Cheddar Pumpkin Wonton Cups

Get out a couple of muffin or cupcake pans and preheat oven to 350°F.

Lightly brush each wonton wrapper with a little bit of olive oil. Place one into each muffin cup and bake for 6-8 minutes until lightly golden brown. Set aside.

To make the cheddar pumpkin filling, combine the pumpkin, cream cheese, and cheddar over medium heat until the cheese has fully melted. Stir in the olive oil, cream, vinegar, salt, cinnamon powder, cayenne, onion powder, and pepper. Taste for seasoning.

To caramelize the onions, melt the butter in a large sauté pan or skillet. Add in the onions and cook, stirring infrequently, until deep golden brown and caramelized, about 45 minutes. Season with salt and pepper.

To serve, spoon a little bit of the cheddar pumpkin mixture into each wonton cup. Top with caramelized onions, scallions, and either (or both) of the crumbled cheeses. Serve warm or at room temperature.