Why You’ll Love Pumpkin Cannoli Recipe
These pumpkin cannoli offer all the creamy richness of traditional cannoli with a cozy seasonal flavor. The combination of mascarpone and ricotta creates a luxurious filling, while pumpkin puree adds color, moisture, and a subtle earthy sweetness.
They’re also incredibly convenient. Using ready-made cannoli shells means there’s no frying or complicated pastry preparation involved. The filling comes together in minutes, making this an excellent last-minute dessert.
Whipped cream keeps the pumpkin filling light and airy instead of heavy, while vanilla pudding mix helps create a thick consistency that pipes beautifully into the shells.
Another advantage is that the filling can be prepared ahead of time. Keep it chilled, then fill the shells shortly before serving so they remain crisp.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup confectioners’ sugar
- 3/4 cup canned pumpkin puree
- 4 ounces mascarpone cheese
- 1/2 cup ricotta cheese
- 1/4 cup instant vanilla pudding mix
- 1 teaspoon pumpkin pie spice
- 1/2 cup heavy whipping cream
- 12 large cannoli shells
- 1 tablespoon sprinkles, or as desired
- 1 teaspoon confectioners’ sugar, for dusting
Directions
1. Prepare the Pumpkin Filling
Add the confectioners’ sugar, pumpkin puree, mascarpone cheese, ricotta cheese, instant vanilla pudding mix, and pumpkin pie spice to a large mixing bowl.
Stir until the ingredients are thoroughly combined and the mixture looks smooth and creamy.
2. Whip the Cream
Pour the heavy whipping cream into a chilled mixing bowl.
Using an electric mixer, beat the cream until stiff peaks form. The whipped cream should hold its shape when the beaters are lifted.
Be careful not to continue beating after stiff peaks have formed, as overwhipping can cause the cream to become grainy.
3. Fold the Cream Into the Pumpkin Mixture
Add the whipped cream to the pumpkin mixture.
Using a spatula, gently fold the whipped cream into the pumpkin filling until evenly incorporated. Avoid vigorous stirring, which can deflate the whipped cream.
The finished filling should be creamy, fluffy, and thick enough to hold its shape when piped.
4. Adjust the Consistency
If the pumpkin filling seems too soft for piping, add a little additional instant vanilla pudding mix.
Mix in small amounts until the filling reaches a thick but creamy consistency.
For an even firmer filling, refrigerate it briefly before assembling the cannoli.
5. Prepare for Piping
Transfer the pumpkin mixture to a piping bag fitted with a large round tip.
If you don’t have a piping bag, place the filling inside a resealable plastic bag and cut approximately a 3/4-inch opening from one corner.
6. Fill the Cannoli Shells
Pipe the pumpkin filling into one end of each cannoli shell until it reaches approximately halfway through the shell.
Turn the cannoli around and pipe filling into the opposite end until the shell is completely filled.
Repeat with all 12 shells.
7. Garnish and Serve
Decorate the exposed pumpkin filling at each end with sprinkles.
Arrange the finished cannoli on a serving platter and lightly dust the tops with confectioners’ sugar.
Serve soon after filling for the best contrast between the creamy center and crisp shell.
Servings and timing
This pumpkin cannoli recipe makes 12 servings and requires no baking when prepared with ready-made cannoli shells.
Prep Time: 20 minutes
Cook Time: None
Total Time: 20 minutes
Servings: 12
Yield: 12 large pumpkin cannoli
For the crispiest results, assemble the cannoli shortly before serving rather than allowing the filling to sit inside the shells for several hours.
Variations
Chocolate Chip Pumpkin Cannoli
Replace the sprinkles with mini chocolate chips. You can also fold a small handful of mini chocolate chips directly into the pumpkin filling for chocolate in every bite.
Cinnamon Sugar Cannoli
Skip the sprinkles and lightly coat the exposed filling with cinnamon sugar. A little extra cinnamon can also be dusted over the finished shells.
Chopped Pecan Pumpkin Cannoli
Press finely chopped toasted pecans onto both ends of each filled cannoli. Pecans add crunch and pair particularly well with pumpkin and warm spices.
Maple Pumpkin Cannoli
Add a small amount of pure maple syrup or maple extract to the pumpkin mixture. If using syrup, keep the quantity modest so the filling doesn’t become too thin.
Extra-Spiced Pumpkin Cannoli
Increase the pumpkin pie spice slightly or add extra cinnamon, nutmeg, or ginger for a stronger fall-spice flavor.
Mini Pumpkin Cannoli
Use miniature cannoli shells instead of large ones. Mini cannoli are ideal for parties and dessert platters, although the same amount of filling will make considerably more individual pieces.
Pumpkin Cannoli Dip
Skip the shells entirely and serve the pumpkin filling as a dessert dip. Pair it with broken cannoli shells, waffle cone pieces, graham crackers, cookies, or fresh apple slices.
Storage/Reheating
The pumpkin cannoli filling can be prepared ahead and stored in an airtight container in the refrigerator for approximately 2 to 3 days. Keep the filling separate from the cannoli shells until close to serving time.
Unfilled cannoli shells should be kept in an airtight container at room temperature. Protect them from humidity because moisture quickly reduces their crispness.
Once filled, pumpkin cannoli should be refrigerated because the filling contains ricotta, mascarpone, and heavy cream. For the best texture, enjoy filled cannoli the same day they are assembled.
The shells gradually absorb moisture from the filling during refrigeration and become softer. This doesn’t necessarily mean the cannoli have spoiled, but they will lose their signature crisp texture.
Pumpkin cannoli should not be reheated. They are designed to be served chilled or cool.
FAQs
1. Can I make pumpkin cannoli ahead of time?
You can prepare the pumpkin filling ahead of time, but it’s best to wait before filling the shells. Store the filling covered in the refrigerator and pipe it into the shells shortly before serving. This keeps the shells crisp.
2. Why did my cannoli shells become soggy?
Cannoli shells absorb moisture from the creamy filling. The longer filled cannoli sit, the softer the shells become. Assemble them shortly before serving to maintain maximum crispness.
3. Can I use homemade pumpkin puree?
Yes, but homemade pumpkin puree should be thick and well drained. Watery puree can make the cannoli filling too loose to pipe properly.
4. Can I use pumpkin pie filling instead of pumpkin puree?
Plain pumpkin puree is recommended. Pumpkin pie filling already contains sweeteners and spices, which can make the finished cannoli overly sweet and change the consistency of the filling.
5. What can I substitute for mascarpone?
Full-fat cream cheese can be used when mascarpone isn’t available. Cream cheese has a tangier and slightly firmer texture, so the finished filling won’t taste exactly the same but will still be creamy.
6. Should I drain the ricotta before making pumpkin cannoli?
If your ricotta contains a noticeable amount of liquid, draining it is helpful. Excess moisture can make the filling runny. Place the ricotta in a fine-mesh strainer or cheesecloth and allow excess liquid to drain before using.
7. How can I make the pumpkin filling thicker?
Add a little more instant vanilla pudding mix until the filling reaches your desired consistency. Chilling the mixture can also help it become firmer and easier to pipe.
8. Can I make pumpkin cannoli without a piping bag?
Yes. Place the filling in a sturdy resealable plastic bag and cut one corner to create an opening. You can then pipe the filling into both ends of each shell.
9. What toppings are good on pumpkin cannoli?
Mini chocolate chips, chopped pecans, walnuts, sprinkles, cinnamon sugar, crushed cookies, or a simple dusting of confectioners’ sugar all work well. Dark chocolate can also provide a pleasant contrast to the sweet pumpkin filling.
10. Can pumpkin cannoli be frozen?
Freezing fully assembled cannoli isn’t recommended because the shells can lose their crisp texture as they thaw. For the best results, make the filling fresh or refrigerate it separately and assemble the cannoli shortly before serving.
Conclusion
Pumpkin cannoli are an easy way to transform a classic Italian-inspired dessert into a festive fall treat. Crisp pastry shells filled with creamy pumpkin, mascarpone, ricotta, warm spices, and fluffy whipped cream create a satisfying combination of textures and flavors.
With only about 20 minutes of preparation and no baking required when using ready-made shells, they’re particularly convenient for Thanksgiving, Halloween gatherings, autumn dinner parties, and holiday dessert tables. Prepare the filling in advance, keep the shells crisp and dry, and assemble them shortly before serving for pumpkin cannoli that look impressive without requiring hours in the kitchen.
Pumpkin Cannoli
Crisp cannoli shells filled with a creamy pumpkin and ricotta mixture flavored with warm pumpkin pie spice. A festive Italian-inspired dessert with a cozy autumn twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 12 cannoli
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- 1 cup confectioners’ sugar
- 3/4 cup canned pumpkin
- 1/2 cup ricotta cheese
- 1/2 cup mascarpone cheese
- 1 teaspoon pumpkin pie spice
- 1/2 cup heavy whipping cream
- 12 large cannoli shells
- 1/2 cup semisweet chocolate chips
Instructions
- Stir the confectioners’ sugar, pumpkin, ricotta cheese, mascarpone cheese, and pumpkin pie spice together in a large bowl until smooth.
- Beat the heavy whipping cream in a chilled bowl until stiff peaks form.
- Gently fold the whipped cream into the pumpkin and cheese mixture until evenly combined.
- Transfer the pumpkin filling to a pastry bag and pipe it into both ends of each cannoli shell.
- Sprinkle or press semisweet chocolate chips onto the exposed filling at the ends of the cannoli.
- Serve promptly so the cannoli shells remain crisp.
Notes
- For the crispest texture, fill the cannoli shells shortly before serving.
- The pumpkin filling can be prepared ahead and refrigerated until ready to assemble.
- Use plain canned pumpkin rather than sweetened pumpkin pie filling.
Nutrition
- Serving Size: 1 cannoli
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 75 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 35 mg
