Pumpkin Cannoli: Creamy Fall Treat 12 Ways

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Pumpkin Cannoli has always been my favorite way to embrace the cozy flavors of fall. I adore classic Italian desserts, but this year, I wanted to give a beloved favorite a seasonal makeover. This no-bake recipe is an absolute dream for fall gatherings, and the best part is how incredibly creamy the pumpkin filling is. If you’re looking for an easy pumpkin cannoli that tastes like pure autumn magic, you’ve found it. Let’s get ready to whip up this delightful treat!

Why You’ll Love This Pumpkin Cannoli

You’ll adore this recipe for so many reasons:

It’s an incredibly effortless no-bake preparation, perfect for busy days.
You get a rich and creamy pumpkin filling that’s simply irresistible.
The delightful fall flavors of pumpkin and spice are pure autumn comfort.
These are perfect for parties and will surely impress your guests.
You only need simple ingredients that are easy to find.
It’s a guaranteed crowd-pleasing dessert that everyone will rave about.
Making these homemade pumpkin cannoli feels special yet is totally achievable.
This might just become your new go-to for the best pumpkin cannoli you’ve ever tasted.

Pumpkin Cannoli Ingredients

Gather these simple items for your creamy pumpkin cannoli:

1 cup heavy whipping cream – cold is best for whipping
8 oz cream cheese, softened – essential for a smooth filling
1/2 cup powdered sugar – for that sweet kick
1 cup canned pumpkin puree – this is the heart of our fall flavor
1 tsp pumpkin pie spice – adds that warm, cozy spice
1 tsp vanilla extract – enhances all the flavors
12 pieces cannoli shells – your crisp vessels
Powdered sugar for dusting – a final touch of sweetness

The star of these pumpkin dessert cannoli is definitely the combination of canned pumpkin puree and pumpkin pie spice. Together, they create that wonderfully creamy pumpkin cannoli filling that tastes just like your favorite fall flavors, all encased in crisp pumpkin cannoli shells.

How to Make Pumpkin Cannoli

Let’s dive into how to create these delightful no-bake pumpkin cannoli. The process is straightforward and yields a wonderfully creamy pumpkin filling that will impress everyone.

Step 1: In a chilled mixing bowl, pour in your 1 cup heavy whipping cream. Using an electric mixer, beat on medium-high speed until stiff peaks form. This usually takes about 3-5 minutes. Be careful not to overmix! Set this fluffy whipped cream aside.
Step 2: Now, in the same bowl (no need to wash!), add your 8 oz cream cheese, softened, along with the 1 cup canned pumpkin puree, 1/2 cup powdered sugar, 1 tsp pumpkin pie spice, and 1 tsp vanilla extract. Beat these ingredients on medium speed for about 2 minutes until everything is wonderfully fluffy and well combined.
Step 3: This is where the magic happens for your pumpkin cannoli filling. Gently fold the whipped cream you set aside into the pumpkin mixture using a spatula. The goal here is to maintain the airiness of the whipped cream, so fold it in gently until just combined.
Step 4: Cover the bowl securely with plastic wrap. Refrigerate this delicious mixture for at least 2 hours. This chilling time is crucial for allowing the flavors to meld beautifully and for the filling to firm up slightly, making it perfect for piping.
Step 5: Once your creamy pumpkin cannoli filling is chilled, load it into a piping bag fitted with a tip. Carefully pipe the filling into your 12 pieces cannoli shells, starting from one end and filling towards the other.
Step 6: For the final touch, dust the filled pumpkin cannoli generously with powdered sugar. Serve these sweet treats immediately and enjoy the taste of fall! Learning how to make pumpkin cannoli has never been easier or more delicious.

Pro Tips for the Best Pumpkin Cannoli

To ensure your homemade pumpkin cannoli are absolutely perfect, here are a few tricks I’ve picked up:

Chilling the filling is crucial – don’t skip this step! It allows the flavors to meld and the filling to thicken, making it much easier to pipe.
Always fill your cannoli shells just before serving. This is key to keeping them delightfully crisp and preventing any sogginess.
Using good quality canned pumpkin puree makes a difference in the final flavor. Look for 100% pumpkin, not pumpkin pie filling.
Don’t be afraid to adjust the pumpkin pie spice to your liking! A little more or less can really tailor the flavor to your preference for these spiced pumpkin cannoli.

What’s the secret to perfect Pumpkin Cannoli?

The real secret lies in the texture of your cream cheese. Make sure it’s truly softened to room temperature. This ensures a super smooth, lump-free filling, and prevents overmixing when you combine it with the whipped cream. For more tips on baking, check out baking tips.

Can I make Pumpkin Cannoli ahead of time?

Yes, you can definitely prepare the pumpkin filling a day in advance and keep it chilled in the refrigerator. However, for the best texture, I highly recommend filling your cannoli shells right before you plan to serve them to maintain that delightful crispness.

How do I avoid common mistakes with Pumpkin Cannoli?

A common pitfall is using watery pumpkin puree, which can make the filling too thin. Always drain any excess liquid if you see it. Also, filling the shells too early is a no-no; it guarantees soggy shells, so remember to fill them right before enjoying your sweet pumpkin dessert cannoli.

Best Ways to Serve Your Pumpkin Cannoli

These delightful fall pumpkin cannoli are a perfect treat on their own, but I love to elevate them with a few simple pairings. A warm mug of spiced apple cider or a rich, dark coffee makes a wonderful companion, cutting through the sweetness and complementing the pumpkin flavors beautifully.

For an extra touch of indulgence, I sometimes add a small dollop of plain whipped cream or even a sprinkle of chopped toasted pecans right on top of the filled cannoli. This adds a lovely textural contrast and extra layer of flavor that takes these sweet pumpkin dessert cannoli to the next level. They’re truly wonderful served as is, but these little additions make them extra special for any occasion. You can find more dessert ideas here.

Nutrition Facts for Pumpkin Cannoli

Here’s a breakdown of the estimated nutritional information per serving for these delightful pumpkin cannoli:

Calories: 200 kcal
Sugar: 10 g
Sodium: 150 mg
Fat: 10 g
Saturated Fat: 5 g
Carbohydrates: 25 g
Fiber: 1 g
Protein: 2 g

Nutritional values are estimates and may vary based on specific ingredients used in your pumpkin dessert cannoli.

How to Store and Serve Your Pumpkin Cannoli

Proper storage is key to enjoying these delightful fall pumpkin cannoli. If you happen to have any leftover filling, it will keep beautifully in an airtight container in the refrigerator for up to 3-4 days. I always make sure to use a good quality container to maintain freshness.

However, for the best experience with your homemade pumpkin cannoli, I strongly recommend keeping the cannoli shells separate from the filling until just before you’re ready to serve. This is the golden rule to prevent them from becoming soggy. When you’re ready to enjoy them, simply spoon or pipe the chilled pumpkin filling into the crisp shells. While these are a no-bake treat and don’t require reheating, storing the components separately ensures that classic crisp-to-creamy contrast every time you indulge. For more information on food storage, you can refer to food safety guidelines.

Frequently Asked Questions About Pumpkin Cannoli

Can I use regular pumpkin pie filling?

I wouldn’t recommend it for these pumpkin dessert cannoli. Canned pumpkin pie filling already contains sugar and spices, which can throw off the balance of sweetness and flavor in our creamy pumpkin cannoli. For the best results, stick to plain canned pumpkin puree so you can control the sweetness and spice level perfectly.

What can I use if I can’t find cannoli shells?

No worries if you can’t find traditional cannoli shells! You can use waffle cones, mini phyllo shells, or even crisp ladyfingers as a base for your sweet pumpkin cannoli. Just be sure they are sturdy enough to hold the creamy filling. Sometimes, I even bake my own simple sugar cookies and shape them while warm. You can find various baking recipes here.

How can I make them vegan?

To make these vegan pumpkin cannoli, you’ll need a few simple swaps. Use vegan cream cheese and a dairy-free whipped topping or coconut cream for the filling. Ensure your cannoli shells are also vegan. It’s a great way to enjoy these delicious pumpkin dessert cannoli with a plant-based twist!

Variations of Pumpkin Cannoli You Can Try

While this recipe for pumpkin cannoli is fantastic as is, I love getting creative in the kitchen and exploring different twists on classic desserts. Here are a few ideas to personalize your cannoli with pumpkin cream!

Spiced Chocolate Chip Delight: Fold in about 1/2 cup of mini chocolate chips into the pumpkin filling before chilling. The chocolate adds a lovely richness that pairs beautifully with the pumpkin and spice.
Gluten-Free Goodness: For those avoiding gluten, simply use gluten-free cannoli shells. Many stores carry them now, or you can find recipes online to make your own. This makes our pumpkin dessert cannoli accessible to more people!
Nutty Crunch Crunch: Add about 1/4 cup of finely chopped toasted pecans or walnuts to the filling for a delightful textural contrast. It gives our pumpkin pie cannoli a little something extra.
Extra Spice Kick: If you’re a big fan of spice, feel free to add a pinch of ground cloves or a tiny bit of fresh grated nutmeg along with the pumpkin pie spice. This will really amplify those cozy fall flavors in your creamy pumpkin cannoli.