Pumpkin Cannoli Cake Roll Recipe to Warm Your Soul
A festive fall dessert featuring a moist pumpkin spice cake rolled around a creamy, cannoli-inspired ricotta filling studded with chocolate chips. This elegant yet easy-to-make cake roll is perfect for Thanksgiving, holiday parties, or cozy autumn evenings.
Ingredients
For the Pumpkin Cake:
- ¾ cup all-purpose flour or gluten-free flour blend
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree
- 1 tsp vanilla extract
- Powdered sugar for dusting and rolling
For the Cannoli Filling:
- 1 cup ricotta cheese drained
- 1 cup mascarpone cheese or cream cheese for a tangier option
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ cup mini chocolate chips
- Zest of 1 orange optional, for extra flavor
Optional Garnish:
- Additional powdered sugar for dusting
- Chopped pistachios or extra chocolate chips
Instructions
- Preheat oven to 375°F; line a 15x10-inch jelly roll pan with greased parchment.
- Whisk flour, baking powder, soda, spices, and salt in a bowl.
- Beat eggs and sugar until pale; mix in pumpkin and vanilla.
- Fold dry ingredients into wet; spread batter in pan.
- Bake 13-15 minutes until cake springs back.
- Invert warm cake onto powdered sugar-dusted towel; peel parchment.
- Roll cake with towel from short end; cool 1 hour.
- Beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon; fold in chocolate chips.
- Unroll cake; spread filling, leaving 1/2-inch border.
- Re-roll cake without towel; wrap and chill 1 hour.
- Dust with powdered sugar; garnish and slice to serve.
Notes
- Store in fridge for 3 days or freeze for 1 month.
- Use gluten-free flour for gluten-free version.
- Roll warm cake to prevent cracks.
- Drain ricotta for 30 minutes for thicker filling.
- Prepare a day ahead and chill overnight.