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+ servings
Pumpkin Cannoli
Prep Time
35 mins
Cook Time
10 mins
Total Time
45 mins

Delicate almond florentine shells are infused with orange and sea salt, and paired with a fluffy pumpkin & spice cannoli cream. You’re going to love the way the caramel-y, rraline-like cookie compliments the creamy, sweet cheese filling in this fun fall dessert recipe.

Course: Dessert, Snack
Cuisine: American, Italian
Keyword: pumpkin cannoli
Servings: 18 cannoli
Calories: 203 kcal
For the Shells (Almond Florentines):
For the Pumpkin Cannoli Cream:
Make the Shells (Almond Florentines):
  1. 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.

  2. Place the almonds in a food processor or mini-chopper, and pulse a few times, until they are coarsely chopped.

  3. Transfer the chopped almonds to a bowl and add the flour, salt, and orange zest. Toss to combine.
  4. Preheat the oven to 350 degrees F and line (3) half-sheet pans with parchment paper.

  5. 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.
  6. Increase the heat to high and bring to a boil.
  7. 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.)

  8. 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.
  9. Slide the turkey baster out of the shells and cool completely. Fill with Pumpkin Cannoli Cream.
To Make the Pumpkin Cannoli Cream:
  1. Place the mascarpone and powdered sugar in a large mixing bowl and beat until smooth.
  2. Add the pumpkin, ricotta, and spices and mix until incorporated.
  3. 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.
Nutrition Facts
Pumpkin Cannoli
Amount Per Serving
Calories 203 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 7g44%
Cholesterol 30mg10%
Sodium 80mg3%
Potassium 93mg3%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 14g16%
Protein 3g6%
Vitamin A 1931IU39%
Vitamin C 1mg1%
Calcium 56mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.