie Spiced Oreo's Servings : 12 Author : Quinn Caudill Ingredients 12 egg roll wrappers Pumpkin Pie Filling 6-8 Pumpkin Spiced Oreo Cookies . optional

1 cup pumpkin puree about 3/4 of a can

1 egg

2 tbsp sugar

1/2 tsp vanilla

1 tsp pumpkin pie spice Cream Cheese Mixture 8 oz . low fat cream cheese softened

1 tsp pumpkin pie spice

1/2 tsp vanilla

1 tsp lemon juice

2 tbsp sugar

1 tbsp egg + 2 water Egg Wash

1/4 cup cinnamon sugar optional

Whipped cream optional

%https://dadwhats4dinner.com/wp-content/uploads/2015/10/PicMonkey-Collage-11.png Instructions Preheat oven to 425° Place parchment paper on a large baking sheet and spray with cooking spray. In a food processor, pulse the Oreo's until very fine. Add the pumpkin puree, egg, sugar, vanilla and pumpkin pie spice and process for 1 minute until smooth. Set aside %https://dadwhats4dinner.com/wp-content/uploads/2015/10/PicMonkey-Collage2.jpg In a bowl. add cream cheese, lemon juice, sugar, and pumpkin pie spice. Use a hand mixer to blend until smooth. Place 1 1/2 tbsp of both mixtures on a egg roll wrapper. Brush edges with egg wash. Repeat with each wrapper and seal tight. Place on prepared baking sheet. %https://dadwhats4dinner.com/wp-content/uploads/2015/10/PicMonkey-Collage3.jpg Lightly spray egg rolls with cooking spray Bake in a 425° pre-heated oven for 20 minutes. Turning after 10 minutes. In the last five minutes of cooking, sprinkle with a cinnamon sugar mixture. Serve with whipped cream and a little more pumpkin spice

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