Sunny Anderson Shares Exclusive Never-Before-Shared Holiday "Dessert Purse" Recipe!

Sunny Anderson joins Drew Barrymore and Ross Mathews at the Drew's News desk to react to some of the day's hottest headlines! Plus, Sunny reveals an exclusive recipe just in time for the holidays. 

Sunny’s Simple Pumpkin Cheesecake Purses Recipe

courtesy Sunny Anderson, 2025

Makes 24

For the filling

• 1/2 cup pumpkin pie filling
• 1/2 cup whipped cream cheese
• 1/4 cup light brown sugar
• Zest of 1 lemon
• Kosher salt

For the wontons

• 24 square wonton wrappers
• 1 egg, beaten
• Peanut oil, for frying

To finish

• Cinnamon sugar, for dusting
• Powdered sugar, for dusting
• Cranberry sauce, blended until smooth for dipping

1. Make the filling. In a medium bowl use a spoon or rubber spatula to mix the pumpkin pie filling, cream cheese, and brown sugar. Blend until the sugar is not granulated and the mixture is smooth. Fold in the lemon zest. Taste and add a tiny pinch of salt. If you must measure, add 1/8th of a teaspoon and taste, then go from there.
2. Fill the wontons. In a small bowl add a splash of water to the egg and beat. Place one wonton wrapper on a flat surface. Using your finger or a pastry brush, dip into the egg wash mixture and paint the edges of the wonton square. In the center, add a heaping teaspoon of the pumpkin mixture. To make a triangle: Fold one corner of the wonton over the filling and connect it to the other corner, pressing the air out of the center and pressing the edges together using the egg wash as the glue. Repeat for the rest of the wonton wrappers. To make a sachet: first add the filling to the center of each wonton square, then circle the filling with egg wash, then gather the wonton around the filling to make a bottom ball. Pinch and give a little twist to make a fun shape, leaving the wonton edges loose at the top. To make a rangoon shape: egg wash the edges and pull all four corners over the top to the center, then pinch to seal and press down to make an “x” with the edges over the top. The key with all of these is to press the air out towards the seal. They will all taste the same! Purse away!! Refrigerate for 1 hour on parchment or non-stick aluminum foil.
3. Fry and finish. In a large pot add enough oil to fill to 3-4 inches. Bring oil to 375°F. When hot, add 4-5 purses at a time and fry until golden and crispy, about 304 minutes. Remove to a plate lined with a paper towel. Serve with a dusting of cinnamon sugar or powdered sugar and cranberry sauce to dip!