Pumpkin Spice Cannoli Dip

If you’re looking for a crowd-pleasing dip for entertaining your hungry party guests, then look no further than this Pumpkin Spice Cannoli Dip recipe. It’s like eating a cannoli but without having to fill cannoli shells. This stuff is really AMAZING. 

With Thanksgiving fast approaching this is a perfect dip to have at your Thanksgiving Dinner.

Carla over at Chocolate Moosey shared this great twist of the traditional Cannoli Dip with her pumpkin spice version. I have made this one and love it. I love dipping fruit, and graham crackers in my cannoli dip but you can feel free to dip anything in cannoli dip.

Pumpkin Spice Cannoli Dip

  • Servings: 2 cups
  • Difficulty: easy
  • Print



  • 1/4 cup heavy whipping cream, cold
  • 1 cup full-fat ricotta cheese
  • 1/2 cup canned pumpkin puree
  • 1/2 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground ginger
  • 1/2 cup mini semisweet chocolate chips


  1. In a large mixing bowl (with whisk attachment if using stand mixer), beat the heavy cream until it thickens and stiff peaks form, roughly 3-4 minutes (when you pull the beaters up, peaks will form and not fall over). Transfer to another bowl and keep cold in the refrigerator.
  2. In the same mixing bowl (no need to clean bowl – switch to paddle if using stand mixer), beat together the ricotta, pumpkin, powdered sugar, cinnamon, nutmeg, allspice, and ginger until smooth.
  3. Fold in the whipped cream until fully incorporated then fold in the chocolate chips. Chill at least 1 hour before serving.


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