Several months ago we made Samoa Cookie Dip and Kara and I both completely died over it. I took a small Tupperware home and snacked on it until every last drop was gone. Soooo ridiculously good (but oh so bad!)!
The other day, Kara Winnie and I were strolling through Target and Pumpkin Spice Kisses somehow landed in our cart. I really don’t know how that happened, but it must have been Winnie’s doing. 😉 Anyways, we had never tried Pumpkin Spice Kisses and we wanted to come up with a recipe where we could incorporate this seasonally flavored candy.
First things first. The Pumpkin Spice Kisses were not what I had imagined. For some reason I thought they would be milk chocolate and pumpkin marble. Instead they were a cinnamon flavored center (I THINK?) and a pumpkin coating. No chocolate! What.The.Heck? Personally, I think they would have tasted better if they were pumpkin spice/milk chocolate marble.
Luckily we were using mini chocolate chips in our dip anyway so it was okay that the kisses contained no chocolate. Our Pumpkin Spice Dip tasted delicious! We decided to use a store-bought pie crust and bake it into cinnamon and sugar pie crisps. I think using pie crust as dippers really tied everything together and complimented the dip well.
This dip would be great for a Halloween party or for a Thanksgiving gathering.
Here’s what you’ll need
Use a stand mixer to beat together butter, cream cheese, confectioners’ sugar and a pinch of pumpkin pie spice
Meanwhile, chop the pumpkin spice kisses and mix with the mini chips
Cut the pie crust into small squares, brush with melted butter and sprinkle with cin-sugar
Now mix in the kisses and mini chips!
Serve the dip with the pie crisps and a drizzle of dulce de leche
- 8 ounces cream cheese
- 4 tablespoons butter, softened
- 2 cups confectioners’ sugar
- ¼ teaspoon pumpkin pie spice
- 1 heaping cup Pumpkin Spice Kisses, roughly chopped
- ½ cup mini semisweet chocolate chips
- dulce le leche, for drizzling (optional)
- I frozen pie crust, thawed
- 2 tablespoons butter, melted
- 2 tablespoons granulated sugar
- 1 tablespoon cinnamon
- Preheat the oven to 350 degrees F.
- Cut the pie crust into small squares and lay on a parchment lined baking sheet. Use a pastry brush to lightly brush the pie crusts with melted butter.
- In a small bowl, stir together the sugar and cinnamon. Use a spoon to spinkle the cinnamon-sugar mixture evenly onto each pie crust.
- Bake, about 10 minutes, until golden and crisp.
- Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment, cream the butter and cream cheese.
- Gradually beat in the confectioners’ sugar and a pinch of pumpkin pie spice until fully incorporated.
- Add the kisses and the mini chocolate chips, and mix on high until mixed into the batter.
- Spoon the dip into a serving bowl and garnish with a few more chocolate chips and chopped kisses. Drizzle the top with dulce de leche.
- Serve with Cinnamon-Sugar Pie Crisps.
