Pumpkin Cannoli - Thao Bui

Pumpkin Cannoli is a fun fall twist on a classic Italian dessert.

Crispy cannoli shells are filled with a creamy pumpkin ricotta filling that is lightly spiced and just sweet enough.

They are easy to make and perfect for holidays, parties, or whenever you’re craving a cozy treat.

Servings: 12 cannoli

Prep Time: 25 minutes

Cook Time: 0 minutes

Chill Time: 1 hour

Total Time: 1 hour 25 minutes

Why I Love This Recipe

Every fall I start looking for easy desserts that feel special without taking all day to make. One afternoon I had extra pumpkin puree in the refrigerator and decided to mix it into my favorite cannoli filling. It turned out creamy, rich, and full of warm fall flavor. Since then, these Pumpkin Cannoli have become one of my favorite desserts for gatherings because everyone always asks for the recipe.

What I love most:

Crispy shells with a creamy filling.
Full of warm pumpkin spice flavor.
No baking required.
Easy to prepare ahead.
Looks impressive with very little work.

What You’ll Need

Ingredients

12 prepared cannoli shells
2 cups whole milk ricotta cheese, well drained
8 ounces mascarpone cheese, softened
¾ cup powdered sugar
1 cup pumpkin puree
1 teaspoon dark liquid vanilla extract
2 teaspoons pumpkin pie spice
½ teaspoon ground cinnamon
½ cup finely chopped pistachios
Powdered sugar for dusting

Tools

Large glass mixing bowl
Fine mesh sieve
Rubber spatula
Hand mixer
Piping bag with large round tip
Small spoon

Pro Tips

Drain the ricotta well so the filling stays thick.
Fill the shells right before serving to keep them crisp.
Chill the filling before piping for cleaner results.
Pipe from both ends to completely fill each shell.
Dust with powdered sugar just before serving.

Substitutions and Variations

Replace mascarpone with cream cheese.
Use chopped pecans instead of pistachios.
Add mini chocolate chips to the filling.
Sprinkle with extra cinnamon instead of pumpkin pie spice.

Make Ahead Tips

Prepare the filling up to 2 days ahead.
Store the filling in the refrigerator.
Fill the cannoli just before serving.

Why This Recipe Works (Quick Science)

Drained ricotta removes extra moisture, making the filling thick instead of runny. Mascarpone adds richness because of its high fat content. Pumpkin puree blends smoothly into the cheese mixture while pumpkin pie spice adds warm flavor without changing the texture. Chilling helps the filling become even firmer for easy piping.

Recipe

Step 1: Make the Filling

In a large glass mixing bowl, combine 2 cups well-drained whole milk ricotta cheese, 8 ounces softened mascarpone cheese, and ¾ cup powdered sugar. Beat until smooth. Add 1 cup pumpkin puree, 1 teaspoon dark liquid vanilla extract, 2 teaspoons pumpkin pie spice, and ½ teaspoon ground cinnamon. Beat until creamy and fully combined. Refrigerate for 1 hour.

Step 2: Fill the Piping Bag

Transfer the chilled pumpkin ricotta filling into a piping bag fitted with a large round tip.

Step 3: Fill the Cannoli

Pipe the chilled pumpkin ricotta filling into 12 prepared cannoli shells, filling each shell from both ends until completely full.

Step 4: Add the Pistachios

Dip both ends of each filled cannoli into finely chopped pistachios, gently pressing so they stick to the filling.

Step 5: Finish and Serve

Arrange the cannoli on a white round serving plate. Dust lightly with powdered sugar before serving.

Macros Information

Per Cannoli (Approximate)

Calories: 255
Protein: 7g
Carbohydrates: 21g
Fat: 16g
Saturated Fat: 8g
Fiber: 1g
Sugar: 11g
Sodium: 105mg

Common Mistakes

Not draining the ricotta well enough.
Filling the shells too early.
Overmixing the filling after it becomes smooth.
Using warm filling instead of chilled filling.
Overfilling the shells until they crack.

What to Serve With

Hot coffee
Espresso
Pumpkin spice latte
Chai tea
Hot apple cider
Vanilla ice cream

Leftovers and Storage

Store the filling in an airtight container for up to 3 days.
Filled cannoli are best eaten within 24 hours.
Do not freeze assembled cannoli because the shells become soft.

FAQ

Q: Can I make Pumpkin Cannoli ahead of time?

A: Yes. Make the filling up to 2 days ahead, but fill the shells just before serving.

Q: Can I use cream cheese instead of mascarpone?

A: Yes. Cream cheese works well and gives a slightly tangier flavor.

Q: Why is my filling runny?

A: The ricotta likely was not drained long enough.

Q: Can I freeze the filling?

A: Yes. Freeze it for up to 1 month and thaw overnight in the refrigerator.

Q: Can I use homemade cannoli shells?

A: Absolutely. Homemade or store-bought shells both work well.

Final Thoughts

Pumpkin Cannoli is one of those desserts that feels fancy but is surprisingly simple to make. The creamy pumpkin filling, crisp shells, and crunchy pistachios create the perfect bite every time. Make a batch for your next gathering or simply enjoy them with a cup of coffee. Once you try them, they may become one of your favorite fall desserts too.