Get ready to transform your ordinary tortillas into a mind-blowing dessert that will make your taste buds dance with joy! These crispy, cinnamon-sugar coated chips paired with a luxuriously creamy pumpkin cheesecake dip are about to become your new obsession. Imagine the perfect balance of crunch and smooth, sweet flavors that capture the essence of autumn in every single bite. Whether you're hosting a fall gathering or looking for a quick dessert that'll impress everyone, this recipe is your golden ticket to culinary happiness!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 flour tortillas
- 1/4 cup sugar
- 1 tablespoon cinnamon
- 1 cup cream cheese, softened
- 1 cup pumpkin puree
- 1/2 cup powdered sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a small bowl, mix together sugar and cinnamon until well combined. Set aside.
- Take the flour tortillas and lightly brush each side with a small amount of melted butter or cooking spray to help the cinnamon sugar adhere.
- Sprinkle the cinnamon sugar mixture evenly over both sides of each tortilla, ensuring complete coverage.
- Using a pizza cutter or sharp knife, slice each tortilla into 8 triangular wedges.
- Arrange the tortilla wedges in a single layer on the prepared baking sheet, making sure they do not overlap.
- Bake in the preheated oven for 8-10 minutes, or until the edges are crisp and golden brown. Watch carefully to prevent burning.
- While the chips are baking, prepare the pumpkin cheesecake dip. In a medium mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, and pumpkin pie spice.
- Whisk or beat the mixture until smooth and fully incorporated, with no lumps remaining.
- Remove the cinnamon sugar pie chips from the oven and let cool on the baking sheet for 3-5 minutes.
- Transfer the chips to a serving platter and serve warm alongside the chilled pumpkin cheesecake dip.
Tips
- Use fresh, soft flour tortillas for the best texture and crispiness.
- Make sure to evenly coat the tortillas with butter or cooking spray to help the cinnamon sugar stick.
- Watch the chips closely while baking to prevent burning - they can go from golden to burnt quickly.
- For extra flavor, try using flavored cream cheese as a base for your dip.
- Allow the chips to cool slightly before serving to achieve maximum crispiness.
- Store any leftover chips in an airtight container to maintain their crunch.
- For a lighter version, you can use low-fat cream cheese and reduce the sugar quantities.
- The dip can be prepared ahead of time and stored in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 35g
Protein: 8g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
