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Pumpkin Cannoli - 2 Ways

For the month of September we are celebrating birthdays for our John L. Scott Bothell and Mukilteo real estate brokers! Our birthday pick this month is Pumpkin Cannoli's!

Most people have quite a few pumpkin recipes, so we wanted to share something just a little bit different. We don’t know anybody that doesn’t like cannoli – that wondrous little Italian dessert of creamy ricotta, with various mix-ins, stuffed into a crispy pastry shell. Our staff and brokers have always loved them, and the reality is that they really can’t be any easier to make. Even though we suppose you consider this the start of baking season, these pumpkin cannoli are a 10 -to-15-minutes, no-bake dessert. We don’t care how much you love baking, you can’t beat those stats.

We are sharing this recipe designed two different ways – one as a pumpkin spice version and one as a chocolate pumpkin version. If you've never tried the flavors of chocolate and pumpkin together, you absolutely should. We are pleased to report that the combination of the two is simply phenomenal. The filling in general tastes just like pumpkin pie, and honestly the whole dessert is very reminiscent of it- rather than a flaky piecrust, get a ready-made crispy pastry shell, with a filling made with whipped Mascarpone, ricotta, pumpkin and spices. The only tip that I would maybe offer you, if you felt like you had some extra time to spare, would be to allow the ricotta and pumpkin to strain – especially the pumpkin. Pumpkin contains quite a bit of water, and since this is a no bake dessert the water can separate out. If you allow it to strain in a mesh strainer for a while, a lot of the water will drain out and you’ll end up with a more concentrated and creamy filling.

As for the Cannoli shells themselves, they can be easily purchased premade online, such as here.

Pumpkin Chocolate Cannoli

Author: Jacqueline


  • 4 oz mascarpone cheese softened

  • 1/2 cup pumpkin

  • 15 oz. ricotta cheese

  • 1/2 powdered sugar

  • 1 tsp vanilla

  • 1 tsp cinnamon

  • 1/2 cup miniature chocolate chips plus more for dipping ends

  • Chocolate Glaze:

  • ⅓ cup semi-sweet chocolate chips

  • 3 T butter

  • Premade Cannoli Shells


  • Using a hand mixer, whip the mascarpone cheese until fluffy, then mix in the pumpkin and ricotta until well combined.

  • Add the powdered sugar, vanilla, cinnamon and miniature chocolate chips then mix well to combine.

  • Spoon the filling into a piping bag or Ziploc bag and cut off the tip.

  • Fill the cannoli shells, then dip the ends into and then chocolate chips.

  • To make chocolate glaze, add the 1/3 cup chocolate chips and butter to a microwave-safe bowl. Microwave at 30 second intervals, stirring after each until the mixture is smooth. Spoon the glaze over the cannoli and allow to set. Serve immediately.

Pumpkin Spice Cannoli

Author: Go Go Go Gourmet


  • 4 oz mascarpone, softened

  • 1 cup pumpkin

  • 15 oz ricotta

  • 1 tsp vanilla

  • 1/2 cup powdered sugar

  • 1 T cinnamon

  • 1 1/2 tsp nutmeg

  • 1/4 tsp cloves

  • 1/4 tsp allspice

  • cinnamon sugar, for dipping ends

  • cinnamon chips, for dipping ends

  • powdered sugar, for dusting.

  • Premade Cannoli Shells


  1. Using a hand mixer, whip the mascarpone cheese until fluffy, then mix in the pumpkin and ricotta until well combined.

  2. Add the powdered sugar, vanilla and spices, then mix well to combine.

  3. Spoon the filling into a piping bag or Ziploc bag and cut off the tip.

  4. Fill the cannoli shells, then dip the ends into cinnamon sugar and then cinnamon chips. Dust with powdered sugar and serve immediately.

Happy September Birthdays to our Real Estate Professionals!

Andrea Barbano

Real Estate Broker


Matthew Gerken

Real Estate Broker


We are currently hiring new and experienced real estate brokers!

18333 Bothell Way NE Suite 107 Bothell, WA 98011

Office Phone: (425) 949-8434

12221 Village Center Place Suite 103, Mukilteo WA 98275

Office Phone: (425) 493-6400

Follow us:@jlsbothellmukilteo on Instagram | @jlsbothellmukilteonw on Facebook

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