Pumpkin Cannoli Cake Roll Recipe

So you’re craving something that screams fall vibes but doesn’t take three lifetimes to make? Enter: the Pumpkin Cannoli Cake Roll. It’s like pumpkin pie, cannoli cream, and a hug from your grandma all rolled into one (literally). And before you panic—yes, it looks fancy, but no, you don’t need a pastry degree or Italian nonna supervision. You just need a mixing bowl, an oven, and the confidence to roll up a cake without crying (don’t worry, I’ll walk you through that part).

Why This Recipe is Awesome

• First of all, it’s pumpkin. Enough said. Pumpkin automatically makes you feel like you’ve got your life together—even if your laundry pile suggests otherwise.

• Second, it’s got cannoli cream. Sweet ricotta + mascarpone + chocolate chips = the kind of filling that makes you forget your problems for at least 20 minutes.

• Third, it looks super impressive. People will assume you slaved in the kitchen, but joke’s on them—it’s basically a glorified pumpkin sheet cake rolled up with frosting.

• Bonus: It’s idiot-proof. Even I didn’t mess it up. And trust me, if a recipe can survive my “just eyeball it” energy, it can survive you too.

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Ingredients You’ll Need

Here’s the magic lineup:

For the Cake:

• 3 large eggs (the glue of baking life)

• 1 cup granulated sugar (aka happiness crystals)

• ⅔ cup pumpkin purée (not pumpkin pie mix, don’t get sneaky)

• ¾ cup all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp cinnamon

• ½ tsp pumpkin spice (the star of fall TikTok)

• ¼ tsp salt

For the Cannoli Filling:

• 1 cup ricotta cheese (drained, or else you’ll get soupy regret)

• 1 cup mascarpone cheese (the fancy cousin of cream cheese)

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ½ cup mini chocolate chips (the cuter, the better)

For the Finishing Touch:

Powdered sugar for dusting (so it looks like you really know what you’re doing)

Step-by-Step Instructions

1. Preheat the oven to 375°F. Yes, do it now. Don’t “wait until you mix the batter”—that’s how sad, flat cakes are born.

2. Line a 10×15-inch jelly roll pan with parchment paper. Don’t skip this. Otherwise, your cake roll becomes a cake crumble, and nobody wants that.

3. Mix the eggs and sugar until light and fluffy (like a cloud of pumpkin happiness). Stir in the pumpkin purée until smooth.

4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Add this to your wet mixture. Mix until combined, but don’t overmix—this isn’t CrossFit.

5. Spread the batter evenly into your prepared pan. Bake for about 13–15 minutes, or until a toothpick comes out clean. (Don’t be tempted to “just eyeball it”—your future self will thank you.)

6. Turn the cake out immediately onto a clean kitchen towel dusted with powdered sugar. Peel off the parchment paper like you’re unwrapping a gift.

7. Roll up the cake (with the towel!) starting from the short end. Don’t overthink it—it’s supposed to look like a log. Let it cool completely. (Yes, completely. Filling + warm cake = soggy sadness.)

8. Make the filling: Beat ricotta, mascarpone, powdered sugar, and vanilla until smooth and dreamy. Stir in chocolate chips. Try not to eat it all straight from the bowl.

9. Unroll the cake carefully. Spread the filling evenly over it. Roll it back up (without the towel this time, duh).

10. Dust with powdered sugar, slice, and serve with your best smug smile because you just made a pumpkin cannoli cake roll like a boss.

Common Mistakes to Avoid

• Skipping the parchment paper. Rookie mistake. You’ll end up scraping cake off the pan like a sad raccoon.

• Not draining the ricotta. Unless you want your filling to ooze out like a crime scene.

• Rolling while the cake is hot? Congrats, you just made pumpkin lava. Chill. Literally.

• Overbaking. Dry cake = cardboard vibes. Keep an eye on it, champ.

Alternatives & Substitutions

• No mascarpone? Use cream cheese. It’s not the same, but it’ll still taste like heaven.

• No ricotta? Cottage cheese can work if you blend it smooth (but IMO, ricotta wins every time).

• Gluten-free? Use a 1:1 gluten-free flour mix. The texture will still be solid.

• Want it extra fancy? Add orange zest to the filling. Boom—instant “oh, did you go to culinary school?” energy.

FAQ (Frequently Asked Questions)

Q: Can I make this ahead of time?
A: Yep! It actually tastes better the next day because the flavors mingle like besties at a sleepover.

Q: Can I freeze it?
A: Totally. Just wrap it tight in plastic wrap + foil, and freeze for up to a month. Thaw in the fridge overnight.

Q: Do I have to use mini chocolate chips?
A: Yes. Okay fine, no. But mini chips are cuter and distribute better, so why fight happiness?

Q: Can I use margarine instead of butter?
A: Technically yes, but also… why would you do that to yourself?

Q: How do I stop it from cracking?
A: Roll it while warm (with the towel) so it “learns” the shape. Then unroll, fill, and reroll. If it cracks anyway—just cover it with powdered sugar. Fake it till you bake it.

Q: Can I double the recipe?
A: Only if you want to feel like the most popular person at the party. (Spoiler: you will.)

Final Thoughts

And there you have it—your very own Pumpkin Cannoli Cake Roll. Impressive enough for holidays, cozy enough for weeknights, and easy enough that you won’t cry in the kitchen (unless it’s tears of joy). Now go bake this beauty, dust it with powdered sugar like a pro, and show off to whoever’s lucky enough to be in your house when it’s ready.

Or, you know, just eat the whole thing yourself. No judgment here.