Pumpkin Cannoli Cake Roll: A Delicious Fusion of Flavors

This Pumpkin Cannoli Cake Roll blends the warmth of pumpkin spice with the rich, creamy goodness of cannoli filling. It’s the perfect dessert for autumn gatherings or holiday celebrations, combining the flavors of fall with an Italian twist. The cake roll is soft, spiced, and filled with a decadent ricotta-mascarpone mixture studded with mini chocolate chips. It’s sure to impress your guests with its beautiful presentation and incredible taste!

Ingredients

For the Pumpkin Cake:

3/4 cup all-purpose flour
1/2 teaspoon baking powder

1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt

3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree

Powdered sugar (for rolling the cake)

For the Cannoli Filling:

1 1/2 cups ricotta cheese, drained
1 cup mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/2 cup mini chocolate chips

For Garnish (Optional):

Additional powdered sugar for dusting
Mini chocolate chips or chopped pistachios for sprinkling

Instructions

1️⃣ Preheat the Oven:

Preheat your oven to 375°F (190°C).
Line a 10×15-inch jelly roll pan with parchment paper and lightly grease the paper to prevent sticking.

2️⃣ Prepare the Pumpkin Cake:

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a large mixing bowl, beat the eggs and granulated sugar until the mixture is thick and pale. Then, mix in the pumpkin puree until well combined.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Spread the batter evenly into the prepared pan.

3️⃣ Bake the Cake:

Bake for 13-15 minutes, or until the cake springs back when lightly pressed in the center.
While the cake bakes, prepare a clean kitchen towel by sprinkling it generously with powdered sugar.

4️⃣ Roll the Cake:

Once the cake is done, immediately turn it out onto the prepared towel. Carefully peel off the parchment paper.
Starting from the short end, roll the cake up with the towel, letting it cool completely in this rolled shape. This step helps prevent the cake from cracking when filled.

5️⃣ Prepare the Cannoli Filling:

In a large bowl, combine the drained ricotta, mascarpone, powdered sugar, vanilla extract, and cinnamon. Beat until smooth and creamy.
Fold in the mini chocolate chips gently to distribute them evenly throughout the filling.

6️⃣ Assemble the Cake Roll:

Once the cake is cool, carefully unroll it from the towel.
Spread the cannoli filling evenly over the cake, leaving a small border around the edges.
Gently re-roll the cake (without the towel), making sure the filling remains evenly spread inside.

7️⃣ Chill and Serve:

Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour to allow the filling to set.
Before serving, dust the top with powdered sugar. You can also sprinkle mini chocolate chips or chopped pistachios for extra flavor and texture.

Conclusion

This Pumpkin Cannoli Cake Roll is a heartwarming dessert that perfectly combines the cozy flavors of pumpkin spice with the luxurious creaminess of cannoli filling. Its light texture and beautiful presentation make it an ideal treat for the fall and holiday season. Whether served at family dinners or festive gatherings, it’s sure to be a crowd favorite!

Nutritional Information

Prep Time: 30 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 45 minutes (plus chilling)
Calories: 320 kcal per slice
Servings: 10-12 slices