Pumpkin Cannoli Cookie Cups
These little bites of creamy pumpkin love in chewy gingersnap cookie cups are so tasty and completely adorable.
Ingredients
- ½ recipe Gingersnap Cookie Dough
- garnish: dark or semi-sweet chocolate for grating
For the Pumpkin Cannoli Filling
- 15 oz pure pumpkin puree
- 15 oz part-skim ricotta cheese
- 4 oz cream cheese
- 1 Tbsp heavy cream
- ½ cup powdered sugar
- ½ tsp vanilla
- ⅛ tsp fresh grated nutmeg
- ½ tsp cinnamon
- ¼ tsp ginger
- pinch kosher salt
For the Bourbon Cream
- 1 Tbsp bourbon or substitute 1/2 t vanilla
- 1 tsp granulated sugar
- 1 cup heavy cream
Instructions
For the Gingersnap Cookie Cups
- Heat the oven to 375°F.
- Roll the cookie dough into balls no larger than an inch in diameter. Place each ball into a tin of a mini muffin pan.
- Bake at 375°F for 10 minutes or until all the cookies puff and fill the tin, and then collapse forming the cup (this is why you don't want the dough balls too big - they will rise and spill over the edges of the muffin tins).
- Remove from the oven and set aside to cool a bit to allow the cookies to firm up. Gently remove the cookie cups from the muffin pan onto a wire rack to cool completely (using a knife helps).
For the Pumpkin Cannoli Filling
- Whip together the pumpkin, ricotta, cream cheese, 1 Tbsp cream, powdered sugar, vanilla, nutmeg, cinnamon, ginger, and salt.
- Spoon the cannoli mixture into a large resealable bag. Snip off a corner of the bag and pipe the filling into the cookie cups.
For the Bourbon Cream
- Whip the cream until the beater starts to leave tracks in the cream. Add the bourbon and granulated sugar, and whip until soft peaks form.
- Just like with the cannoli filling, use a resealable bag to pipe cream onto the filled cookie cups.
- Using a cheese grater or microplane, grate chocolate over the cookies. Serve immediately.
Notes
Both the cookie cups and cannoli filling can be made in advance, but don't put them together until you are close to serving. Just like regular cannolis, the filling will eventually soften the cookie cups. If made ahead, store the pumpkin mixture in the fridge and store the cookie cups at room temperature in plastic containers or under plastic wrap.
Nutrition
Calories: 171kcal (9%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!