Description
Hey, it’s Olivia from my pumpkin-scented kitchen! When autumn whispers, we answer with spice, sweetness, and a crisp cannoli shell filled to the brim with creamy pumpkin bliss. These Pumpkin Cannoli are a showstopper with zero stress—no deep frying, no perfection required. Think velvety pumpkin-ricotta filling, zesty orange, a hint of spice, and chocolate chips tucked inside a golden shell. Whether stacked on a rustic platter or tucked into lunchboxes, they’re edible hugs with crunch. Let’s turn kitchen flukes into fall traditions—starting now!
Ingredients
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30 oz whole milk ricotta (drained overnight)
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16 oz mascarpone cheese
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3 cups powdered sugar (sifted)
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2 cups canned pumpkin (not pie filling)
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4 tsp vanilla extract
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2 tsp orange zest
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2 tsp pumpkin pie spice (plus more for dusting)
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½ tsp salt
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1 cup mini chocolate chips (plus extra for garnish)
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48 store-bought cannoli shells
Instructions
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Whip the Filling: Beat ricotta, mascarpone, sugar, pumpkin, vanilla, zest, spice, and salt for 3–4 minutes until smooth. Fold in chocolate chips. Chill 1 hour.
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Fill the Shells: Pipe filling into shells until it peeks out both ends. Work in batches to keep shells crisp.
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Dust & Decorate: Mix ½ cup powdered sugar with 2 tsp pumpkin spice. Dust over filled cannoli. Garnish ends with more chips or toasted nuts.
Notes
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Drain ricotta overnight to avoid soggy filling.
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Chill filling well before piping—it firms beautifully.
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Use a star piping tip for even, deep fill.
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Want a twist? Add bourbon, swap chips for ginger, or make it dairy-free!
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Store filling 3 days max; fill shells right before serving for ultimate crunch.
- Prep Time: 20 mins (+ 1 hr chill)
Nutrition
- Calories: 220 cal Per Serving
- Fat: 10g
- Carbohydrates: 26g
- Protein: (g