Pumpkin Cannoli is a surprisingly delicious fall spin on an Italian classic. Cannoli are dipped in chocolate and stuffed with a pumpkin and chocolate chip filling.
Drain the pumpkin and ricotta in separate bowls for at least 15-20 minutes before starting to prepare your filling. To drain, simply use a small bowl and a piece of cheesecloth or, in a pinch, a paper towel and set the pumpkin or ricotta onto the cheesecloth and let the moisture drain into the bowl. Discard any liquid from the pumpkin and ricotta.
While the pumpkin and ricotta are draining, dip the cannoli shell edges in chocolate. This is optional, but a very tasty addition! Add the melting wafers to a small bowl and melt them in the microwave slowly, at 10-20 second increments. Stir the chocolate after each increment. Once melted, dip each end of the cannoli shell and place on a sheet pan lined with parchment paper. Refrigerate the shells to solidify the chocolate while you mix the filling.
Beat the cream cheese in a medium mixing bowl with a hand mixer till smooth. Then, add the pumpkin, ricotta, cinnamon, nutmeg and vanilla and mix slightly.
Add the sifted powdered sugar and mix again to combine.
Add the mini chocolate chips to the bowl and fold in with a wooden spoon or spatula.
Fill a piping bag with the filling and trim the end of the piping bag and you are ready to fill your cannoli. Make sure the end of the piping bag is large enough for the chocolate chips to flow easily through the opening and not clog. Twist the end of the bag to remove the air and close the bag. Holding the bag in one hand and a cannoli shell in the other, squeeze the bag to pipe the filling into the shell. Turn the shell and fill the other half of the cannoli.