Pumpkin-Caramel Cannoli

It only takes 20 minutes to make these elegant cannoli desserts that combine the flavors of pumpkin, chocolate and toffee. MORE+ LESS-

By Brooke Lark

September 28, 2011

Filling

package (8 oz) cream cheese, softened

3/4

cup powdered sugar

3/4

cup canned pumpkin (not pumpkin pie mix)

teaspoon pumpkin pie spice

tablespoons miniature chocolate chips

tablespoons toffee bits

tablespoons finely chopped pecans or shelled pistachios

1/2

cup heavy whipping cream

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

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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.

Can't find premade cannoli shells? Try cutting flour tortillas into 3-inch squares, then frying them in hot oil. Layer the crisps with the cannoli filling. Sprinkle with powdered sugar and enjoy a Napoleon-like version of this delicious recipe!
Get Crazy! Decorate the ends of your cannoli with all sorts of fun toppings! Try roasted pumpkin seeds, dark chocolate shavings or cinnamon-flavored baking chips!