Caramel Toffee Fruit Dip in a Pumpkin

This fall twist on classic Caramel Toffee Fruit Dip makes a great addition to any Halloween spread! The combination of smooth cream cheese, warm brown sugar, toffee pieces, and a touch of nutmeg is always a crowd-pleaser. Served in a hollowed out pumpkin and surrounded by cute, spooky cinnamon chips and crisp autumn apples, this Halloween fruit dip is perfect for entertaining!

Ingredients Needed

For the Baked Cinnamon Chips

• Tortillas – The cute cinnamon chips for this recipe are made from flour tortillas, brushed with butter and sprinkled with cinnamon, then baked. Any brand of tortilla will work here!
• Cookie Cutters – Pull out the fall cookie cutters for this one. Pumpkins, ghosts, bats, leaves; anything will do! Don’t have any cookie cutters? No worries, just cut your tortillas into wedges.
• Butter
• Granulated sugar
• Cinnamon

For the Dip

• Cream Cheese – Full fat or reduced fat will work, don’t use fat free.
• Brown sugar
• Vanilla extract
• Toffee bits
• Cinnamon
• Nutmeg

To Serve

• Things to Dip –  I prefer tart green Granny Smith apples with this Halloween dip, but any variety will do. Apples fit the fall theme particularly well, but strawberries, grapes, pineapple, and pretty much any fruit you can think of is going to be delicious here. Pretzels or graham crackers would also be great.
• Pumpkin – This Halloween fruit dip looks cute and festive served in a small pie pumpkin (the kind sold in the produce section in the fall).  This recipe makes just under 2 cups of dip, so keep that in mind while picking an appropriate pumpkin. If you hollow it out and find it’s too big, you can place a small upside-down bowl at the bottom to fill up some space before adding the dip.  If you’d rather not place the dip directly in the pumpkin, simply drop a bowl inside and fill it up. A cute cauldron serving bowl would be a cute alternative to a pumpkin as well.

How to Make Halloween Fruit Dip and Cinnamon Chips

1. Prepare cinnamon chips by brushing tortillas with melted butter, sprinkling with cinnamon sugar, and cutting desired shapes. Then pop them in the oven for a few minutes to get crispy.
2. Meanwhile, combine cream cheese, brown sugar, cinnamon, nutmeg, and vanilla with an electric mixer. When ready to serve, stir in about 1/2 a bag of toffee bits with more sprinkled on top. Serve in a hollow pumpkin with the spooky cinnamon chips and fresh fruit.

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SEE ALL HALLOWEEN

Halloween Caramel Toffee Fruit Dip

5 from 9 votes

This Halloween dip is creamy and crunchy and smooth and delicious…the whole package! A perfect match with our homemade cinnamon chips for dipping, too!

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

ServingsServings8 servings (2 cups of dip)

Print Rate SaveSaved!

Equipment

• Baking Sheet

Ingredients

Baked Cinnamon Chips

• 8 flour tortillas soft taco size, but you could use any size that works well for your cutters
• 6 tablespoons butter melted
• ¾ cup sugar
• 4 teaspoons cinnamon

Dip

• 1 8-ounce package cream cheese regular or light is fine
• ¾ cup brown sugar
• 1 ½ teaspoons vanilla
• 1 bag toffee bits
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg a pinch

Serving

• cinnamon chips cut out in spooky shapes
• 1 small hollowed-out pumpkin a cauldron bowl would be cute as well
• assorted fruit best on tart, green apples, but any kind of fruit is great
• bamboo skewers if you want to kabob your fruit

Instructions

Baked Cinnamon Chips

• Preheat oven to 350℉. Mix cinnamon and sugar together. Brush tortillas with melted butter and sprinkle with cinnamon sugar. Cut desired shapes (use cookie cutters or cut into wedges). Lay on parchment-lined baking sheet and bake until lightly browned and crispy (usually about 10 minutes, but all tortillas are different, so check them frequently).

Dip

• Meanwhile, combine cream cheese, brown sugar, cinnamon, nutmeg, and vanilla with an electric mixer. When ready to serve, stir in toffee bits. Start with about half a bag and add more to taste, all the way up to the whole bag (just reserve a few for sprinkling on top). Serve in a hollow pumpkin with the spooky cinnamon chips and fresh fruit.

Notes

• Store leftover dip in an airtight container in the refrigerator and consume within 3-4 days for best results.
• To prevent brown apples on your serving tray, soak apple slices for 10 minutes in a salt water solution (half a teaspoon of kosher salt per cup of water). Drain (rinse if desired, but not necessary) and pat dry before serving.
• If making ahead of time, mix all dip ingredients except toffee bits. Stir those in right before serving!

Nutrition

Calories: 324kcal, Carbohydrates: 55g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 23mg, Sodium: 295mg, Potassium: 75mg, Fiber: 2g, Sugar: 40g, Vitamin A: 268IU, Vitamin C: 0.05mg, Calcium: 76mg, Iron: 1mg

Course: Appetizers, Desserts, Dips

Cuisine: American

Keyword: Caramel Toffee Fruit Dip

Calories: 324kcal

Author: Sara Wells

Cost: $5

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