Pumpkin Cannoli

Pumpkin Cannoli

Pumpkin cannoli is a delightful twist on the classic Italian cannoli, featuring a creamy and spiced pumpkin filling. Here’s a recipe to make pumpkin cannoli:


For the Cannoli Shells:

  • 1 cup all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon ground cinnamon
  • A pinch of salt
  • 1 egg yolk
  • 2 tablespoons unsalted butter, softened
  • 1/4 cup Marsala wine or white wine
  • Vegetable oil, for frying
  • Powdered sugar, for dusting

For the Pumpkin Cannoli Filling:

  • 1 cup canned pumpkin puree (not pumpkin pie filling)
  • 1 cup ricotta cheese
  • 1/2 cup powdered sugar (adjust to taste)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips (optional)
  • Chopped pistachios for garnish (optional)


Making the Cannoli Shells:

  1. Prepare the Dough:
  • In a mixing bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, and a pinch of salt. Add the egg yolk, softened butter, and Marsala wine. Mix until a dough forms.
  1. Knead and Rest the Dough:
  • Transfer the dough to a floured surface and knead it until smooth. Shape it into a ball, wrap it in plastic wrap, and let it rest at room temperature for at least 30 minutes.
  1. Roll Out the Dough:
  • On a lightly floured surface, roll out the dough as thinly as possible, about 1/8 inch thick.
  1. Cut and Shape the Cannoli Shells:
  • Use a round cutter or a glass to cut out circles from the rolled dough. Wrap each circle around a cannoli mold or a metal cannoli tube, sealing the edges with a dab of water.
  1. Fry the Cannoli Shells:
  • Heat vegetable oil in a deep fryer or a heavy pot to 350Β°F (175Β°C). Carefully slide the prepared cannoli shells into the hot oil and fry until they are golden brown and crisp, about 2-3 minutes. Use tongs to remove them and drain on paper towels. Once cool, gently slide the shells off the molds or tubes.

Making the Pumpkin Cannoli Filling:

  1. Prepare the Pumpkin Filling:
  • In a mixing bowl, combine the canned pumpkin puree, ricotta cheese, powdered sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and vanilla extract. Mix until well combined. Adjust the sweetness and spice levels to your taste.
  1. Fold in Chocolate Chips (Optional):
  • If you like, fold in mini chocolate chips into the pumpkin filling for added texture and flavor.

Assembling the Pumpkin Cannoli:

  1. Fill the Cannoli Shells:
  • Using a pastry bag or a plastic food storage bag with the corner snipped off, pipe the pumpkin cannoli filling into each cannoli shell.
  1. Garnish:
  • Optionally, garnish the ends of the filled cannoli with chopped pistachios for a pop of color and crunch.
  1. Dust with Powdered Sugar:
  • Before serving, dust the pumpkin cannoli with powdered sugar.
  1. Serve and Enjoy your Pumpkin Cannoli!

These pumpkin cannoli are a delicious and seasonal treat that’s perfect for fall gatherings or as a unique dessert option for Thanksgiving. The pumpkin filling is creamy and spiced, and it pairs beautifully with the crispy cannoli shells.