Pumpkin Cheesecake Wontons

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


  • 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.