• 1 cup canned pumpkin
• 2 Tbsp maple syrup
• 3 Tbsp brown sugar
• 1 Tbsp pumpkin pie spice
• 16 packaged wonton wrappers
• Cinnamon and sugar

Preheat oven to 400F. Mix pumpkin, maple syrup, brown sugar and pumpkin pie space in medium bowl. Place a wonton wrapper on flat surface. Spoon 1 teaspoon of filling into center. Moisten edges of wonton with water & fold in half to form a triangle. Press edges to seal. Repeat with remaining wontons.

Arrange prepared wontons on an ungreased baking sheet. Lightly coat dumplings with non-stick cooking spray and sprinkle them with sugar and cinnamon. Bake for 15 minutes or until golden. Turn over and bake another 2 minutes.

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Substitutions: I used granulated sugar instead of brown sugar and cinnamon in place of pumpkin pie spice. I did not lightly coat the dumplings with non-stick spray. I also did not dust the dumplings with cinnamon and sugar because they were served as an appetizer.