Autumn-Inspired Pumpkin Cream Cheese Wontons
Since I have a never ending supply of canned pumpkin sitting around (about 6 cans and counting), I began brainstorming different ways to get creative in the kitchen with them. It wasn’t long before I decided to try my hand at a fun, Fall appetizer: Autumn-Inspired Pumpkin Cream Cheese Wontons.
That same day, I received an email from Lindsay from Nasoya offering to send me coupons for some of their products (tofu, noodles, WONTON WRAPPERS, etc.)! It was culinary fate 
I made this dish with a good friend who also happens to have one of those fancy cameras and graciously took on the role of personal photographer and sous chef during the meal prep. Thanks Chris! So I’ll let the pictures do most of the “talking” on this post!
AUTUMN-INSPIRED PUMPKIN CREAM CHEESE WONTONS
Per 1 wonton: Calories 58.0 Fat 1.0 g Carb 11.1 g Fiber 1.0 g Sugars 3.9 g Protein 1.6 g
Ingredients: (makes 12)
1/2 can (15 oz.) canned pumpkin
2 tablespoons honey
1 tablespoons brown sugar (or sweetener of choice)
3 teaspoon pumpkin pie spice (nutmeg, cinnamon, ginger, allspice)
2 oz. light cream cheese
12 Wonton wrappers
Directions:
Preheat oven to 400F.
In bowl, mix all ingredients (except for wontons). Yumm look at that honey drizzle.
Freshly ground cinnamon (not necessary to grind it yourself, but it adds a special touch) 
Spread out 1 wonton wrapper and pour a dollop of pumpkin cream cheese mixture from bowl onto the center. Look at that concentration…
Lightly wet the edges with water and connect one edge diagonally across to other side to form a triangle-shape.
Laughing at how much difficulty I was having with this
There we go. Repeat with remaining 11 wonton wrappers.
Place into the oven and don’t forget to sprinkle liberally with added cinnamon and spices!
Bake until golden brown ~10-12 minutes. Flip and allow to cook for another 2 minutes. (keep a close eye on them to make sure they don’t burn!)
Close up shot fresh out of the oven.
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From photographer to sous chef to…professional taste tester. Not a bad job huh?
These were a hit!! I would definitely make these as an appetizer for a holiday party—crispy on the outside, a melt-in-your mouth sweet filling on the inside, and deceptively healthy! The Nasoya wonton wrappers were so easy to work with and cooked perfectly (thanks again Lindsay!). I’m already trying to come up with a savory version of these—i’m thinking goat cheese, chives, thyme…thoughts??
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So I still have 5 cans left of pumpkin and need your help on what to do with it! Please leave a comment on this post with any ideas you might have for me!
Oh this looks awesome!! Love it!! How about making pumpkin gnocchi? Or pumpkin bread, cookies…?
The look great! I love anything pumpkin
I made these yesterday (omitting flax, chocolate chips and grahams and adding 1 egg): http://eatingbender.com/recipes/pump-it-up-muffins/
Those look delicious! Side question- how do you clean your spice grinder, I can never seem to get all the dust out!
These look fantastic! I have a Nasoya coupon for Whole Foods that needs using and this may be the perfect idea – esp like them for an appetizer like you said
Great job girl
Yes!!! Pumpkin and cream cheese is the best combo ever!! These would be such a great Thanksgiving appetizer! Perhaps I’ll try them out on la familia.
And, YES for TG break (I say that as if I’m still in school haha)… We have to make some delicious NYC plans! I can’t wait!!!
XOXO
Oh my goodness those look amazing! Will definitely have to try them. I love using pumpkin in pumpkin bread, oatmeal and even ravioli! So delish.
Awesome idea! Id love to try it. Pumpkin is one of my absolutel favorite things about fall. I like making pumpkin hummus with it…puddings are my favorite, kind of an old stand by. I love spicy pumpkin soup too with black beans and chipotles. yum yum!
Thanks for the pumpkin wonton recipe. Looks fantastic!
UMMM Can I say YUM? Holy Yum these look so good! And actually easy too..these are next on my list!
Sounds tasty! Ricotta with walnuts would work well too I think!
As for the pumpkin… maybe: pumpkin oatmeal, souffle, or soup?
nice! those look great!
Mmm these look delicious–I SO want to try this!
ohhhh girl these put my pumpkin won tons to shame! the cream cheese addition is clutch!!
I can testify that these were, in fact, delicious, however the main course was the true pièce de résistance.
Chris
Oh man. Cream cheese wontons are a serious weakness of mine. Throw in pumpkin and it makes it even better. Great recipe, can’t wait to try!
Wow, those look yummy. I love pumpkin, have your tried making a pumpkin sauce for pasta? Or pumpkin scones would be yummy.
Those looks great! Very creative
Yum yum, I like the way those look.
those look soo good!! im goign to have to make those…thanks for the recipie!
Girl, they look AMAZING!!!
What about pumpkin mac and cheese? Or cheesy pumpkin sauce with chicken which I made about a week before!
Those sound delish! A great party app for sure!
I like to put pumpkin in my oatmeal. I’ve also made pasta dishes with pumpkin and pumpkin pie muffins (those take 1 cup). I did a food challenge with pumpkin being the ingredient, so all those meals will be posted around the same time. Here’s a link to the second time I made the muffins: http://thechiclife.typepad.com/the_chic_life/2009/09/pumpkin-pie-muffins-friendly-farmers-market.html
Oh and I have 5 cans of pumpkin in my house currently, too! haha
These sound completely delish! The only thing I ever do with pumpkin is oatmeal and yogurt. I’ll have to try these out soon!
OH my I made them last night for my family and then made they today at work. Everyone loves them! Thank you for the recipe. ;0)~
Those look AMAZING! I was just wondering this morning what I would make to bring for my family Christmas party. These will be perfect!!
Weight Watchers has a great recipe using brownie mix and canned pumpkin. Instead of egg, oil and water, mix one can of pumpkin to the dry ingredients and spoon into muffin tin (non-stick or with cupcake paper) and bake at 400 degrees for 20 minutes. They are super moist, especially if you let them rest in a zip lock bag. You can also make this recipe with devil’s food cake mix but I prefer the brownies. Let me know what you think…
And thanks for posting. I am definitely going to try your recipe!
I am making these tomorrow for a Thanksgiving potluck with my old college nutrition club! Doing a trial run right now and they smell delicious! I think I’m going to put the extra filling in my oatmeal tomorrow…
I made a pumpkin soup with coconut milk, curry, cumin, cinnamon and pureed garbanzo beans that was really good.
Also, my mom loves your hummus and makes it all the time now