8 egg roll wrappers
4 ounces low fat cream cheese, softened
1/2 cup pumpkin puree
1/4 cup coconut sugar or brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
Pinch of allspice, ground cloves, and salt
1/4 cup mini chocolate chips
1 tablespoon butter, melted
Cinnamon sugar for sprinkling on top of the egg rolls
Whipped cream for serving
Preheat oven to 375 degrees and line a baking sheet with parchment paper.
In the bowl of a stand mixer with the whisk attachment or with a hand held mixer add in the softened cream cheese, pumpkin puree, coconut sugar, vanilla extract, spices, and salt.
Whisk together on medium high speed until smooth and fluffy, scraping down the sides of the bowl at least once.
Fold the mini chocolate chips in with a spoon or rubber spatula.
Spoon about a tablespoon of the filling onto the edge of the egg roll wrapper, leaving a small border.
Brush water all along the edges of the egg roll wrapper then fold in the sides and tightly roll up the egg roll like a burrito and place it seam side down on the baking sheet.
Repeat the process until all 8 egg rolls are made.
Bake the egg rolls for 10 minutes then remove them from the oven and brush the tops with the melted butter and sprinkle with cinnamon sugar.
Place back in the oven and bake for another 4 minutes.
Remove from the oven and let cool slightly before serving with whipped cream.
Notes
From http://www.recipechart.com/recipes/dessert-recipes/pumpkin-chocolate-chip-cheesecake-egg-rolls. Have not yet tried - found this one on the internet and marked it for future reference. Avoid over-filling the egg rolls as they will burst while baking. If they do split open while baking, simply scoop the filling back in and let them cool on the baking sheet until they have set.
