Pumpkin Pie Cannoli Dip
This cannoli dip is everything you love about a classic Italian bakery treat but without any of the fuss. Each spoonful is velvety and cool, dotted with mini chocolate chips and kissed with just enough vanilla to make the flavors bloom. It’s the kind of dessert that feels both nostalgic and playful—easy enough for a weeknight treat but impressive enough to set out for guests. Paired with crisp waffle cones, buttery cookies, or fruit, it becomes a centerpiece that disappears faster than you’d expect.
Equipment
- Mixing bowl
- Hand mixer or stand mixer
- Spatula
- Measuring Cups
- Measuring Spoons
- Serving bowl
Ingredients
- 1 cup ricotta
- 1 cup pumpkin
- 8 oz soft cream cheese
- 2 cups powdered sugar
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1 cup mini chocolate chips + extra for garnish
- Pinch of salt
- Butter crackers for dunking
Instructions
- In a large mixing bowl, whip the softened cream cheese and pumpkin until smooth and fully combined.
- Add the ricotta, powdered sugar, vanilla, cinnamon, and pumpkin pie spice. Mix well until smooth.
- Fold in the mini chocolate chips and a pinch of salt.
- Serve immediately or chill for at least 2 hours (overnight yields the best flavor). Garnish with extra chocolate chips before serving.