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Pumpkin Cake Roll with Cannoli Filling
Aima Solace

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.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10
Course: Baking, Dessert
Cuisine: American, Italian
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375°F; line a 15x10-inch jelly roll pan with greased parchment.
  2. Whisk flour, baking powder, soda, spices, and salt in a bowl.
  3. Beat eggs and sugar until pale; mix in pumpkin and vanilla.
  4. Fold dry ingredients into wet; spread batter in pan.
  5. Bake 13-15 minutes until cake springs back.
  6. Invert warm cake onto powdered sugar-dusted towel; peel parchment.
  7. Roll cake with towel from short end; cool 1 hour.
  8. Beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon; fold in chocolate chips.
  9. Unroll cake; spread filling, leaving 1/2-inch border.
  10. Re-roll cake without towel; wrap and chill 1 hour.
  11. 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.

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