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Goblins with Pumpkin Dip Recipe

Goblins with Pumpkin Dip Recipe photo by Taste of Home

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Scare up some fun at your Halloween bash with these ghostly good tortilla chips and pleasing pumpkin dip. —Christy Johnson, Columbus, Ohio

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Goblins with Pumpkin Dip Recipe

Prep: 35 min. Bake: 10 min./batch

Yield: 14 Servings

35 10 45

Ingredients

GOBLINS:
1/2 cup sugar
1 to 2 teaspoons ground cinnamon
20 flour tortillas (10 inches)
PUMPKIN DIP:
1 package (8 ounces) cream cheese, softened
2 cups confectioners' sugar
1 can (15 ounces) solid-pack pumpkin
3 teaspoons pumpkin pie spice
1 teaspoon vanilla extract
1/2 teaspoon ground ginger

Directions

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 goblins with cooking spray; sprinkle with reserved 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. Yield: 3-1/2 cups dip (about 40 goblins).

Nutritional Facts 1 serving (1/4 cup) equals 164 calories, 6 g fat (4 g saturated fat), 18 mg cholesterol, 50 mg sodium, 27 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Goblins with Pumpkin Dip in Taste of Home's Halloween Annual 2006, p21

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Reviews for Goblins with Pumpkin Dip

Goblins with Pumpkin Dip

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Reviewed on Apr. 01, 2013 by geopchick

These were super tasty. I only made two ghosts and then just did triangles for the rest so I could get more from the tortillas. Everyone loved these and I have used the cinnamon tortilla chips for other dips, too. Yum!

Reviewed on Oct. 27, 2012 by kathidahl

This is really yymmy! and I will be making again. However, I want to know how some of you were able to cut shapes from tortillas with cookie cutters. Did not work for me at all so I free cut ghosts...not quite as cute as those pictured, but they were obviously ghosts..

Reviewed on Oct. 18, 2012 by Fixitright

Made this recipe as stated. Made both the tortillas and the pie crust goblins as a reviewer suggested. Tortillas were much better. Make sure you mix the creamcheese and sugar until fluffy, mine was a little thin but the flavor was GREAT

Reviewed on Oct. 29, 2010 by grammaberr

I'M MAKING THE GOBLINS WITH CINNAMON AND SPLENDA. MY DH LOVES THE SPLENDA AND CINNAMON ON TOAST WITH HIS OATMEAL. THANKS FOR THE IDEA. NOT SURE ABOUT THE DIP.

Reviewed on Oct. 29, 2010 by cameo1

I have made this before but I made the cut-out ghosts from pie dough..the kind from the dairy case works well. sprinkle w/ cinnamon sugar.

Reviewed on Oct. 29, 2010 by I > Cookbooks

I've been making this pumpkin dip for years. It's always a hit for potlucks and company from Harvest Time through New Years. It's good served with crisp apple slices and ginger snaps, too.