Pumpkin Cream Cheese Rangoons
8oz package of cream cheese
1 /2 cup of pumpkin puree
Water for sealing the wontons
Sugar and cinnamon for dusting
Mix the cream cheese and pumpkin puree together. Refrigerate for at least 30 minutes.
Add water around the edges of the wontons.
Add a dollop of cream cheese pumpkin filling on a wonton wrapper and bring all the corners to the middle and seal.
Put the wontons in the air-fryer, spray with oil. Airfry at 390 for 7-9 minutes.
Let cool, then sprinkle with sugar, brown sugar and cinnamon. Enjoy!