Pumpkin Pie Wontons

Sure, every good food blogger has a pumpkin recipe that they save and publish in the fall, when pumpkin is a staple on American dinner tables. Not me. I'm a loner Dottie, a rebel, and that means posting my pumpkin pie wonton recipe in May. It also means making my pumpkin pie wontons whenever I want, and just because I love pumpkin. I first used this recipe to bring to a New Years Eve party, and the filling was a hit, but the actual wontons tasted like crap. This is because I tried to make my own wonton wrappers, which was a mistake because I had no idea what I was doing. I didn't really have a choice at the time, because both Trader Joes and Whole Foods were sans-wonton wrappers. Literally 2 days after I couldn't find them anywhere, I saw an entire display of asian wrappers at Ralphs of all places. So, you don't have to go to any kind of a fancy store to find your wonton wrappers, you just have to carefully check the label to make sure that there aren't any little baby animals or baby animal derivatives in them.
These wontons are super easy to make, except the assembly which can be a little tedious. If you can, I would reccomend engaging a qualified sous chef to assist.

Pumpkin Pie Wontons
1 c. canned pumpkin
2 tbsp. maple syrup
3 tbsp. brown sugar
1 tsp. pumpkin pie spice
16 wonton wrappers
cinnamon sugar for dusting (you can make your own with 2 parts cinnamon and 1 part raw sugar)
Preheat the oven to 400 degrees.
Mix pumpkin, maple syrup, sugar, and pie spice.
Spoon 1 tsp. into the center of each wonton wrapper. Fold in half an moisten the edges to seal.
Arrange on an ungreased cookie sheet and spray with cooking spray.
Sprinkle cinnamon sugar over each wonton.
Bake for 16 minutes, or until wontons are a golden brown.
Flip them over and bake for 2 more minutes, then let cool completely.