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Goblins with Pumpkin Dip

Total Time

Prep: 35 min. Bake: 10 min./batch


3-1/2 cups dip (about 40 goblins)

Scare up some fun at your Halloween bash with these ghostly good tortilla chips and pleasing pumpkin dip. —Christy Johnson, Columbus, Ohio
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  • 1/2 cup sugar
  • 1 to 2 teaspoons ground cinnamon
  • 20 flour tortillas (10 inches)
  • Cooking spray
  • 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


  1. 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.
  2. Spritz cutouts with cooking spray; sprinkle with cinnamon-sugar. Bake at 350° for 6-8 minutes or until edges are lightly browned. Remove to wire racks.
  3. 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.

Nutrition Facts

1/4 cup: 164 calories, 6g fat (4g saturated fat), 18mg cholesterol, 50mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 2g protein.

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