Pumpkin Cream Cheese Dessert Wontons

Pumpkin Cream Cheese Wontons

I’m so excited to be taking part in this month’s Improv Challenge hosted by Frugal Antics of a Harried Homemaker for the first time. I’m typically a stick to the recipe kind of girl, but lately I have been making it a point to not worry about exact measurements and play with the ingredients of both new recipes and a few of my old favorites. I like that the only real rule for the improv cooking challenge is that the recipe has to include two specified ingredients.

This month’s two ingredients were pumpkin and cream cheese.

My first thought? Pumpkin Cheesecake. Original…right? While I would still love to make a pumpkin cheesecake with a gingersnap crust before the Fall season is over, I decided to try something totally new–wontons!

After a few failed attempts with folding the first couple of wontons, the hubby and I quickly became wonton folding champs. We actually ended up having a lot of fun with folding the wontons into all kinds of shapes.

I have never tried to make wontons at home before, but this certainly won’t be my last time. I decided to play off the sweetness of the pumpkin and create a dessert wonton. They were delicious and would go perfectly with a scoop of ice cream. The chocolate drizzle on the plate (while originally just for jazzing up the photos) was a tasty addition too. Give these a try!

Dessert Wonton IngredientsIngredients:

  • Nasoya Wonton Wrappers (in the refrigerated section)
  • 1/4 Cup Pumpkin Puree
  • 1 1/2 Tablespoons Cream Cheese
  • 1/2 Tablespoon Brown Sugar
  • Small Splash Vanilla
  • Dash of Cinnamon
  • Dash of Ground Nutmeg
  • Oil for Frying
  • Confectioners Sugar for Dusting (optional)


1.  Mix together cream cheese, pumpkin, cinnamon, ground nutmeg, brown sugar, and vanilla. Set aside.

2.  In a small bowl, wisk together the egg and a little water to make an egg wash.

3.  Place one wonton wrapper on a clean, flat surface. With a small brush, paint all four edges of the wonton wrapper with the egg wash.

wonton folding step 3

4.  Place a small dollop of cream cheese filling onto the center of the wonton.

wonton folding step 4

5.  Fold wrapper into triangle (or desired shape) using the egg wash to seal the wonton wrapper together.

wonton folding step 5 6.  Make sure to pinch the edges of the wonton to ensure a tight seal so that the filling stays inside during the frying process.

7.  Heat Oil.

8.  Lightly drop wontons into oil one at a time, frying for 25-30 seconds each.

9.  Remove from oil with a slotted spoon and place on a paper towel until ready to plate and serve.

Pumpkin Cream Cheese Dessert Wontons


  1. So creative! I’ve had pumpkin ravioli before both sweet and savory but they didn’t have traditional pumpkin pie flavors. These would be perfect for a Fall dessert party.

    • During my wonton research I saw several people bake them, so that’s an option. Some how I don’t think it would be quite the same. Love the crunch of these.

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