Easy Pumpkin Buñuelos Roll Ups (Vegan & Dairy-Free)
How to Make A Quick Fall Fritter-Style Dessert: Pumpkin Cinnamon Roll Ups From Scratch!
If you love crispy cinnamon-sugar tortillas, pumpkin desserts, and anything with a creamy filling, these pumpkin buñuelos roll ups might just become your new favorite fall treat. They’re golden and crunchy on the outside, soft and sweet in the middle, and surprisingly easy to make at home. – Julie, Our Beautiful Chaos.
Hi! I’m Julie, a military spouse, mom of three, and the blogger behind Our Beautiful Chaos.
If you’ve been here a while, you’ll know that most of what I share comes from real life in our home. Busy days, military family life, feeding my boys safely, and finding ways to still put good, comforting food on the table without spending my whole day in the kitchen.
In our family, dairy-free living isn’t a choice or a trend. It’s something we navigate every single day because one of my boys has a life-threatening dairy allergy. That means everything I make has to be safe, but it also has to feel normal, filling, and something everyone actually enjoys eating!
That’s why I care so much about recipes like this one. They make it possible for all of us to enjoy the same food together, without worry.
Sneak Peak!
Here is a quick glimpse of the recipe!
A Little Mexican-American Inspiration for Our Fall Baking
Coming from a Mexican-American family, buñuelos have always been a familiar comfort food. Those crispy, sweet tortillas covered in cinnamon sugar are something I associate with the flavors I grew up around.
Traditional Mexican buñuelos are usually made from thin pieces of dough that are fried until crisp and sprinkled with cinnamon sugar. They’re especially popular around Christmas and other celebrations, although there are plenty of regional and family variations.
These pumpkin buñuelos roll ups are my own little autumn twist on those familiar flavors.
Instead of making traditional flat buñuelos, I’m taking soft flour tortillas, filling them with a sweet pumpkin cream cheese mixture, rolling them up, and frying them until they’re beautifully golden.
Then comes the best part. While they’re still warm, each roll gets coated in a mixture of white sugar, brown sugar, and pumpkin pie spice.
The outside becomes wonderfully crispy, while the inside stays soft, creamy, and full of that delicious pumpkin flavor.
They’re a little like a cross between a cinnamon-sugar buñuelo, a pumpkin cheesecake dessert, and a crispy tortilla roll up.
And yes, they’re every bit as good as that sounds!
Our Beautiful Chaos – Recipe Disclaimer
All recipes are shared as a guide based on what works in my home kitchen. Results may vary.
It is your responsibility to check all ingredients for allergies, intolerances, or dietary needs before cooking. Our Beautiful Chaos is not responsible for any reactions or outcomes from the use of these recipes.
Nutritional information is an estimate only.
– Julie from Our Beautiful Chaos
Making Fall Desserts Dairy-Free Without Missing Out
One of the biggest challenges of cooking for a family with food allergies is finding ways to make the treats everyone else enjoys without relying on ingredients we can’t safely use.
Pumpkin desserts are a perfect example.
So many recipes call for regular cream cheese, heavy cream, butter, or other dairy products. And while there are more dairy-free alternatives available these days, sometimes you still have to get creative to make everything work.
For these pumpkin roll ups, I use Violife dairy-free cream cheese, which gives the filling a lovely creamy consistency without needing traditional cream cheese.
Combined with real pumpkin puree, brown sugar, white sugar, vanilla, and pumpkin pie spice, it makes a wonderfully sweet filling that tastes like autumn.
I also make my tortillas from scratch.
That’s partly because I love knowing exactly what’s going into the food I’m feeding my boys, but it’s especially important when you’re managing a serious dairy allergy.
Homemade tortillas give me control over the ingredients, and they’re a fantastic budget-friendly staple to learn how to make.
That said, I don’t want anyone thinking they have to make absolutely everything from scratch to enjoy this recipe.
If your family can safely eat store-bought flour tortillas, use those! And if you’re not dairy-free, ordinary cream cheese works as a substitute too.
That’s one of my favorite things about learning how to cook at home. Once you understand the basics, you can adapt recipes to your family’s dietary needs, preferences, and grocery budget.
A Budget-Friendly Pumpkin Dessert the Kids Will Actually Eat
I love finding recipes that use affordable pantry ingredients, especially during the autumn months when pumpkin-flavored everything seems to appear in the grocery stores.
These pumpkin cinnamon roll ups use a relatively short ingredient list, and most of the ingredients are things you might already have at home.
A can of pumpkin puree, some sugar, pumpkin pie spice, tortillas, and cream cheese are really all you need to get started.
You don’t need a special dessert maker, a complicated pastry recipe, or hours of preparation.
And because this recipe makes approximately 10 to 14 roll ups, depending on the size of your tortillas, it’s a great option when you’re feeding a family or want something sweet to share.
The pumpkin filling is also a nice way to include a little actual pumpkin in a dessert the kids are excited about eating. Of course, these are still sweet treats, but I love that we’re using real pumpkin rather than relying entirely on artificial pumpkin flavoring.
I should probably mention that I’ve genuinely never had leftovers when I’ve made these. They get gobbled up!
There’s just something about that combination of crispy tortilla, warm pumpkin filling, and sweet spiced sugar coating that makes everyone want another one.
Homemade Pumpkin Buñuelos Without the Complicated Dough
If you’ve ever wanted to try making buñuelos but felt intimidated by preparing and rolling out traditional dough, these are a fun place to start.
Using tortillas makes the whole process much quicker. You simply mix the pumpkin filling, spread it onto the tortillas, roll them up, and fry them until golden.
The important thing is getting the oil temperature right and not overfilling the tortillas. Too much filling can escape during frying, while oil that’s too cool can leave the tortillas greasy rather than crisp.
Don’t worry, though. I’ll walk you through those details below, including how to keep the filling inside, what temperature to fry at, and how to tell when your roll ups are ready.
One last thing before we get started: the pumpkin filling becomes extremely hot during frying.
Give these a few minutes to cool before serving, especially if you’re making them for little ones. That creamy center can stay much hotter than the outside!
Now let’s head into the kitchen and make these together!
Equipment
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- Stand mixer with paddle attachment: For combining the dairy-free cream cheese, pumpkin puree, sugar, and spices into a smooth filling. A hand mixer also works.
- Measuring cups and spoons: For measuring the filling and cinnamon-sugar coating ingredients.
- Silicone spatula: For scraping down the mixing bowl and spreading the pumpkin filling.
- Can opener: For opening the pumpkin puree.
- Large frying pan or heavy-bottomed skillet: Choose one with enough depth to hold the oil safely.
- Digital cooking thermometer: A clip-on deep-fry thermometer is particularly helpful for monitoring the oil temperature.
- Tongs: For carefully turning and removing the roll ups from the hot oil.
- Shallow bowl or plate: For mixing the sugar coating and rolling the finished tortillas.
- Paper towels: For draining excess oil after frying.
- Wire cooling rack: Optional, but useful for keeping the fried tortillas crisp.
- Plates or serving platter: For serving the finished dessert.
Ingredients for Pumpkin Buñuelos Roll Ups
Yield: Approximately 10 to 14 roll ups, depending on tortilla size.
For the Creamy Pumpkin Filling
- 8 oz dairy-free cream cheese – I use Violife dairy-free cream cheese, which gives these roll ups a lovely creamy filling. Allow it to soften slightly according to the package directions so it mixes easily. If your household doesn’t need to avoid dairy, you can substitute regular cream cheese.
- 1/4 cup white granulated sugar
- 1/4 cup packed brown sugar
- 1 cup pumpkin puree
- 1 teaspoon vanilla extract
- 3 teaspoons homemade pumpkin pie spice (or store-bought)
- 10 to 14 medium flour tortillas
For Frying
- Canola oil or vegetable oil– You’ll need enough oil to create a shallow frying layer in your skillet. The exact quantity depends on the size of your pan. Choose a neutral-flavored oil suitable for frying.
For the Pumpkin Spice Sugar Coating
- 1/4 cup white granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
Important Allergy-Friendly Ingredient Notes:
- Because I cook for a household with a life-threatening dairy allergy, I always check the packaging of every ingredient before using it.
- Even products marketed as vegan or dairy-free can have different manufacturing and allergen warnings.
- Pay particular attention to the dairy-free cream cheese and tortillas, especially if you’re using a new brand.
- If you’re making these for someone with a severe allergy, use ingredients that are appropriate for their individual allergy requirements and take the usual precautions against cross-contact in your kitchen.
- For a completely vegan version, also check that your sugar is suitable for vegan diets.
How to Make Easy Pumpkin Buñuelos Roll Ups From Scratch
These pumpkin buñuelos roll ups are surprisingly simple to make, especially if you’re using tortillas you’ve already prepared or have some store-bought ones waiting in the pantry.
The filling takes just a few minutes to mix together, and once you’ve rolled your tortillas, all that’s left is frying them until they’re golden and coating them in that delicious pumpkin spice sugar.
There are a few little things worth paying attention to, particularly the amount of filling you use and the temperature of your oil. I’ll explain those as we go so you can get the best results.
Step 1: Make the Creamy Pumpkin Filling
Start by adding 8 oz dairy-free cream cheese into the bowl of your stand mixer. Whip until fluffy (about 2-3 minutes using the whisk or paddle).
Then add the white sugar, brown sugar, pumpkin puree, vanilla extract and pumpkin pie spice into the bowl.
Mix everything on low speed until the ingredients begin to combine. Increase to medium speed briefly, mixing until you have a smooth, creamy pumpkin filling.
Stop the mixer and scrape down the sides of the bowl with a silicone spatula to make sure everything is evenly incorporated.
The filling should be thick enough to spread onto your tortillas without immediately running off the edges.
If your dairy-free cream cheese was particularly soft or your pumpkin puree contains a lot of moisture, the filling may be a little looser. You can refrigerate it for 15 to 20 minutes to help it firm up before assembling your roll ups.
A little tip from my kitchen: I prefer using the paddle attachment rather than the whisk because we’re combining a thick cream cheese filling, not trying to whip air into it. A hand mixer works too if you don’t have a stand mixer.
Step 2: Prepare Your Tortillas
Lay one flour tortilla flat on a clean plate or work surface.
If you’re using homemade tortillas, make sure they’ve cooled enough to handle and are still soft and flexible.
Store-bought tortillas work perfectly well too, but if they feel stiff or start cracking when you bend them, warm them briefly in a dry skillet or microwave until they’re pliable.
This makes them much easier to roll without tearing.
I use medium-sized tortillas for this recipe because they make a lovely individual dessert, but you can adjust the size depending on what you have available.
Just remember that larger tortillas may need slightly more filling, while smaller ones will need less.
Step 3: Spread the Pumpkin Filling
Spoon approximately 2 heaped tablespoons of pumpkin filling into the center of your tortilla.
Using the back of a spoon or a small spatula, spread the filling into an even layer, leaving approximately 1 inch of space around the edges.
Don’t be tempted to spread the filling all the way to the edge.
I know it looks like more filling would make these even better, but that little gap is important because the filling moves as you roll the tortilla.
If you overfill them, the pumpkin cream cheese mixture can squeeze out during rolling or escape into the hot oil when frying.
And we definitely want all that delicious filling staying inside!
Step 4: Roll the Pumpkin Tortillas
Starting at one edge, carefully roll the tortilla into a snug cylinder.
You want it fairly tight so the filling is distributed throughout the roll, but not so tight that you’re squeezing the pumpkin mixture out of the ends.
Think of rolling a filled tortilla rather than wrapping a burrito.
The ends will remain open, so keeping the filling away from those edges is especially important.
Once rolled, place the tortilla seam-side down on a plate.
Repeat with the remaining tortillas until you’ve used all your filling.
Depending on the size of your tortillas and how generously you fill them, you should end up with approximately 10 to 14 pumpkin roll ups.
If any filling starts squeezing out of the ends, gently wipe away the excess before frying.
Step 5: Prepare the Pumpkin Spice Sugar Coating
Before heating your oil, prepare the sugar coating so it’s ready when the tortillas come out of the pan.
In a shallow bowl or plate, combine:
- 1/4 cup white granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon pumpkin pie spice
Mix everything together with a fork until the spices are evenly distributed.
If your brown sugar has any large lumps, break them apart so the coating sticks more evenly to the tortillas.
Set the bowl aside near your cooking area, but safely away from the hot oil.
I like having this ready before frying because the sugar coating sticks best while the tortillas are still warm and have a very light coating of oil on the outside.
Step 6: Heat the Oil to the Correct Temperature
Pour enough canola oil or vegetable oil into a deep frying pan or heavy-bottomed skillet to create a shallow layer, approximately 1/2 inch deep.
Make sure your pan has plenty of room above the oil so it cannot easily splash or overflow.
Heat over medium heat until the oil reaches 325°F to 350°F.
Use a cooking thermometer to check the temperature before adding your first roll up.
This is one of the most important steps in the entire recipe. If your oil is too cool, the tortillas can absorb excess oil and become greasy rather than crispy. If it’s too hot, the outside can brown too quickly while the filling is still heating through.
Aim for approximately 340°F when you begin frying, adjusting the heat as necessary to keep the oil within the recommended range.
Important: Never leave heating oil unattended, and keep children away from the stovetop while frying.
Step 7: Fry the Pumpkin Buñuelos Roll Ups Until Golden
Once the oil has reached the correct temperature, carefully lower 2 to 3 filled tortillas into the pan using kitchen tongs.
Place them seam-side down first to help the tortilla stay rolled.
Avoid overcrowding the pan. Adding too many tortillas at once lowers the oil temperature, making it harder to achieve that lovely crispy exterior.
Fry until the underside is golden brown, then carefully turn each roll using your tongs. Continue cooking until the tortilla is evenly golden and crisp.
Allow approximately 5 minutes per side as a guide, but watch the color closely rather than relying entirely on the clock. Depending on your tortilla thickness, oil depth, and temperature, they may brown sooner.
Because these are filled tortillas rather than raw pastry dough, you’re mainly looking to crisp the tortilla and heat the pumpkin filling.
If they’re becoming dark brown too quickly, lower the heat slightly.
If they’re barely bubbling and seem to be soaking up oil, check that your temperature hasn’t dropped below 325°F.
Work in batches until all your roll ups are cooked.
Step 8: Drain and Coat in Pumpkin Spice Sugar
When the tortillas are golden and crispy, carefully remove them from the oil using tongs.
Allow excess oil to drip back into the pan before transferring them to a plate lined with paper towels or a wire rack.
Let them drain briefly, just long enough to remove excess surface oil.
While they’re still warm, gently roll each tortilla in your prepared pumpkin spice sugar mixture.
Turn them until the outside is coated on all sides.
The combination of white sugar, brown sugar, and pumpkin pie spice gives these roll ups a sweet, slightly crunchy coating that works beautifully with the creamy pumpkin filling.
If the sugar isn’t sticking well, the tortillas may have cooled too much or become too dry on the surface. Coat the remaining batches sooner after draining.
Step 9: Allow to Cool Before Serving
I know it’s tempting to eat these immediately, especially when they’re warm, golden, and covered in cinnamon sugar. But please give them a few minutes! The pumpkin cream cheese filling becomes extremely hot during frying, and the center can stay much hotter than the crispy tortilla exterior.
Allow the roll ups to cool for at least 5 minutes, and longer if necessary, before serving.
For younger children, cut one open and check that the filling has cooled to a safe eating temperature.
You know how the filling inside a freshly fried apple pie can feel like molten lava even when the outside seems cool enough? It’s a little like that! Once they’re cool enough to enjoy safely, serve them while the tortillas are still warm and crispy.
These are wonderful on their own, and the creamy pumpkin filling means you really don’t need any additional sauces or toppings.
Recipe Variations and Easy Substitutions
One of my favorite things about cooking from scratch is being able to adapt recipes to whatever your family needs.
These pumpkin buñuelos roll ups are already vegan and dairy-free when prepared with the ingredients I’ve listed, but there are several ways to make them work with different preferences and pantry ingredients.
Absolutely, provided your household doesn’t need to avoid dairy.
You can replace the 8 oz of dairy-free cream cheese with the same amount of regular cream cheese.
The filling may have a slightly different consistency depending on the brand, but the preparation method stays the same.
For my family, I stick with Violife dairy-free cream cheese because of our allergy needs.
Yes!
Although I love making my tortillas from scratch, there’s absolutely nothing wrong with using store-bought flour tortillas.
Look for soft, medium-sized tortillas that roll easily without cracking.
If you’re making these vegan or dairy-free, always check the ingredient label rather than assuming all flour tortillas are suitable.
Some tortillas contain dairy ingredients or animal-derived fats.
Definitely.
A hand mixer works well for combining the filling, and you can even mix everything by hand using a sturdy spoon and a mixing bowl.
The most important thing is making sure your cream cheese is soft enough to blend smoothly with the pumpkin puree and sugar.
If mixing by hand, it may take a little longer to remove all the lumps.
You can use smaller flour tortillas to make individual mini roll ups, adjusting the amount of filling so they aren’t overstuffed.
Smaller rolls may cook more quickly, so watch them carefully and remove them as soon as they’re evenly golden.
They’re a fun option for fall gatherings, Halloween parties, or a dessert table where people want something sweet without committing to a large serving.
Just remember that the filling will still be very hot immediately after frying.
If your family really loves pumpkin spice, you can adjust the amount slightly to suit your preferences.
I’d recommend tasting the filling before assembling the tortillas and adding a little more spice only if needed.
Different brands of pumpkin pie spice can vary in strength, and the additional spiced sugar coating contributes plenty of flavor too.
If you’re looking for a different flavor, you could experiment with a sweetened dairy-free cream cheese filling without the pumpkin.
However, removing the pumpkin changes both the flavor and consistency of the filling, so it would be a variation rather than the same recipe.
For these particular roll ups, the pumpkin is what gives them their lovely autumn flavor and creamy texture.
A Few Helpful Tips Before You Start
- Don’t overfill your tortillas. Two heaped tablespoons of filling is a good starting point for medium tortillas. Too much filling makes them harder to roll and increases the chance of leaking during frying.
- Use soft, flexible tortillas. Fresh homemade tortillas work beautifully, but store-bought tortillas are perfectly fine. Warm stiff tortillas briefly before rolling.
- Keep the filling away from the edges. Leaving approximately an inch of space helps prevent the pumpkin mixture from escaping.
- Monitor your oil temperature. Keep it between 325°F and 350°F for the best balance of crispy tortillas and properly heated filling.
- Fry in small batches. Two or three roll ups at a time is usually plenty, depending on the size of your skillet.
- Coat them while warm. The pumpkin spice sugar sticks best shortly after frying and draining.
- Don’t skip the cooling time. The filling gets extremely hot, so give the finished roll ups time to cool before anyone takes a bite.
- Serve them fresh whenever possible. These taste best when the outside is still crisp and the pumpkin filling is warm.
Troubleshooting Common Problems When Making Pumpkin Buñuelos Roll-Ups
These pumpkin buñuelos roll ups are pretty straightforward to make, but frying anything with a creamy filling can take a little practice.
The good news is that most problems are easy to prevent once you know what to look for. Whether your tortillas are opening up in the oil, your pumpkin filling seems too runny, or your finished roll ups aren’t getting crispy, I’ve put together some helpful troubleshooting tips below.
And if you’re making these for the first time, I’d definitely recommend reading through this section before you start frying!
If your pumpkin filling seems too thin to spread without dripping, the most likely cause is excess moisture from the pumpkin puree or a particularly soft dairy-free cream cheese.
Different brands of dairy-free cream cheese can behave quite differently. Some are firmer straight from the refrigerator, while others soften quickly at room temperature.
How to fix it:
Start by placing your prepared filling in the refrigerator for 15 to 20 minutes to see whether it firms up.
If you’re using canned pumpkin, make sure you’ve used plain pumpkin puree rather than pumpkin pie filling.
For future batches, if your pumpkin puree looks especially watery, you can drain some of the excess liquid through a fine-mesh strainer before mixing it with the cream cheese.
Avoid adding extra flour or cornstarch directly to the finished filling without adjusting the recipe, as that can change the texture and flavor.
You want a creamy filling that spreads easily but doesn’t run off the tortilla.
If your tortillas start unrolling in the hot oil, they may not have been rolled snugly enough, or the seam may not have had enough time to set before you turned them.
This can also happen when the tortillas are too stiff to hold their shape.
How to fix it:
Make sure your tortillas are soft and flexible before adding the filling.
Roll them firmly, without squeezing out the pumpkin mixture, and place each finished roll seam-side down while you prepare the remaining tortillas.
When frying, lower them into the oil seam-side down first.
Allow that side to become golden and firm before carefully turning the roll with your tongs.
If a tortilla is particularly stubborn, you can secure the seam with a wooden toothpick before frying, provided it can be done safely. Remember to remove every toothpick before serving.
A little filling escaping from the open ends can happen with this style of rolled tortilla, but excessive leaking usually means you’ve added too much filling or spread it too close to the edges.
The filling becomes softer as it heats, so even a roll that looks perfectly secure before frying can start leaking if it’s overstuffed.
How to fix it:
Use approximately 2 heaped tablespoons of filling for each medium tortilla.
Leave a full inch of space around the edges when spreading the filling.
Don’t roll so tightly that the filling gets pushed toward the ends.
If you notice excess filling squeezing out while assembling, remove a little before frying.
Important: Because the ends remain open, this recipe isn’t completely leakproof. If you find that filling consistently escapes during frying, try folding the ends inward before rolling, burrito-style. This creates a more enclosed parcel, although the finished shape will be slightly different.
Greasy tortillas are usually a sign that your oil temperature is too low.
When oil isn’t hot enough, the tortilla can absorb more oil before the surface becomes crisp.
Overcrowding the frying pan can make this worse because adding several cold tortillas at once lowers the temperature.
How to fix it:
Use a cooking thermometer and keep the oil between 325°F and 350°F.
Fry only two or three roll ups at a time, depending on the size of your pan.
Allow the oil to return to the correct temperature between batches.
Once cooked, transfer the rolls to a wire rack or paper towels to drain excess oil before coating them in sugar.
Avoid stacking freshly fried tortillas on top of each other because trapped steam can soften the crispy exterior.
If the outside of your tortillas becomes dark brown before the filling has had time to warm, your oil may be too hot.
This is particularly common when frying thin flour tortillas, which can brown surprisingly quickly.
How to fix it:
Check your oil temperature with a thermometer before adding each batch.
If the tortillas are browning too quickly, lower the heat slightly.
Remember that the recommended cooking time is only a guide. Some tortillas will become golden much sooner than others.
You don’t need to fry them for the full five minutes on each side if they’re already beautifully golden.
Remove them before the outside becomes too dark.
There are several reasons your finished roll ups might lose their crunch.
They may have absorbed too much oil during cooking, been stacked while still steaming, or sat for too long after frying.
The pumpkin cream cheese filling also contains moisture, which gradually softens the tortilla from the inside.
How to fix it:
Make sure your oil is hot enough before frying.
Drain the finished tortillas on a wire rack whenever possible.
Avoid covering them while they’re still hot.
Serve them reasonably soon after cooking for the crispiest results.
If you’re preparing several batches, keep the finished rolls in a single layer rather than piling them onto a plate.
The sugar coating sticks best when the outside of the tortilla is still warm and has a tiny amount of surface oil remaining.
If you wait until the roll ups have cooled completely, the coating may slide off instead.
How to fix it:
Prepare your sugar mixture before you begin frying.
After removing each roll from the oil, let the excess oil drain briefly, then gently coat it while it’s still warm.
Make sure the brown sugar is thoroughly mixed with the white sugar and pumpkin pie spice.
If the brown sugar has formed large lumps, break them apart before coating.
Lumps usually happen when the dairy-free cream cheese is too firm or hasn’t been mixed thoroughly.
Some dairy-free cream cheese brands also have a slightly different texture from traditional cream cheese, particularly when they’re cold.
How to fix it:
Allow the cream cheese to soften slightly according to the manufacturer’s instructions before mixing.
Start the stand mixer on low speed, then increase briefly to medium.
Stop and scrape down the sides and bottom of the bowl to make sure everything is incorporated.
If you’re mixing by hand, use a sturdy spoon and take a little extra time to work out any lumps.
A few tiny lumps won’t ruin the dessert, but a smooth filling is easier to spread evenly.
These are definitely intended to be a sweet fall dessert!
Between the pumpkin cream cheese filling and the cinnamon-sugar coating, there’s plenty of sweetness.
If you find the finished rolls sweeter than you prefer, the easiest adjustment is to use a lighter coating of pumpkin spice sugar.
You can also experiment with slightly reducing the sugar in the filling when making future batches, although that will change the original recipe.
I’d recommend making the recipe as written the first time so you know what you’re adjusting.
Pumpkin pie spice blends vary between brands.
Some contain more cinnamon, while others have stronger ginger, nutmeg, or clove flavors.
Since this recipe uses pumpkin pie spice in both the filling and the coating, the flavor is intentionally quite noticeable.
If you prefer a milder spice flavor, try using a little less in the sugar coating next time.
You can also taste the filling before assembling the tortillas and adjust the seasoning to suit your family’s preferences.
Unlike traditional buñuelos made with raw dough, these roll ups use flour tortillas that are already cooked.
The goal is to make the outside golden and crispy while heating the pumpkin cream cheese filling.
Look for an evenly golden exterior that feels crisp when gently touched with tongs.
If you’re unsure whether the filling is warm enough, remove one roll, allow it to cool slightly, and carefully cut it open to check.
Remember that the filling can become extremely hot, so never bite into a freshly fried roll straight from the pan.
How to Store Leftover Pumpkin Buñuelos Roll Ups
I’ll be the first to admit that I haven’t actually had to store leftovers from this recipe. Every time I’ve made these pumpkin roll ups, they’ve been gobbled up!
But I know not everyone is feeding a house full of hungry boys, and you might want to make a batch ahead of time or save a few for later. Because these contain a pumpkin cream cheese filling, they need to be refrigerated rather than stored at room temperature.
How Long Do Pumpkin Buñuelos Roll Ups Last in the Refrigerator?
For the best quality, I recommend eating these within 2 to 3 days of making them. Allow the cooked roll ups to cool, then place them in an airtight container in the refrigerator within two hours of frying.
If you’re stacking them, place a piece of parchment paper between the layers to help prevent sticking. The tortillas will gradually soften as they absorb moisture from the filling, so don’t expect them to stay quite as crispy as they were when freshly fried. That’s normal with a filled tortilla dessert.
My recommendation: These are definitely best enjoyed fresh, while the tortilla is still crisp and the pumpkin filling is warm.
What’s the Best Way to Reheat Pumpkin Buñuelos Roll Ups?
If you have leftovers, the goal is to warm the filling without burning the sugar coating or making the tortilla soggy.
Reheating in the Oven
- Preheat your oven to 325°F.
- Place the refrigerated roll ups on a parchment-lined baking sheet in a single layer.
- Heat for approximately 8 to 12 minutes, checking regularly, until warmed through.
- The exact time will depend on the size and thickness of your tortillas.
- Because the rolls are already coated in sugar, keep an eye on them to prevent the coating from becoming too dark.
- Allow them to cool slightly before eating.
Reheating in the Air Fryer
- You can also try reheating these in an air fryer at 300°F for approximately 3 to 5 minutes.
- Place them in a single layer and check frequently.
- The sugar coating can caramelize or burn if the temperature is too high, so start with a shorter cooking time.
A quick note: These oven and air fryer reheating instructions are suggested methods rather than something I’ve personally needed to test, since we haven’t had leftovers. Appliance temperatures vary, so use your judgment and check that the filling is heated through.
Can I Reheat Pumpkin Buñuelos in the Microwave?
- You can, but I wouldn’t recommend it if you’re hoping to keep that crispy tortilla exterior.
- Microwaving tends to soften fried tortillas, especially once they’ve been refrigerated.
- If the microwave is your only option, reheat in short intervals until the filling is hot, then allow it to cool before serving.
Can You Freeze Pumpkin Buñuelos Roll Ups?
- I wouldn’t recommend freezing the finished fried roll ups if maintaining their crispy texture is important to you.
- The pumpkin cream cheese filling contains moisture, and dairy-free cream cheese can change consistency after freezing and thawing.
- The tortilla may also become soft or soggy.
- If you’re planning ahead for a party or family gathering, I’d recommend preparing the filling in advance and assembling the rolls closer to the time you want to fry them. That way, you get the best possible texture.
Make-Ahead Buñuelos Tips for Fall Parties and Family Gatherings
These pumpkin cinnamon roll ups are a fun dessert for autumn get-togethers, but frying while you’re trying to entertain guests isn’t always ideal.
Fortunately, there are a few things you can prepare ahead of time.
Yes! Prepare the filling according to the recipe, then transfer it to an airtight container and refrigerate overnight.
When you’re ready to assemble the roll ups, stir the filling gently to make sure everything is evenly combined.
If it has become particularly firm in the refrigerator, allow it to soften just enough to spread easily while keeping it safely chilled.
You can assemble them a little ahead of frying, but I wouldn’t recommend leaving the filled tortillas sitting overnight.
The moisture in the pumpkin filling can gradually soak into the tortillas, making them softer and more likely to tear or become soggy.
For the best results, prepare your filling and sugar coating ahead of time, then assemble and fry the tortillas shortly before serving.
If you do assemble them in advance, keep them covered and refrigerated until you’re ready to cook.
Absolutely.
Combine the white sugar, brown sugar, and pumpkin pie spice, then store the mixture in an airtight container until needed.
This is an easy little job to get out of the way before your guests arrive.
Just give the mixture a quick stir before using it, especially if the brown sugar has formed any lumps.
Serving Ideas: What Goes With Pumpkin Buñuelos Roll Ups?
These pumpkin roll ups are delicious on their own, but they’re also a lovely addition to a fall dessert table. The crispy cinnamon-sugar tortilla and creamy pumpkin filling already provide plenty of flavor, so you really don’t need to add much. Here are a few ways you could serve them.
1. As a Warm Fall Dessert
Serve the roll ups warm, once the filling has cooled enough to eat safely. I love the contrast between the crispy outside and the soft pumpkin filling. They’re especially nice after a comforting family dinner when everyone wants something sweet but you don’t feel like making an entire pie.
2. With Dairy-Free Vanilla Ice Cream
For a slightly more indulgent dessert, serve a warm pumpkin roll up alongside a scoop of your favorite dairy-free vanilla ice cream. The cold ice cream works beautifully with the warm pumpkin spice flavors. Just make sure the ice cream is suitable for your family’s allergy requirements.
3. With Dairy-Free Whipped Topping
A little dairy-free whipped topping can make these feel extra special without much additional work. You could serve it on the side for dipping or add a small spoonful to individual dessert plates.
4. For Halloween Parties
These would make a fun addition to a Halloween dessert spread. They’re easy to serve individually, and the pumpkin flavor fits perfectly with the season. If you’re serving children, allow the filling to cool thoroughly before putting them out.
5. For Thanksgiving Dessert Tables
Not everyone wants a big slice of pumpkin pie after Thanksgiving dinner. These pumpkin buñuelos roll ups offer another way to enjoy those familiar pumpkin spice flavors in a smaller, handheld dessert. You could serve them alongside other fall treats so everyone has a few different options.
6. With Coffee or Hot Apple Cider
I think these would be lovely with a hot cup of coffee or a mug of apple cider on a chilly autumn afternoon. The pumpkin pie spice and cinnamon-sugar coating make them a natural match for warm fall drinks.
Why You’ll Love This Recipe?!
There are so many reasons these easy pumpkin buñuelos roll ups deserve a place in your fall recipe collection.
- They’re completely dairy-free when made with suitable ingredients. Using dairy-free cream cheese means my family can enjoy the same sweet treat together without needing separate desserts.
- They’re vegan-friendly. With vegan tortillas, dairy-free cream cheese, and suitable sugar, these roll ups can be made without animal-derived ingredients.
- They’re inspired by familiar Mexican-American flavors. I love being able to take something that reminds me of my family’s food traditions and give it a fun seasonal twist.
- You don’t need to make traditional buñuelo dough. Using flour tortillas makes these much quicker and more approachable for busy families.
- You can use homemade or store-bought tortillas. I love making mine from scratch, but you can absolutely take a shortcut when you need one.
- They’re full of real pumpkin flavor. The filling uses a whole cup of pumpkin puree, along with vanilla and pumpkin pie spice.
- They have two delicious textures. Crispy, golden tortillas on the outside and creamy pumpkin filling on the inside.
- They’re budget-friendly. Tortillas, pumpkin puree, sugar, and spices are relatively affordable ingredients, particularly if you already keep some of them in your pantry.
- They’re perfect for fall gatherings. Whether you’re planning a Halloween party, Thanksgiving dessert table, or a cozy weekend treat, these fit right in.
- The filling is easy to prepare. Your stand mixer does most of the work, leaving you free to assemble the tortillas.
- You can prepare some components ahead of time. Make the pumpkin filling and sugar coating in advance to save time on the day.
- They’re kid-approved in our house. I’ve never had leftovers because these disappear every time I make them!
And perhaps my favorite thing about this recipe is that it shows how flexible homemade cooking can be. You can take a few familiar ingredients, adjust them to your family’s needs, and turn them into something really special!
Frequently Asked Questions About Pumpkin Buñuelos Roll Ups
If you’ve never made pumpkin-filled tortilla roll ups before, you might have a few questions about ingredients, frying, substitutions, and preparing them ahead of time.
I’ve answered some of the most useful questions below, especially for anyone making these as a dairy-free or vegan fall dessert.
Pumpkin buñuelos roll ups are a sweet, filled tortilla dessert inspired by the crispy cinnamon-sugar flavors of traditional Mexican buñuelos.
Traditional Mexican buñuelos are generally made by frying thin pieces of dough until crisp, then coating them with sugar or serving them with a sweet syrup. Recipes vary between families and regions.
My pumpkin version is a little different. Instead of making flat buñuelos, I fill flour tortillas with a sweet pumpkin cream cheese mixture, roll them up, fry them until golden, and coat them in pumpkin spice sugar.
They’re not intended to replace traditional buñuelos. They’re simply my easier, autumn-inspired twist on a familiar Mexican-American comfort food.
Yes! This recipe is designed to be dairy-free.
I use Violife dairy-free cream cheese instead of traditional cream cheese, along with flour tortillas that are suitable for my family’s allergy requirements.
Because one of my boys has a life-threatening dairy allergy, I always check ingredient labels carefully, even when products are advertised as vegan or dairy-free.
If you’re making these for someone with a severe milk allergy, check every ingredient and follow the precautions appropriate for their individual allergy needs, including avoiding cross-contact.
They can be completely vegan when made with suitable ingredients.
Use dairy-free vegan cream cheese, vegan flour tortillas, and sugar that meets your dietary requirements.
The pumpkin puree, vanilla extract, and pumpkin pie spice are generally plant-based, but it’s still worth checking packaged ingredients.
Canola oil and vegetable oil are suitable options for frying.
If you’re not following a vegan diet, you can substitute regular cream cheese, although the finished dessert will no longer be dairy-free or vegan.
I wouldn’t recommend it.
Pumpkin pie filling already contains sugar and spices, while plain pumpkin puree is simply cooked, pureed pumpkin.
Since this recipe includes its own white sugar, brown sugar, vanilla, and pumpkin pie spice, using pumpkin pie filling could make the mixture too sweet or strongly spiced.
For the best results, look for a can labeled 100% pure pumpkin.
Soft, medium-sized flour tortillas are my first choice.
They roll easily, hold the pumpkin filling well, and become beautifully golden when fried.
I make my own dairy-free vegan tortillas using my stand mixer, but store-bought tortillas are a convenient alternative.
Avoid tortillas that are dry, brittle, or likely to crack when rolled.
If necessary, warm them briefly before assembling.
I recommend flour tortillas for this particular recipe.
Corn tortillas generally have a different texture and can be more likely to crack when rolled around a thick filling, especially if they aren’t warmed first.
They also produce a different flavor and finished texture.
If you need a gluten-free alternative, look for a soft, flexible gluten-free tortilla suitable for rolling and frying, but be aware that the results may differ from the original recipe.
You could experiment with baking or air frying, but the recipe I’ve shared is designed for shallow frying.
Frying gives the tortillas their characteristic golden, crispy exterior and helps the sugar coating adhere.
Baking or air frying may produce a different texture, and the filling may be more likely to escape if the tortillas open while cooking.
I haven’t tested a baked or air-fried version, so I can’t recommend an exact temperature or cooking time that I know will produce the same results.
I recommend canola oil or vegetable oil.
Both have a relatively neutral flavor, allowing the pumpkin, vanilla, and spices to stand out.
For this recipe, aim to keep the oil between 325°F and 350°F.
A cooking thermometer is especially helpful because the oil temperature can change as you add each batch of tortillas.
For medium-sized flour tortillas, approximately 2 heaped tablespoons is a good starting point.
Spread the filling into an even layer, leaving about an inch around the edges.
The amount may need adjusting depending on the diameter of your tortillas.
Avoid overfilling because the pumpkin cream cheese mixture can squeeze out when rolling or leak into the oil during frying.
You can prepare the pumpkin filling and sugar coating ahead of time, which makes assembly much quicker.
Store the filling in an airtight container in the refrigerator overnight.
Keep the sugar coating separately in a sealed container.
For the best texture, I recommend filling, rolling, and frying the tortillas shortly before serving.
Assembling them too far in advance can allow moisture from the pumpkin filling to soften the tortillas.
The most important things are maintaining the correct oil temperature, avoiding overcrowding, and draining the finished rolls properly.
Keep the oil between 325°F and 350°F and fry in small batches.
Transfer cooked rolls to a wire rack or paper towels to remove excess oil.
Avoid stacking or covering them while hot because trapped steam can soften the tortillas.
These are at their crispiest when served fresh.
Because these contain a perishable cream cheese-style filling, don’t leave them sitting at room temperature for more than 2 hours.
If the temperature is above 90°F, that limit drops to 1 hour.
For parties, I recommend frying smaller batches as needed rather than leaving a large platter sitting out all afternoon.
Always allow the hot filling to cool enough for safe eating before serving.
Freezing isn’t my preferred storage method for this recipe.
The pumpkin cream cheese filling can change texture after thawing, and the fried tortillas may become soggy.
For the best flavor and texture, enjoy these freshly made or refrigerate leftovers for 2 to 3 days.
If you’re preparing for a party, making the filling ahead of time is a better option than freezing the finished dessert.
Easy Pumpkin Buñuelos Roll Ups (Vegan & Dairy-Free)
Equipment
- Stand mixer with paddle or whisk attachment
- Measuring cups and spoons
- Silicone spatula
- Can opener
- Large frying pan or heavy-bottomed skillet
- Cooking thermometer
- Kitchen tongs
- Shallow bowl or plate
- Paper towels
- Wire cooling rack, optional
Ingredients
Tortillas
- 10-14 medium flour tortillas homemade or store-bought
Pumpkin Cream Cheese Filling
- 8 oz dairy-free cream cheese substitute we love the Violife cream cheese
- 1/4 cup granulated white sugar
- 1/4 cup brown sugar, packed
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 3 tsp pumpkin pie spice
For Frying
- Canola oil or vegetable oil, enough for approximately 1/2 inch of oil in the frying pan
Pumpkin Spice Sugar Coating
- 1/4 cup granulated white sugar
- 1/4 cup brown sugar, packed
- 1 tsp pumpkin pie spice
Instructions
Prepare the pumpkin cream cheese filling
- Add the dairy-free cream cheese into the bowl of your stand mixer and whisk or whip for 2-3 minutes until light and fluffy.
- Then add in the white sugar, brown sugar, pumpkin puree, vanilla extract, and pumpkin pie spice to the bowl.Using the paddle attachment, mix on low speed until combined, then briefly increase to medium speed until the filling is smooth and creamy.Scrape down the sides of the bowl as needed.If the filling is too soft to spread neatly, refrigerate for 15–20 minutes before assembling.
Prepare the tortillas
- Lay a medium flour tortilla flat on a clean plate or work surface.If the tortilla is stiff, warm it briefly until soft and flexible.
Fill the tortillas
- Spoon approximately 2 heaped tablespoons of pumpkin filling onto the tortilla.Spread into an even layer, leaving approximately 1 inch around the edges to help prevent the filling from escaping.
Roll the tortillas
- Starting at one edge, roll the tortilla into a snug cylinder.Roll firmly enough to hold its shape without squeezing out the filling.Place seam-side down on a plate.Repeat with the remaining tortillas and filling.
Prepare the spiced sugar coating
- In a shallow bowl, combine the white sugar, brown sugar, and pumpkin pie spice.Mix until evenly combined, breaking apart any lumps of brown sugar.Set aside.
Heat the oil
- Pour approximately 1/2 inch of canola or vegetable oil into a deep frying pan or heavy-bottomed skillet.Heat over medium heat until the oil reaches 325°F–350°F.Use a cooking thermometer to monitor the temperature.
Fry the pumpkin roll ups
- Carefully lower 2–3 filled tortillas into the hot oil, seam-side down.Fry until the underside is golden brown, then carefully turn using tongs.Continue frying until the tortillas are evenly golden and crispy.Allow approximately 5 minutes per side as a guide, but remove them sooner if they reach the desired color.Maintain the oil temperature between 325°F and 350°F and avoid overcrowding the pan.Repeat with the remaining tortillas.
Drain and coat in sugar mixture
- Remove the cooked roll ups from the oil using tongs.Allow excess oil to drain, then transfer briefly to paper towels or a wire rack.While still warm, gently roll each tortilla in the prepared pumpkin spice sugar mixture until evenly coated.
Cool and serve
- Allow the finished roll ups to cool for at least 5 minutes, or longer if necessary, before serving.The pumpkin cream cheese filling becomes extremely hot during frying.Check the temperature of the filling carefully before serving to children.Enjoy warm once safe to eat.
Video
Notes
- Pumpkin puree: Use plain canned pumpkin puree rather than sweetened pumpkin pie filling.
- Dairy-free cream cheese: Violife works well in this recipe. Other brands may produce a slightly different filling consistency.
- Tortillas: Homemade dairy-free vegan flour tortillas are ideal, but suitable store-bought tortillas work too.
- Filling: Use approximately 2 heaped tablespoons per medium tortilla. Avoid overfilling.
- Oil temperature: Maintain 325°F–350°F for crispy tortillas without excessive browning.
- Frying time: Cook until golden rather than relying solely on the clock. Thin tortillas may brown faster than expected.
- Allergy safety: Check all packaged ingredients and take appropriate precautions against dairy cross-contact.
- Vegan option: Use vegan cream cheese, vegan tortillas, and suitable sugar.
Storage
Refrigerate leftovers in an airtight container for 2–3 days.Reheating
Reheat gently in a 325°F oven or a 300°F air fryer, checking frequently to prevent the sugar coating from burning. These are suggested reheating methods, not personally tested results.Freezing
Not recommended for the best texture.Serving
Allow the filling to cool before eating. It can remain extremely hot even when the tortilla exterior feels cooler.Related Recipes:
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The Takeaway
Growing up in a Mexican-American family, buñuelos were one of those familiar sweet treats that always felt comforting, even though I never actually made them from scratch myself. These pumpkin buñuelos roll ups are my way of taking those flavors I love and turning them into something a little different for fall.
I love that I can make them completely dairy-free for my boys without anyone feeling like they’re getting a substitute dessert. The crispy, golden tortillas, sweet pumpkin cream cheese filling, and pumpkin spice sugar coating make these feel like a proper treat, and they’re surprisingly simple to put together.
And while I usually make everything from scratch, including the tortillas, I hope this recipe also reminds you that homemade cooking doesn’t have to mean doing everything the hard way. Use the ingredients that work for your family, take the shortcuts that make sense, and enjoy making something delicious together.
I’ve never had leftovers from these, which probably tells you everything you need to know about how they go down in our house!
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