By Chef Lisa Huff, Snappy Gourmet 

Prep Time: 1 hour

Cook Time: 27 minutes

Total Time: 1 hour 27 minutes

Yield: 16 servings (makes 1 cake)

Cake Batter:

• 2 cups all purpose flour
• 2 teaspoons cinnamon or pumpkin pie spice
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup vegetable oil
• 1 cup granulated sugar
• 1/2 cup brown sugar
• 4 large eggs
• 15 ounces pumpkin unsweetened (1 can)
• 1 tablespoon fresh orange zest
• 1 1/2 teaspoons vanilla extract

Frosting:

• 10 ounces ricotta cheese drained overnight if needed (see notes below)
• 16 ounces mascarpone cheese drained overnight if needed (see notes below)
• 3 cups powdered sugar (possibly more if needed)
• 1 teaspoon vanilla extract
• 1 teaspoon fresh orange juice
• 1/2 teaspoon ground cinnamon or pumpkin pie spice
• 1/4 teaspoon salt
• 1 1/2 cups mini chocolate chips
• 1 1/2 cups walnuts coarsely chopped
• Click here to view/print Lisa Huff’s complete Pumpkin Cannoli Cake recipe.