Crispy Baked Spicy Pumpkin Wontons

Crispy Baked Spicy Pumpkin Wontons

Sadly, I haven’t always been kind to pumpkins. Quickly dismissed as something to be decorated and displayed, while other squashes make the cut and are happily cooked and eaten.

That all changed last year when I tried pumpkin curry for the first time at a Thai restaurant. I had an epiphany; pumpkin is yummy in a savory dish. No longer shunned, I grabbed a couple cans from Trader Joe’s mountain of canned organic pumpkin puree before they’re all gone (15 oz can for $1.99).

Baked wontons are easy and quick to assemble, especially using the canned pumpkin. The basic triangle shape provides a large surface area for the wontons to get nice and crispy in the oven.

For the savory filling, I went with Asian-inspired flavors and Sriracha sauce for its fiery kick. Serve with ranch dressing, but it’s also good without any dip at all.

Crispy Baked Spicy Pumpkin Wontons
Makes about 24 wontons

24 wonton wrappers
1/2 of a 15 oz can pumpkin puree
3/4″ piece of fresh ginger, minced
1 green onion stalk, finely chopped
1 teaspoon soy sauce
Salt and pepper to taste
Sriracha hot chili sauce to taste
Olive oil
1 package Tofutti cream cheese non-hydrogenated plain

Preheat the oven to 375 degrees. Brush a dark colored baking pan with oil (a darker pan helps to brown the wontons).

In a bowl, combine the pumpkin, ginger, green onion and soy sauce. Season to taste with the salt and pepper and Sriracha sauce (start with a teaspoon of the Sriracha and keep adding until desired spiciness. I’ve gone up to a tablespoon). Mix well.

Place about a 1/4 teaspoon dab of cream cheese in the center of the wonton wrapper, add 1 teaspoon of the pumpkin filling. Do not overfill, the wonton will puff up a bit in baking. Wet the edges on two sides and fold to form a triangle. Press firmly down to seal the edges.

Place the folded wontons on the prepared baking sheet and lightly brush with oil. Bake for 8-10 minutes on each side until brown and crispy.

Serve with ranch dressing if desired.

Ranch Dressing
Makes a little over 1/3 cup

1/4 cup soy milk
1/4 cup Vegenaise or other vegan mayonnaise
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon fresh parsley, minced
Salt and pepper to taste

Combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.

Related Post
Cream Cheese Wontons


  1. says

    i never treated pumpkins too kindly either and just as you, it was last year it all changed. i must say, it’s been awesome ever since. i don’t cook much with it beyond pies and tossing a few spoonfuls in smoothies, but your spicy pumpkin wontons sound absolutely awesome in every way! i’ve got a sweet xgfx wonton recipe i can use to make these happen, ’cause pumpkin sriracha cream cheeze has to be nothing short of heaven!

  2. says

    Oh yum! My first thought upon reading the title of your post was “crunchy pillows of pumpkin pie!”, but a more savory approach sounds wonderful, too!

  3. Barbara Shaurette says

    Any idea where you would find vegan wonton wrappers? All the ones I’ve found contain egg or egg whites. Do vegan wonton wrappers even exist?

  4. chow says

    Barbara Shaurette – Vegan wonton wrappers do exist. Some Asian supermarkets carry them. The two brands I’ve found are Dynasty and Myojo. :-)

  5. Daisy says

    I made these in less than half an hour before work today! They were delicious! My kitchen still smells wonderful, and they were a huge hit at work. Thank you so much for posting :D

  6. Louisa Dell'Amico says

    I just looked up Dynasty wonton wrappers, and they contain egg. Whole Foods only carries Nasoya (not vegan) and Trader Joe’s doesn’t carry any wonton wrappers at all. I’m starting to give up hope of finding vegan wonton wrappers.

  7. chow says

    I have a package of the Dynasty potsticker wrappers in the fridge and they don’t have eggs. I also checked the Dynasty wonton wrappers at the Asian supermarket and it doesn’t have eggs either. And there was a local brand that didn’t have eggs so they’re around. Don’t give up, your best bet is the Asian supermarket if there is one near you. :-)

  8. Devin says

    I made these tonight and they ARE delicious, however after making them I realized sriracha is NOT vegan, so I had to make a separate batch for my vegan friend. It was annoying to do all that work twice!

  9. chow says

    Sorry to hear you had to make two batches, at least they’re easy to make. :-) Not all sriracha are vegan but some are. Or you can make your own like you did.


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