Ingredients
GOBLINS:1/2 cup sugar1 to 2 teaspoons ground cinnamon20 flour tortillas (10 inches)Cooking sprayPUMPKIN DIP:1 package (8 ounces) cream cheese, softened2 cups confectioners’ sugar1 can (15 ounces) solid-pack pumpkin3 teaspoons pumpkin pie spice1 teaspoon vanilla extract1/2 teaspoon ground ginger
Preparation
In a small bowl, combine sugar and cinnamon; set aside. Cut tortillas with a ghost-shaped 3-1/2-in. cookie cutter; place on baking sheets coated with cooking spray.
Spritz cutouts with cooking spray; sprinkle with cinnamon-sugar. Bake at 350° for 6-8 minutes or until edges are lightly browned. Remove to wire racks.
In a small bowl, beat cream cheese and confectioners’ sugar until fluffy. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until blended. Serve warm or chilled with goblins. Refrigerate leftover dip.
