01 -
In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Mix until smooth.
02 -
Lay the flour tortilla on a flat surface and spread the pumpkin cream cheese mixture evenly over the tortilla.
03 -
If using, sprinkle chopped pecans over the cream cheese layer for added crunch.
04 -
Starting from one end, roll the tortilla tightly into a log shape.
05 -
Wrap the rolled tortilla in plastic wrap and refrigerate for at least 30 minutes to firm up.
06 -
Once chilled, remove from the refrigerator, unwrap, and slice into pinwheels.