Crisp cannoli shells filled with a silky pumpkin-ricotta cream — this seasonal twist on the classic Italian dessert brings fall flavors to the table in the most delightful way. Lightly spiced, creamy, and perfectly sweet, these Pumpkin Cannoli are a treat worth savoring.

Why You Will Love This Recipe

If you love traditional cannoli but crave something a little different for autumn, this recipe is going to win you over. The smooth pumpkin filling has just the right balance of sweetness and spice, while the crisp shells add that signature crunch. It’s a festive dessert that feels elegant but is surprisingly simple to prepare. Perfect for holiday gatherings, dinner parties, or even a cozy weekend treat.

Pumpkin Cannoli

When you think of cannoli, the mind often wanders to Sicilian bakeries, where rows of golden, crisp shells are piped with rich, creamy ricotta filling and dusted with sugar. This recipe borrows that beloved tradition but layers in the warm flavors of fall by folding pumpkin puree and gentle spices into the ricotta. The result is a dessert that feels both classic and seasonal — a nod to Italian roots with a cozy American twist.

The base of the filling is ricotta, which plays a starring role in all authentic cannoli. By draining the cheese thoroughly, we remove excess moisture, allowing the filling to become light yet rich in texture. This step, though simple, makes all the difference between a watery filling and one that holds its shape beautifully inside the shells.

Pumpkin puree adds body and earthiness, balancing the creaminess of the ricotta with its naturally smooth consistency. It’s also what gives the filling that gorgeous golden-orange hue, perfect for autumn celebrations. Instead of letting pumpkin overwhelm the flavor, the addition of pumpkin pie spice gently enhances it, weaving in notes of cinnamon, nutmeg, ginger, and clove.

What makes this dessert shine is the balance: crisp and creamy, spiced yet subtle, sweet but not cloying. Each bite gives a satisfying crack of shell followed by a cloud-like filling that melts on the tongue. Unlike heavy pies or cakes, these cannoli feel indulgent yet surprisingly light, which makes them an excellent choice after a hearty meal.

One of the beauties of this recipe is its adaptability. You can keep things simple by using store-bought cannoli shells, or you can make your own if you’re in the mood for a kitchen project. Either way, the filling is the star, and once prepared, it can be piped into shells in minutes.

This dessert also has a touch of whimsy in presentation. Serve them upright on a platter, dusted with powdered sugar, and they instantly become a centerpiece. You can even dip the ends in crushed pecans or mini chocolate chips for a decorative finish.

For gatherings, cannoli are especially convenient. The filling can be made ahead of time, stored in the refrigerator, and piped into shells just before serving. This means you can enjoy the ease of a make-ahead dessert without sacrificing texture or freshness.

Pumpkin Cannoli fit into almost any occasion. They’re sophisticated enough for a holiday dinner party, yet fun and approachable enough for a family dessert spread. Children love the crisp shell and creamy inside, while adults appreciate the subtlety of the spice and the balance of flavors.

Another advantage is that this dessert avoids the heaviness of traditional fall treats. While pumpkin pies and cheesecakes tend to lean rich and dense, these cannoli feel lighter, which makes them an excellent option when you want the taste of pumpkin without a heavy finish.

From a practical standpoint, this recipe is straightforward. With just five main ingredients, you can have an elegant dessert on the table in no time. It’s proof that sometimes the simplest recipes can be the most rewarding.

The filling itself is versatile. Beyond cannoli shells, you could use it as a dip for crisp cookies, as a topping for waffles or pancakes, or even layered into parfait glasses with crumbled gingersnaps. But in its intended form — nestled inside crunchy shells — it shines brightest.

This recipe is a beautiful way to honor tradition while embracing the season. It’s one of those desserts that surprises and delights, familiar yet unexpected, and bound to become a new fall favorite.

So whether you’re hosting Thanksgiving, celebrating a family dinner, or simply want to enjoy a taste of autumn in a crisp, creamy bite, Pumpkin Cannoli deliver both flavor and charm.

Servings

Makes 8–10 cannoli

Time

• Prep Time: 20 minutes (plus draining time for ricotta)

• Cook Time: 0 minutes

• Total Time: About 24 hours (including ricotta draining)

Ingredients

• 2 cups whole milk ricotta cheese, well-drained overnight

• 1 cup pumpkin puree (not pumpkin pie filling)

• ¾ cup powdered sugar, sifted

• 1 teaspoon pumpkin pie spice

• 8 to 10 cannoli shells, crisp and ready to fill

Instructions

1. Drain the ricotta: Place ricotta cheese in a fine mesh strainer lined with cheesecloth. Set over a bowl, cover, and refrigerate for 24 hours to remove excess moisture. This step ensures a creamy yet stable filling.

2. Make the filling: In a large mixing bowl, combine the drained ricotta, pumpkin puree, powdered sugar, and pumpkin pie spice. Stir gently with a spatula until smooth and fully combined. Avoid overmixing to keep the texture light.

3. Pipe into shells: Transfer the filling into a piping bag fitted with a large round or star tip. Pipe the mixture into both ends of each cannoli shell, filling completely.

4. Serve: For best results, fill cannoli shells 2–4 hours before serving to prevent softening. Dust lightly with extra powdered sugar if desired.

Tips

• Ricotta Prep: Draining the ricotta is essential for achieving a thick filling that won’t leak or make the shells soggy.

• Shell Options: Store-bought cannoli shells save time, but if you want a homemade touch, you can fry or bake your own shells.

• Flavor Boosts: Try dipping the ends of the filled cannoli in mini chocolate chips, crushed pecans, or candied ginger for extra flair.

• Storage: Keep unfilled shells at room temperature in an airtight container. The filling can be refrigerated in a covered bowl for up to 3 days. Once filled, cannoli are best enjoyed the same day.

• Make It Lighter: For a softer sweetness, reduce the powdered sugar slightly or replace part of it with honey.