There's something about pumpkin and cream cheese? Yeah, they go together like "Football" and "Fall" and I am a huge football fan.
Oh, did I mention you make little fall cutout shapes in pie dough? Did I also forget to say these little pie crust cutouts are sprinkled with cinnamon and sugar? Oh, this recipe just keeps getting better and better.
It's also a great way to get my kids involved. They so enjoyed using my mini cookie cutters...
Pumpkin Pie Dip
1 pkg. (8 oz.) cream cheese, softened
2 cups confectioners' sugar
1 can (15 oz.) solid-pack pumpkin
3 tsp. ground cinnamon, divided
1/2 tsp. ground ginger
4 sheets of refrigerated pie pastry (I use only 2)
4 tsp. sugar
In a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, pumpkin, 1 tsp. cinnamon, and ginger. Beat until smooth. Cover and refrigerate until serving.
Roll out pastry on a lightly floured surface to 1/4 thickness. Cut with floured 2 1/2 inch autumn cookie cutter. Place on an ungreased cookie sheet. Re-roll the scraps if desired. Combine sugar and remaining cinnamon and sprinkle over cutouts.
Bate at 425 F for 6-8 minutes or until firm (takes 5 min. in my oven). Remove to wire racks. Serve with pumpkin dip.
Can use shortbread cookies, sugar cookies, or ginger cookies instead.
I normally make this for Thanksgiving Day as well and leave sitting out to snack on until it's time to eat. Enjoy! I know I will!!
(Thanks to Mrs. Lee for taking the picture!!)