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Pumpkin-Caramel Cannoli

Blogger Brooke McLay from Cheeky Kitchen shares a sweet cannoli recipe. Take all the favorite flavors of the autumn season, pipe them into a single bite-sized cannoli shell, and you've got a quick, elegant, and unique dessert everyone will love.

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  • Prep Time 10 min
  • Total Time 20 min
  • Servings 12

Ingredients

Filling

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

Cannoli Shells

12
purchased cannoli shells (from bakery section of most grocery stores)

Garnishes and Topping

Additional miniature chocolate chips, toffee bits and finely chopped pecans or shelled pistachios
1/2
cup caramel topping
1/2
cup whipped cream

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 To serve, place filled cannoli on serving plates. Drizzle with caramel topping; garnish with whipped cream.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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