Pumpkin Spice Cheesecake Enchiladas

Pumpkin Spice Cheesecake Enchiladas 1 (8 oz.) package of cream cheese, softened 1 cup canned pumpkin 1/2 cup sugar 1/2 tsp pumpkin pie spice 2 1/2 cups cool whip, thawed flour tortillas 6 tbsp. butter, melted 2 tsp. sugar 2 tsp. cinnamon caramel sauce In a large bowl beat softened cream cheese, canned pumpkin, sugar and pumpkin pie spice until well blended. Gently stir in cool whip. Spread some mixture down middle of tortillas. Roll up and place seam side down in large pan. In a small bowl melt butter, then combine with sugar, and cinnamon. Brush that mixture over enchiladas. Drizzle caramel sauce on top.