When I read the title of this recipe I thought I was dreaming. This sounds too good to be true!
8-12 Small Flour Tortillas
8 oz. Cream Cheese, softened
2 T. Sugar
2 T. Sour Cream
1 Egg, beaten(divided)
1/2 t. Vanilla
1 C. Canned Pumpkin Pie Filling(not plain pumpkin puree)
1 T. Evaporated Milk
Vegetable Oil, for frying
1 C. Cinnamon Sugar
Caramel Sauce, for drizzling
Beat the cream cheese and sugar in the bowl of a stand mixer fitted with a paddle attachment until smooth and creamy. Beat in the sour cream. Scrap the sides of the bowl down with a rubber spatula. Add the 1/2 of the beaten egg and the vanilla. Mix until combined. Set aside.
In another small bowl, whisk together the pumpkin pie filling, other 1/2 of the beaten egg, and evaporated milk.
Lay out your tortillas and place about 1 T. of each filling in the center of each tortilla.
Roll the tortillas up like a burrito and seal the edge of each tortilla with a toothpick.
Heat 3 inches of oil in a large pot.
When oil is ready, fry each rolled tortilla for about 1 1/2-2 minutes per side, removing and placing on a paper towel to drain when golden brown.
Let sit and cool for a few minutes.
Remove the toothpicks and roll each chimichanga in cinnamon sugar.
Serve with a drizzle of caramel sauce.