In a large bowl, add the softened Halo Top, ricotta, pumpkin purée, maple syrup, and pumpkin pie spice. Stir together until evenly mixed throughout. Freeze the bowl for 45 minutes.
Place a small cookie sheet in the freezer to chill.
Scoop the chilled ice cream mixture into a piping bag. Freeze the bag for 20 minutes.
Place the cannoli shells on the frozen cookie sheet. Snip the tip off the piping bag and pipe the filling into the cannoli shells.
Dip the ends of the cannolis in the mini chocolate chips. Freeze for 2+ hours. Enjoy!