Pumpkin Cannoli
This easy recipe for pumpkin cannoli is a fun seasonal twist on the classic Italian treat! The smooth, creamy filling is perfectly pumpkin spiced and plays beautifully with the crisp cannoli shells and crunchy toppings. They're festive, easy to make and a huge hit at Thanksgiving and other fall gatherings!
This post may contain affiliate links.
My classic cannoli filling, made with ricotta and mascarpone for a smooth, rich texture, gets all dressed up for fall with warm spices and a touch of pumpkin.
A mixture of cinnamon, cloves, nutmeg and ginger adds that classic pumpkin spice, while the pumpkin puree gives it that beautiful orange hue.
It helps to strain the pumpkin and ricotta for at least an hour before mixing. This removes excess moisture and keeps the filling thick and creamy.
Look for "impastata" ricotta at specialty stores and italian markets, which has already been strained. Store bought ricotta tends to have a lot more water, so it's best to drain it first to make sure the filling sets properly
The cannoli cream comes together more easily with room temperature ingredients, but it's easier to pipe into the cannoli shells after it has a chance to firm up in the refrigerator for a bit.
I always love decorating my cannoli with a mix of different toppings so everyone can choose their favorite. Mini chocolate chips are classic, but pumpkin seeds (pepitas), finely chopped toasted pecans or hazelnuts are also great for this version.
You can make either large or mini cannoli depending on your crowd. The minis are especially fun for parties since they are an easy one-bite option when there are lots of other desserts to try.
You can even forgo the shells altogether and serve this as the best cannoli dip with a variety of cookies, fruits, pretzels and other little things to dip.
These are such a fun and playful take on traditional cannoli and make a great addition to Thanksgiving, fall parties or any celebration during pumpkin season!
Want more delicious pumpkin recipes? Try this warming Pumpkin Soup, my creamy Pumpkin Risotto or a cozy Pumpkin Tiramisu for another fall twist on an Italian classic!
Why This Recipe Works
- Simple to make with mostly hands-off time.
- Flexible enough to play with different spices or toppings.
- Works with both mini and large cannoli shells or as a dip.
- Great for Thanksgiving and fall gatherings.
Ingredients for Pumpkin Cannoli
Ricotta - Use whole milk ricotta cheese for the best texture. Look for "impastata ricotta at specialty stores and Italian markets or make your own following my recipe for homemade ricotta. If using regular ricotta from the grocery store, it's best to drain it really well to remove excess moisture or it could prevent the filling from firming up.
Pumpkin puree - Use plain, unsweetened pumpkin puree (not pumpkin pie filling). Strain it before mixing to remove water and create a thicker pumpkin mixture.
Mascarpone - Adds richness and body to the creamy filling. Read more about high-quality options in my Italian cheeses guide. Make sure it's room temperature so it mixes easier.
Spices - A mix of cinnamon, ginger, nutmeg, and cloves provides that signature pumpkin spice flavor. You can substitute them with 1 teaspoon of pumpkin pie spice if preferred.
Vanilla - Use a good-quality pure vanilla extract or make your own with this simple recipe for homemade vanilla extract.
Cannoli shells - Store-bought or homemade cannoli shells both work. Make sure they're golden brown and crisp before filling.
Toppings - Mini chocolate chips, roasted pumpkin seeds, chopped pecans or hazelnuts add texture and flavor variety. Be sure to toast the nuts and pepitas first to bring out their flavor.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Fine mesh strainer
- Cheesecloth or paper towels
- Medium mixing bowl
- Electric or hand mixer
- Rubber spatula
- Pastry bag or piping bag
- Cannoli tubes or forms
- Baking sheet
How to Make Pumpkin Cannoli
- Place the ricotta and pumpkin in a fine mesh strainer lined with cheesecloth or paper towels and set over a bowl. Let drain in the refrigerator for about 1 hour, or overnight, to remove excess moisture.
- Add the drained ricotta and pumpkin, mascarpone, and powdered sugar to a medium bowl, then use an electric mixer or stand mixer to beat everything together until combined.
Pro Tip: The filling whips together best if the ingredients are at room temperature.
- Add the cinnamon, ginger, nutmeg, cloves, salt and vanilla, then continue mixing, scraping down the sides occasionally, until smooth, thick and creamy, about 3-4 minutes.
- Use a rubber spatula to transfer the filling to a pastry bag or large zip-top bag. Refrigerate for at least 30 minutes to firm up before piping.
- Snip off the tip of the bag and carefully pipe the filling into each side of the cannoli shell, working from the center out.
- Place your chosen toppings in a shallow bowl. Dip each end of the filled cannoli into the toppings so they stick to the exposed filling.
- Dust lightly with powdered sugar and serve immediately.
Tips For Making Pumpkin Cannoli
- Always drain both the ricotta and pumpkin to ensure a thick, stable filling that won't make the shells soggy.
- Toast the nuts and pumpkin seeds first to enhance their flavor.
- If the filling feels loose, chill it longer before piping.
- The filling can be made up to 2 days ahead and stored in the fridge wrapped in plastic wrap.
- Only fill the shells right before serving so they stay crisp.
Variations
- Replace the mascarpone with whipped cream for a lighter texture.
- Mix in orange zest for a bright, citrusy note.
- Dip the cannoli ends in melted dark chocolate before filling for a dramatic finish.
- Try crushed pistachio nuts for a colorful topping.
- Turn the filling into a pumpkin cannoli dip by serving it with cannoli chips, apple slices and cookies.
Serving Suggestions
These pumpkin cannoli make a great alternative to pie on Thanksgiving after the Italian-Style Roasted Turkey with Homemade Turkey Gravy.
For an even more fun topping, try chopping up some rosemary maple pecans and finish with a drizzle of Salted Caramel Sauce for an extra indulgent touch!
How to Store and Reheat
Unfilled cannoli shells can be stored in an airtight container at room temperature for up to 5 days. The pumpkin cannoli filling can be kept in the refrigerator for up to 3 days.
Always fill the shells right before serving to keep them crisp. Once filled, the cannoli are best enjoyed as soon as possible since they get soggy over time.
FAQs
Yes. You can prepare the pumpkin filling a day or two ahead, cover it tightly with plastic wrap, and refrigerate until ready to use.
You can, but low-fat cheeses will affect the texture and overall flavor. Full-fat ricotta and mascarpone cheese create a creamier filling and better taste.
Use a pastry bag fitted with a round tip or a zip-top bag with the corner snipped off. Pipe gently from both sides to prevent cracking.
Yes! To make your own cannoli shells you'll need a cannoli tube or a pasta machine to roll out the dough. Homemade shells fry up beautifully golden brown and are extra crisp. However, this is an easy recipe that relies on store bought shells.
No, pumpkin pie mix contains added sugar and spices. Stick with plain unsweetened pumpkin puree for the right balance of flavor.
While my pumpkin spice cannoli are made with ricotta and mascarpone, you can replace part of the mascarpone with cream cheese if you prefer a tangier flavor. Just make sure to let the ricotta drain well before mixing so the filling recipe stays thick and creamy. You may also want to whip in a little whipped cream to keep the texture light and smooth. Adjust the balance of sweetness and additional spices to taste so the flavors stay warm and balanced.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Pumpkin Spice Cannoli
Ingredients
- 1 ½ cups ricotta cheese 12 ounces, drained (see note)
- 1 cup canned pumpkin purée not pie filling, drained (see note)
- 1 cup mascarpone cheese 8 ounces, room temperature
- ¾ cup powdered sugar plus more for dusting
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves or allspice
- 1 pinch of salt
- 1 tablespoon vanilla extract
- 12 large cannoli shells or 24 mini shells
- ½ cup total of your choice of toppings mini chocolate chips, whole pumpkin seeds (pepitas), crushed pecans, or hazelnuts
Instructions
- Place the ricotta and pumpkin in a fine mesh strainer lined with cheesecloth or paper towels and set over a bowl. Let drain in the refrigerator for about 1 hour, or overnight, to remove excess moisture.
- Add the drained ricotta and pumpkin, mascarpone and powdered sugar to a medium bowl, then use an electric mixer to beat everything together until combined.
- Add the cinnamon, ginger, nutmeg, cloves, salt and vanilla, then continue mixing, scraping down the sides occasionally, until smooth, thick, and creamy, about 3-4 minutes.
- Use a rubber spatula to transfer the filling to a pastry bag or large zip-top bag and refrigerate for at least 30 minutes to firm up before piping.
- Snip off the tip of the pastry bag and carefully pipe the filling into each side of the cannoli shell, working from the center out.
- Place your chosen toppings in a shallow bowl. Dip each end of the filled cannoli into the toppings so they stick to the exposed filling.
- Dust lightly with powdered sugar and serve immediately.
Notes
- Always drain both the ricotta and pumpkin to ensure a thick, stable filling that won't make the shells soggy.
- Toast the nuts and pumpkin seeds first to enhance their flavor.
- If the filling feels loose, chill it longer before piping.
- The filling can be made up to 2 days ahead and stored in the fridge wrapped in plastic wrap.
- Only fill the shells right before serving so they stay crisp.
