Ingredients
Ingredients for the Dip:
- 8 oz softened cream cheese, room temperature (dairy-free cream cheese for vegan)
- ½ cup pumpkin puree, plain canned or homemade, not pie filling
- ¼ cup light brown sugar
- ½ tablespoon pumpkin pie spice
- 1 teaspoon cinnamon
Ingredients for the Cinnamon Sugar Chips:
- 8 medium-sized flour tortillas, 6 to 8 inch
- ¼ cup melted unsalted butter, or vegan butter / coconut oil
- ½ cup granulated sugar
- 1 tablespoon cinnamon
Instructions
Dip Instructions:
- Place the softened cream cheese in a mixing bowl and beat with a hand or stand mixer on medium speed until smooth, about 1 minute.
- Add in the pumpkin puree, light brown sugar, cinnamon, and pumpkin pie spice.
- Mix on low speed until all ingredients are combined, then switch to high speed for 4-5 minutes until the mixture becomes light and fluffy.
- Transfer the dip to a serving dish and sprinkle it lightly with a pinch of the cinnamon sugar mixture from the chips (or a light dusting of cinnamon).
Chips Instructions:
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Melt the unsalted butter in a small bowl and set it aside.
- In another small bowl, combine the granulated sugar and cinnamon.
- Lay the tortillas out on a cutting board and use a leaf cookie cutter to cut out leaf shapes, or use a knife to cut each tortilla into 8 wedges.
- Arrange the tortilla pieces in a single layer on the lined baking sheet.
- Brush the tops with the melted butter and generously sprinkle with the cinnamon sugar mixture.
- Bake for 8 minutes in the preheated oven.
- Flip the chips, lightly brush the other side with butter, and coat with more cinnamon sugar.
- Return the chips to the oven for another 7 to 8 minutes, until golden and crisp. Watch closely near the end so the sugar doesn't burn.
- Remove the chips from the oven and let them cool on the pan for 5 to 10 minutes; they will crisp up more as they cool.
- Serve the chips alongside the pumpkin dip and enjoy!
Notes
Make the dip up to 1 day ahead and keep it covered in the fridge; stir before serving. Store leftover dip in the fridge for 3 to 5 days.
Keep the chips in an airtight container at room temperature for up to 3 days. The dip doesn't freeze well, but baked chips can be frozen for up to 2 months and re-crisped at 350°F for 3 to 4 minutes.
Short on time? Serve the dip with graham crackers, gingersnaps, pita chips, or apple slices instead of homemade chips.
Nutrition (estimated per serving)
Calories: 326kcalCarbohydrates: 38gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 44mgSodium: 314mgPotassium: 125mgFiber: 2gSugar: 22gVitamin A: 2946IUVitamin C: 1mgCalcium: 98mgIron: 2mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
