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Pumpkin cannolis covered in chocolate on a cutting board
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Pumpkin Chocolate Cannoli

Author Jacqueline

Ingredients

  • 4 oz mascarpone cheese softened
  • 1/2 cup pumpkin
  • 15 oz. ricotta cheese
  • 1/2 powdered sugar
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1/2 cup miniature chocolate chips plus more for dipping ends
  • Chocolate Glaze:
  • cup semi-sweet chocolate chips
  • 3 T butter

Instructions

  • Using a hand mixer, whip the mascarpone cheese until fluffy, then mix in the pumpkin and ricotta until well combined.
  • Add the powdered sugar, vanilla, cinnamon and miniature chocolate chips then mix well to combine.
  • Spoon the filling into a piping bag or Ziploc bag and cut off the tip.
  • Fill the cannoli shells, then dip the ends into and then chocolate chips.
  • To make chocolate glaze, add the 1/3 cup chocolate chips and butter to a microwave-safe bowl. Microwave at 30 second intervals, stirring after each until the mixture is smooth. Spoon the glaze over the cannoli and allow to set. Serve immediately.