My Pumpkin-Apple Chimichanga recipe is an easy fall dessert that leaves you plenty of time to enjoy your family and Autumn festivities.
This week was special. One that I needed so much and helped to remind me of the importance of my family. To remind me that I need to better balance family and work, that I need more breaks, and to not let life pass me by.
I come from a large family and when you factor in nieces and nephews, we are spread across at least 6 states. While we do keep tabs on each other via Facebook and we do talk on the phone occasionally or text, we don’t see each other very often. But this week, I was able to visit with all of my siblings and it made my heart so happy.
The first visit was with my sister, Blythe, who lives in Arizona. She’s not too far away, but I haven’t seen her in over 10 years. Then, this weekend, I saw my other sister, and her family, from Wyoming. I was also able to visit with my brother, and his family, that live in California. I do see my brother more often, but it has been at least 6 months since the last time (and even longer since I’ve seen my sister-in-law and their girls).
The highlight of our weekend was Saturday night. We had a barbecue that was delicious, but so simple. Our goal was to make sure that no one had to spend all day or night cooking, but rather just hanging out and spending time with each other. So, our menu was easy: cheeseburgers (frozen patties), sausages, corn-the-cob (frozen), baked beans (from a can), and cantaloupe. Yes, I cook a lot of food “from scratch”, but lots of times I don’t because I feel my time is better spent somewhere else. And this weekend was a perfect example of that.
The only item that took a bit more “work” — and I almost shouldn’t use the word “work” — is the easy fall dessert I made: Pumpkin-Apple Chimichangas. They are my contribution to this month’s 12 Blogger event where the theme is pumpkin. Myself and 11 other bloggers had to make a recipe, with 12 ingredients or less, that included pumpkin as a main ingredient. Just take a look at the image below — little bit of pumpkin heaven, if you ask me (links to all 12 Blogger recipes are at the end of the post).
Now if you are wondering what a chimichanga is, I’m happy to help. Basically, they are a deep-fried burrito. Generally, chimichangas have savory ingredients, like chicken or beef, beans, cheese, etc. But this chimichanga isn’t savory at all — it’s sweet and a wonderfully easy fall dessert. My family loved them — and I loved how it took almost no time to make.
To make your own Pumpkin-Apple Chimichanga recipe, you’ll mix up cream cheese, pumpkin puree, apple pie filling, sugar, and some spices. About 1/4 cup of the mixture is placed in the middle of a flour tortilla. The sides are folded in, and then the bottom is folded up and everything is rolled into a nice and compact burrito shape.
The “burrito” is fried in hot oil until brown and crispy which makes your Pumpkin-Apple Chimichanga. After frying, it’s rolled in a cinnamon-sugar mixture.
It’s ready to serve! They are perfect served slightly warm with a scoop of vanilla ice cream, drizzle of caramel syrup, or a dollop of whipped cream — or all of the above! I like to serve them on a plate, but they also work as a hand-held dessert too.
Here’s the complete recipe – ready for you to print or save. If you are on Pinterest, save it to one of your boards by clicking this PIN IT button:
Easy Fall Dessert: Pumpkin-Apple Chimichanga Recipe
- 8 ounces cream cheese softened
- 1 ounces can pumpkin puree 15
- 1/4 cup granulated sugar
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 ounces can apple pie filling 21
- 20 flour tortillas soft taco size
- Oil for frying
- 3/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
In shallow bowl, combine cinnamon-sugar coating ingredients. Set aside.
In a mixing bowl, mix together cream cheese, pumpkin, sugar, cinnamon, ginger, and cloves with a hand mixer until well blended and smooth. With a spoon, fold apple pie filling into the pumpkin mixture until combined.
Heat tortillas in microwave for a few seconds, if necessary, to make them more pliable. Working with 1 tortilla at a time, place about 1/4 cup of the mixture in a line (from left to right) in the center of the tortilla. Fold left and right sides of the tortilla over the middle. Fold the bottom of the tortilla (side closest to you) over the mixture, keeping the side tucked in. Roll tortilla up to create a fully enclosed burrito shape. Set burrito aside and repeat with remaining tortillas. If necessary, you can secure tortilla with toothpicks.
In a skillet, heat about 1/2" - 1" of oil over medium heat until it's about 350 degrees F. Depending on the size of your skillet, fry 2-4 chimichangas at a time until nicely browned and crispy (about 2 minutes each side). When done frying, remove chimichangas and place them on a paper towel-lined plate for about 30-60 seconds to allow excess oil to drain off. To coat, roll in cinnamon-sugar coating. Place on another plate until ready to serve.
Want more Autumn pumpkin recipes? Check out what all of my 12 Blogger friends created:
- Pumpkin Pie S’mores from Betsylife
- Pumpkin-Apple Chimichanga from Home Cooking Memories
- Pasta with Sausage and Creamy Sage Pumpkin Sauce from A Little Claireification
- Pumpkin Pie Yogurt from The Rebel Chick
- Pumpkin Patch Buttercream Frosting from Million Moments
- Pumpkin Nut Bread from A Night Owl Blog
- Pumpkin Pie Pudding Cups from Bless This Mess Please
- Pumpkin Oatmeal Pancakes from Mom Endeavors
- Pumpkin Sage Biscuits from Stephie Cooks
- Iced Pumpkin Spiced Latte from See Vanessa Craft
- Pumpkin Hummus from Around My Family Table
- Pumpkin Chili From Plugged in Family