Black Cat Dippers with Pumpkin Pie Dip
Cinnamon-sugar cat-shaped pastry dippers served with a creamy spiced pumpkin pie dip for Halloween.
⏱️ Prep: 20 min🍳 Cook: 10 min🍽️ Makes 30
Ingredients
| 8 oz | 225 g | cream cheese, softened |
| 15 oz | 425 g | solid-pack pumpkin |
| 1 cup | 240 ml | confectioners' sugar |
| 1 tbsp | 15 ml | pumpkin pie spice |
| 1 tbsp | 15 ml | honey |
| 15 oz | 425 g | refrigerated pie pastry |
| 1 | large egg | |
| 1 tbsp | 15 ml | milk |
| — | black paste food coloring | |
| 1/4 cup | 60 ml | sugar |
| 1/2 tsp | 2.5 ml | ground cinnamon |
Instructions
- 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.
- Roll out each pie pastry directly on an ungreased baking sheet to 1/8-in. thickness. Cut with a floured 2-in. cat-shaped cookie cutter, leaving at least 1 in. 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.
- Bake at 400° for 6-7 minutes or until edges begin to brown. Remove to wire racks to cool. Serve with pumpkin dip. Yield: 2-1/2 dozen black cats (3 cups dip).