I got the original recipe off of Kraft. I think they would be great if you have to go a Christmas or New Years Eve party. They are easy and tasty. I did modify it 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.
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
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.
* 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.