Pumpkin Cannoli Recipe
As an amazon associate I earn from qualifying purchases.
You're going to love my fall Pumpkin Cannoli Recipe! The almond Florentine shells have a hint of orange and sea salt, and they go perfectly with the light pumpkin spice cannoli cream. The caramel flavor of the cookie and the creamy, sweet filling make this a fun fall treat.
Table of Contents
- Here's Why You'll Love This Recipe
- Ingredients You'll Need
- In Photos: How To Make Pumpkin Cannoli
- More Italian Recipes
I wanted to give classic cannoli a fall twist, so I swapped the usual fried shell for a crisp almond florentine. The orange and sea salt in the shell add a caramel, praline flavor that goes great with the spiced pumpkin filling. These take a bit more work than regular cookies, but shaping the warm shells is satisfying, and the result is worth it.
Here's Why You'll Love This Recipe
- The shells are a showstopper. Crisp, caramel-y almond florentines are a fun departure from the usual fried cannoli shell.
- That orange and sea salt combination is unexpected. It adds real depth to the shells instead of leaving them one-note sweet.
- The pumpkin cream is perfectly spiced. Cinnamon, ginger, allspice, and fresh nutmeg make every bite taste like fall.
- They're a great make-ahead party dessert. Bake the shells in advance and fill them just before serving.
Ingredients You'll Need
The recipe card at the bottom of the post contains the full list with all of the amounts. Refer to that when you're cooking.
For the Shells (Almond Florentines)
- Sliced almonds: Toasted and coarsely chopped, they form the base of the shell.
- All-purpose flour: Helps bind the shell mixture together.
- Kosher or sea salt: Balances the sweetness and brings out the caramel flavor.
- Orange zest: Adds a bright, citrus flavor that goes well with the caramel notes.
- Granulated sugar and light brown sugar: Melted together to make a caramel-like syrup that holds the shells together and makes them crisp as they bake.
- Heavy cream: Adds richness to the caramel mixture.
- Unsalted butter: Adds richness to the caramel and helps the shells get crisp as they cool.
For the Pumpkin Cannoli Cream
- Mascarpone cheese: Adds richness and a subtle tang to the filling.
- Powdered sugar: Sweetens the cream.
- Pumpkin puree: The main ingredient in the filling, giving it real pumpkin flavor.
- Ricotta: Gives the filling the classic cannoli cream texture. Whole milk ricotta makes it extra creamy.
- Ground cinnamon, ginger, and allspice: Add warm, spiced flavor.
- Freshly grated nutmeg: Just a little bit gives a fragrant finish.
- Heavy cream: Whip it separately and fold it in to make the filling light and fluffy.
In Photos: How To Make Pumpkin Cannoli
Step 1: Make Shells
Toast the almonds in a dry pan over medium heat, stirring occasionally, or in a shallow pan in the toaster oven, about 5 minutes, until golden brown and fragrant.
Pulse the toasted almonds a few times in a food processor or mini chopper until coarsely chopped.
Put the chopped almonds in a bowl, add the flour, salt, and orange zest, and toss everything together.
Set it to 350°F and line three half-sheet pans with parchment paper.
Step 2: Make the Caramel
Put the sugars, cream, and butter in a small pot. Cook over medium heat, stirring all the time, until the sugars dissolve and the butter melts.
Increase the heat to high and bring the mixture to a boil.
Take the pot off the heat and pour the hot sugar mixture over the almonds, stirring to mix. Use a 2-tablespoon cookie scoop to drop the batter onto the baking sheets, leaving at least 3 inches between each one because they spread as they bake.
Step 3: Bake
Bake for 10 to 12 minutes, until golden brown.
Let the cookies cool on the baking sheets for 3 minutes. Then, use a thin spatula to lift each one and gently wrap it around the tube of a turkey baster while it is still warm and flexible.
Slide the turkey baster out of each shell and let them cool all the way before filling.
Step 4: Make Pumpkin Cannoli Cream
Place the mascarpone and powdered sugar in a large mixing bowl and beat until smooth.
Mix in the pumpkin puree, ricotta, cinnamon, ginger, allspice, and nutmeg until fully incorporated.
In a separate bowl, whip the heavy cream until it holds stiff peaks.
Gently fold the whipped cream into the pumpkin mixture, then pipe or spoon the filling into the cooled shells.
Helpful Tips and Tricks
- Shape the shells quickly. They harden fast as they cool, so work while they are still warm and flexible. Only shape one or two at a time.
- No turkey baster? You can use any similar-sized tool, like a wooden spoon handle or a small rolling pin, to shape the shells.
- Fill the shells just before serving. They stay crisp longer if you don't let the cream sit inside for too long.
- Storage: Keep unfilled shells in an airtight container at room temperature for up to 3 days. Store the pumpkin cream in the fridge for up to 3 days. Fill the shells just before serving for the best texture.
More Italian Recipes
Ingredients
For the Shells (Almond Florentines):
- 1 ¼ cups (178.75 g) sliced almonds
- ¼ cup (31.25 g) all-purpose flour
- ½ teaspoon kosher or sea salt
- zest of an orange
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) light brown sugar, firmly packed
- ¼ cup (59.15 ml) heavy cream
- 4 tablespoons (59.15 g) unsalted butter
For the Pumpkin Cannoli Cream:
- 4 ounces (113.4 g) mascarpone cheese
- ¾ cup (90 g) powdered sugar
- ¾ cup (183.75 g) pumpkin puree
- ½ cup (123 g) ricotta, I used whole milk ricotta
- ¾ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground allspice
- a few scratches of freshly grated nutmeg
- ½ cup (118.29 ml) heavy cream
Instructions
Make the Shells (Almond Florentines):
- Toast the almonds, either in a dry pan over medium heat (stirring occasionally), or in a shallow pan in the toaster oven, for about 5 minutes or until golden brown and fragrant.
- Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.
- Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
- Preheat the oven to 350 degrees F and line (3) half-sheet pans with parchment paper.
- Place the sugars, cream, and butter in a small pot and cook over medium heat, stirring constantly, until the sugars are dissolved and the butter is melted.
- Increase the heat to high and bring to a boil.
- Remove from heat and pour the hot sugar mixture over the almond mixture. Stir to combine, and use a 2 tablespoon cookie scoop to drop the batter onto the prepared cookie sheets. (Allow at least 3 inches in between; cookies will spread during baking.)
- Bake for 10-12 minutes, or until golden brown. Remove from the oven and cool on the baking sheets for 3 minutes, then lift with a thin spatula, and carefully form the cookies around the tube of a turkey baster, while still very warm and pliable.
- Slide the turkey baster out of the shells and cool completely. Fill with Pumpkin Cannoli Cream.
To Make the Pumpkin Cannoli Cream:
- Place the mascarpone and powdered sugar in a large mixing bowl and beat until smooth.
- Add the pumpkin, ricotta, and spices and mix until incorporated.
- In a smaller bowl, whip the heavy cream until it holds stiff peaks. Fold the whipped cream into the pumpkin mixture, and pipe or spoon into cannoli shells.
Allie, I love the new blog design! Everything looks fantastic - so modern, clean and streamlined, my favourite aesthetic. And I love everything about these pumpkin cannolis, from the perfect, lacy, delicate florentines to that luscious, creamy pumpkin filling. You've had so many exciting things happen lately, I've been following along on Instagram and Facebook. I hope you have an amazing upcoming weekend with all the ladies - I'm sad and jealous that I can't join y'all!
You'll certainly be missed Nancy! We'll do our best to keep ya posted, girl. I can't believe it's been a year since we met! I wanted to do IFBC again this year but there were just too many other things going on that were closer to home. It has been a busy time! Thank you so much for noticing the new design and for the sweet comment! Love ya, miss ya! xoxo
How fun are these for fall?? I love that filling with the pumpkin and mascarpone (my favorite!). Sounds like you have quite the (fun!) week ahead! Enjoy!! 🙂
I do! I'm so excited (and kinda crazy busy)! I've been needing mid-afternoon Killer Bees every day this week, just to get through it 😉 Thanks so much, lady!
Hi Allie! Ohhhh! These are not only beautiful, but I can just taste them now! The filling is creative, creamy and makes me think about the beauty and warmth of fall. Well done, Allie! Thank you for this delicious recipe and inspirational photography!
Aw you are too sweet, Traci! Thank you so much for the awesome feedback! I'm so pleased that you enjoyed 🙂 xo
I love cannoli! What a wonderful version of the classic favorite. I am impressed.
Thank you so much Carol! They aren't exactly authentic but they sure were delish 😉
Oh Allie, these are just gorgeous!!! I love that you made the shells with almond florentines and that pumpkin cannoli cream sounds to DIE for!! Have so much fun at the conference and can't wait to hear all about it 🙂
Oh ya, the cream was amazing! I couldn't stop dipping my finger into it, lol! Thank you sweetie and I'll be sure to keep ya posted on the weekend goings-on 😉
Well Holy cow, aren't these just gorgeous! Beautiful work, Allie! I love cannolis, but have never seen one quite as elegant as these!
Aw, thanks Kayley! They were a little bit different than the traditional kind, but I loved the taste of the sweet almond praline with pumpkin. So glad you liked, sweetie!
Wow, Allie, these are amazing! What a wonderful idea to wrap the florentines to make a cannoli shell! I love that you filled it with a pumpkin cream too. Such a fun treat for fall! 🙂
Thanks Beth! Lol it took a lot of searching to find the right tool to roll them around. So happy to have found another use for my turkey baster, ha! So glad you enjoyed; thank you for the great feedback!
Those are absolutely gorgeous Allie, and the new site design is as well!! I need to fit in some conferences next year...it's on the list of things to do. 😉
These are gorgeous!!! you always amaze me!! love and pinned!!
Thank you Alice and I feel the same about you! xoxo
Um, this looks amazing! Also, I'm excited to meet you at BHP!
Oh yay! You are going to be there too?? That's awesome! Please make sure to grab me if I don't recognize you, ok? I definitely want to talk to you! Safe travels Julie and thank you so much for the comment!
These look so sweet and perfect! I love how delicate and lacy the cookies are. And that creamy fluffy filling is making my mouth water. 🙂 Also, look who got a new look!!! Allie, I LOVE it!!!! <3
Thanks, Lina! You're so sweet to notice! <3
Allie, you are a genius. I absolutely love what you did with the florentines! These look beautiful and sound amazing - I want one right now! Good luck with your busy week - you definitely have your hands full! I can't wait to see your pix from the conference / sleepover this weekend!!
Yay! Wish you could make it but don't worry, I'll take lots of notes for ya! Thanks so much for the opportunity to participate in the giveaway; I hope it brings lots of attention to your Aunt's book!
I love that you made a cannoli out of crispy florentine cookies -- such a delicious idea, and so much easier than the pastry. 🙂 These look amazing!
Thanks Marcie! They were really delish but they needed to be gobbled right up before the sugar in the cookies dissolved, lol! Definitely not a make-ahead situation but pretty yummy nonetheless! xoxo
haha I first read it as "Canneloni" so I was expecting a savory (I guess I need a coffee!) but this is even better! Can't wait to try the recipe and I especially love the optional idea of using the filling as a dip for the cookies.
Oh my goodness too funny! I get those two things mixed up all the time too. These were definitely sweet, no doubt about it! Thanks so much for dropping by and for the comment, Turner!
These are so gorgeous Allie! And the flavors together sound incredible. Might have to try my hand at these. You've been quite the busy-bee... I'm so envious of all your conference trips. So much fun! Maybe one day I'll get to one 🙂 And those pics of the apple cake are not at all crap. It also looks and sounds delicious. Lots of things to pin and share from this post!
Lol "not at all crap!" I love it! Girl, you've gotta get to a conference. I know it can be a sacrifice (both time-wise and financially), but they truly pay off in dividends. I probably won't do any more in 2014, but I'm already looking ahead to next year. I'd love to be your travel buddy if you can squeeze one in!
That would be seriously fun. If there's any way we can work it into our budget for 2015, I'd be totally up for it 🙂
Beautiful cannoli's, Allie! That pumpkin filling looks incredible. I wish I could have made it to the Big Traveling Pot Luck this year. Have a great time!
Thanks so much Ashley! Sorry I won't see you at this one, but maybe next year at BlogHer Food again...?