Pumpkin Cream Cheese Wontons with Maple Glaze
Pumpkin Cream Cheese Wontons are the ultimate dessert. These pumpkin wontons are drizzled with a maple glaze to make them even more incredible. Talk about one incredible pumpkin dessert.
I love desserts made with wontons! I think it goes back to my childhood with McDonald’s apple pies. Remember they were like apple pie egg rolls? So so yummy! They changed their apple pies, so I’ve had to get my dessert wonton fix elsewhere. This recipe for Pumpkin Cream Cheese Wontons with Maple Glaze is out of this world.
Imagine crispy wontons with a hidden sweet, creamy pumpkin surprise inside. Top with a drizzle of maple glaze, close your eyesIn the bowl of a stand mixer (or electric mixer), add cream cheese, vanilla, and sugar; mix until completely smooth and combined. Add pumpkin puree, cinnamon, nutmeg, and salt; mix to combine completely. and inhale. At least that is what I like to do when I eat a dessert like this one.
Ingredients
The full printable recipe card with measurements and instructions is found at the bottom of the post.
- Wonton wrappers
- Pumpkin puree
- Cream cheese
- Vanilla extract
- Sugar
- Cinnamon
- Nutmeg
- Salt
- Vegetable oil
- Powdered sugar
- Maple syrup
- Milk
How to Make Pumpkin Cream Cheese Wontons
Follow along to learn how to make pumpkin cream cheese wontons!
- Step One: In the bowl of a stand mixer (or electric mixer), add cream cheese, vanilla, and sugar; mix until completely smooth and combined. Add pumpkin puree, cinnamon, nutmeg, and salt; mix to combine completely.
- Step Two: Arrange a workstation with a small water bowl, wonton wrappers, and pumpkin filling. Working one at a time, add about 1 tbsp of pumpkin filling to the center of your wonton, then using your finger, wipe water across all sides of the wonton. Bring one corner to the other in the center and press them together to seal. Then, bring up the other 2 corners and run your finger along to seal all edges. Set aside and repeat for all wontons.
- Step Three: In a large stockpot, add about a cup of oil (should be about 1-2 inches deep). Heat over medium-high heat, and when you see ripples, the oil is ready. Carefully drop the wontons bottom side down into the oil and cook for about 1-2 minutes on the first side. When they start browning, use a spatula and flip over. Cook another 1-2 minutes or until crispy. Remove from oil and set on a paper towel-lined plate. Repeat until all wontons are fried.
- Step Four: Add powdered sugar, maple syrup, and milk to a small bowl and mix with a fork until smooth. If desired, add more milk to loosen the glaze. Drizzle the glaze over the tops of the wontons.
Do You Have to Drizzle with Maple Glaze?
No, you don’t have to use the maple glaze if you don’t want to. You could eat them plain or even dust them with powdered sugar. I find the maple glaze completes these wontons, but feel free to pass if you are not a fan of maple.
Can I Use Pumpkin Spice in my Pumpkin Mixture?
Yes, if you want to use pumpkin pie spice to replace each spice in this recipe, go ahead. It will taste the same, but you will only use one seasoning instead of a handful.
Do They Store Well?
Unfortunately, with any fried recipe, the wontons are best when served fresh and warm. The texture softens as they cool.
You can save the leftovers, but their texture will be different when you eat them. You can eat the leftover wontons cold if you would like or opt to warm them up first. I recommend waiting to pour the maple sauce over the top until right before you eat, as it can soak up the wontons if it sits on them.
How to Serve
- Serve as a plain dessert
- Add a dollop of whipped cream on top
- Dust with powdered sugar
- Top with some nuts and whipped cream
- Pair with a scoop of vanilla ice cream or even caramel-flavored
Do I Need a Fryer to Make Them?
You do not have to have a fryer to make these wontons. You can take a sturdy pot, add oil, and warm it on your stove. It will work just like a fryer and allow you to fry your wontons to golden perfection. I use this route all the time, and it works like a charm! So don’t feel you can’t make it if you don’t own a deep fryer!
Pumpkin Recipes
- Pumpkin Spice Latte
- Keto Pumpkin Cheesecake
- Pumpkin Bread Pudding
- Pumpkin Ribbon Bread
- Pumpkin Pie Cheesecake
- Pumpkin Cake
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Pumpkin Cream Cheese Wontons with Maple Glaze
Ingredients
- 24 wonton wrappers
- ½ cup pumpkin puree
- 1 package cream cheese 8oz/250g package, softened
- 1 tsp vanilla extract
- ½ cup sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- ⅛ tsp salt
- 1 cup vegetable oil
- ¼ cup powdered sugar
- 1 tbsp maple syrup
- 1 tbsp milk
Instructions
- In the bowl of a stand mixer (or electric mixer), add cream cheese, vanilla, and sugar; mix until completely smooth and combined. Add pumpkin puree, cinnamon, nutmeg, and salt; mix to combine completely.
- Arrange a workstation with a small bowl of water, your wonton wrappers, and pumpkin filling. Working one at a time, add about 1 tbsp of pumpkin filling to the centre of your wonton, then using your finger, wipe water across all sides of the wonton. Bring one corner up to the other in the centre, and press together to seal. Then bring up the other 2 corners, and run your finger along to seal all edges. Set aside and repeat for all wontons.
- In a large stockpot, add about cup of oil (should be about 1-2 inches deep). Heat over medium high heat, and when you see ripples the oil is ready. Carefully drop the wontons bottom side down into the oil and cook for about 1-2 minutes on the first side. When they start browning, use a spatula and flip over. Cook another 1-2 minutes or until crispy. Remove from oil and set on a paper towel lined plate. Repeat until all wontons are fried.
- In a small bowl, add powdered sugar, maple syrup, and milk; mix together with a fork until smooth. Add more milk to loosen glaze if desired. Drizzle glaze over the tops of the wontons.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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These look amazing we will love them. Thanks so much for sharing with Full Plate Thursday!
Miz Helen
These look amazing! I love won ton stuff!
You said the magic words – pumpkin and maple! Such a delicious combination, and then you pair them with cream cheese and wontons?! Loving the sound of these scrumptious little pockets!
Yummmmm !!! Delicious !!
I never thought to make desserts out of wontons! These look so yummy!
My mouth salivates every time I see one of your recipes! And this looks like the perfect recipe to fix my pumpkin craving. Thanks!
Those look so delicious!! I might just have to make for next Thanksgiving!
Well now I have to go and try these! They sound – and look – awesome.
This sounds pretty simple to recreate – and a somewhat fancier looking dessert!
I’d have to replace the pumpkin with something else, perhaps apple sauce that could work I think. I’ve never made anything with wontons before so this would be a first for me 🙂
Oh my gosh, these look heavenly!
These look elegant and decadent yet I bet they are simple. I need to add them to my Thanksgiving menu!
I’ve never had a wonton dessert, this is a good one for sure! I’d love to try it!
These look and sound incredible! I’ve always wanted to try using wonton wrappers and this is just the recipe to get me started.
I have made cream cheese wontons before. But these Pumpkin Cream cheese recipe looks so pretty and delicious. This recipe would be a great one to take for Thanksgiving dinner. Thanks for sharing this recipe. I am going to try and make these!
well this is certainly different! I totally want to try making them 🙂
These look and sound amazing! Will just have to wait a couple months to try them out, need to take a break from everything pumpkin for a bit.