Halloween: Black Cat Dippers with Pumpkin Pie Dip

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Black Cat Dippers with Pumpkin Pie Dip

Makes 2 1/2 Dozen Dippers & 3 Cups Dip

1 Package (8 Ounces) Cream Cheese, Softened
1 Can (15 Ounces) Solid-Pack Pumpkin
1 Cup Confectioners’ Sugar
1 Tablespoon Pumpkin Pie Spice
1 Tablespoon Honey
1 Package (15 Ounces) Refrigerated Pie Pastry
1 Egg
1 Tablespoon Milk
Black Paste Food Coloring
1/4 Cup Sugar
1/2 Teaspoon Ground Cinnamon


  1. In a large bowl, beat cream cheese until fluffy.  Add the pumpkin, confectioners’ sugar, pie spice and honey; beat until smooth.  Cover and refrigerate until serving.
  2. Roll out each pie pastry directly on an ungreased baking sheet to 1/8-inch thickness.  Cut with a floured 2-inch cat-shaped cookie cutter, leaving at least 1 inch between cutouts.  Remove excess dough and reroll scraps if desired.  Beat the egg, milk and food coloring; brush over cutouts.  Combine sugar and cinnamon; sprinkle over cutouts.
  3. Bake at 400°F for 6-7 minutes or until edges begin to brown.  Remove to wire racks to cool.  Serve with pumpkin dip.
Recipe & Picture Credit: Taste of Home

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