Pumpkin Cannoli Cones

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Pumpkin Filled Cannoli Cones

First, I would like to thank everyone who voted for me! I appreciate every single vote I got! I will be letting you know if I won the contest {and that trip to Hawaii}! If I do end up getting the grand prize, then I am going to have to write almost 400 thank you cards! You all are awesome and I love you! 🙂 Seriously, you are the best.

So, because you are all so great, I thought I would post yet another pumpkin recipe. Let the fall recipes roll on! Are you getting sick of these?

I’m not.

But if you are, speak up and I’ll move onto other non-pumpkin delights.

Until then, lets talk cannoli.

Let me preface this recipe by saying I’m not Italian. Do I know how to make traditional cannoli? Yes, but only because I read an article about it in a Martha Stewart Magazine one time. Are these traditional? No, because I don’t have time to make the cannoli shells myself from scratch. I have a child.

One day  I will attempt to make them, but today is not that day. And tomorrow isn’t looking good either.

In the mean time I give you all permission to take the short cut and use sugar cones.

The filling recipe I came up with calls for ricotta cheese {which is pretty common in cannoli}, pumpkin puree, sugar, vanilla and some spices. Oh and cream. Everything tastes better with cream! {See this recipe, this recipe or this recipe for examples!}

Overall, this takes about 5 minutes to whip up and then maybe another 5 to pipe into the cones. I topped mine with some chocolate chips and walnuts because it seemed like the right thing to do. Also, chocolate makes everything taste better! {See this recipe, this recipe or this recipe for examples!}

Hope you enjoy this recipe! We sure did! Happy Monday! 🙂

Pumpkin Filled Cannoli Cones

Pumpkin Filled Cannoli Cones
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Pumpkin Cannoli Cones

These Pumpkin Cannoli Cones are easy to whip up and are perfect to satisfy that pumpkin craving. Top with chocolate chips and walnuts!
servings 8 servings
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes


  • 3/4 cup pumpkin puree
  • 3/4 cup ricotta cheese
  • 1/2 cup heavy whipping cream
  • 1/3 cup granulated sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 1/2 teaspoon vanilla
  • 8 sugar cones {small}
  • 2 tablespoons chocolate chips chopped
  • 2 tablespoons chopped walnuts


  • In a large bowl, whip heavy whipping cream until firm peaks form. Spoon into separate bowl and set aside.
  • In the same bowl you just whipped the cream in, stir pumpkin, ricotta, sugar, cinnamon, nutmeg and vanilla together. Scrape sides and whip 1 minute. Carefully fold in whipped cream.
  • Spoon or pipe into sugar cones and top with chocolate chips and walnuts. Serve.


Calories: 184kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 39mg | Potassium: 98mg | Fiber: 1g | Sugar: 12g | Vitamin A: 3904IU | Vitamin C: 1mg | Calcium: 70mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: pumpkin cannoli

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49 Responses
  1. Pumpkin Cannoli Cones with Chocolate Chips | Razzle Frazzle Blog

    […] Back in 2012 when I was the managing editor of Healthy Way to Cook, I was always asked to come up with fun, healthy, seasonal recipes to post on the site. Since pumpkin is pretty much the official flavor of fall, these pumpkin cannoli cones were among the many pumpkin-inspired recipes I created that year. They’re not really health food, admittedly…but I kind of couldn’t pass this up after I saw them on Lauren’s Latest. […]

  2. Elizabeth

    Hi Lauren,
    Love your recipes. I once had a recipe using bread from the day old store as the wrap, first you had to cut off the crusts and roll the bread flat. Every time I made them they were a big hit. however, my ex absconded with it! I’m wondering if I could use your recipe without pumpkin.

  3. Bedelia Urbaniak

    I love anything pumpkin and this recipe sounds delightful. So pretty to present as a dessert at a gathering. I’m going to make this for this coming weekend, but I’m thinking of dipping the sugar cone edges in melted chocolate first. Extra chocolate can never hurt in my opinion. Thank you so much for your recipe

  4. Theresa O'Neil

    I actually don’t like the pre-made cannoli shells. They usually taste stale to me so this is a GREAT idea. Much tastier!!!!!

  5. 12 Pumpkin Recipes For Autumn | Schmidt Bros. Blog

    […] Pumpkin Filled Cannoli Cones: For those of you who went to the San Gennaro Festival this week in New York City, you may be a little cannoli-ed out. But for everyone else, you can make some cannolis and add a little spice for some fall flavor. […]

  6. Healthy Way To Cook Recipe: Pumpkin Cannoli Cones - Healthy Way To Cook

    […] came across these pumpkin cannoli cones from Lauren’s Latest on Pinterest and kind of immediately fell in love. You just can’t deny the […]

  7. 100 Sweet Fall Treats: A Recipe Round Up on FamilyFreshCooking.com — Family Fresh Cooking

    […] Pumpkin Filled Cannoli Cones Lauren’s Latest […]

  8. Tamra

    Made these tonight, absolutely wonderful.. trying to figure out why it was so soft that it just ran out of the cone (could have been a little warm in the kitchen) HOWEVER ! I fashioned something to keep them upright, piped it in, stuck it in the freezer and they made delicious semi-frozen treats!

  9. Treya

    Just made these for a youth group meeting at my place tonight 🙂 I ended up adding a bit extra cinnamon (I looooove cinnamon!) and I coated the inside of my cones in melted ghirardelli chocolate chips 😀

  10. The Lazy Lady’s Version Of Pumpkin Cannolis… – Life Should Taste Good

    […] recipe is based on one found on the blog Lauren’s […]

  11. Kelly Senyei

    I absolutely LOVE the idea of using sugar cones for these cannoli! It saves time, but still provides that crunch. Such a cute idea!

  12. Lacey Wilcox

    Lauren–I’m trying to do a link-up of delicious pumpkin recipes. You should share one of your amazing ones! I know people would love it!!

  13. Lacey Wilcox

    I want to be mad at you for posting this recipe. Instead, the feeling is just the opposite.
    My hips, however, will never be the same again…:)

  14. Cookin' Canuck

    This is a brilliant idea! I never would have thought to put the cannoli filling inside of sugar cones. And that pumpkin filling…oh my!

      1. Debbi

        Tried your recipe the consistency is nothing like any canolli I have ever had. Is the filling supposed to be refrigerated or something? It taste awesome, but not pastry like.