You’ll Need
For the Filling
4 large flour tortillas
150g cream cheese, softened
120g pumpkin purée
2 tbsp maple syrup
1 tsp pumpkin spice
½ tsp vanilla extract
120g milk chocolate, broken into chunks
24 mini marshmallows
Maple Butter Finish
25g butter, melted
1 tbsp maple syrup
To Finish
4 digestive biscuits, crushed
2 tbsp cinnamon sugar
Optional but Dangerous
Salted caramel sauce
Vanilla ice cream
Chopped toasted pecans
White chocolate drizzle
Extra marshmallows
Method
Preheat your air fryer to 180°C.
In a bowl, mix together the cream cheese, pumpkin purée, maple syrup, pumpkin spice and vanilla until smooth.
Spread a generous layer of the pumpkin mixture over one half of each tortilla.
Scatter over the chocolate chunks.
Add the mini marshmallows evenly across the filling.
Fold each tortilla in half and press gently to seal.
Lightly brush both sides with a little of the maple butter.
Place the tortilla melts into the air fryer basket in a single layer.
Air fry for 5–7 minutes, carefully turning halfway through, until golden, crisp and the filling is beautifully molten.
Brush with the remaining maple butter while still hot.
Sprinkle over the crushed digestive biscuits and finish with the cinnamon sugar.
Slice each melt into wedges and serve immediately.
Serve warm with vanilla ice cream or a drizzle of salted caramel sauce.