Few desserts capture the cozy essence of fall like the Pumpkin Cannoli Cake Roll. This fusion treat combines the warm spices of a pumpkin roll with the creamy indulgence of cannoli filling. Whether you’re baking for a holiday gathering or simply indulging in a seasonal craving, this dessert is sure to impress.
For more fall-inspired ideas, explore this recipe for Pumpkin Chocolate Chip Muffins, another autumn favorite.
What is a Pumpkin Cannoli Cake Roll?
This dessert blends the fluffy texture of a spiced pumpkin cake with a smooth filling of ricotta, mascarpone, and mini chocolate chips. The result is a visually stunning roll that’s rich yet balanced in flavor.
If you enjoy comforting desserts, you might also like this Creamy Rice Pudding, which offers a timeless taste of nostalgia.
Ingredients for Pumpkin Cannoli Cake Roll
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp 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 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/2 cup mini chocolate chips
How to Make Pumpkin Cannoli Cake Roll
1. Preheat the Oven
Set your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
2. Mix the Pumpkin Cake Batter
- Combine dry ingredients: flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
- In a separate bowl, whisk eggs and sugar until thick. Add pumpkin puree and mix well.
- Gradually fold the dry ingredients into the wet mixture.
3. Bake the Cake
Spread the batter evenly in the prepared pan. Bake for 13–15 minutes, or until the center springs back when lightly pressed.
4. Roll the Cake
Turn the warm cake onto a towel dusted with powdered sugar. Peel off the parchment paper and roll the cake with the towel. Let it cool completely.
5. Prepare the Cannoli Filling
- Combine ricotta, mascarpone, powdered sugar, vanilla, and cinnamon. Beat until smooth.
- Fold in mini chocolate chips for added texture.
6. Assemble the Cake Roll
Unroll the cooled cake and spread the filling evenly, leaving a small border. Roll the cake tightly and wrap it in plastic wrap.
7. Chill and Garnish
Refrigerate the roll for at least an hour. Dust with powdered sugar and garnish with extra chocolate chips or chopped pistachios before serving.
Tips for Success
- Prevent Cracks: Roll the cake while it’s warm to avoid splitting.
- Drain the Ricotta: Remove excess moisture for a smooth, creamy filling.
- Add Extra Flavor: A pinch of pumpkin spice can enhance the fall vibe.
FAQs
1. Can I freeze the Pumpkin Cannoli Cake Roll?
Yes, tightly wrap the roll in plastic wrap and aluminum foil. Thaw in the fridge before serving.
2. How do I prevent sticking when rolling the cake?
Generously dust the towel with powdered sugar before placing the cake.
3. Can I use homemade pumpkin puree?
Absolutely! Ensure it’s well-drained to match the consistency of canned pumpkin.
4. How long does the cake roll last?
Store in the refrigerator for up to 3 days, tightly wrapped.
5. Can I make the filling ahead of time?
Yes, prepare the filling up to a day in advance and refrigerate it in an airtight container.
Related Recipes
Looking for more inspiration? Try these:
- Homemade Garlic Butter Cheese Bombs for a savory contrast.
- Red Velvet Cheesecake Rolls for another rolled dessert.
Conclusion
The Pumpkin Cannoli Cake Roll is a celebration of fall flavors and culinary creativity. Its perfect blend of spices, creamy filling, and elegant presentation make it a must-try for any occasion. Pair it with a warm drink and savor the season!