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Pumpkin Cannoli Cake Roll

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Indulge in the flavors of fall with our Pumpkin Cannoli Cake Roll, a delightful dessert that beautifully marries the warm spices of pumpkin with a creamy ricotta filling. This impressive cake roll is not only visually stunning but also incredibly easy to make, making it perfect for seasonal gatherings or special occasions. With its moist texture and rich flavor profile, this treat is sure to be a hit among your family and friends. Whether served at a festive dinner or enjoyed as a weekend dessert, this Pumpkin Cannoli Cake Roll will impress even the most discerning palates.

Ingredients

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  • 3 large eggs
  • 1 cup granulated sugar
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 15 ounces ricotta cheese
  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips (optional)
  • Powdered sugar for dusting

Instructions

  1. Preheat the oven to 375°F (190°C). Line a jelly roll pan with parchment paper.
  2. Beat eggs and sugar in an electric mixer until thick and pale. Mix in pumpkin puree and vanilla.
  3. In another bowl, sift together flour, baking powder, baking soda, spices, and salt. Gradually mix into the wet ingredients until just combined.
  4. Spread batter in the prepared pan and bake for about 15 minutes or until springy to touch.
  5. Cool for 5 minutes; invert onto a powdered sugar-dusted towel and roll tightly while warm. Let cool completely.
  6. For the filling, blend ricotta cheese with powdered sugar, vanilla extract, and cinnamon until smooth.
  7. Once cooled, unroll the cake and spread filling evenly before rolling back up without the towel.
  8. Wrap in plastic wrap and refrigerate for at least an hour before serving. Dust with powdered sugar before slicing.

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