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Goblins with Pumpkin Dip

 Goblins with Pumpkin Dip
Scare up some fun at your Halloween bash with these ghostly good tortilla chips and pleasing pumpkin dip. —Christy Johnson, Columbus, Ohio
14 ServingsPrep: 35 min. Bake: 10 min./batch

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).

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Goblins with Pumpkin Dip (continued)

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.