Pumpkin Spice Cannoli
This easy Pumpkin Spice Cannoli recipe puts a festive fall twist on the classic Italian dessert. Crispy cannoli shells are filled with a luscious pumpkin-ricotta-mascarpone filling infused with warm spices, then finished with crunchy toppings and a dusting of powdered sugar.
Equipment
- fine-mesh strainer
- cheesecloth or paper towels
- mixing bowl
- electric hand mixer
- rubber spatula
- pastry bag or zip-top bag
Ingredients
- 1 1/2 cups ricotta cheese, drained
- 1 cup canned pumpkin puree, drained
- 1 cup mascarpone cheese, room temperature
- 3/4 cup powdered sugar, plus more for dusting
- 3/4 tsp ground cinnamon
- 1/8 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves or allspice
- 1 pinch salt
- 1 tbsp vanilla extract
- 12 large cannoli shells (or 24 mini shells)
- 1/2 cup mini chocolate chips, pepitas, crushed pecans, or hazelnuts
Instructions
- Place the ricotta cheese and pumpkin puree in a cheesecloth or paper towel-lined fine mesh strainer set over a bowl. Refrigerate for about 1 hour, or overnight, to drain excess moisture.
- In a medium bowl, beat together the drained ricotta, pumpkin puree, mascarpone cheese, and powdered sugar until well combined.
- Add the cinnamon, ginger, nutmeg, cloves (or allspice), salt, and vanilla extract. Continue beating for 3 to 4 minutes until smooth, thick, and creamy.
- Transfer the filling to a pastry bag or large zip-top bag and refrigerate for at least 30 minutes until firm enough to pipe.
- Pipe the filling into each cannoli shell, filling from both ends toward the center.
- Dip both ends of each filled cannoli into your preferred toppings, such as mini chocolate chips, pumpkin seeds, pecans, or hazelnuts.
- Dust with powdered sugar and serve immediately for the crispiest texture.
Notes
Always drain both the ricotta and pumpkin puree thoroughly to create a thick filling that won't make the shells soggy. Toast pumpkin seeds or nuts before using for extra flavor. If the filling seems too soft, refrigerate longer before piping. The filling can be prepared up to 2 days ahead and refrigerated. Fill the cannoli shells only immediately before serving to keep them crisp.