PUMPKIN PIE DIP/with COOKIE CUTTER SHAPES
Super easy
Cheap
Servings: Makes 4 cups dip and abpit 100 chip shapes. The amount of cookie cutter shapes depends on the size of your cutters. (or be lazy and go with animal crackers!)
Prep
Ingredients
For
10
Serving(s)
Dip
| 8 oz cream cheese, softened |
| 2 cups powdered sugar |
| 1 cup solid pumpkin (from the can) |
| 1/2 cup sour cream |
| 1 tsp ground cinnamon |
| 1 tsp pumpkin pie spice |
| 1 tsp ground ginger |
Cookie Cutter Shapes
| 1/2 cup granulated sugar |
| 2 tsp ground cinnamon |
| 20 flour tortillas (10-inch size) |
PUMPKIN PIE DIP/with COOKIE CUTTER SHAPES Directions
- Dip:
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.
- Store leftover dip in refrigerator.
- Serve with gingersnaps or cookie cutter shapes (see below).
- Cookie Cutter Shapes:
- Combine sugar and cinnamon; set aside.
- Cut tortillas with different shaped cookie cutters about 3 1/2 -inch-in size. (tree, bell, ginger boy, bell, star, etc.)
- Place on baking sheets coated with cooking spray.
- Spritz cutouts with cooking spray; sprinkle with reserved cinnamon/sugar mixture.
- Bake at 350 degrees for 6-8 minutes or until edges are lightly browned.
- Remove to wire racks to cool.
Recipe notes
Submitted by Rachel & Nathalie