1, 8oz block of cream cheese, softened to room temperature
1 tsp vanilla extract
1 tsp pumpkin pie spice
1/2 tsp cinnamon
1/2 C powdered sugar
1, 8oz container whipped topping, thawed
Make Pumpkin Pie Dip: Add the pumpkin puree and cream cheese to a medium sized mixing bowl and blend with a hand mixer until no lumps remain (scraping down the sides of the bowl with a rubber scraper as needed). Add in the vanilla extract, pumpkin pie spice, cinnamon, and powdered sugar to mix until well combined. Fold in the whipped topping until a uniform mixture has been made. Place in the fridge until ready to serve.
Pan-fry the pierogies: In a large skillet over medium heat, add the butter and melt. Pan-fry the Mrs. T's mini classic cheddar pierogies according to box directions, being sure to gently turn to avoid breaking them (about 8-minutes).
Coat the pierogies in cinnamon-sugar: Once the pierogies are golden brown and cooked through, transfer them to a medium mixing bowl and gently toss with the cinnamon and granulated sugar.
Serve and enjoy!
Recipe note: You may want to double the cinnamon-sugar pierogies, they'll go fast! To do so, be sure to have 2 boxes of mini classic-cheddars + 4 Tbsp butter + 2 Tbsp granulated sugar + 1 tsp cinnamon.
Mini Classic Cheddar
You just can’t beat the classics! Sharp Cheddar cheese blended with smooth whipped potatoes, and just the right amount of spices and a pinch of salt, then fold them all in a smooth pasta pocket.
Try Mrs. T’s Mini Classic Cheddar Pierogies baked, boiled, sautéed, or grilled!