Irresistible Pumpkin Cannoli Recipe with Chocolate Chips
Creamy pumpkin filling spiced with cinnamon and nutmeg, paired with mini chocolate chips, tucked into crispy cannoli shells. Perfect for fall gatherings and holiday parties.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 cannoli 1x
- Category: Dessert
- Cuisine: Italian
Ingredients
Scale
- 1 cup (240g) pumpkin puree, unsweetened and smooth
- 1 cup (240g) full-fat ricotta cheese
- 1/2 cup (60g) powdered sugar
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup (90g) mini chocolate chips
- Cannoli shells (store-bought or homemade)
- Optional toppings: powdered sugar for dusting or melted chocolate for drizzling
Instructions
- In a large mixing bowl, combine pumpkin puree, ricotta cheese, powdered sugar, cinnamon, nutmeg, and vanilla extract. Use a whisk or hand mixer to blend until smooth and creamy.
- Gently fold in mini chocolate chips using a spatula, ensuring even distribution without breaking them.
- Cover the bowl with plastic wrap and refrigerate the filling for at least 15 minutes to firm up.
- Transfer the chilled filling into a piping bag or zip-top bag. Snip off the tip and carefully pipe the filling into both ends of the cannoli shells until full.
- Dust the filled cannoli with powdered sugar or drizzle melted chocolate over the top for extra flair.
- Serve immediately to maintain the crispness of the shells.
Notes
[‘Chill the filling for at least 15 minutes to achieve the right texture and make piping easier.’, ‘Use high-quality ricotta to avoid a runny filling; drain if necessary.’, ‘Fill the shells just before serving to keep them crispy.’, ‘Experiment with flavors by adding allspice or ginger to the filling.’, ‘Handle cannoli shells gently to avoid cracking or breaking.’]
Nutrition
- Serving Size: 1 cannoli
- Calories: 200
- Fat: 9
- Carbohydrates: 25
- Protein: 4
Keywords: Pumpkin cannoli, chocolate chips, fall dessert, Italian dessert, pumpkin spice, easy dessert