Pumpkin Pumpkin Caramel Cannolis Recipes

PUMPKIN-CARAMEL CANNOLI

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.

PUMPKIN CHEESECAKE AND CHOCOLATE CANNOLIS

Steps:

• Place the chocolate chips in a large metal bowl set over a pot of boiling water (a double-boiler). Allow the chocolate to melt, with minimal stirring, 5 to 7 minutes. Take each cannoli shell and dip each end of the shell in the chocolate. Allow the excess chocolate to drip off and lay the shells out on a sheet tray lined with parchment paper or a wire rack so they don't stick.
• Beat the butter in the bowl of an electric mixer fitted with a whisk attachment until it is light and pale yellow in color. Add the cream cheese and beat until well combined. Add the pumpkin puree, confectioners' sugar, spices and lemon juice. Mix until well combined. Place the filling in a piping bag fitted with a medium-size tip. Chill to allow the cheesecake filling to firm up, 15 to 20 minutes. When the mixture is firm, pipe the filling into the chocolate-dipped cannoli shells.

PUMPKIN BLONDIES RECIPE - (4.6/5)

Steps:

• Preheat oven to 350 degrees F. Grease a 9x13-inch baking pan and line with parchment paper, with enough to hang over the sides; set aside. In a medium bowl, whisk together the flour, pumpkin pie spice and salt; set aside. In a large bowl, whisk together the melted butter and both sugars until completely smooth and no lumps remain. Add the egg and vanilla and whisk to incorporate, making sure the egg has been completely mixed in. Add the pumpkin and again whisk to fully incorporate. Fold the flour mixture into the batter using a rubber spatula. Add the butterscotch chips, white chocolate chips and pecans. Pour the batter into the prepared pan and smooth into an even layer. Bake until a thin knife inserted into the center comes out clean, 35 to 40 minutes. Set the pan on a wire rack to cool completely, then use the parchment handles to lift the bars out of the pan and cut into squares.

PUMPKIN PUMPKIN CARAMEL CANNOLIS

Steps:

• 1. First in a large bowl beat the first 4 ingerdients with an eletric mixer on medium speed until smooth. Then stir in 2 Tbsp. each of the mini chips, toffee & nuts.
• 2. Next in another large bowl beat the whipping cream with the mixer on high speed until stiff peaks form. Then fold crem cheese mixture into the whipped cream. If you dont plan to serve cannolis immediately, put in the ice box until ready to serve.
• 3. Next spoon filling into a large resealable plastic ba, seal the bag & cut off 1 bottom corner of the bag. Then pipe the filling into each cannoli shell. Then sprinkle each end of the shells with chip minis, toffee & nuts.
• 4. Then place each filled cannolis on a serving plate. Drizzle with the caramel topping & garnish with the whipped cream.

PUMPKIN-CARAMEL CANNOLI

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.