Pumpkin Dip

What season is it?  Pumpkin season!  Everyone seems to love this time of year – cool to warmish days, cool nights, windows open, football, the air of the season changing from summer to fall along with those classic smells of pumpkin and cinnamon. How can you not look forward to this time of year? I figured I had to share a classic fall dish for my readers to enjoy!  I actually was given this recipe many years ago from a neighbor of mine. Unfortunately, I never got a chance to know her because she moved very soon after we met and we never kept in touch.  However, she brought this dip to a neighborhood gathering and I thought it was fantastic.  I had never seen a dip like this before, and the “chips” were quite unique.  Not only is the pumpkin dip great as shown but it would also be great in coffee as a pumpkin-spice creamer.  Using a cookie cutter helps you get creative with the cinnamon-sugar chips.  I used a house and a large leaf to represent the fall, but you can use anything you have on hand.  If you decide to use smaller shapes, then adjust the cooking time in the oven so that you don’t burn the chips. The tortillas take a bit of time but are fun to do with kids.  Let’s get cooking! 

For the Pumpkin Dip

1 package cream cheese (softened)

2 cups confectioner’s sugar

1 can (15 oz.) pumpkin

3 tsp. pumpkin pie spice

1 tsp. vanilla (I like to add a little bit more)

½ tsp. ground ginger

In a small bowl, beat cream cheese and confectioner’s sugar until fluffy. Gradually add the pumpkin, pumpkin pie spice, vanilla, and ginger. Beat until blended. Serve immediately or chilled.

For the Cinnamon and Sugar Cut-outs (for Dipping)

20-30 flour tortillas (10 inch)

½ cup sugar

1-2 tsp. cinnamon

Heat oven to 350°. In a small bowl, combine sugar and cinnamon. Set aside. With a cookie cutter, cut out shape of tortillas. (3 ½ inch cookie cutter ideal) Spritz cut out tortilla on one side with cooking spray, cover with cinnamon and sugar mixture and place on cookie sheet. Repeat until all 20-30 tortillas are done. Depending on the amount of cut-outs you have, you may need to make more cinnamon-sugar to have enough to cover all of them. Bake for 6-8 minutes until edges are brown. Cool on wire racks. Serve the pumpkin dip near the cinnamon-sugar chips so everyone knows to eat them together! Enjoy!

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Yield: 15-20

Author: Kelly Meer

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Pumpkin Dip

This pumpkin dip is the perfect transition dip from Summer to Fall. Its creamy, full of fall flavors and unique! Paired with homemade cinnamon sugar chips, everyone will love it!

Prep time: 45 MinCook time: 10 MinTotal time: 55 Min

Ingredients

Pumpkin Dip

• 1 package of cream cheese (softened)
• 2 cups of confectioner's sugar
• 1 15 oz can of pumpkin
• 3 tsp. pumpkin pie spice
• 1 tsp. vanilla
• 1/2 tsp. ground ginger

Cinnamon and Sugar Cut-Outs

• 20-30 10 inch Tortillas
• 1/2 cup sugar
• 1-2 tsp. cinnamon

Instructions

Pumpkin Dip

1. In a small bowl, beat cream cheese and confectioner's sugar until fluffy.
2. Gradually add the pumpkin, pumpkin pie spice, vanilla, and ginger.
3. Beat until blended.
4. Serve immediately or chilled.

Cinnamon and Sugar Cut-Outs

1. Heat oven to 350°
2. In a small bowl, combine sugar and cinnamon. Set aside.
3. With a cookie cutter, cut out shape of tortillas (3 1/2 inch cookie cutter ideal).
4. Spritz one side of the cut out tortillas with cooking spray and then cover with cinnamon and sugar mixture. Place on cookie sheet.
5. Repeat until all 20-30 tortillas are done. Depending on the amount of cut-outs you have, you may need to make more cinnamon-sugar to have enough to cover all of them.
6. Bake for 6-8 minutes until edges are brown.
7. Cool on wire racks
8. Serve with the pumpkin dip