Diana's Gluten Free Pumpkin Spice Pizzelles and Cannoli Shells And Cannoli Filling

Diana’s Gluten Free Pumpkin Spice Pizzelles and Cannoli Shells

And Cannoli Filling

WALA - 11/24/2025

Ingredients for Pizzelles and Cannoli Shells: 

1/2 cup butter (1 stick=8 tablespoons) melted and cooled

4 large eggs

1/2 cup of canned pure pumpkin puree, unsweetened

1 1/2 cups granulated sugar

2 teaspoons PURE vanilla extract 

*1 1/2 cups of Gluten Free Flour (I used either Bob’s Red Mill 1 to 1 OR King Arthur Measure to Measure - which ever is less expensive.)

*IF USING regular flour - use 2 cups

2 1/2 teaspoons of baking powder

4 teaspoons of pumpkin pie spice

1 teaspoon of cinnamon

Ingredients for Cannoli Filling

2 - 8 oz. packages of Philadelphia Cream Cheese full fat softened

3/4 cup part skim ricotta cheese (I use store brand from Aldi or Walmart)

1 1/2 cups of powdered sugar

2 teaspoons of PURE vanilla extract

2/3 cup of mini chocolate chips

Optional:  If you like you can put a little melted chocolate and sprinkle jimmies on the end of each cannoli shell to make them look spectacular!!!

Directions for Pizzelle and Cannoli Shells:

Melt the butter and set it aside to cool.

In a small bowl put 1 1/2 cups of Gluten Free flour (OR 2 cups regular flour), 2 1/2 teaspoons of baking powder, 4 teaspoons of pumpkin pie spice and 1 teaspoon of cinnamon…..stir well to combine and set aside.

In a large mixing bowl whisk 4 eggs, 1/2 cup of canned pure pumpkin puree, and 1 1/2 cups granulated sugar until well blended and smooth.  ADD the 2 teaspoons pure vanilla extract and 1/2 cup MELTED COOLED BUTTER (Don’t forget to put it in like I did once!) and whisk until combined.

Add the flour mixture to the wet ingredients and mix well with spatula or wooden spoon until well combined.

Plug in the pizzelle machine and let it heat up….on my machine the  light will turn green then I cut a pat of butter and carefully rub it on the upper and lower grids before I cook my first pizzelles.  After that you shouldn’t have any trouble….they do not stick.

My machine is a CucinaPro with metal cooking grids (not Teflon) and makes 2 - 5” traditional snowflake pizzelles at a time. I purchased mine on Amazon but you can buy them at other places.

When the pizzelle machine is ready I put about 1 1/2 tablespoons of batter on each grid. I used my 1 1/2 tablespoon cookie scoop but you can use 2 spoons too!  

Close the lid and bake about 30 to 45 seconds….your machine may take a little longer but that’s ok. 

Make sure to cook them until light golden brown….they will be soft when you remove them BUT should not stick.   Immediately place them on a cookie rack to cool and harden.  

IF YOU WANT to make cannolis then when you remove the pizzelle  immediately roll them around a cannoli tube and place that on the cookie rack to harden.  Remove the tube in about 30 seconds when they are cool and get ready for the next pizzelles if you want to make more cannolis. My cannoli tubes are metal….I found them on Amazon.

Continue making the pizzelles and/or cannoli shells.  I get about 50/60 pizzelles or cannolis.  I tend to make my pizzelles a little smaller and I get more…..just use a little less batter for each one. 

BEFORE FILLING:

Sometimes before filling my cannoli shells I will melt chocolate and sprinkle jimmies on the end of each shell.  You could also put melted chocolate and some chopped pistachios!   You do not have to do this but it sure makes them look extra special!

Directions for Cannoli Filling:

Put the 2 - 8 oz. packages of softened cream cheese in the mixer bowl and beat until smooth and creamy.  

Add the 3/4 cup of part skim ricotta cheese and mix. 

Add 1 1/2 cups of powdered sugar and 2 teaspoons of vanilla.  

Start mixing slowly until the powdered sugar is incorporated (so you don’t have a cloud of powdered sugar) then you can beat it at high speed.  

Shut the mixer off and scrape the sides and bottom of the bowl to get all the cheese mixed in.  You may have to do this more than once.  Beat until thick and creamy then add in the 2/3 cups of mini chocolate chips and mix until combined.  

Refrigerate the cannoli cream until you are ready to serve then fill each cannoli shell.  I use a plastic bag and cut a small bit off one of the corners of the bag and pipe the cream in the shell.  I pipe in half from one end of the shell then turn the shell around and pipe in the other half to fill the shell all the way.

WALA - you’ve just made the BEST cannoli cream filling EVER!!!!  

Hope you enjoy these as much as our family does!!!