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