Pumpkin Chocolate Chip Cannoli — Fall Dessert Recipe

Pumpkin Cannoli are a delightful autumn twist on an Italian favorite. These mini cannoli shells are dipped in chocolate and filled with a creamy pumpkin and chocolate chip filling for a seasonal dessert that’s easy to assemble and full of flavor.

Pumpkin Cannoli Ingredients

To prepare these pumpkin cannoli, gather the ingredients below. Exact quantities are shown in the recipe card further down.

Canned pumpkin: Use plain pumpkin puree, not pumpkin pie filling, so you can control the seasoning.
Cream cheese
Ricotta cheese
Confectioners’ powdered sugar: Sift before adding to keep the filling smooth.
Cinnamon
Nutmeg
Vanilla extract
Mini chocolate chips
Mini cannoli shells: Premade shells are convenient and available at many grocery and specialty stores.
Chocolate melting wafers: Optional, for dipping the shell edges.

How to Make Cannolis with Pumpkin Filling

Drain the pumpkin and ricotta separately for 15–20 minutes. Place each on cheesecloth (or a paper towel) over a small bowl to remove excess moisture. Discard the drained liquid—this step ensures a smooth, firm filling.
Optional: Dip the ends of the cannoli shells in melted chocolate. Gently melt the wafers in short intervals (10–20 seconds) and stir between heats. Dip the shell edges, set them on parchment, and refrigerate briefly to set the chocolate.
In a medium bowl, beat the cream cheese until smooth. Add the drained pumpkin, drained ricotta, cinnamon, nutmeg, and vanilla; mix until combined.
Sift in the powdered sugar and mix again until the filling is smooth and even.
Fold in the mini chocolate chips with a spatula or wooden spoon.
Transfer the filling to a piping bag (or a zip-top bag with a corner trimmed). Twist the top to remove air, then pipe the filling into each cannoli, rotating the shell as you fill to evenly distribute the filling.
Finish by dusting the filled cannoli with sifted powdered sugar and serve chilled or at room temperature.

Tips on How to Pipe a Cannoli

If you don’t have a piping bag, use a sturdy zip-top bag and cut a bottom corner to create a makeshift piping bag.
To make filling the bag easier, fold the bag’s opening over a glass or jar and spoon the filling inside. Press down to remove air pockets before sealing the top.

Pumpkin Cannoli with Chocolate Chips

Author: Emily Pecoraro

A simple fall dessert: mini cannoli shells filled with a creamy pumpkin-ricotta mixture studded with chocolate chips and finished with chocolate-dipped ends and powdered sugar.

5 from 1 vote

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Prep Time 45

Total Time 45

Course Desserts

Cuisine American

Servings 12

Calories 163 kcal

Equipment

Mixing bowls
Cheesecloth or paper towels for draining
Piping bag or zip-top bag

Ingredients

½ cup canned solid pumpkin
2 Tablespoons cream cheese
½ cup ricotta cheese
¼ cup powdered sugar, sifted
½ teaspoon cinnamon
⅛ teaspoon nutmeg
¼ cup mini chocolate chips
12 mini cannoli shells, premade
⅓ cup dark or milk chocolate melting wafers (optional)

Instructions

Drain the pumpkin and ricotta in separate bowls for 15–20 minutes. Use cheesecloth or a paper towel to remove excess moisture and discard the liquid.
If desired, dip the cannoli shell ends in melted chocolate. Melt wafers slowly in the microwave, dip the ends, and chill on parchment until set.
Beat cream cheese until smooth. Add drained pumpkin, drained ricotta, cinnamon, nutmeg, and vanilla; mix to combine.
Add sifted powdered sugar and mix until smooth.
Fold in mini chocolate chips.
Fill a piping bag or zip-top bag with the filling, trim the tip to a suitable opening, then pipe the filling into each cannoli shell. Twist the bag to remove air and pipe until each shell is filled.
Dust the finished cannoli with sifted powdered sugar and serve.

Nutrition

Serving: 1
Calories: 163 kcal
Carbohydrates: 18 g
Protein: 3 g
Fat: 8 g
Saturated Fat: 4 g
Sugar: 9 g
Vitamin A: 1676 IU

Nutrition information is an estimate and provided as a general guide only.

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