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Pumpkin Cream Cheese

Total Time

Prep: 30 min. Bake: 5 min./batch

Makes

3-1/2 cups (about 4-1/2 dozen cutouts)

This pumpkin dip is yummy with cinnamon-sugar cutouts I make from extra pie crust dough. It's good with gingersnaps and sugar cookies, too. —Kari Egger, Portland, Oregon
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Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 2 cups confectioners' sugar
  • 1 can (15 ounces) solid-pack pumpkin
  • 5 teaspoons ground cinnamon, divided
  • 1/2 teaspoon ground ginger
  • 4 sheets refrigerated pie pastry
  • 4 teaspoons sugar

Directions

  1. In a large bowl, beat cream cheese until fluffy. Add the confectioners' sugar, pumpkin, 1 teaspoon cinnamon and ginger; beat until smooth. Cover and refrigerate until serving.
  2. Roll out pie pastry on a lightly floured surface to 1/4-in. thickness. Cut with a floured 2-1/2-in. autumn-shaped cookie cutter. Place on an ungreased baking sheet. Reroll scraps if desired. Combine sugar and remaining cinnamon; sprinkle over cutouts.
  3. Bake at 425° for 6-8 minutes or until firm. Remove to wire racks. Serve with pumpkin dip.

Nutrition Facts

2 tablespoons: 207 calories, 11g fat (5g saturated fat), 15mg cholesterol, 139mg sodium, 26g carbohydrate (10g sugars, 1g fiber), 2g protein.

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