Best Pumpkin Caramel Cannoli Recipes

Pumpkin-Caramel Cannoli image

Provided by Brooke Lark

Categories Dessert

Time 20m

Yield 12

Number Of Ingredients 12

1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
3/4 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon pumpkin pie spice
2 tablespoons miniature chocolate chips
2 tablespoons toffee bits
2 tablespoons finely chopped pecans or shelled pistachios
1/2 cup heavy whipping cream
12 purchased cannoli shells (from bakery section of most grocery stores)
Additional miniature chocolate chips, toffee bits and finely chopped pecans or shelled pistachios
1/2 cup caramel topping
1/2 cup whipped cream

Steps:

In large bowl, beat cream cheese, powdered sugar, pumpkin and pumpkin pie spice with electric mixer on medium speed until smooth. Stir in 2 tablespoons each chocolate chips, toffee bits and chopped pecans.
In another large bowl, beat whipping cream with mixer on high speed until stiff peaks form. Fold cream cheese mixture into whipped cream. If not serving cannoli immediately, refrigerate filling until serving time.
Spoon filling into large resealable plastic bag; seal bag. Cut off 1 bottom corner of bag. Pipe filling into each cannoli shell. Sprinkle ends with additional chocolate chips, toffee bits or pecans.
To serve, place filled cannoli on serving plates. Drizzle with caramel topping; garnish with whipped cream.

Nutrition Facts : ServingSize 1 Serving

PUMPKIN-CARAMEL CANNOLI image

Yield 15

Number Of Ingredients 8

1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
3/4 cup canned pumpkin
1 tsp pumpkin pie spice
2 tbs miniature chocolate chips
2 tbs toffee bits
1/2 cup heavy whipping cream
15-20 cannoli shells

Steps:

In a large bowl, beat cream cheese, powdered sugar, pumpkin and pumpkin pie spice until smooth. Stir in chocolate chips and toffee. In another large bowl, beat whipping cream until stiff peaks form. Fold cream cheese mixture into whipped cream. If not serving immediately, refrigerate filling until serving time. Spoon filling into a large ziplock bag. Seal the bag and cut off one of the bottom corners. Use the bag the pipe the filling into the cannoli shells. Then sprinkle the ends with chocolate chips.

Pumpkin-Caramel Cannoli image

Provided by @MakeItYours

Number Of Ingredients 12

1 package (8 oz) cream cheese, softened
3/4 cup powdered sugar
3/4 cup canned pumpkin (not pumpkin pie mix)
1 teaspoon pumpkin pie spice
2 tablespoons miniature chocolate chips
2 tablespoons toffee bits
2 tablespoons finely chopped pecans or shelled pistachios
1/2 cup heavy whipping cream
12 purchased cannoli shells (from bakery section of most grocery stores)
Additional miniature chocolate chips, toffee bits and finely chopped pecans or shelled pistachios
1/2 cup caramel topping
1/2 cup whipped cream

Steps:

In large bowl, beat cream cheese, powdered sugar, pumpkin and pumpkin pie spice with electric mixer on medium speed until smooth. Stir in 2 tablespoons each chocolate chips, toffee bits and chopped pecans.
In another large bowl, beat whipping cream with mixer on high speed until stiff peaks form. Fold cream cheese mixture into whipped cream. If not serving cannoli immediately, refrigerate filling until serving time.
Spoon filling into large resealable plastic bag; seal bag. Cut off 1 bottom corner of bag. Pipe filling into each cannoli shell. Sprinkle ends with additional chocolate chips, toffee bits or pecans.
To serve, place filled cannoli on serving plates. Drizzle with caramel topping; garnish with whipped cream.