Description
This easy no-bake dessert features crunchy cannoli shells filled with a dreamy pumpkin-spiced cream cheese filling and white chocolate chips—perfect for fall gatherings or anytime sweet cravings hit.
Ingredients
6 store-bought cannoli shells
8 oz cream cheese
4 oz heavy cream
1/2 cup canned pumpkin puree (not pumpkin pie filling)
1 1/4 cups powdered sugar (plus extra for dusting)
1/2 cup white chocolate chips
1 tsp pumpkin pie spice
2 tsp vanilla extract
Instructions
Whip the Cream: Using a hand mixer or stand mixer, beat the heavy cream on high for about 1 minute until fluffy.
Mix the Filling: Reduce speed to medium and add powdered sugar, blending until smooth. Add cream cheese, pumpkin puree, vanilla extract, and pumpkin pie spice. Mix well until creamy and fully combined.
Add Chocolate Chips: Stir in the white chocolate chips until evenly distributed.
Chill the Mixture: Transfer the cream mixture into a piping bag and refrigerate for 1 hour to firm up.
Fill the Cannoli: Pipe the chilled filling into both ends of each cannoli shell.
Set and Serve: Garnish the ends with extra white chocolate chips, dust with powdered sugar, and refrigerate for at least 4 hours before serving for best flavor and texture.
Notes
Use crispy cannoli shells for the best texture contrast with the creamy filling.
For a fun presentation, drizzle with melted white chocolate before serving.
If making ahead, keep the filling and shells separate until ready to serve to maintain crunch.
Add a sprinkle of cinnamon or crushed graham crackers for extra flavor.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian-American
