What You Need:
¼ cup cream cheese, room temperature
¾ cup canned pumpkin puree
Pam Cooking Spray
1 tablespoon brown sugar
1 tablespoon maple syrup
pinch ground cinnamon
pinch ground nutmeg
pinch ground cloves
How To Make Them:
Turn oven on to 400. Mix all ingredients (besides won ton wraps and Pam cooking spray). Put 1 tablespoon pumpkin cheesecake mix in the center of a won ton wrapper. Use your finger to put water on the edges of the wrapper. Make a triangle by folding it in half. Repeat the process for the rest of the wontons.
Spray Pam onto cookie sheet. Put wontons on the sheet and spray the tops of them with more Pam. Keep a close eye on them because they cook fast. Bake for 4 minutes at 400 and then turn them over. Bake for an additional for 3 minutes depending on how they look. Take them out when they are cooked and have some golden brown on their edges.
Interested in a more savory wonton? This past March I blogged a recipe for backed cream cheese wontons with jalapenos and garlic. Find it here.
These pumpkin cheesecake wontons are so rich and delicious (and a little bit healthier when compared to a fried version.) I indulged and had them for breakfast with a cup of coffee. Perfect combination. When I have time to sit down and savor breakfast and coffee it is something I truly enjoy. A simple thing that brings be pleasure on a weekly basis.
Do you have a favorite way to make wontons?
If you try these I’d love to know what you think of them!