Sweet Pumpkin Fried Wonton Desserts


If you are not up to making pumpkin pie (me) these little treats are perfect. Bite sized, filled with pumpkin puree, cream cheese and pumpkin spices- like clove, nutmeg and cinnamon.

Fry ’em up and an instant dessert that even the kids will love.

Oh, and serve them with a scoop of ice cream and you’re golden.

I made these this morning on Fox13 Tampa Bay along with Turkey and Roasted Chestnut Lettuce Wraps. Both recipes are a riff from recipes from The Steamy Kitchen Cookbook!

When you’re shopping for wonton wrappers, pick out the THICKEST wonton wrappers possible – because the pumpkin/cream cheese mixture is not solid but creamy, the thin wrappers may burst in the hot oil. You can find these wonton wrappers in the refrigerated produce section of your grocery store – sometimes in the tofu section. The brand I used is Nasoya, which is thick enough.


I definitely want to stress how important it is to seal that baby tight. Paint each edge with egg wash…spoon just a teaspoon of filling in the middle. Lift up a corner to seal tightly, and then pinch together again to make sure the edges are sealed.


Then you can fry them up in cooking oil (canola, vegetable, peanut) for a minute or so each side. Any wontons that are NOT closed properly will leak and possibly splatter!


Sweet Pumpkin Fried Wonton Recipe

makes 40

You can find wonton wrappers in the refrigerated produce section of the regular supermarket or the frozen section of an Asian market. These wrappers were provided by Nasoya.

3/4 cup canned pumpkin puree
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon vanilla extract
1/4 cup cream cheese, softened at room temperature
40 wonton wrappers
1 egg
1 tablespoon water
oil, for frying (canola, peanut, vegetable)
powdered sugar

Mix together the pumpkin, brown sugar, cinnamon, nutmeg, cloves, vanilla and cream cheese. Set aside.

In a small bowl, whisk together the egg and the water for the egg wash.

Place one wonton wrapper on a clean, dry surface. With a small pastry brush or a spoon, paint the edges of the wonton wrapper with the egg wash. Then spoon 1 teaspoon of the pumpkin filling in the middle. Fold over to form a triangle and seal very well. Repeat for remaining.

It’s important to make sure you have a good, tight seal, otherwise the filling will leak out and cause oil splatters.

Heat 1 1/2-inches of oil in a pot, wok or small frying pan. When the oil reaches 300F, carefully slide in a few wontons into the oil with a long-handled spoon. It’s best to use a screen to protect you from the oil. Fry for 1 minute on each side, until golden brown. Drain on rack to let cool.

Sprinkle with powdered sugar.

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Comments 35

  1. Julie @savvyeats

    One of my favorite local restaurants makes a butterfinger dessert wonton that is nothing short of amazing… but I have a feeling these pumpkin wontons would beat them out!

  2. Deseree

    OMG YUM! These look fantastic. I just love that you can do so many different things with wontons, the possibilities are endless. I’ve only made one dessert wonton (Strawberry and Nutella) these are the next ones to try, immediately followed by the butterfinger version.

  3. candice

    Such a creative application for winter squash. I’ve never deep-fried anything before, but I may just force myself to learn how to make these. And OMG… Butterfinger in wontons?! I like Butterfinger plain (big stash from Halloween!), but I bet it would taste amazing warm and oozing from a hot, freshly fried wonton… OMG.

  4. Amy

    I made a baked version using phyllo dough once. It was very light and less cloying than pumpkin pie. I should really post the recipe…

  5. Sues

    Congrats! These look SO good and I just happen to have some Nasoya coupons I need to put to use!

    Happy Thanksgiving πŸ™‚

  6. [email protected]

    This looks awesome. I think I might have to make these VERY soon!

  7. [email protected]

    Pumpkin ragoons – yum. That’s all I have to say.

    Have a great holiday!

  8. Anne

    Can you please let us know the brand of wok you used on show? I’m going to make your coconut shrimp as appetizer for a dinner party this weekend. Thanks. Happy Thanksgivng.

    Hi Anne, I use Scanpan CTX – it’s the BEST.

  9. miri @ laura|carmen

    I was making a savory version of this dish for a few years, stuffed with a spicy butternut squash and ricotta mixture. Those little wonton wrappers are so much fun, you can stuff ’em with just about anything. So versatile and so much fun!

  10. TempusFugitive

    Jaden, I took the route of doing something a bit less rich. I did savory pumpkin stuffed pot stickers with a drizzle of pomegranate molasses & crushed walnuts. Kinda like pumpkin pie filled dumplings…

  11. Gelato New York Chick

    Ahh, this just sounds scrumptious! Thanks Jaden for your unique twists to what I usually thought was plain ordinary πŸ™‚ I’ll definitely try and make some of this for Christmas and use it as topping for one of our gelato specials! Pumpkin pie gelato with pumpkin fried wontons sound too much? πŸ˜‰

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  14. Chaya

    Hi Jaden. The other night, I made your wontons with chocolate candy inside. They were delicious. Now, I am onto trying the pumpkin/cream cheese wontons. The world of wontons is fun. Thanks for sharing.

  15. Christie

    Hi Jaden, These sound sooo good but I was wondering .. can these be baked instead of fried? If yes then what temp. 350?

  16. Cliff

    My girlfriend liked them, but I wasn’t so fond of them. The consistency of the pumpkin wasn’t quite right with the crunchiness of the wonton. The taste of the pumpkin was fine, but sorry, I will stick with pumpkin pie. Pumpkin pie is much less work for me, even with rolling out the pie crust, than these, and much less messy, too. Thanks for the idea, though!

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