Pumpkin pillows

12 KRAFT Caramels 1 tsp. water 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream 1 tsp. ground cinnamon, divided 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened 1/2 cup canned pumpkin 1 Tbsp. brown sugar 1 tsp. flour 1/4 tsp. orange zest 20 won ton wrappers 1 egg white, lightly beaten 2 cups oil 1 Tbsp. powdered sugar Make It MICROWAVE caramels and water in medium microwaveable bowl on HIGH 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 egg white; fold diagonally in half. Pinch 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. Kraft Kitchens TipsCooking Know-HowSince won ton wrappers quickly dry out, keep them covered with a damp clean kitchen towel until you are ready to use them.Make AheadCook won tons as directed. 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. www.kraftrecipes.com