Ingredients
1 package (8 ounces) cream cheese, softened1 can (15 ounces) solid-pack pumpkin1 cup confectioners’ sugar1 tablespoon pumpkin pie spice1 tablespoon honey2 sheets refrigerated pie crust1 large egg1 tablespoon 2% milkBlack paste food coloring1/4 cup sugar1/2 teaspoon ground cinnamon
Preparation
Preheat oven to 400°. In a large bowl, beat cream cheese until fluffy. Add pumpkin, confectioners’ sugar, pie spice and honey; beat until smooth. Cover and refrigerate until serving.
Roll out each pie crust 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 crust and reroll scraps if desired. Beat egg, milk and food coloring; brush over cutouts. Combine sugar and cinnamon; sprinkle over cutouts.
Bake until edges begin to brown, 6-7 minutes. Remove from pans to wire racks to cool. Serve with pumpkin dip.
