Pumpkin Pillows

I made these last year around the holidays, but want to make them again around Halloween or Thanksgiving. These would be great to bring to a party or get together.

 They were good and not to hard to make either.  The dipping sauce I had trouble with though.  And I did modify the original recipe from Kraft a bit as I have worked with wontons before and didn't feel there was a need for the egg white that Kraft had in their recipe. I also used more wonton wrappers, but kept their number in the recipe too.

12 caramels

1 tsp.  water

1/2 cup sour cream

1 tsp.  ground cinnamon, divided

4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened

1/2 cup  canned pumpkin

1 Tbsp. brown sugar

1 tsp.  flour

1/4 tsp. orange zest

20-24   won ton wrappers  and water to seal edges

2 cups  oil

2 Tbsp. powdered sugar

MICROWAVE caramels and water in medium microwaveable bowl on HIGH 30 sec.; stir. Heat for another 30 sec. Stir until caramels are completely melted.Cool 2 min. Stir in sour cream and 1/2 tsp. cinnamon. Refrigerate until ready to use.

WHISK cream cheese, pumpkin, brown sugar, flour, zest and remaining cinnamon until well blended. Spoon about 2 tsp. onto center of each won ton wrapper. Moisten edges with water; fold diagonally in half. Moisten edges again with water pressing edges together tightly to seal.

HEAT oil in large saucepan on medium-high heat to 350ºF. Add won tons, in batches; cook 2 to 3 min. or until evenly browned. Drain. Cool slightly or to room temperature. Sprinkle with powdered sugar. Serve with caramel sauce

MAKE AHEAD

Cook won tons as directed except don't sprinkle with powdered sugar. Freeze up to 2 months. When ready to reheat, place frozen won tons on baking sheet. (No need to thaw first.) Bake at 350°F for 15 min. or until heated through. Sprinkle with powdered sugar.

COOKING NOTES

* Won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.

* I found the dip didn't go quite smoothly but it might have been because I didn't use Kraft caramels. When I mixed it into the sour cream, it hardened right away because the sour cream was cool so cooled the caramel. There were clumps of caramel in the dip. So it didn't exactly go as directed.  I think next time I would use like caramel you use for ice cream topping. I think it would mix more smoothly after being heated for a few moments.