Recipes › Dessert › Pumpkin Cannoli Recipe

Pumpkin Cannoli Recipe

Recipe by Pedro M. A. Neves

These Italian-inspired pumpkin cannoli combine the beloved autumn squash with the traditional Sicilian pastry, creating crispy fried shells filled with a smooth, spiced pumpkin and ricotta cream. The shells are dusted with powdered sugar and studded with candied pumpkin pieces for an elegant fall dessert. This seasonal variation honors the cannoli tradition while bringing warm pumpkin flavors to the classic treat.

Ingredients

• 300g all-purpose flour
• 50g cornstarch
• 1 large egg
• 30ml sweet white wine
• 15g unsalted butter, melted
• 5g salt
• 2g ground cinnamon
• oil for frying (approximately 1.5 liters)
• 250g whole milk ricotta cheese
• 150g pumpkin puree (canned or roasted)
• 100g powdered sugar
• 5ml vanilla extract
• 3g ground nutmeg
• 2g ground ginger
• 50g candied pumpkin pieces, diced
• 30g dark chocolate chips, finely chopped
• metal cannoli tubes for shaping

Instructions

1. Combine 300g flour, 50g cornstarch, 5g salt, and 2g cinnamon in a large mixing bowl. Create a well in the center and add 1 egg, 30ml sweet wine, and 15g melted butter. Mix with a fork until a shaggy dough forms, then knead for 8 minutes until smooth and elastic. Wrap in plastic and rest for 30 minutes at room temperature.

2. On a lightly floured work surface, roll the dough as thin as possible, approximately 1.5mm thickness. Using a 7cm round cutter, cut out 24 circles from the dough, rerolling scraps as needed.

3. Wrap each dough circle around a metal cannoli tube, overlapping the edges slightly and sealing with a drop of water. Place the wrapped tubes on a parchment-lined baking sheet.

4. Heat 1.5 liters of oil to 180°C (356°F) in a deep, heavy-bottomed pot. Working in batches of 4-5, carefully slide the cannoli tubes into the hot oil and fry for 2-3 minutes per side until deep golden brown and crispy.

5. Using tongs, transfer the fried cannoli to a paper towel-lined plate. Once cooled slightly (about 2 minutes), carefully slide each tube out and set the crispy shells aside to cool completely, approximately 15 minutes.

6. While shells cool, prepare the filling by whisking together 250g ricotta, 150g pumpkin puree, 100g powdered sugar, 5ml vanilla extract, 3g nutmeg, and 2g ground ginger in a medium bowl until smooth and combined. Fold in 50g diced candied pumpkin and 30g chopped dark chocolate.

7. Transfer the pumpkin ricotta filling into a piping bag fitted with a medium round tip. Pipe filling into both ends of each cooled cannoli shell, filling until just slightly overstuffed.

8. Arrange filled cannoli on a serving platter. Dust generously with additional powdered sugar and garnish each end with a small piece of candied pumpkin if desired. Serve immediately at room temperature.

Substitutions

• Replace ricotta with Greek yogurt for a tangier, protein-enriched filling.
• Substitute pumpkin puree with roasted butternut squash puree for a sweeter, more delicate flavor.
• Use almond flour to replace 50g of all-purpose flour for a gluten-free version (add 10ml water to dough).
• Replace dark chocolate chips with chopped candied orange peel for a brighter citrus note.

Tips

• Do not skip the dough resting time; it develops the gluten and makes rolling easier and rolling the dough thinner and more pliable.
• Oil temperature is critical—use a thermometer to maintain 180°C; too cool and the shells absorb oil; too hot and they brown too quickly.
• Fill cannoli no more than 30 minutes before serving to keep shells crispy; if made ahead, store filling and shells separately and assemble to order.
• For a decorative presentation, dust with cinnamon sugar instead of plain powdered sugar for enhanced pumpkin spice flavor.

Cannoli originate from Sicily, where they are a beloved treat dating back centuries, traditionally filled with ricotta and chocolate. While pumpkin is not a traditional filling in classic Sicilian cannoli, this recipe honors the Italian tradition of seasonal adaptation and the widespread Italian appreciation for pumpkin (zucca) in both sweet and savory autumn dishes.

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