Cinnamon Chips and Pumpkin Dip
Cinnamon Chips and Pumpkin Dip is one of my very favorite fall snacks. It is so easy to make and I almost always have everything I need on hand. Enjoy!
- 4 oz soft cream cheese (I always use Neufatchel Cheese)
- 1 cup (Half of a 15 oz can) pumpkin puree
- 1.5 tea pumpkin pie spice (or your favorite combo of cinnamon/ginger/nutmeg/allspice)
- .5 tea ground ginger
- .5 tea vanilla
Gradually add 3/4 cup powdered sugar and beat until smooth. You can keep this in the fridge for about a week, covered tightly.
Cut flour tortilla’s into pieces and spread out on a rimmed cookie sheet lightly sprayed with non-stick spray. Spray the tops lightly and sprinkle with cinnamon sugar (1/4 cup sugar, 1 tea cinnamon). Spraying the tops helps the cinnamon sugar to stick after they are done baking. Bake at 350 degrees for 6-8 minutes, or until they are golden brown around the edges. But watch them closely, don’t let them burn. I used four tortilla’s to fill up one cookie sheet.
Now, doesn’t that sound like the perfect treat to brighten up your Thursday?