Pumpkin Pie Cannoli


  • 16 Reko Pizzelle Cookies (Gingerbread, Pumpkin Spice or flavor of choice)
  • 1 cup ricotta cheese, drained
  • 8 oz mascarpone cheese
  • 1 ½ cups confectioner’s sugar
  • ⅓ cup pumpkin (pure, not pie mix)
  • 2 tsp cinnamon
  • ½ tsp each of ground ginger, clove, allspice

Decorating the cannoli (optional):

  • ½ cup White chocolate or candy melts
  • 2 tbsp Cinnamon Sugar


  1. In a medium bowl, with electric mixer, blend cheeses, pumpkin and spices, then gradually add the powdered sugar to the mix.
  2. Microwave each Reko Pizzelle cookie for 20-30 seconds and immediately bend/shape into a cannoli tube. Use caution – cookies will be hot!
  3. To decorate, place white chocolate in a small dry microwave safe bowl and microwave in 15-second intervals, stirring in between each 15-second blast until almost (but not fully) melted so the chocolate does not burn. Dip ends of each shell into chocolate and dip into cinnamon sugar.
  4. Fill the shells with the prepared cannoli cream using a piping bag (or plastic bag with corner cut).