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Pumpkin Cheesecake Egg Rolls with Maple Dip

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These pumpkin cheesecake egg rolls feature a crispy, golden shell filled with creamy, spiced pumpkin cheesecake and are served with a luscious maple dipping sauce. Quick to make and perfect for fall gatherings, they deliver the ultimate cozy dessert experience.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 3/4 cup canned pumpkin puree
  • 1/3 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
  • Pinch of salt
  • 12 egg roll wrappers
  • 1 large egg, beaten (for sealing wrappers)
  • Oil for frying (canola, vegetable, or avocado oil)
  • Powdered sugar, for dusting (optional)
  • 1/2 cup pure maple syrup
  • 2 tbsp unsalted butter
  • 2 tbsp heavy cream (or coconut cream for dairy-free)
  • 1/4 tsp cinnamon (optional)
  • Pinch of salt (for maple dip)

Instructions

  1. In a medium mixing bowl, combine softened cream cheese, pumpkin puree, granulated sugar, brown sugar, pumpkin pie spice, vanilla extract, and a pinch of salt.
  2. Beat with a hand mixer on medium speed for about 2 minutes until smooth and fluffy.
  3. Lay out 12 egg roll wrappers on a clean, dry surface. Keep covered with a damp paper towel to prevent drying.
  4. Spoon about 2 heaping tablespoons of the pumpkin cheesecake filling onto the lower third of each wrapper.
  5. Fold the bottom corner up and over the filling, fold in the sides, then roll up tightly. Brush the final edge with beaten egg to seal.
  6. Pour 2 inches of oil into a heavy-bottomed skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F.
  7. Carefully lower 3-4 egg rolls at a time into the hot oil. Fry for 2-3 minutes, turning halfway, until golden brown and crispy.
  8. Remove with tongs or a slotted spoon and drain on paper towels. Repeat with remaining rolls.
  9. While warm, dust egg rolls lightly with powdered sugar if desired.
  10. For the maple dipping sauce: In a small saucepan, combine maple syrup, unsalted butter, heavy cream, cinnamon (if using), and a pinch of salt.
  11. Bring to a gentle simmer over low heat, whisking often until thickened and glossy (about 2-3 minutes).
  12. Serve egg rolls warm with the maple dipping sauce on the side.

Notes

For a lighter version, bake or air fry the egg rolls at 400°F for 10-12 minutes, flipping halfway. Use gluten-free or dairy-free substitutes as needed. Do not overfill wrappers to prevent bursting. Prep ahead by rolling egg rolls and refrigerating up to 8 hours before frying. Leftovers can be reheated in the oven or air fryer for crispiness.

Nutrition

Keywords: pumpkin cheesecake egg rolls, fall dessert, maple dip, pumpkin dessert, easy egg rolls, Thanksgiving dessert, fried dessert, autumn recipes

Find it online: https://yumnode.com/pumpkin-cheesecake-egg-rolls-recipe-easy-fall-dessert-with-maple-dip/