CHEF'S NOTES AND COMMENTS:

Servings: Makes 4 cups dip and abpit 100 chip shapes. The amount of cookie cutter shapes depends on the size of your cutters. (or be lazy and go with animal crackers!)

INGREDIENTS:

Dip:

8 oz. cream cheese, softened
2 c. powdered sugar
1 c. solid pumpkin (from the can)
1/2 c. sour cream
1 teas. ground cinnamon
1 teas. pumpkin pie spice
1 teas. ground ginger

Cookie Cutter Shapes:

1/2 c. granulated sugar
2 teas.ground cinnamon
20 flour tortillas (10-inch size)

INSTRUCTIONS:

Prep Time: approximately 20 minutes

Dip:

1. In a large bowl, beat cream cheese and powdered sugar until smooth.

2. Beat in the pumpkin, sour cream, cinnamon, pumpkin pie spice and ginger until blended.

3. Store leftover dip in refrigerator.

4. Serve with gingersnaps or cookie cutter shapes (see below).

Cookie Cutter Shapes:

1. Combine sugar and cinnamon;set aside.

2. Cut tortillas with different shaped cookie cutters about 3 1/2 -inch-in size. (tree, bell, ginger boy, bell, star, etc.)

3. Place on baking sheets coated with cooking spray.

4. Spritz cutouts with cooking spray; sprinkle with reserved cinnamon/sugar mixture.

5. Bake at 350 degrees for 6-8 minutes or until edges are lightly browned.

6. Remove to wire racks to cool.

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Submitted by Rachel & Nathalie