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Goblins with Pumpkin Dip Recipe

Goblins with Pumpkin Dip Recipe

Scare up some fun at your Halloween bash with these ghostly good tortilla chips and pleasing pumpkin dip. —Christy Johnson, Columbus, Ohio
TOTAL TIME: Prep: 35 min. Bake: 10 min./batch YIELD:14 servings


  • 1/2 cup sugar
  • 1 to 2 teaspoons ground cinnamon
  • 20 flour tortillas (10 inches)
  • Cooking spray
  • 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


  • 1. 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.
  • 2. 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.
  • 3. 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.