fluffy pumpkin dip and cinnamon sugar chips recipe

A friend shared this appetizer (or is it dessert?) at a recipe swap recently and everyone gave it rave reviews. Try it for your holiday party--you won't regret it!

Fluffy Pumpkin Dip with Cinnamon Sugar Tortillas (via www.ourbestbites.com)


Pumpkin Dip
16 oz. light Cool Whip, thawed out
1 (5-ounce) packet of vanilla pudding (instant)
1 small can of Libby's pumpkin - (15 oz.)
1 1/2 tsp. pumpkin pie spice
1/2 tsp. vanilla extract

In a large bowl, mix together pudding, pumpkin, pumpkin pie spice and vanilla. Gently stir in Cool Whip.This takes about 5 minutes to get the mixture smooth. (After mixing, I usually stick this in the refrigerator
for a while before serving it.)

Cinnamon Sugar Tortilla Chips
Flour tortillas (I used about 7 large tortillas) and holiday cookie cutters
1 Tbsp. cinnamon
1/2 c. sugar
Butter flavored Pam cooking spray

Directions:
Preheat oven to 350 degrees. Mix cinnamon and sugar together in a bowl. Use metal cookie cutters and a cutting board to cut your tortillas into desired shapes (use leaves for fall, gingerbread men, trees, stars, etc. for Christmas). Place them on parchment or foil-lined baking sheets.


Spray all of the tortilla cut-outs with butter flavored cooking spray on the top side that is facing you.


Sprinkle them with cinnamon sugar mixture. Tip: I put the cinnamon-sugar mixture in an empty spice bottle so my kids could help sprinkle it on. They loved it! Lightly spray again with cooking spray to make sure the cinnamon sticks.

Bake for 10 minutes, or until lightly browned. Place the chips on racks to cool off. Serve with Pumpkin Dip.



This is so yummy! But make lots of chips--they'll go fast!