Pumpkin Cannoli Cake Roll

Pumpkin Cannoli Cake Roll is a show-stopping dessert that combines the creamy, rich flavors of a classic cannoli with the seasonal delight of pumpkin. Perfect for fall gatherings, Thanksgiving celebrations, or simply indulging in the warm spices of the season, this recipe is as fun to make as it is to serve. The rolled cake presentation adds an element of surprise, revealing a luscious ricotta filling swirled within every slice. Whether you’re a pumpkin spice lover or a fan of elegant desserts, this cake roll is bound to become a favorite.

Ingredients You’ll Need

Cake Batter:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs
• 1 cup pumpkin puree (not pumpkin pie filling)
• 1 tsp vanilla extract
• ¼ cup vegetable oil

Filling:

• 1 cup ricotta cheese
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ½ cup heavy cream, whipped to stiff peaks
• ¼ cup chocolate chips or pistachios (optional, for garnish)

Topping:

• Powdered sugar (for dusting)
• Chocolate drizzle (optional)

Step-by-Step Instructions

1. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Line a baking sheet (10×15-inch jelly roll pan) with parchment paper and lightly grease it.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, beat the eggs and mix in pumpkin puree, vegetable oil, and vanilla extract.
4. Gradually fold the wet ingredients into the dry ingredients until combined. Be careful not to overmix to keep the cake light and fluffy.

2. Bake the Cake

1. Pour the batter evenly into the prepared pan, spreading it to the edges.
2. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 5 minutes, then turn it out onto a clean sheet of parchment paper dusted with powdered sugar.

3. Roll the Cake

1. While the cake is still warm, gently roll it up from the short end, using the parchment paper to guide you. This prevents cracking later.
2. Let the rolled cake cool completely while you prepare the filling.

4. Make the Cannoli Filling

1. In a bowl, combine ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon. Beat until smooth.
2. In another bowl, whip the heavy cream until stiff peaks form.
3. Gently fold the whipped cream into the ricotta mixture to make a light, creamy filling.

5. Assemble the Cake Roll

1. Carefully unroll the cooled cake and remove the parchment paper.
2. Spread the filling evenly over the cake, leaving a small border around the edges.
3. Sprinkle with chocolate chips or pistachios, if desired.
4. Roll the cake back up tightly (without squeezing out the filling) and wrap it in plastic wrap. Chill for at least 1-2 hours to set.

6. Add the Finishing Touches

1. Dust the cake roll with powdered sugar before serving.
2. For extra flair, drizzle with melted chocolate or caramel sauce.

Tips for Success

Choosing Pumpkin Puree

Always use pure pumpkin puree, not pumpkin pie filling, as it can alter the flavor and sweetness.

Prevent Cracks

Roll the cake while it’s warm and pliable. Cooling it in the rolled shape helps maintain its structure.

Storage

• Refrigerator: Store leftovers tightly wrapped for 3-4 days.
• Freezer: Wrap the cake (without powdered sugar) in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.

FAQ

Can I make the Pumpkin Cannoli Cake Roll ahead of time?

Yes! Assemble the cake roll a day in advance. Wrap it tightly and refrigerate. Dust with powdered sugar or drizzle with chocolate right before serving for the best presentation.

Can I substitute ricotta cheese in the filling?

Absolutely. Swap ricotta with mascarpone or cream cheese for a slightly different texture and taste. Adjust the powdered sugar as needed.

Can I freeze the Pumpkin Cannoli Cake Roll?

Yes. Wrap the cake tightly in plastic wrap and foil, then freeze for up to 1 month. Thaw overnight in the fridge before serving.

What’s the best way to roll the cake without cracking?

Dust the parchment paper with powdered sugar and roll the cake while it’s warm. Let it cool completely in the rolled position before adding the filling.

Can I make this recipe gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure your baking powder and baking soda are gluten-free as well.

What can I use as a topping if I don’t have chocolate drizzle?

Try caramel sauce, crushed nuts, or keep it simple with powdered sugar.

Can I use canned pumpkin puree?

Yes! Just ensure it’s pure pumpkin puree without added sugar or spices.

How do I store leftovers, and how long will they last?

Store leftovers in an airtight container in the refrigerator. They’ll stay fresh for 3-4 days. For the best flavor, serve chilled.

Related Recipes

Looking for more pumpkin treats? Check out these delicious options:

• Pumpkin Chocolate Chip Bread Recipe
• Pumpkin Delight Bars
• Vegan Pumpkin Cheesecake Recipe

Call to Action

If you love this Pumpkin Cannoli Cake Roll, don’t forget to pin this recipe to your favorite dessert board on Pinterest! Share your creations and tag us we’d love to see how your cake roll turns out. Happy baking!

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