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These Pumpkin Pie Egg Rolls are a fried, fun twist on a classic & served w/ white chocolate cool whip and ooey-gooey caramel! A new tradition has been born! showmetheyummy.com #pumpkin #dessert
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5 from 6 votes

Pumpkin Pie Egg Rolls

These Pumpkin Pie Egg Rolls are a fried, fun twist on a classic & served w/ white chocolate cool whip and ooey-gooey caramel! A new tradition has been born!
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Dessert
Cuisine: American
Keyword: pumpkin pie egg rolls
Servings: 14 egg rolls
Calories: 137kcal
Author: Jennifer Debth


Pumpkin Pie Egg Rolls

  • 1 package egg roll wrappers you'll only need 14
  • 1 (16 oz) can pumpkin puree
  • 1/2 cup brown sugar packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • water for brushing the egg roll wrappers
  • vegetable oil for frying

White Chocolate Cool Whip

  • 1 (3.5 oz) package Instant White chocolate pudding
  • 1 cup skim milk
  • 1 (8 oz) container Cool Whip thawed


  • 1 jar caramel topping


Pumpkin Pie Filling/Assembly

  • In a large bowl whisk together pumpkin puree, brown sugar, vanilla, cinnamon, salt, ginger, cloves, and nutmeg until well incorporated. Set aside.
  • *Take 1 egg roll wrapper with a corner facing you and place it on your counter top.
  • About an inch from that corner, place 2 tablespoons of filling on the wrapper perpendicularly.
  • Brush the edges of the wrapper with water.
  • Take the corner closest to you and fold it over the filling. The tip should be a little more than halfway across the wrapper.
  • Gently press down around the filling, so no air remains.
  • Take the right corner and fold that to the middle of the filling.
  • Repeat with the left corner.
  • Brush the remainder of the wrapper with water and gently roll the rest of the way up.
  • Make sure the seals are completely closed, or the filling will fall out while frying.
  • If the outside of the wrapper is damp, gently pat dry or the wrapper will adhere to the bottom of the frying pan.
  • Repeat until all 14 egg roll wrappers are complete.


  • Fill a medium sized sauce pan with about 1 inch of vegetable oil.
  • Heat to 325 degrees F.
  • One at a time, gently place each filled wrapper in the hot oil.
  • Fry until golden, about 60 seconds.
  • Using a metal slotted spoon, remove from the hot oil and place on a paper towel lined plate.
  • Repeat with remaining egg rolls.

White Chocolate Cool Whip

  • In a large bowl, combine pudding mix and milk and mix well. Fold in Cool-Whip and mix until completely incorporated.


  • Take fresh egg rolls and top with cool whip and caramel.
  • Serve immediately!



Nutritional information doesn't include the oil that they're fried in... it's too hard to guess. It also doesn't include the caramel sauce drizzle. 
*Be sure to check out the video for visuals on how to roll and fry these! :)


Serving: 1egg roll | Calories: 137kcal | Carbohydrates: 30g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 225mg | Potassium: 133mg | Fiber: 1g | Sugar: 18g | Vitamin A: 5105IU | Vitamin C: 1.3mg | Calcium: 61mg | Iron: 0.9mg