Ingredients

• Wonton Wrappers
• 1 egg, beaten (for egg wash)
• Powdered sugar
• Filling:
• 4 oz cream cheese, softened
• 7-8 oz canned pumpkin (half of one can)
• 1 teaspoon vanilla extract
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg

Directions

1. Preheat the oven to 450 degrees F.

2. Combine all of the filling ingredients in a bowl and beat together until smooth.

3. Take a wonton and lay flat. Spoon 1 teaspoon of filling into the center. Keep a small bowl of water nearby and run your finger along the edges of the wonton. Fold in half at the corners to make a triangle, and using a little more water pinch the edges to fully seal each wonton.

4. Repeat this with all the wrappers until you’re out of filling. Lay flat on a baking sheet and brush with egg wash. Cook in the oven for about 10 minutes, or until the edges start to crisp and turn brown. It’s up to you if you want to cook them until the whole wonton is golden. I actually found I liked them a little better when the plum centers were slightly soft.

5. Allow to cool for a minute before digging in. Find friends and share.

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