Pumpkin Spiced Cannoli Dip


I hate to bake!  Yes, I love food, but baking is not my thing.  I discovered this early when I realized that measuring seemed like a burden.   I do have a sweet tooth so when I do make the random desert, it usually doesn’t require much effort to make it look or taste good. This recipe is just the perfect quick desert for the fall holidays.

I was planning on using this recipe for Thanksgiving and I wanted to try it out.  Many years back I baked cupcakes when I first met my sister in law and they turned out a tab bit dry. Even eating them with milk didn’t help so, since then it is an ongoing joke that I don’t do dessert.  I need to redeem myself this year.

Pumpkin Spiced Cannoli Dip Recipe

·       8 ounces, weight soft cream cheese, room temp (used 1/3 less fatl)
·       1 stick unsalted butter, softened
·       ¾ cups confectioner's sugar
·       ½ teaspoons vanilla extract
·       1 cup mini chocolate chips
·       1 ½ teaspoon pumpkin spice
·       Package of store bought cannoli shells
·       Fresh strawberries

Mix cream cheese, butter, sugar, vanilla, chocolate chips (save some on the side for top), and pumpkin spice together using an electric mixer until creamy.  Put into bowl and sprinkle with a few chocolate chips to decorate.  Serve with broken up cannoli shells and whole fresh strawberries.

If you don’t have pumpkin spice you can make your own.  It includes 4 parts cinnamon, 2 parts nutmeg, 1 part ginger, and 1 part all spice.  Mix together and store with other spices.

Yes, I realize it doesn’t actually have any pumpkin in it, but read the name…pumpkin spiced.  You don’t get mad a Starbucks when they don’t put real pumpkin in the latte do you?   This desert is amaze-balls and you need to make it before the pumpkin season is out of food style.


<3 MK

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