Indulge in this sweet n’ savory dip made with Loveless Cafe Pumpkin Butter, Maple Bacon, and Spiced Pecans. And you can use any festive cookie cutter for the cinnamon chips!
Cream the cream cheese in a mixer until soft and fluffy.
Add pumpkin butter and pumpkin spice, continue mixing until well blended.
Add cooked, chopped bacon, continuing to mix until well blended.
Option 1: Place mix in a piping bag (or plastic baggie with one cut corner). Pipe mixture onto vanilla wafers,crackers or homemade cinnamon chips, sprinkle top with chopped pecans and serve.
Option 2: Place mixture in a serving bowl, sprinkle with chopped pecans and serve with a crackers, vanilla wafers or homemade cinnamon chips.
Cinnamon Sugar Chips
Preheat oven to 350*. Line cookie sheet with parchment paper or foil.
Cut shapes out of each tortilla with a cookie cutter.
Mix the cinnamon and sugar together in a small bowl and spread over the bottom of a small plate, set aside.
Melt butter in a small pot and transfer to a small bowl.
Dip tortilla pieces in melted butter, gently shake off excess butter, then one side into the cinnamon sugar, shake off excess cinnamon sugar, only coat one side with the sugar mixture and place sugar side up on lined baking sheet.
Bake for 10 minutes or until tortilla are crisp. Remove from oven and let cool for 2 minutes.
Store in an airtight container until ready to use.