20-Minute Pumpkin Caramel Cannoli
These festive cannoli combine creamy pumpkin-spiced filling with rich caramel and crunchy toffee bits. The cream cheese base is lightened with whipped cream and studded with chocolate chips and nuts, then piped into crispy purchased shells. Perfect for fall gatherings or holiday dessert tables, these offer all the flavors of pumpkin pie in an elegant handheld form. The caramel drizzle and garnished ends make them bakery-beautiful but surprisingly simple to assemble at home.
Ingredients
- 1 package (8 oz) cream cheese, softened
- ¾ cup powdered sugar
- ¾ cup canned pumpkin, not pumpkin pie mix
- 1 teaspoon pumpkin pie spice
- 2 tablespoons miniature chocolate chips
- 2 tablespoons toffee bits
- 2 tablespoons pecans or shelled pistachios, finely chopped
- ½ cup heavy whipping cream
- 12 purchased cannoli shells, from bakery section
- additional miniature chocolate chips, toffee bits and finely chopped pecans or shelled pistachios
- ½ cup caramel toppingdulce de leche1:1dessert
deeper caramel flavor
- ½ cup whipped cream
Instructions
- 1
Beat cream cheese, powdered sugar, pumpkin and pumpkin pie spice with electric mixer on medium speed until smooth
- 2
Stir in chocolate chips, toffee bits and chopped pecans
- 3
Beat whipping cream with mixer on high speed until stiff peaks form
- 4
Fold cream cheese mixture into whipped cream
- 5
Spoon filling into large resealable plastic bag and seal
- 6
Cut off bottom corner of bag
- 7
Pipe filling into each cannoli shell
- 8
Sprinkle ends with additional chocolate chips, toffee bits or pecans
- 9
Place filled cannoli on serving plates
- 10
Drizzle with caramel topping
- 11
Garnish with whipped cream
Tips
Refrigerate the filling if not assembling immediately to maintain proper consistency for piping.
Cut the plastic bag corner just before filling to prevent the filling from leaking out too quickly.
Fill cannoli shells just before serving to keep them crispy and prevent sogginess.
Good to Know
Refrigerate filled cannoli for up to 4 hours, but shells may soften. Store filling separately for up to 2 days.
Prepare filling up to 1 day ahead and refrigerate. Fill shells just before serving for best texture.
Serve immediately after filling for crispiest shells. Best enjoyed within 2 hours of assembly.
Common Mistakes
Fill shells just before serving to avoid soggy cannoli shells.
Don't overfill the shells or filling will leak out the ends.
Cut plastic bag corner small initially - you can always make it bigger if needed.
Substitutions
Dairy-Free Swaps
General Alternatives
deeper caramel flavor
FAQ
Can I make my own cannoli shells?
Yes, but purchased shells save significant time and effort. Homemade shells require special cannoli tubes and deep frying, making this a much more complex recipe.
What if I can't find cannoli shells?
Check the bakery section, frozen dessert aisle, or Italian specialty stores. Online ordering is also an option, or substitute with cream puffs or mini pastry shells.
How long do these keep?
Best served within 2 hours of filling. The shells will soften over time. Filling can be made 1 day ahead and stored separately in refrigerator.