Pumpkin Pumpkin Caramel Cannolis Recipes

PUMPKIN CANNOLI

Steps:

• Preheat oven to 350°. Grease 2 nonsticking baking sheets with cooking spray. Tear off a large square of foil, then roll the foil into a long and tight cylinder. Repeat to make 4 cylinders total. Place 2 foil cylinders on each baking sheet and spray foil with cooking spray.
• Onto a lightly floured surface, unroll pie crust and sprinkle all over with cinnamon-sugar. Use a 3" biscuit cutter to stamp out rounds. Wrap the rounds around the foil and pinch together the ends to shape a cannoli shell. Bake until golden and crispy, about 20 minutes. Let cool for 15 minutes before carefully removing from foil.
• Meanwhile, in a large bowl, combine ricotta and pumpkin purée and beat until light and fluffy. Add powdered sugar, pumpkin spice, vanilla, and salt and beat until as smooth as possible. Fold in chocolate chips then transfer mixture to a large piping bag.
• Pipe filling into the cannoli shells and serve immediately.

PUMPKIN CANNOLI

Steps:

• Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
• Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.

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 ROLL

Steps:

• Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper., In a large bowl, beat eggs on high speed 3 minutes. Gradually add sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly., Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners' sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream., Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners' sugar. Refrigerate, covered, at least 3 hours until serving.