Pumpkin Spice Cannoli
This easy recipe for pumpkin cannoli is a fun seasonal twist on the classic Italian treat! The smooth, creamy filling perfectly spiced with a hint of pumpkin that 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!
Servings: 12 large cannoli or 24 mini
Calories: 306kcal
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.1 ½ cups ricotta cheese, 1 cup canned pumpkin purée
- 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.1 cup mascarpone cheese, ¾ cup powdered sugar
- 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.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
- 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.12 large cannoli shells
- 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.½ cup total of your choice of toppings
- 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.
Nutrition
Calories: 306kcal | Carbohydrates: 26g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Cholesterol: 35mg | Sodium: 41mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3578IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 4mg
