Pumpkin Cannoli

This Pumpkin Cannoli is one of the easiest yet most delicious foods to make with pumpkins. Pie crust is cut out rounds, formed into cannoli shell, baked until golden and crispy, then filled with a tasty and flavorful mix of ricotta, pumpkin purée, powdered sugar, pumpkin spice, vanilla, salt, and chocolate chips. They’re appealing breakfast and snack to make all year. Enjoy!

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Pumpkin Cannoli

Recipe by Bell BrittanyCourse: Breakfast, SnacksCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

20

minutes

Total time

30

minutes

This pumpkin cannoli is what you should make to get into Fall and Winter’s spirit. Its recipe is here, just give it a try if you get interested.

Ingredients

• All-purpose flour, for rolling out dough

• 15-oz. store-bought refrigerated pie dough

• 1/2 tsp. pumpkin spice

• 1 c. pumpkin puree

• 1 c. mini chocolate chips

• 2 tbsp. cinnamon-sugar

• 2 c. ricotta

• 1 c. powdered sugar

• 1/2 tsp. vanilla

• Pinch salt

• Cooking spray, for pans

Directions

• Preheat oven to 350°F. Spray 2 nonsticking baking sheets with cooking spray.
• Tear off a large square of foil, then roll into a long and tight cylinder. Repeat to make 4 cylinders total. Place 2 foil cylinders on each baking sheet and grease with cooking spray.
• Transfer pie crust onto a lightly floured surface, unroll and sprinkle all over with cinnamon-sugar. Use a 3” biscuit cutter to stamp out rounds. Wrap rounds around foil and pinch together the ends to shape a cannoli shell.
• Bake until golden and crispy, about 20 minutes. Let cool for 15 minutes before carefully removing from foil.
• Add ricotta and pumpkin purée to a large bowl, beat until light and fluffy. Add powdered sugar, pumpkin spice, vanilla, and salt and beat until as smooth as possible.
• Fold in chocolate chips then transfer mixture to a large piping bag.
• Pipe filling into cannoli shells and serve immediately.

Source: https://www.delish.com/cooking/recipe-ideas/recipes/a56154/pumpkin-cannoli-recipe/

Notes

Pumpkin Cannoli is a baked dessert made by shaping store-bought pie dough into crisp shells and filling them with a lightly sweet pumpkin-ricotta mixture. The dough rounds are wrapped around foil molds and baked until golden, creating a sturdy shell without frying. The filling combines ricotta, pumpkin purée, powdered sugar, pumpkin spice, vanilla, and salt, with mini chocolate chips folded in for added texture.

This recipe works well because pie dough bakes up flaky and firm enough to hold the filling while still being easy to shape. Cooling the shells before filling helps them keep their structure. Ricotta provides a mild, creamy base that blends smoothly with pumpkin purée and warm spices, while the chocolate chips add contrast without overwhelming the filling. The balance of sweetness and spice keeps the cannoli suitable for breakfast or snacks.

This is a practical recipe for home baking since it uses readily available ingredients and simple techniques. The shells can be baked ahead and filled just before serving for best texture. Any extra filling keeps well refrigerated, and the flavor profile stays consistent even with small adjustments to the spice or chocolate chip amount.