Irresistible Pumpkin Cannoli Recipe with Chocolate Chips

Introduction

Picture this: creamy pumpkin filling spiced with hints of cinnamon and nutmeg, paired with mini chocolate chips, all tucked into a crispy cannoli shell. Sounds like a dream, right? This irresistible pumpkin cannoli recipe with chocolate chips has become my go-to dessert for fall gatherings, and honestly, it’s hard not to sneak a few before serving them!

I first created this recipe after a Thanksgiving dinner where I wanted something different from the usual pumpkin pie. The idea of blending pumpkin puree with traditional cannoli filling popped into my head, and let me just say—it was a game-changer. Whether you’re hosting friends for a cozy autumn dinner or looking for a unique dessert to wow your guests, these pumpkin cannoli are always a hit.

Not only are they delicious, but they’re also surprisingly easy to make. Plus, they bring together the warm flavors of fall with the indulgence of chocolate in every bite. Trust me, you’ll want to make these again and again!

Why You’ll Love This Recipe

• Quick & Easy: These cannoli come together in under 30 minutes, making them perfect for holiday parties or last-minute treats.
• Simple Ingredients: You won’t need any fancy or hard-to-find items; most of these ingredients are pantry staples.
• Perfect for Fall: Pumpkin spice lovers rejoice! This dessert embodies everything cozy and autumnal.
• A Crowd-Pleaser: Both kids and adults rave about the combination of creamy filling and crunchy shells.
• Unique Twist: It’s not your usual cannoli—adding pumpkin and chocolate chips makes it extra special.

What sets this recipe apart is the balance between sweet and spiced flavors. The pumpkin filling has just the right amount of cinnamon and nutmeg to make it taste like fall, while chocolate chips add a touch of decadence. Plus, the crispy cannoli shells provide the perfect contrast to the creamy filling. It’s comfort food with a touch of elegance!

What Ingredients You Will Need

This recipe uses simple, accessible ingredients to deliver bold flavors and textures. Here’s what you’ll need:

• Pumpkin puree: Unsweetened and smooth (canned works perfectly).
• Ricotta cheese: Full-fat for the creamiest filling.
• Powdered sugar: Adds sweetness without a gritty texture.
• Cinnamon: For that warm, spiced flavor.
• Nutmeg: Just a pinch to enhance the pumpkin flavor.
• Mini chocolate chips: Folded into the filling for bursts of sweetness.
• Cannoli shells: Store-bought or homemade, depending on your preference.
• Vanilla extract: A small splash for depth of flavor.
• Optional toppings: Powdered sugar for dusting or melted chocolate for drizzling.

If you can’t find cannoli shells, you can even use small waffle cones or make your own using wonton wrappers. And for a dairy-free option, substitute the ricotta with a plant-based alternative and use dairy-free chocolate chips.

Equipment Needed

• Mixing bowls: One for the filling and one for the dry ingredients.
• Whisk: To ensure a smooth and creamy filling.
• Piping bag or zip-top bag: For filling the cannoli shells neatly.
• Hand mixer or stand mixer: Optional, but helpful for blending the ricotta and pumpkin puree seamlessly.
• Spatula: For folding in the chocolate chips.

If you don’t have a piping bag, don’t worry—a zip-top bag with the corner snipped off works just as well. Also, I’ve found that using a hand mixer is great for getting the smoothest filling, but you can absolutely whisk by hand with a little extra elbow grease.

Preparation Method

1. Prepare the filling: In a large mixing bowl, combine 1 cup (240g) pumpkin puree, 1 cup (240g) ricotta cheese, 1/2 cup (60g) powdered sugar, 1 teaspoon cinnamon, 1/4 teaspoon nutmeg, and 1 teaspoon vanilla extract. Use a whisk or hand mixer to blend until smooth and creamy.
2. Add chocolate chips: Gently fold in 1/2 cup (90g) mini chocolate chips using a spatula. Be careful not to overmix—you want the chips evenly distributed without breaking them.
3. Chill the filling: Cover the bowl with plastic wrap and refrigerate for at least 15 minutes. This step helps the filling firm up for easier piping into the shells.
4. Fill the cannoli shells: Transfer the chilled filling into a piping bag or zip-top bag. Snip off the tip and carefully pipe the filling into both ends of the cannoli shells until full.
5. Add optional toppings: Dust the filled cannoli with powdered sugar or drizzle melted chocolate over the top for extra flair.
6. Serve immediately: Cannoli are best enjoyed fresh to maintain the crispness of the shells.

If your filling feels too soft, you can refrigerate it longer or add a touch more powdered sugar to thicken it. And be gentle with the shells—they’re fragile!

Cooking Tips & Techniques

• Don’t skip chilling the filling: It’s essential for achieving the right texture and making the piping process easier.
• Use high-quality ricotta: Avoid watery ricotta as it can make the filling runny. If needed, drain it using cheesecloth.
• Fill the shells just before serving: This helps keep them crispy and prevents sogginess.
• Experiment with flavors: Add a dash of allspice or ginger to the filling for extra warmth.
• Keep the shells intact: Handle cannoli shells gently to avoid cracking or breaking them.

One mistake I made early on was overfilling the shells, which caused them to crack. Less is more—fill them just enough for a clean and polished look!

Variations & Adaptations

• Dairy-free option: Use plant-based ricotta and dairy-free chocolate chips.
• Gluten-free shells: Substitute traditional cannoli shells with gluten-free waffle cones or rice paper rolls.
• Seasonal twist: Swap the pumpkin puree with sweet potato puree for a slightly different flavor profile.
• Spiced chocolate version: Add a tablespoon of cocoa powder to the filling for a chocolate-pumpkin combo.
• Nutty variation: Sprinkle crushed pecans or walnuts over the top for added crunch.

Personally, I love the sweet potato variation—it’s a subtle change that still feels festive and cozy!

Serving & Storage Suggestions

These pumpkin cannoli are best served chilled or at room temperature. Arrange them on a platter dusted with powdered sugar for a stunning presentation. Pair with a hot cup of coffee or spiced chai for the ultimate fall treat!

For storage, keep any leftover cannoli in an airtight container in the refrigerator for up to 2 days. If possible, store the filling separately and only fill the shells before serving—they’ll stay crisp that way. To reheat, skip the microwave and enjoy them cold, or let them sit at room temperature for a few minutes.

Note: The flavors deepen as the filling rests, making day-old cannoli taste even better!

Nutritional Information & Benefits

Each cannoli contains approximately:

• Calories: 200
• Protein: 4g
• Carbohydrates: 25g
• Fat: 9g

Thanks to the pumpkin puree, these cannoli are packed with vitamin A and fiber. Ricotta adds protein and calcium, making this dessert a slightly more nutritious choice. Just watch out for allergens if you’re serving these to a crowd—ricotta contains dairy, and the shells may contain gluten!

Conclusion

If you’re looking for a dessert that’s equal parts festive and indulgent, these irresistible pumpkin cannoli with chocolate chips have everything you need. They’re easy to make, packed with fall flavors, and always impress guests. Plus, you can tweak them to suit dietary needs or personal tastes!

I love this recipe because it combines the best of two worlds—classic Italian dessert and seasonal pumpkin goodness. Every bite feels like a little celebration of autumn.

Give this recipe a try and let me know what you think! Share your variations or tag me on social media—I’d love to see your creations. Happy baking!

FAQs

Can I make the filling ahead of time?

Absolutely! You can prepare the filling up to 2 days in advance and store it in the refrigerator in an airtight container.

What can I use if I don’t have cannoli shells?

Waffle cones or wonton wrappers work as great substitutes for cannoli shells.

How do I prevent the shells from getting soggy?

Fill the shells right before serving to keep them crispy and fresh.

Can I freeze these cannoli?

It’s best not to freeze filled cannoli as the shells can lose their crispness. You can freeze the filling separately for up to 1 month.

What’s the best way to pipe the filling?

Use a piping bag or a zip-top bag with the corner snipped off for a neat and easy process.

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