Chocolate Pumpkin Crisps with Cinnamon Dipping sauce

Chocolate Pumpkin Crisps

I can’t believe it’s been over month since my last post.  I have been so busy with other things that I have been away for that long.  Anyway, I found this recipe on my dashboard that I created before Thanksgiving last year.  If I remember correctly, I was trying to create an appetizer/dessert type of recipe for the holiday.  And this is what I came up with.

For the Pumpkin Crisps

  • 6 Simex individually separated sheet Lumpia (Egg roll) wrapper (Available at Asian grocers)
  • 6 Tablespoonful of Libby’s pureed canned pumpkin
  • Semi-sweet chocolate chips, finely chopped
  • Walnuts, coarsely chopped
  • coconut flakes (optional)
  • Powdered sugar
  • Oil for frying

Note: Make sure you read the tips below before making this recipe. 


Thinly spread one Tablespoonful of pumpkin puree on half of each lumpia wrapper. Sprinkle some chopped chocolates, coconut flakes (if you are adding) and walnuts.


Fold in half then fold in quarter then again to get a triangle shape; set aside.


Heat a skillet and add oil deep enough to cover half of the pumpkin triangles. Fry each side of the pumpkin triangle until brown.  Place on a plate lined with paper towel to  remove excess oil. Repeat for the remaining triangles.


Dust with powdered sugar and served with the cream cheese dipping sauce. Recipe follows.



Chocolate Pumpkin Crisps

Cinnamon Cream cheese Dipping Sauce

  • 4 oz. Greek cream cheese, room temperature or low-fat Greek yogurt*
  • 1/2 stick butter, softened at room temperature
  • 4 to 6 Tablespoons heavy cream
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup firmly pressed organic brown sugar

In a stand mixer with paddle attachment, cream the butter. Then, add the cream cheese and beat until smooth.  Turn off the mixer and add the cinnamon and brown sugar. Beat until well-combined.  Add the heavy cream and beat until fluffy and smooth. Transfer to a small bowl.  Serve to the side with the pumpkin crisps.

Anna's Chocolate Pumpkin Crisp


  • *If you are using Greek yogurt, adjust the consistency and the sweetness  of the sauce to your preference.
  • You can use a handheld electric mixer if you do not have a stand mixer. It works either way.
  • These pumpkin crisps are best serve warm or right out of the skillet as they can turn soggy because of the moisture from the pumpkin. I suggest to start frying them just when the guests arrive if you want to serve them warm and crispy.
  • These pumpkin crisps are also great served with ice cream.  Or, you can add more heavy cream (to your desired consistency)  and drizzle on top of the pumpkin crisps. Sprinkle with chopped walnuts.  Serve warm. Enjoy. ❤


© (2016)   Other than personal use, unauthorized duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

37 thoughts on “Chocolate Pumpkin Crisps with Cinnamon Dipping sauce

  1. Oh, Anna, if I could still eat like this I would be writing this recipe down to make it. Does this look SO good! Due to the physical issues I contend with I have had to really create a way of eating that eliminates a lot of foods. It is rather a boring and drab diet but I feel good on it and that is what matters. 🙂 ❤

  2. This sounds so interesting Anna! I would’ve never thought to put these ingredients together in this preparation, but I have to say I think I would gobble these crisps UP. I really do like this 😀

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