Soften goat cheese by letting sit at room temp until softened (or microwave with caution to soften but be careful not to get too hot and burn).
Peel, core and dice apple into approximately ¼" pieces.
Mix goat cheese, pumpkin, apple, cinnamon, nutmeg and honey in a small bowl and set aside.
Fill wonton wrappers with about a tablespoon each of filling.
Moisten the edges of the wonton wrappers with water (use your finger dipped in water) and fold up the edges and lightly press together to seal.
Place wontons on a parchment lined baking sheet.
Bake 12-15 minutes until edges start to brown.
FOR THE SAUCE:
While wontons are baking, combine balsamic and syrup in a small saucepan.
Let simmer about 5 minutes. It should just begin to coat a spoon. If it cooks to long and begins to get thick, add a touch of water to thin it back out to a nice dippable soy sauce type consistency.
Serve warm with warm wontons.
Recipe by at https://www.cookingupclean.com/pumpkin-apple-wontons/