These Pumpkin Filled Sweet Chimichangas are so good! My kids gobbled them up in seconds. The pumpkin filling is perfectly sweet and the cinnamon sugar on the outside is the perfect compliment. It reminds me of Churros.

We made the pumpkin version and a blueberry version. Both are very simple and taste so good!

Sweet Fruit Filled Chimichangas

• 12 cooked flour tortillas (I say cooked because we like to use the uncooked tortillas you can buy in the refrigerator section of the grocery store)
• vegetable oil for frying
• 1 cup sugar
• 1 tablespoon cinnamon
• fruit filling of your choice (Pumpkin filling recipe follows) I use a canned pie filling for the blueberry version.

Pour vegetable oil into a deep frying pan and turn on medium heat. Add about 3 tablespoons fruit filling to center of a tortilla. Wrap up from all edges like a burrito. Continue with the rest of the fruit and tortillas. Add the sugar and cinnamon to a large plate and mix and spread evenly over the plate. Cook chimichangas in hot oil turning with tongs when browned. Remove from heat onto a cooling rack that is placed over a paper towel lined cookie sheet. Let rest for a minute, then with two forks, roll in the cinnamon sugar mixture. Don’t wait too long to roll in the sugar mixture or it won’t stick to the tortilla. Let cool for about 5 minutes then serve while still warm.

Pumpkin Filling

• 4 tablespoon · butter
• 1 ½ cup · brown sugar
• 15 oz · canned pumpkin (not pie filling, I use one Libby’s brand 15oz can)
• 2 teaspoon · ground cinnamon
• ½ teaspoon · pumpkin pie spice

Melt butter in a saucepan over medium heat. Stir in brown sugar until it dissolves with the butter. Stir in the pumpkin and the spices. Continue to stir over medium heat for 10 min. Remove from heat and let cool a little. 

This is what the pumpkin filling should look like when it’s done thickening:

Now, here are some step by step pictures:

Add about 3 tablespoons fruit filling to center of a tortilla.

Wrap up from all edges like a burrito.

Continue with the rest of the fruit and tortillas. Add the sugar and cinnamon to a large plate and mix and spread evenly over the plate. Cook chimichangas in hot oil turning with tongs when browned.

Remove from heat onto a cooling rack that is placed over a paper towel lined cookie sheet.

Let rest for a minute, then with two forks, roll in the cinnamon sugar mixture. Don’t wait too long to roll in the sugar mixture or it won’t stick to the tortilla.

Let cool for about 5 minutes then serve while still warm.

Enjoy~
Annette