Goblins with Pumpkin Dip

Goblins with Pumpkin Dip
GOBLINS:
1/2 cup sugar
1 to 2 tsp. ground cinnamon
20 flour tortillas (10 inches)
PUMPKIN DIP:
1 pkg. (8 oz.) cream cheese, softened
2 cups confectioners' sugar
1 can (15 oz.) solid-pack pumpkin
3 tsp. pumpkin pie spice
1 tsp. vanilla extract
1/2 tsp. ground ginger
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In a bowl, combine sugar and cinnamon; set aside. Cut tortillas with a ghost-shaped 3-1/2 in. cookie cutter; place on baking sheets coated with nonstick cooking spray. Spritz goblins with nonstick cooking spray; sprinkle with reserved cinnamon-sugar. Bake at 350° for 6-8 minutes or until edges are lightly browned. Remove to wire racks.

In a small mixing bowl, beat cream cheese and confectioners' sugar. Gradually add the pumpkin, pie spice, vanilla and ginger; beat until smooth. Serve warm or chilled with goblins. Refrigerate leftover dip.