Pumpkin Cannoli

Pumpkin Cannoli, easy Italian inspired fun fall dessert with cannoli shells and pumpkin spice cannoli cream filling with mini chocolate chips.

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Pumpkin Cannoli, a fun fall dessert that is delish! After my Pumpkin Cannoli Dip, I knew I had to also make these delicious Pumpkin Cannoli. With the help of store-bought cannoli shells, you can have homemade cannoli in no time!

I just can’t get enough pumpkin right now. I’ve been totally crushing on this Pumpkin Snickerdoodle Bread! But also can’t get enough cannoli everything and anything…

Yes, I know this is not an authentic Italian dessert. It’s just a fun simple twist on the popular Italian cannoli. I’m all about pumpkin and pumpkin spice everything this time of year so couldn’t help myself.

If pumpkin isn’t your thing you could actually use my homemade Chocolate Cannoli Dip, Best Cannoli Dip, and/or Orange Almond Cannoli Dip to use as the filling. They’d all be great!

What is a Cannoli?

If you have no idea what a cannoli is, it’s a popular Italian pastry. A tube-shaped pastry shell is filled with a cannoli cream filling that generally consists of ricotta cheese and sugar along with some flavors that vary such as citrus, chocolate, cinnamon, vanilla, nuts (pistachios), etc. 

For more info, see my post What is a Cannoli.

You should be able to find all of the ingredients in your local grocery store. If you can’t find mascarpone cheese, you could use cream cheese. Also, be sure to use unsweetened pumpkin and NOT pumpkin pie filling.

The cannoli shells can be a little difficult to find at times, but you can always make your own (from-scratch shells are so much work though…) or order cannoli shells online. You can also ask your local bakery if they have any without the filling that they will sell to you.

If you’d like a really thick cannoli cream for the filling, I would strain your ricotta overnight (see how to strain ricotta cheese for directions), although it’s not really necessary for this particular recipe as long as you use a thick ricotta cheese. If in doubt though, drain the cheese overnight.

Pumpkin Cannoli Ingredients

• Ricotta cheese, drained 
• Mascarpone cheese (or cream cheese)
• Powdered sugar
• Unsweetened canned pumpkin (not pumpkin pie filling)
• Vanilla
• Orange zest
• Pumpkin pie spice (or pumpkin spice)
• Salt
• Mini chocolate chips
• Cannoli shells
• Topping (optional): mini chocolate chips and/or chopped nuts (pistachios)

How to Make Pumpkin Cannoli

1. Place ricotta, mascarpone, pumpkin, and powdered sugar in a large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.
2. Mix in vanilla, orange zest, pumpkin pie spice, and salt until well combined. Stir in mini chocolate chips.
3. Using a pastry bag or sealable bag with corner cut, fill cannoli shells with pumpkin filling.
4. Sprinkle ends with mini chocolate chips and/or chopped nuts as desired. Serve immediately or refrigerate until ready to serve.

(Full printable recipe card is at bottom of post.)

Serving Suggestions for Pumpkin Cannoli

• Dust the top of each cannoli with powdered sugar or a combination of powdered sugar and cinnamon.
• Add more mini chocolate chips and/or chopped nuts to the ends of each cannoli over the filling.
• Chopped candied citrus is also a great addition to the filling and/or ends.

Quick Tips for Best Results

• Be sure to use unsweetened canned pumpkin and NOT pumpkin pie filling which has sugar and other ingredients.
• You may need to adjust the flavorings (including the pumpkin pie spice, orange zest, and vanilla) to your personal preference.
• The longer you wait to serve, the softer the cannoli shells will get once filled. Serve right away for a crispy cannoli shell. 
• Higher fat cheeses (ricotta and mascarpone) will result in a thicker and better-tasting filling although you can use low-fat.
• Cannoli shells can vary greatly in size from mini to large, so you may have leftover cannoli cream filling or leftover shells.

Pumpkin Cannoli FAQ

How should I store these cannoli?
Although these are best when eaten soon after making, you can store covered in the refrigerator. Just know, the cannoli shell with get softer the longer they sit.

Can I freeze cannoli?
No, I would not recommend freezing these.

How long will cannoli last?
They are best when eaten right away, or within a few hours if you have to, but will stay in the fridge for at least a few days.

Can I use pumpkin pie filling instead of unsweetened pumpkin?
I would not recommend since pumpkin pie filling has additional ingredients and has a different consistency. If that’s all you can find, you can try it but I can’t say for sure how the results will be and you may need to adjust the sugar in the recipe as well as the other ingredients.

Can I use low-fat ingredients?
You can use low-fat cheeses however, I recommend using full-fat ricotta and mascarpone for better taste and consistency.

How do you thicken the cannoli cream filling?
If your cannoli cream came out to thin, I would suggest draining your ricotta overnight next time. To thicken right away I’d try adding more mascarpone or cream cheese if you can or powdered sugar. A little whipped cream or whipped topping like Cool Whip could also help.

What can I substitute for the mascarpone cheese?
Although I highly recommend the mascarpone cheese if you can find it, you could substitute cream cheese.

I don’t like orange, do I have to add it?
You don’t have to add the orange zest, but I definitely recommend it. It’s not a lot and enhances the overall flavor. If you’re unsure, just add a little at a time.

What else can I add to this recipe?
You can add additional spices, pistachio nuts, or any of your favorite cannoli flavorings to the cannoli filling. A little Fiori di Sicilia extract could also be added to the filling.

Other Cannoli Recipes You May Enjoy

• Cannoli Cake – This tasty Cannoli Cake is one of my most popular recipes!
• Cannoli Cookies – These cookies are like a gourmet chocolate chip cookie with cannoli flavors.
• Cannoli Poke Cake – A delicious cake with cannoli cream topping.
• Cannoli Cream Chocolate Truffles – Love these cannoli influenced candy.
• Cannoli Cheesecake Bites – Bite-size cheesecake with all your favorite cannoli ingredients.

Hope you enjoy this spiced Pumpkin Cannoli recipe. Tell me in the comments what you added to the filling!

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Looking for more fun fall desserts? Try this quick and easy Pumpkin Dump Cake and Caramel Apple Bars! 

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5 from 6 votes

Pumpkin Cannoli

Pumpkin Cannoli, an easy homemade pumpkin cannoli cream filling for a fall version of the cannoli.

Prep Time 45 minutes

Cook Time 0 minutes

Total Time 45 minutes

Yield 24 large cannoli

Author Lisa Huff

Ingredients

• 1 (15 ounce) container Ricotta cheese drained if needed
• 1 (8 ounce) container Mascarpone cheese
• 1 1/2 cups powdered sugar
• 1 cup unsweetened canned pumpkin
• 2 teaspoons vanilla extract
• 1 teaspoon fresh orange zest
• 1 teaspoon pumpkin pie spice (or pumpkin spice)
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips
• 24 large cannoli shells

Topping (optional):

• 1/4 cup powdered sugar
• 1 teaspoon pumpkin pie spice (or pumpkin spice)
• mini chocolate chips and/or chopped nuts

Serving Suggestions:

Instructions

• Place ricotta, mascarpone, pumpkin, and powdered sugar in large mixing bowl. Mix with an electric mixer or stand mixer until smooth and well combined.
• Mix in vanilla, orange zest, pumpkin pie spice, and salt until well combined. Stir in mini chocolate chips.
• Using a pastry bag or sealable bag with corner cut, fill cannoli shells with pumpkin filling. Depending on size of cannoli shells you'll need roughly 3-4 Tablespoons of filling for large shells and about half that for smaller shells.
• In a small bowl mix together the 1/4 cup powdered sugar and 1 teaspoon pumpkin pie spice. Dust over tops of each cannoli. Sprinkle ends with mini chocolate chips and/or chopped nuts as desired.
• Serve immediately or refrigerate until ready to serve.

Notes

SNAPPY TIPS: I suggest using full-fat ricotta and mascarpone cheese to make a thicker creamier dip. If your cheese has any liquid, be sure to drain. Be sure to use unsweetened pumpkin and NOT pumpkin pie filling. For best results serve these soon after filling or just know that the cannoli shells will begin to soften.

SNAPPY SUBSTITUTIONS: Instead of mascarpone, you could substitute cream cheese. 

Course: Dessert

Cuisine: American, Italian

Keywords: homemade fall dessert, pumpkin cannoli cream filling

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