Pumpkin Cannoli Recipe: A Fall Twist on a Classic Italian Dessert

A delicious fall twist on the classic Italian cannoli, featuring creamy pumpkin filling in crispy shells!

The pumpkin cannoli recipe is a perfect blend of two beloved treats: the crispy, golden cannoli shells and the rich, autumnal flavor of pumpkin. This variation brings a seasonal touch to the traditional Italian dessert, ideal for fall and winter gatherings. Whether for Thanksgiving, Halloween, or any celebration in between, these pumpkin-filled cannolis are sure to steal the spotlight. With every bite, you’ll enjoy the delicate crunch of the shells, followed by the smooth, spiced pumpkin filling that’s both comforting and irresistible. If you’re craving a warm, festive dessert with a twist, this is the recipe for you!

What is a Pumpkin Cannoli?

A pumpkin cannoli is a delightful variation of the classic Italian dessert, cannoli. Typically, cannoli are crispy fried tubes of dough filled with sweetened ricotta cheese. The twist in this recipe is the addition of creamy pumpkin puree, making it the perfect treat for the fall season. The pumpkin filling is rich and velvety, spiced with cinnamon, nutmeg, and a hint of ginger, while the cannoli shell remains crispy, making each bite a perfect balance of textures.

This dessert combines the old-world charm of Italian cannoli with the cozy, comforting flavors of pumpkin, making it a crowd-pleasing treat for those seeking something seasonal and unique.

Origin of the Pumpkin Cannoli Recipe

Cannoli originate from Sicily, Italy, where they have been a staple in Sicilian cuisine for centuries. Traditionally, they are made with a sweet ricotta filling, and sometimes the ricotta is flavored with chocolate, candied fruit, or pistachios. The addition of pumpkin to the recipe is a modern twist, often seen in the United States during the fall season. Pumpkin desserts have become a beloved tradition in North America, especially around Halloween and Thanksgiving. By combining the classic cannoli with pumpkin, this recipe represents a fusion of Italian culinary heritage and fall-inspired flavors.

The pumpkin cannoli can be traced back to when Italian immigrants in America started incorporating local seasonal ingredients into their traditional recipes. The creamy pumpkin filling, enhanced by warm spices, quickly became a favorite variation, especially in regions with large Italian-American communities. The pumpkin cannoli has since gained popularity as a festive dessert perfect for fall celebrations.

Ingredients with Quantity

To make your very own pumpkin cannoli, gather these ingredients:

For the Cannoli Shells:

• 2 cups all-purpose flour – This will form the base of the cannoli dough.

• 2 tablespoons granulated sugar – Adds a slight sweetness to the dough.

• 1/4 teaspoon salt – Balances out the sweetness of the dough.

• 2 tablespoons butter – Cold and cubed, butter gives the shells their flaky, crispy texture.

• 1 large egg – Acts as a binder for the dough.

• 1/2 cup white wine (or milk) – White wine gives the dough a slightly crispier texture, while milk can be used as a substitute for a softer shell.

• Vegetable oil for frying – To fry the cannoli shells until golden brown and crispy.

Pumpkin Filling:

• 2 cups ricotta cheese – Be sure to drain it well to avoid a watery filling.

• 1 cup pumpkin puree – Use pure pumpkin puree for the best flavor.

• 1/2 cup powdered sugar – Sweetens the filling.

• 1/2 teaspoon vanilla extract – Adds depth to the flavor.

• 1/2 teaspoon ground cinnamon – Provides the signature warmth of fall.

• 1/4 teaspoon ground nutmeg – Enhances the flavor with a spicy, aromatic note.

• 1/8 teaspoon ground ginger – Adds a subtle zing.

• Pinch of salt – Balances out the sweetness and enhances the other flavors.

• 1/2 cup mini chocolate chips (optional) – For a fun, chocolatey addition to the filling.

For Garnish:

• Powdered sugar – For dusting on top of the filled cannoli.

• Chopped pistachios or candied orange peel – To dip the ends of the cannoli for added flavor and decoration.

• Mini chocolate chips – To add a finishing touch to the cannoli.

Step-by-Step Directions and Preparation Method

Making the Shells:

1. Prepare the dough: In a large mixing bowl, whisk together 2 cups of flour, 2 tablespoons of granulated sugar, and 1/4 teaspoon of salt. Cut the cold butter into small cubes and incorporate it into the flour mixture using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

2. Form the dough: In a separate bowl, beat the egg and 1/2 cup of white wine (or milk). Add this mixture to the flour mixture and stir until a dough forms. Knead the dough on a floured surface for 2-3 minutes until smooth.

3. Rest the dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to allow the dough to firm up, making it easier to roll.

4. Roll and cut the dough: Once chilled, roll the dough very thin (about 1/8 inch thick). Using a round cutter (about 4 inches in diameter), cut the dough into circles.

5. Shape the shells: Carefully wrap each dough circle around a cannoli tube, sealing the edges with a little water to ensure they stay closed during frying.

6. Fry the shells: Heat vegetable oil in a deep fryer or large pot to 375°F (190°C). Fry the shells until they are golden brown, about 2-3 minutes. Use tongs to remove the shells from the oil, and carefully slide the cannoli tubes out while they’re still warm. Let the shells cool completely on a paper towel-lined plate.

Making the Filling:

1. Drain the ricotta: Place the ricotta cheese in a fine-mesh strainer over a bowl and allow it to drain for 30 minutes to remove excess moisture. This step is crucial to prevent a watery filling.

2. Prepare the filling: In a large mixing bowl, combine the drained ricotta cheese, 1 cup of pumpkin puree, 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1/8 teaspoon ginger. Mix until smooth and creamy.

3. Add chocolate chips (optional): If you like chocolate with your cannoli, fold in 1/2 cup of mini chocolate chips for an extra burst of sweetness.

4. Chill the filling: Refrigerate the filling for at least 1 hour before using it to ensure it thickens and the flavors meld together.

Assembling the Cannoli:

1. Fill the shells: Just before serving, use a piping bag or a spoon to fill the cannoli shells with the chilled pumpkin filling. Fill both ends of the shell for an even distribution.

2. Garnish: Dip the ends of the filled cannoli in chopped pistachios, mini chocolate chips, or candied orange peel for an extra touch of flavor and decoration.

3. Dust with powdered sugar: Lightly dust the filled cannoli with powdered sugar for a beautiful finish.

Variations of Pumpkin Cannoli

While this pumpkin cannoli recipe is delicious on its own, here are a few variations to consider:

• Alcohol-Infused Filling: For an added depth of flavor, consider adding a splash of rum or amaretto to the filling. The warm, spiced flavors will complement the pumpkin beautifully.

• Cranberry-Pumpkin Cannoli: Add a few spoonfuls of cranberry sauce to the filling for a tart contrast to the sweetness of the pumpkin.

• Maple-Pumpkin Cannoli: Replace some of the powdered sugar with maple syrup to give the filling a delightful maple flavor.

• Vegan Pumpkin Cannoli: Swap the ricotta cheese with a vegan cream cheese or tofu mixture, and use non-dairy butter and plant-based milk in the dough to make this recipe vegan-friendly.

FAQs About Pumpkin Cannoli Recipe

Can I make the cannoli shells ahead of time?
Yes! You can make the cannoli shells 1-2 days ahead. Store them in an airtight container to keep them crisp.

Can I freeze the pumpkin cannoli?
While the filled cannoli don’t freeze well due to the filling, you can freeze the unfilled shells for up to a month. Just make sure they are stored in an airtight container.

Can I use canned pumpkin?
Yes! Canned pumpkin puree works perfectly for this recipe. Just ensure that you are using 100% pumpkin puree and not pumpkin pie filling.

How long can I store the filled cannoli?
Filled cannoli are best eaten immediately after assembling, but they can be stored in the fridge for up to 2 hours before the shells become too soggy.

Conclusion: Pumpkin Cannoli Recipe

Pumpkin cannoli are the perfect fall dessert, offering a delicious twist on a classic Italian treat. The crispy, golden shells paired with the creamy, spiced pumpkin filling are a match made in heaven. Whether you’re celebrating Halloween, Thanksgiving, or simply the joys of autumn, these cannoli are sure to delight your taste buds. The recipe is easy to follow, and with a few tips and variations, you can make it your own. Serve them at your next gathering, and they will surely be the star of the show!

Enjoy your homemade pumpkin cannoli!

Pumpkin Cannoli Recipe: A Fall Twist on a Classic Italian Dessert

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• Author: David Andersson
• Total Time: 25 minutes
• Yield: 12 cannoli 1x
• Diet: Vegetarian

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Description

A pumpkin cannoli is a delightful variation of the classic Italian dessert, cannoli. Typically, cannoli are crispy fried tubes of dough filled with sweetened ricotta cheese. The twist in this recipe is the addition of creamy pumpkin puree, making it the perfect treat for the fall season. The pumpkin filling is rich and velvety, spiced with cinnamon, nutmeg, and a hint of ginger, while the cannoli shell remains crispy, making each bite a perfect balance of textures.

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Ingredients

Scale 1x2x3x

For the Cannoli Shells:

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/4 teaspoon salt
• 2 tablespoons butter, cold and cubed
• 1 large egg
• 1/2 cup white wine (or milk)
• Vegetable oil for frying

For the Pumpkin Filling:

• 2 cups ricotta cheese, drained
• 1 cup pumpkin puree
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon ground ginger
• Pinch of salt
• 1/2 cup mini chocolate chips (optional)

For Garnish:

• Powdered sugar for dusting
• Chopped pistachios or candied orange peel
• Mini chocolate chips

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Instructions

Making the Shells:

1. Prepare the dough: In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs.
2. Form the dough: Beat the egg and wine together, then add to flour mixture. Mix until a dough forms. Knead on floured surface for 2-3 minutes until smooth.
3. Rest the dough: Wrap in plastic wrap and refrigerate for at least 30 minutes.
4. Roll and cut: Roll dough very thin (about 1/8 inch). Cut into 4-inch circles.
5. Shape: Wrap each circle around a cannoli tube, sealing edges with a little water.
6. Fry: Heat oil to 375°F (190°C). Fry shells until golden brown, about 2-3 minutes. Remove tubes while warm and cool completely.

Making the Filling:

1. Drain ricotta: Place ricotta in a fine-mesh strainer for 30 minutes to remove excess moisture.
2. Mix filling: In a large bowl, combine drained ricotta, pumpkin puree, powdered sugar, vanilla, and all spices. Mix until smooth and creamy.
3. Add extras: Fold in mini chocolate chips if using.
4. Chill: Refrigerate filling for at least 1 hour before using.

Assembly:

1. Fill shells: Using a piping bag or spoon, fill cannoli shells from both ends just before serving.
2. Garnish: Dip ends in chopped pistachios or mini chocolate chips.
3. Dust: Lightly dust with powdered sugar.

Notes

These Pumpkin Cannoli are the perfect twist on a classic Italian dessert—ideal for fall gatherings, Halloween, or Thanksgiving. For an extra touch, try dipping the ends in crushed pistachios or mini chocolate chips. Don’t forget to chill the filling before piping for the best texture!

• Prep Time: 25 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-bake
• Cuisine: Italian-American

Nutrition

• Serving Size: 1 cannoli
• Calories: 210
• Sugar: 12g
• Sodium: 90mg
• Fat: 11g
• Saturated Fat: 5g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 4g
• Cholesterol: Moderate

Keywords: Pumpkin Cannoli Recipe