Pumpkin Spice Cheesecake Enchiladas

Yield: 9-12 servings  

1 pkg.  (8 oz.) cream cheese, softened

1 cup  canned pumpkin

1/2 cup  sugar

1/2 tsp.  pumpkin pie spice

2½ cups Cool Whip, thawed

18-24 Flour tortillas

6 tbsp. butter, melted

2 tsp. sugar

2 tsp. cinnamon

Caramel sauce  

In a large bowl, beat the cream cheese, pumpkin, sugar and pumpkin pie spice with electric mixer on medium speed until well blended.

Gently stir in the whipped topping. Divide the cream cheese mixture evenly between the tortillas. Roll each tortilla up and put on serving plates.

In a small bowl, combine the butter, sugar and cinnamon. Brush the mixture over the over the rolled tortillas. Top with caramel sauce.