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Easy Pumpkin Buñuelos Roll Ups (Vegan & Dairy-Free)

Crispy pumpkin buñuelos roll ups filled with sweet pumpkin cream cheese and coated in pumpkin spice sugar. These easy Mexican-inspired tortilla desserts are made with dairy-free ingredients and are perfect for fall parties, Halloween, Thanksgiving, or an affordable family treat.
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Easy Pumpkin Buñuelos Roll Ups (Vegan & Dairy-Free)
Prep Time:20 minutes
Cook Time:25 minutes
Total Time:45 minutes

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.
 

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Servings: 14 ( 10 - 14 fried pumpkin buñuelos tortilla roll ups)
Cost: $8.00