This Pumpkin Cream Cheese Cannoli recipe is made with pumpkin spice cream cheese filling and crispy cannoli shells! It’s a tasty no bake dessert for fall.

This recipe is very similar to my Easy Pumpkin Cannoli Dip with Cream Cheese which is very tasty as well!

It’s that time of year when pumpkin season has arrived. There is an overwhelming desire to eat your favorite pumpkin-flavored anything.

Delicious pumpkin cannolis are a no bake dessert for fall that are irresistible. The crunchy shell with pumpkin spice flavored creamy filling is a tasteful delight.

This easy recipe is perfect for those that don’t care for ricotta and love cream cheese! Also, it’s easier and quicker than making classic cannoli with ricotta because you don’t have to drain the ricotta cheese first.

If you’ve ever made homemade cannoli filling to find it’s runny and not thick enough even after draining it for hours, you’ll find this recipe easy and faster!

Ricotta cannoli are a popular Italian pastry beloved by Italian-Americans and others who love Italian pastries. Being the daughter of Italian immigrants, I learned how to cook Italian food and have a deep appreciation for it.

Disclosure: I am an Amazon associate. This post contains Amazon affiliate links which means, if you make a purchase, I’ll receive a small commission but, the price you pay is the same.

Pumpkin Cream Cheese Canoli Recipe

Where do I find cannoli shells?

You can find cannoli shells in the Italian section of your grocery store, if it has one or in the cookies section. I’ve bought them at my local Italian deli and/or bakeries. However, cannoli shells can be hard to find and it may be easier just to purchase them on Amazon.

Ingredients

*The full printable recipe card is at the bottom of this post where you can adjust the servings.

store bought cannoli shells
cream cheese
heavy cream
pumpkin puree (not pumpkin pie filling)
powdered sugar
white chocolate chips or semi sweet chocolate chips
pumpkin pie spice or use my substitute pumpkin pie spice
vanilla extract

Instructions

First, using a hand mixer or stand mixer in a large mixing bowl, mix heavy cream on high for one minute until fluffy.
Next, on medium speed, add powdered sugar and mix until well blended. Add cream cheese, pumpkin puree, vanilla and pumpkin pie spice and mix well.
Then, stir in white chocolate chips.
Next, put the cream cheese mixture into a piping bag and refrigerate for one hour. This will make it easier to handle.
Then, fill the cannoli shells with the cream cheese mixture.
Last, add extra white chocolate chips to the open ends of the cannoli, cover and refrigerate for four hours or more before serving.

Pumpkin Cannoli Dip

Use any extra unfilled cannoli shells and cannoli filling as a dip! Just break up the cannoli shells, sprinkle with powdered sugar and serve next to the extra cannoli filling.

Altneratively, you can make this pumpkin dessert into pumpkin cannoli dip if you prefer! Use these Cinnamon Sugar Cannoli chips instead of cannoli shells.

Substitutions

Use mascarpone cheese instead of cream cheese
Use mini cannoli shells if you prefer.
If desired, use mini chocolate chips instead of the regular size.
Use chocolate chips instead of white chocoalte chips.
Adorn the cannoli ends with pistachio nuts instead of white chocolate chips.

Storage

Store cannoli in an airtight container for up to two days. If you want to enjoy them longer, fill them right before serving to preserve the crunchiness of the cannoli shells.

This easy-to-make pumpkin spice cannoli are perfect for fall gatherings, especially Thanksgiving! It’s a fun fall dessert so gather your ingredients and get started making this yummy pumpkin cream cheese cannoli recipe!