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A white plate piled with golden, crispy Pumpkin Wontons dusted with sugar, with a creamy dipping sauce in the background.

Pumpkin Cream Cheese Wontons

These delightful Pumpkin Cream Cheese Wontons feature a creamy, spiced pumpkin filling encased in crispy wonton wrappers, air-fried to golden perfection. They are a perfect sweet appetizer or dessert for any fall gathering.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 30 wontons
Course: Appetizer, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Pumpkin Cream Cheese Filling
  • 8 oz cream cheese softened
  • 1/2 cup pumpkin puree not pumpkin pie filling
  • 1/4 cup light brown sugar packed
  • 2 tbsp powdered sugar
  • 1 tsp pumpkin pie spice
  • 1/2 tsp vanilla extract
For the Wontons
  • 30-35 wonton wrappers
  • 1 large egg beaten
  • 1 tbsp water
  • Non-stick cooking spray e.g., avocado or canola oil
For Serving (Optional)
  • Powdered sugar for dusting
  • Caramel sauce or whipped cream for drizzling/dolloping

Equipment

  • Large Mixing Bowl
  • Hand Mixer
  • Small Bowl
  • Pastry Brush
  • Air Fryer
  • Wire Rack

Method
 

Prepare the Filling
  1. In a large mixing bowl, combine the softened cream cheese, pumpkin puree, light brown sugar, powdered sugar, pumpkin pie spice, and vanilla extract.
  2. Beat with a hand mixer or whisk until smooth and well combined, scraping down the sides of the bowl as needed. The mixture should be thick and creamy.
Assemble the Wontons
  1. In a small bowl, whisk together the beaten egg and water to create an egg wash.
  2. Lay one wonton wrapper flat on a clean surface (keep remaining wrappers covered with a damp paper towel to prevent drying).
  3. Place about 1 teaspoon of the pumpkin cream cheese filling in the center of the wonton wrapper.
  4. Dip your finger or a pastry brush into the egg wash and moisten all four edges of the wrapper.
  5. Fold the wrapper diagonally to form a triangle, pressing firmly around the filling to seal out any air and ensure the edges are tightly closed. Alternatively, for a square shape, fold one side over to meet the opposite side, forming a rectangle, and then bring the two shorter ends together to meet, creating a smaller square. Ensure all edges are sealed.
  6. Repeat with the remaining wonton wrappers and filling. Place assembled wontons on a parchment-lined tray or plate without overlapping.
Air Fry the Wontons
  1. Preheat your air fryer to 350°F (175°C).
  2. Lightly spray the air fryer basket with non-stick cooking spray.
  3. Place a single layer of wontons in the air fryer basket, ensuring they don't touch or overlap. Work in batches as needed.
  4. Lightly spray the tops of the wontons with cooking spray.
  5. Air fry for 8-10 minutes, flipping halfway through, or until golden brown and crispy. Cooking time may vary depending on your air fryer model.
  6. Carefully remove the cooked wontons from the air fryer and transfer them to a wire rack to cool slightly.
  7. Repeat with remaining wontons until all are cooked.
Serve
  1. Dust the warm Pumpkin Cream Cheese Wontons with powdered sugar, if desired.
  2. Serve immediately with optional caramel sauce or a dollop of whipped cream.

Notes

To prevent wonton wrappers from drying out, keep them covered with a damp paper towel while assembling.
Wontons can also be baked: Bake at 375°F (190°C) for 12-15 minutes, or until golden brown and crispy. Flip halfway.
For deep frying: Fry in oil heated to 350°F (175°C) for 2-3 minutes until golden brown and crispy. Drain on paper towels.
Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in an air fryer or oven for best crispness.