Pumpkin Spice Cannoli Dessert Ball
Servings: 8 people
Equipment
- measuring cups
- measuring spoons
- mixing bowl
- fork or spatula for mixing
- plastic wrap
- plate or sheet pan
Ingredients
- 1 8 ounce cream cheese block
- ½ cup ricotta cheese
- ½ cup powdered sugar
- 1 teaspoon pumpkin spice
- ¼ cup canned pumpkin puree
- 2½ cups mini chocolate chips divided
- mini vanilla cookies
- graham crackers
Instructions
- In a mixing bowl, combine the first five ingredients and 1 cup of the mini chocolate chips. Mix well. Spread the rest of the mini chocolate chips on a large dinner plate or a sheet pan, and set aside.
- Form the mixture into a ball and wrap in plastic wrap. Refrigerate for one hour and 30 minutes.
- Once the mixture has set in the fridge (due to the pumpkin puree it will still be a little soft, but should be easier to handle), remove from the plastic wrap and roll in the remaining mini chocolate chips, covering the entire ball. Feel free to use your hands to place chocolate chips into any gaps.
- Serve on a plate or serving platter with mini vanilla cookies and graham crackers.
Notes
For the best taste and texture, we recommend using full fat cream cheese and ricotta for this recipe.