This pumpkin cannoli recipe may not be your classic cannoli recipe, but it’s one of the best recipes for a homemade cannoli that we’ve ever tried.
When it comes to Autumn, everyone seems to have what feels like their “thing.”
Maybe it’s chewing on all of the pumpkin seeds from that massive jack o lantern you just carved.
It could be taking a block of Italian cream cheese, some mascarpone cheese, and a can of pumpkin puree and making the best pumpkin cheesecake you’ve ever tasted.
It could be making the very same pumpkin pie mix that your great grandmother used back in the day for your own family.
But if you don’t have your “thing” yet, why not have it be pumpkin spice cannoli?
Sure, a pumpkin cannoli recipe isn’t a very authentically “Italian dessert.” But who said that things had to be authentic around here?
Even though this easy recipe won’t make you some traditional cannoli, it will make you a delicious dip that tastes amazing. And that’s a win in my book.
Ricotta Cheese: You can’t make cannoli without ricotta. It’s the cardinal ingredient—authentic cannolis are made with sweet ricotta filling, after al.
Powdered Sugar: Or confectioners sugar, whichever you prefer to say.
Vanilla: You won’t need a ton of vanilla with this one, but it’s always a good idea to have a little bit in your cannoli mix to sweeten things up a bit.
Pumpkin Puree: This is where some people might shake their heads at us, but it really works. I promise.
Ginger, Allspice, Ground Clove, Nutmeg, Cinnamon: This is the “spice” that makes pumpkin spice. One teaspoon of everything will make a difference with this recipe!
Cannoli Shells: Buy some from the store, most grocery stores have them in stock. Or, if you’re feeling bold, you can always make your own with homemade pastry dough.
Stand Mixer, Whisk, or Hand Mixer: It really doesn’t matter which one you use when it comes to making this recipe!
We may have just done something here! Would you eat a pumpkin spice cannoli?! Save this recipe to try for yourself- it was one of our favorites! #pumpkinspice #pumpkincannoli #cannolirecipe #autumncooking
In a medium bowl, add equal parts pumpkin puree and ricotta cheese. Add your vanilla, and begin mixing on medium speed if using an electric mixer.
While you’re mixing the wet ingredients, slowly add the powdered sugar, one bit at a time, until everything is combined.
Add your seasonings, and give one final mix to make sure everything comes together.
Take a plastic bag, cut off the corner tip, and stuff it with your filling. Begin to pipe the cream into your cannoli shells. Dust with cinnamon and powdered sugar one final time, and you’re good to enjoy your delicious cannoli.
Pumpkin Spice Cannoli FAQs:
Q: Can I use this creamy filling to make cannoli dip?
A: Absolutely! Serve this as an easy dip with some cannoli chips, and everyone will love it. In fact, this is a wonderful sweet dip for just about anything. If you don’t have cannoli shells but have leftover creamy dip, eat this with some ginger snaps, pizzelle cookies, graham crackers, or apple slices.
Q: How long is this good for in the refrigerator?
A: This stays good for about 5 days inside of the refrigerator when stored in an airtight container.
Q: Can I freeze cannoli filling?
A: Due to the creaminess of the filling, I do not recommend freezing this. However, this is so delicious that I bet you’ll finish it before you need to freeze it!Print