These Pumpkin Spice Cannoli are packed with pumpkin and your favorite Fall spices. They’re a great treat for a cool Autumn evening!
Me: “Sure you don’t need to go to the doctor today?”
Laura: “Yes, I’m sure.”
Me: “Absolutely positively sure?”
Laura: “Yes, but you can still go get us some cannoli.”
That conversation happened on more than one occasion in the weeks before Robbie was born. I guess I should explain. Laura’s obstetrician’s office was about 5 minutes away from our house…and it was conveniently located right next door to an Italian bakery. In the weeks leading up to
Robbie being born the stork dropping off a package on our doorstep, Laura’s doctor’s appointments became more and more frequent. I tried to go along to as many appointments as possible for support…and cannoli.
Laura’s doctor’s appointments were almost always late morning, and that meant we were hungry by the time we saw the doctor and made our way out of the office. And the temptation of the Italian bakery right next door was just too much. And then somehow the cannoli became a regular treat. In fact, during the last few days, I’m pretty sure I went and got cannoli every.single.day. It helped that these cannoli were seriously some of the best we’d ever eaten. (And with Laura being half-Italian, we’ve certainly eaten our fair share of cannoli over the years.)
In fact, Laura’s parents came up to stay with us before Robbie was born, and I remember going in and ordering a box of cannoli for the entire family. I just had to share this treat with everyone! After Robbie was born, I remember Laura’s parents asking if we needed anything from home. I was tempted to say a cannoli, but since Laura was confined to a diet of hospital food, I didn’t want to be rude like that. Instead, I just ate my cannoli in the hallway. (Kidding!)
Now regular (almost daily) cannoli snacks aren’t really good for the ol’ waistline, so we made ourselves stop once we got back home from the hospital. Plus, I think we were seriously too tired to even contemplate going out to pick up cannoli. If there was a free second in those first few months, we were asleep. I kid you not.
Pumpkin Spice Cannoli
Now that Robbie is almost three, we’ve finally caught up on our sleep. We’ve managed not to resume our cannoli habits, but I still couldn’t resist the temptation to a make these Pumpkin Spice Cannoli. Filled with both pumpkin as well as seasonal spices, these Pumpkin Spice Cannoli make for a yummy treat for sure! Laura and I totally ate one of these on a recent Friday night while reminiscing about those early days when Robbie was first born…well, at least what we could remember from those days!
These Pumpkin Spice Cannoli are packed with your favorite Fall flavors. Cinnamon, ginger, nutmeg, allspice. I mean you can’t go wrong with those spices! And I did make sure to include some actual pumpkin in the filling for these Pumpkin Spice Cannoli. I also opted to just buy unfilled cannoli shells from our local bakery. Perhaps next time I’ll tackle making the shells homemade, too, but this time I chose the easier route. And talk about easy! These Pumpkin Spice Cannoli just require a little bit of mixing and then you’re ready to go.
I do recommend waiting to fill the shells until right before you serve these cannoli. If you fill them too far in advance, then the shells will become soft. In fact, that’s one of the ways I judge whether a bakery is any good. If the cannoli are sitting in the case already filled, then keep on walking. Or you can just opt to make your own cannoli at home…they’re an easy, tasty treat. If you make a batch of these Pumpkin Spice Cannoli, swing back by and let me know what you think! Cheers, friends!
If you’re looking for another fun recipe using pumpkin + ricotta, then check out this savory Whipped Pumpkin Ricotta recipe that was inspired by an incredible lunch spot that Laura and I stumbled across several years ago in Old Town Montreal. It’s delicious!