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Spice up your traditional cream cheese wontons with a seasonal pumpkin twist.

Pumpkin Cheesecake Wontons


  • Filling:

  • 12 ounces cream cheese, softened at room temperature

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon all-spice

  • 1/4 teaspoon ground nutmeg

  • 1 tablespoon cornstarch

  • 3/4 cup canned pumpkin

  • 1/2 cup brown sugar

  • Pinch of salt

  • Wontons:

  • Wonton wrappers

  • Oil for deep drying

  • 1/2 cup brown sugar

  • 1/2 cup white granulated sugar

  • 1 1/2 teaspoon cinnamon

  • For dipping:

  • Whipped cream

  • 1/2 teaspoon maple extract, optional


  1. Prepare the pumpkin cheesecake filling. In a large bowl, whisk the cream cheese until light and fluffy. Then add the remaining ingredients: cinnamon, all-spice, nutmeg, cornstarch, pumpkin puree, brown sugar and a pinch of salt. Mix until well combined.

  2. Remove wonton wrappers from packaging and keep covered with a damp cloth. Place a tablespoon of filling into the center of each wrapper, moisten the edges with water and bring the edges up to form a pyramid shape. Set the wontons onto a tray lightly dusted with cornstarch until ready to fry.

  3. Prepare the cinnamon sugar mixture. Combine the sugars and cinnamon in a bowl; stir until well combined and set aside.

  4. Drop 4-5 wontons at a time into a deep-fryer heated to 350°F. Fry until golden brown all over. Remove from the fryer onto a tray lined with paper towels to absorb excess oil. While wontons are still hot, carefully coat them in cinnamon sugar all over, then set onto a wire rack to cool slightly.

  5. Serve warm with maple syrup whipped cream.

Pumpkin Cheesecake Wontons




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- Pumpkin cheesecake wontons. It's the perfect way to enjoy your favorite fall dessert. Let's get to frying. The pumpkin cheesecake mixture starts out with softened cream cheese. I've placed it into my mixing bowl. I'm gonna grab my hand mixer and just fluff this up a little bit. That looks great and now it's time to add the rest of our ingredients. I'm gonna start out with some spices. We have some cinnamon. Allspice. And some ground nutmeg. To make sure that our pumpkin cheesecake filling stays thick while it's in the deep fryer, I'm going to sprinkle in some corn starch. Time for our pumpkin puree. Some brown sugar to sweeten everything, and just a pinch of salt. I'm going to grab my hand mixer and then mix this all together until I have a smooth mixture. And now it's time to shape my wontons. I have my little wrappers, so I'm going to use one wrapper per piece. Grab a nice dollop of the cheesecake filling and drop it right in the center. And then to get the edges to come together nicely, I'm going to moisten my finger with some water and just run it along the edges. And that'll ensure that the dough sticks together and then just bring the top together and pinch the edges shut. You wanna try to get rid of any air bubbles as well, and then just set them down until you have about five or six of them ready. And meanwhile, I also have my oil heating in a large pan. One more tip for making these, you want to avoid getting any of the filling on the seams so that the wontons stay together while they're in the deep fryer. I have a large pot of oil heating on the stove top and you can also use a deep fryer if you have one at home. The temperature on this one is at 350. I'm going to drop them in. And you wanna be really careful. You also want to avoid overcrowding the pan so that they don't stick together. While my wontons are in the deep fryer, I'm going to start working on my cinnamon-sugar mixture that's going to coat them on the outside. I'm just going to combine some brown sugar, white sugar, and a little bit of cinnamon. And then mix that all together. It's the simplest topping for these wontons that's gonna add so much great flavor and a little bit of sweetness on the outside. And as these wontons become golden brown, you want to take them out of the pan and on to a tray lined with paper towels. The paper towels will just absorb all that excess oil. While the wontons are still hot, I'm going to carefully lift them with a fork and then toss them in that brown sugar, and you want to do this while they're still hot so the sugar adheres to the surface. And then set them on to a tray. And I can already smell that amazing pumpkin cheesecake flavor comin' out of these. The wontons will be extremely hot when you take them out of the deep fryer, so let them cool down a little bit before you dig in to enjoy them. And, to top them all off, I've prepared some whipped cream with maple syrup to add even more fall flavor, and the whipped cream is the perfect dip for these pumpkin cheesecake wontons. Get a nice, little serving on there. Mmmm. These pumpkin cheesecake wontons are something else. They're so good. You get all those warm, delicious fall flavors wrapped up in a crunchy, buttery wonton, and I love the addition of the cinnamon-sugar on the outside, and this whipped cream is just so good. If you're lookin' for a new way to enjoy your cheesecake and make these wontons and get to dipping.