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Baked Pumpkin Spice Wontons are a perfect appetizer for your holiday entertaining. Easy to make and ready in about 25 minutes, these wontons have a delicious and savory pumpkin spice filling.
I swore to myself that I wouldn’t join the pumpkin recipe craze that happens every single Fall. I was never really a fan of pumpkin, and the seemingly crazy obsession of so many people just seemed so over-the-top.
Well, fast-forward to today and I have officially joined the crowd! Well, not the crazy obsession part. I also have to admit, I actually kind of like pumpkin.
Wontons are one of my favorite appetizers. I’ve never made them before, but when we do order appetizers at Asian restaurants it’s almost always on our list.
I’m very slowly joining the pumpkin craze, so this was the perfect opportunity to test the waters with Baked Pumpkin Spice Wontons
WHY THIS RECIPE WORKS
- You save a lot of calories by baking the wontons
- They’re easy to make and ready in about 25 minutes
- These are perfect for holiday entertaining
Yes, these are BAKED Pumpkin Spice Wontons! And they are so good. I know that wontons are traditionally fried. But after mastering Crispy Baked Egg Rolls, I knew I could make this happen as well.
INGREDIENT TIPS FOR BAKED PUMPKIN SPICE WONTONS
Use Pumpkin, NOT pumpkin pie filling! The pie filling has the spices and sugar added, so when you use the pure pumpkin you control what you add.
Use store-bought wonton wrappers. Could you make your own? Probably, but that is nowhere on the horizon for me.
Make sure the cream cheese is softened. Take it out of the fridge about 15 minutes before using.
It’s almost impossible to completely eliminate every little lump of cream cheese. Believe me, I tried. And that’s okay because, when the wontons cook, it all melds together.
Don’t forget the spices!! I use Dark Brown Sugar, Pumpkin Pie Spice and Pure Vanilla Extract for incredible flavor. The sugar adds a little sweetness, which is a nice balance to the very savory pumpkin.
Don’t overfill the wontons, or they will burst as they bake and you’ll lose half the filling. Yes, of course, that happened to me.
Egg wash works better than water to seal the wrapper together. I also crimp the sealed edges with a fork to be doubly sure they are closed.
Brush the wontons with a little bit of melted butter before baking, and I prefer to use unsalted butter.
STEP BY STEP INSTRUCTIONS
Preheat oven to 400 degrees.
In a bowl, add pumpkin, cream cheese, brown sugar, pumpkin pie spice, and vanilla extract. Mix well to fully combine.
Lay wonton wrappers on a flat surface. Add 1 teaspoon of mixture to the center of each wrapper. Don’t overfill, or the wontons will burst as they bake.
Whisk an egg and a little water in a small bowl to create an egg wash. Lightly brush the egg wash all the way around the wrapper.
Take the top right corner of the wrapper, and close the wrapper diagonally to the bottom left corner. Use your fingers to seal the wrapper and lightly press out the air.
Take a fork and crimp the 2 sealed edges of each wonton.
Line a baking sheet with parchment paper, and spray with cooking spray. Place the wontons on the paper, and brush the tops with melted butter.
Bake for 7-10 minutes, until wontons are the golden brown. Immediately transfer Baked Pumpkin Spice Wontons to a platter.
FINISHING AND ENJOYING BAKED PUMPKIN SPICE WONTONS
I like to finish the Baked Pumpkin Spice Wontons with Powdered Sugar. The easiest way to sprinkle the sugar is with a Mini Fine Mesh Strainer.
As much as you’ll want to immediately bite into Baked Pumpkin Spice Wontons, I recommend that you wait a few minutes as the filling will be scorching hot.
I make a very simple dipping sauce to serve with the wontons. They are also delicious on their own, and I’ve been known to just dip them into maple syrup.
MAKE-AHEAD OPTIONS
FILLING: You can make the filling 3 days ahead, and keep it in an airtight container in the fridge.
WRAPPING: I recommend wrapping the wontons no more than an hour ahead, otherwise the wrappers will start to dry out. You may also want to cover the wontons with a damp cloth, and do not store them in the fridge.
BAKING: Bake the wontons immediately before serving.
FREQUENTLY ASKED QUESTIONS
How long will Baked Pumpkin Spice Wontons last? I don’t recommend keeping leftovers, because the wrappers will get very chewy when reheated. So I’ll make a double batch of filling and I can make more when the craving hits.
Can I fry these instead? Absolutely, and they are fabulous that way! Heat 1 1/2″ depth of oil in a fryer or Dutch oven to 325 degrees, and fry for about 5 minutes.
MORE DELICIOUS HOLIDAY APPETIZERS
- Venison Stuffing Balls
- Bacon Cranberry Goat Cheese Truffles
- Marinated Steak Vegetable Roll Ups
- Asparagus Prosciutto Puff Pastry
- Spinach and Bacon Stuffed Mushrooms
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Baked Pumpkin Spice Wontons
Baked Pumpkin Spice Wontons are a perfect appetizer for your holiday entertaining. Easy to make and ready in about 25 minutes, these wontons have a delicious and savory pumpkin spice filling.
Ingredients
- 20 wonton wrappers
- 1/2 cup 100% Pumpkin (NOT pumpkin pie filling)
- 4 Tablespoons cream cheese, room temperature
- 2 Tablespoons dark brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon pure vanilla extract
- 1 large egg
- 1 Tablespoon water
- powdered sugar (for garnish)
Dipping Sauce
- 1/4 cup pure maple syrup
- 2 Tablespoons cream cheese, room temperature
- 1/2 teaspoon pumpkin pie spice
- 1 teaspoon powdered sugar
Instructions
- Preheat oven to 400 degrees
- In a small bowl, combine dipping sauce ingredients and set aside
- In a bowl, add pumpkin, cream cheese, pumpkin pie spice, vanilla extract, and brown sugar
- Using a hand mixer or whisk, mix well to combine. Don't worry if there are still tiny lumps of cream cheese
- Lay wontons on a flat surface, and add 1 teaspoon of mixture in the center of each wrapper. Do not overfill wontons!
- Whisk egg and add water to create an egg wash
- Brush all the way around the edges of the wonton with egg wash
- Take one corner of the wonton and fold over diagonally to create a triangle shape. Press lightly to press out the air pockets and edges together to seal
- Take a fork and crimp the sealed edges
- Line a baking sheet with parchment paper, and spray with cooking spray. Lay wontons on the paper, and brush tops with melted butter
- Bake for 7-10 minutes, until golden brown
- Remove from oven and immediately transfer wontons to a platter
- Sprinkle with powdered sugar and serve
Notes
Use Pumpkin, NOT pumpkin pie filling! The pie filling has the spices and sugar added, so when you use the pure pumpkin you control what you add.
Make sure the cream cheese is softened. Take it out of the fridge about 15 minutes before using.
It’s almost impossible to completely eliminate every little lump of cream cheese. Believe me, I tried. And that’s okay because, when the wontons cook, it all melds together.
Don’t overfill the wontons, or they will burst as they bake and you’ll lose half the filling
MAKE-AHEAD OPTIONS
FILLING: You can make the filling 3 days ahead, and keep it in an airtight container in the fridge.
WRAPPING: I recommend wrapping the wontons no more than an hour ahead, otherwise the wrappers will start to dry out. You may also want to cover the wontons with a damp cloth, and do not store them in the fridge.
BAKING: Bake the wontons immediately before serving.
FREQUENTLY ASKED QUESTIONS
How long will Baked Pumpkin Spice Wontons last? I don’t recommend keeping leftovers, because the wrappers will get very chewy when reheated.
Can I fry these instead? Absolutely, and they are fabulous that way! Heat 1 1/2″ depth of oil in a fryer or Dutch oven to 325 degrees, and fry for about 5 minutes.
Nutrition Information:
Yield: 20 Serving Size: 4Amount Per Serving: Calories: 97Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 19mgSodium: 77mgCarbohydrates: 15gFiber: 0gSugar: 10gProtein: 2g
Nutrient values are estimates only. Variations may occur due to product availability and food preparation. Nutrition may vary based on methods of preparation, origin and freshness of ingredients, etc
Lizzy
Monday 23rd of September 2019
How creative! And beautiful - they look like they'll be the star of the party for sure
Karyl
Monday 23rd of September 2019
Thanks so much Lizzy! I took some over for a friend to taste and she loved them