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Pumpkin Wontons with Butterscotch Sauce

As a change from the usual pumpkin pie or cake, we created these deliciously different wontons. The butterscotch sauce would also taste great over ice cream. —Taste of Home Test Kitchen
  • Total Time
    Prep: 40 min. Cook: 5 min./batch
  • Makes
    12 servings (2 cups sauce)


  • 1 cup canned pumpkin
  • 2 ounces cream cheese, softened
  • 2 tablespoons brown sugar
  • 2 teaspoons grated fresh gingerroot
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon ground cloves
  • 48 wonton wrappers
  • Oil for frying
  • SAUCE:
  • 1 cup packed brown sugar
  • 2/3 cup light corn syrup
  • 1/4 cup butter, cubed
  • 2/3 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon baking soda


  • For filling, in a large bowl, beat the first 7 ingredients until blended. Place a tablespoonful of filling in the center of each wonton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Moisten edges with water; top with another wonton wrapper. Pinch edges with a fork to seal. Repeat with remaining wrappers and filling.
  • In an electric skillet, heat 1 in. of oil to 375°. Fry wontons, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels.
  • For sauce, in a small saucepan, combine the brown sugar, corn syrup and butter. Bring to a boil, stirring constantly; boil for 1 minute, without stirring. Remove from the heat. Let stand for 5 minutes. Stir in remaining ingredients. Serve with wontons.
Nutrition Facts
2 wontons with about 3 tablespoons sauce: 347 calories, 13g fat (5g saturated fat), 22mg cholesterol, 263mg sodium, 55g carbohydrate (27g sugars, 1g fiber), 5g protein.

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Average Rating:
    Dec 19, 2011

    These are great!! I also made them baked. Brushed a little melted butter with maple syrup over the top, sprinkle lightly with a little sugar and bake. Either way, they're fantastic.

  • MrsSaunders
    Nov 22, 2011

    Fantastic recipe! My family and I made these last night as a 'test run' for Turkey Day. They have definitely made the cut! I did make a couple minor adjustments though. I am not a huge sweets fan, so I added one extra ounce of cream cheese, doubled the gingerroot and added a bit of nutmeg. The result was amazing! Sweet, but not too sweet - and just the right amount of zing.I did cheat on the sauce. I ended up buying a jar of butterscotch caramel sauce, warming it up a bit and drizzling it over the wontons. YUM YUM YUM!!!This recipe is super easy and fun for the whole family to make. My boys loved them!!!

  • Melbro3
    Nov 21, 2011

    So, so good! Excellent recipe! Don't know why some people have to be so rude to others. Shame on you!

  • RaRa1
    Nov 21, 2011

    Delicious!!! Everyone loved them. I'd make them again in a heartbeat.

  • marthalynnchr
    Nov 20, 2011

    Loris kitchen....who really cares? This isn't a gripe session website, this is a recipe, you are not using it properly either....practice what you preach!!! What is the big deal anyway? Maybe you need to look for a "chill pill" recipe...

  • 282778
    Nov 20, 2011

    @ marthalynnchr: You need to read my entry again because you STILL DON'T GET IT. Your post: "OMG! I am so making these for Thanksgiving! blah blah blah"... Again YOU CAUSED THIS RECIPE TO HAVE A LOW RATING AND HAVEN'T EVEN TRIED THE RECIPE. Perhaps YOU should go to another website since you don't know how to properly use this one!

  • 4evermore
    Nov 20, 2011

    I will make this recipe for Thanksgiving. It sounds great with the homemade butterscotch sauce.

  • gbleddynn
    Nov 19, 2011

    No comment left

  • marthalynnchr
    Nov 19, 2011

    How would i go about making the "strings" that are shown on the recipe picture to garnish these wontons? Thank you.

  • marthalynnchr
    Nov 19, 2011

    OMG! I am so making these for Thanksgiving! Thank you for sharing~