You know those people who wait until October 1 to order their first Pumpkin Spice Latte and decorate for Halloween? That’s not me. I was drinking pumpkin coffee on August 1 and just celebrated my third annual “it’s Labor Day Weekend but I’m decorating for Halloween anyway” day. I love fall and pumpkin and scary movies and flannel and over the knee boots and being basic. This time of year is my jam and I try to maximize it as much as I can.
That being said, I love Christmas time and the holidays — so come November 1 (my birthday), I decorate for Christmas. I’m one of those people and I definitely won’t apologize for it. Now, with November right around the corner, I’m cramming as much basic fall in as I can before it’s time for peppermint coffee and Home Alone on repeat.
A couple years ago while I was busy looking up photos of my dream home on Pinterest, I came across someone who made “buffalo chicken wontons”. They were basically just crab rangoons minus the crab and plus buffalo chicken dip — which sounded bomb — so I set out to the store to get stuff to make them. Plot twist: I ended up coming home with pumpkin puree instead. My whim turned into making one of the greatest things I’ve ever tasted and now I make pumpkin spice wontons/rangoons every fall.
I’m going to preface the rest of this post by saying I know how to cook for me and that’s about it. I can follow a recipe, sure, but for the most part, my standards aren’t that high. Most of my dinners this time of year are sauteed veggies with whatever protein I can figure out how to defrost, soup, grilled cheese, or just some wine because #adultingishard. So when I say I literally throw all these things in a bowl and eye it, I’m not kidding.
So, what do I throw in a bowl? Depends on how many you’re making but if you want like 25ish wontons this is what I do.
- 1 block of room temp cream cheese
- 1 can of pumpkin puree
- 2 teaspoons cinnamon
- 1 tablespoon-ish pumpkin pie spice
- 1 tablespoon brown sugar
Once everything is mixed, I lay out all the wonton wrappers. The first time I was looking for these in the store, I spent maybe 20 minutes determined to find them before eventually Googling it to find out they’re with the Tofu. Who knew? But anyway, I lay them all out at once because I’ve learned it’s easier to fill them all together before I pinch them just to make sure they’re filled evenly. Then, I wet the sides of the wrapper and pinch them together (this part is on the package of the wrappers). I don’t have an air fryer and don’t really know how they work but I imagine this is probably something you can do in that. I just heat oil to 350 degrees and plop them in for like 20ish seconds each or until desired crispness. BOOM. It’s that easy. It takes maybe 20 minutes tops and they are 🔥.
You can adjust the ingredients to add more/less of whatever you want and I recommend making some kind of dipping sauce to go with them like a maple sugar one or something, IDK, I’m no Martha Stewart.
Hopefully, this works for you and to all 3 people that responded to my Instagram story asking how I made them – here you go!