Pumpkin Cannoli Cake Roll Recipe to Warm Your Soul

Fall flavors meet Italian dessert charm in this stunning Pumpkin Cake Roll with Cannoli Filling! If you’re craving a show-stopping dessert that combines rich spices, a light sponge texture, and that irresistible ricotta filling, this one’s for you.

This cake is soft, tender, and perfectly spiced, while the cannoli-inspired filling offers a luscious blend of ricotta, mascarpone, powdered sugar, and chocolate chips. It’s the perfect treat for Thanksgiving, Christmas, or whenever you want to impress guests. Plus, it’s easier than you think to make and can be prepared ahead of time—yes, even frozen!

Ingredients You’ll Need for Pumpkin Cannoli Cake Roll

✅ For the Pumpkin Cake:

• 3 large eggs
• 1 cup granulated sugar
• 2/3 cup canned pumpkin puree
• 1 tsp vanilla extract
• 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• Powdered sugar (for rolling)

✅ For the Cannoli Filling:

• 1 cup whole milk ricotta cheese (well-drained)
• 1/2 cup mascarpone cheese (or cream cheese as a substitute)
• 3/4 cup powdered sugar
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon
• 1/3 cup mini chocolate chips
• Optional: 1 tbsp orange zest or lemon zest for brightness

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Step-by-Step Instructions

1️⃣ Prepare the Jelly Roll Pan

Preheat oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it. Dust a clean kitchen towel generously with powdered sugar.

2️⃣ Make the Pumpkin Cake Batter

In a large bowl, beat the eggs and sugar until thick and pale (about 3-4 minutes). Mix in the pumpkin puree and vanilla. In another bowl, whisk together flour, baking powder, baking soda, salt, and spices. Fold the dry ingredients into the wet mixture until just combined.

3️⃣ Bake the Cake

Spread the batter evenly into the prepared pan. Bake for 12–14 minutes, or until the top springs back when touched.

4️⃣ Roll the Cake

Immediately loosen the edges and turn the cake out onto the prepared towel. Peel off parchment paper carefully. Starting at the short end, roll up the cake and towel together. Let it cool completely.

5️⃣ Make the Cannoli Filling

In a bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla, and cinnamon. Mix until smooth. Stir in mini chocolate chips. Chill for 30 minutes to thicken.

6️⃣ Fill & Roll Again

Unroll the cooled cake gently. Spread the cannoli filling evenly over the surface. Carefully re-roll the cake (without the towel). Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.

7️⃣ Serve

Dust the top with powdered sugar before serving. Slice and enjoy!

💡 Recipe Notes & Tips

• Drain Ricotta Properly: Place ricotta in cheesecloth and press or let drain overnight to avoid a runny filling.
• Rolling Tip: Roll the cake while warm to avoid cracks.
• No Mascarpone? Use cream cheese with a touch of heavy cream for similar richness.
• Chilling is Key: Chill well before slicing for neat layers.

Make Ahead & Storage

• Make Ahead: Can be prepared 1-2 days in advance.
• Storage: Store in the refrigerator, wrapped tightly, for up to 4 days.
• Freeze: Yes! Wrap in plastic, then foil. Freeze up to 1 month. Thaw in the fridge overnight.

Why You’ll Love This Pumpkin Cake Roll with Cannoli Filling

Feature	Reason to Love It
Moist & Tender	Pumpkin puree keeps it soft and flavorful
Unique Filling	Cannoli cream adds a creamy, sweet-tangy contrast
Crowd-Pleasing Dessert	Perfect for holidays, potlucks, and celebrations
Easy to Make Ahead	Can be chilled or frozen with no loss of quality
Visually Stunning	Swirls make for an eye-catching presentation

Related Recipes To Explore:–

• Mouthwatering Pecan Pie Brownies Recipe
• Cinnamon Sugar Pumpkin Donut Holes Recipe
• Strawberry Heaven on Earth Cake Recipe
• The Ultimate Baked Creamy Mushroom Dip Recipe
• Savory Ground Beef Crepes Recipe

FAQs

1. Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked, pureed, and not too watery.

2. How do I prevent the cake from cracking?

Roll the cake while warm and don’t overbake. Use a moist towel and powdered sugar to prevent sticking.

3. Can I skip the mascarpone in the filling?

Yes, substitute with cream cheese or even whipped heavy cream (stabilized) for a fluffier texture.

4. Can this be made gluten-free?

Yes—just substitute with a gluten-free all-purpose flour blend and monitor for texture.

5. Can I add nuts or fruit to the filling?

Definitely! Chopped pistachios or candied orange peel make a great addition to the cannoli cream.

6. Is this recipe overly sweet?

Not at all—the cannoli filling offers just the right amount of sweetness to balance the spiced pumpkin cake.

Nutrition Information (per slice, approx. 10 slices)

Nutrient	Amount
Calories	290 kcal
Protein	6g
Carbohydrates	28g
Fat	17g
Sugar	18g

Serving Suggestions

Serve with:

• Fresh espresso or cappuccino
• A dollop of whipped cream
• Garnish with extra mini chocolate chips or crushed pistachios
• Warm spiced cider or pumpkin latte

Final Thoughts

This Pumpkin Cake Roll with Cannoli Filling is the kind of dessert that earns standing ovations. It’s festive, creamy, slightly tangy from the ricotta, and balanced beautifully with aromatic spices. Whether you’re baking it for Thanksgiving, a fall birthday, or just because it’s Tuesday—you’ll love how easy and elegant it is.