Giving Thanks For Autumn Harvest With Pumpkin Pockets & Caramel Sauce

*Dip*
1/4 c of caramel dipping sauce
1/4 c of Greek yogurt
1/2 tsp of cinnamon
1 tsp of vanilla
Combine caramel sauce, yogurt, cinnamon & vanilla in small bowl. Refrigerate until ready to serve. 

*Pumpkin Pocket*
1/2 can (4 oz) of pumpkin
8 oz of marcapone cheese
2 T of brown sugar
3/4 tsp of cinnamon
1/2 tsp of ground nutmeg
1/2 tsp of ground ginger
1/8 tsp of ground cloves
2 dozen won ton wrappers
Eggwash (1 egg mixed w/2 T of water)
2 C of oil for frying
1/4 c of powder sugar
1/2 tsp of cinnamon

Combine pumpkin, cheese and spices in mixing bowl. Set aside. Place a sheet of wax paper on a cookie sheet. Set aside. Place a wonton wrapper on clean surface. Scoop 1/2 tablespoon of pumpkin filling on 1/2 of won ton wrapper divided diagonally as in picture.

Using eggwash, brush outer edge of 1 horizontal & 1 vertical edge. Fold wrap in 1/2 diagonally and seal edge of dough together. Be careful to keep pumpkin sealed inside wrap. Place on wax paper. Continue with remaining 23 wraps.  Heat cooking oil over medium high heat to 350 degrees. Frying filled wraps in batches, frying on each side 2-3 minutes until golden. Place on paper towel after frying. Sprinkle with cinnamon sugar while still warm. Serve with caramel sauce.

TAGS     breakfast,  pumpkin,  caramel,  snack,  Halloween,  Thanksgiving,  cinnamon,  Fall

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From a background of hotel caterer with Marcus Corporation, large Wisconsin family life, Waukesha elementary educator and HGTV do-it-yourself attitude, I have found innkeeping to be my end-all, be- all. My fun time focuses on family, cooking, reading, silent sports and building my Christian faith. Add chocolate and this woman is complete!.. 

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