1. Can I make Pumpkin Cannoli ahead of time?

Yes, but it’s best to prepare the filling in advance and store it in the refrigerator. Wait to fill the cannoli shells until just before serving to ensure they stay crisp. You can refrigerate the filling for up to 3 days.

2. Can I use fresh pumpkin instead of canned puree?

Absolutely. Roast and puree fresh pumpkin until smooth. Be sure to drain any excess liquid so the filling doesn’t become watery. Homemade pumpkin puree adds a slightly earthier flavor compared to canned.

3. What can I use instead of mascarpone?

Cream cheese is a great substitute for mascarpone in Pumpkin Cannoli. It will slightly change the flavor profile, making it tangier, but still works well with the pumpkin and spices.

4. How do I store leftover filled cannoli?

Filled cannoli should be eaten immediately for the best texture. However, if you have leftovers, store them in an airtight container in the fridge for up to 24 hours. Note that the shells may soften. You can also freeze filled cannoli, but they may lose some crispness upon thawing

Pumpkin Cannoli – Best Fall Dessert Recipe

Name: Pumpkin Cannoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup ricotta cheese, drained; 1/2 cup mascarpone cheese; 1/2 cup canned pumpkin puree; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 teaspoon pumpkin pie spice; 1/4 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1/2 cup mini chocolate chips (optional); 12 cannoli shells (store-bought or homemade); Powdered sugar for dusting

Description

Pumpkin Cannoli combines the rich, creamy texture of a pumpkin cheesecake filling with the crispy crunch of traditional cannoli shells. This fall-inspired dessert features the perfect blend of pumpkin, warm spices, and a hint of vanilla. It’s a crowd-pleasing treat for Thanksgiving or any autumn celebration.

Ingredients

Scale

1 cup ricotta cheese, drained
1/2 cup mascarpone cheese
1/2 cup canned pumpkin puree
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup mini chocolate chips (optional)
12 cannoli shells (store-bought or homemade)
Powdered sugar for dusting

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Instructions

In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, and pumpkin puree. Mix until smooth and creamy.
Add the powdered sugar, vanilla extract, pumpkin pie spice, cinnamon, and nutmeg. Mix until well incorporated. If using, fold in the mini chocolate chips.
Cover the mixture and refrigerate for at least 1 hour to allow the flavors to meld and the filling to firm up slightly.
Just before serving, use a piping bag or a spoon to fill each cannoli shell from both ends to ensure the filling reaches the center.
Lightly dust the filled cannoli with powdered sugar. For extra flair, dip the ends in melted chocolate or sprinkle with additional mini chocolate chips or crushed nuts.
Serve immediately for the best texture and flavor.

Notes

Drain the ricotta cheese thoroughly to avoid excess moisture in the filling.
Chill the filling for at least an hour to allow the flavors to meld and improve texture.
Fill the cannoli shells just before serving to maintain their crispiness.
For variations, add crushed nuts or use different spices like ginger or cloves for extra warmth.
Store any leftover filling in the refrigerator for up to 3 days.

Prep Time: 20 minutes
Cook Time: 10 minutes (if making cannoli shells from scratch)
Category: Dessert
Method: No-bake
Cuisine: Italian

Nutrition

Serving Size: 1 cannoli
Calories: 250 kcal
Sugar: 20g
Sodium: 50mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg