Description
A rich, creamy dessert that blends the seasonal charm of pumpkin with the indulgence of cannoli. This Pumpkin Cannoli Cake Roll is the perfect centerpiece for fall gatherings and holiday celebrations.
Ingredients
For the 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
For the 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)
For the Topping:
- Powdered sugar (for dusting)
- Chocolate drizzle (optional)
Instructions
Prepare the Cake Batter:
Preheat oven to 350°F (175°C). Line a 10×15-inch jelly roll pan with parchment paper and lightly grease it.
Whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt in a medium bowl.
Beat eggs, then mix in pumpkin puree, vegetable oil, and vanilla extract. Gradually fold the wet ingredients into the dry until combined. Avoid overmixing.
Bake the Cake:
Spread batter evenly in the prepared pan. Bake for 15-20 minutes, or until a toothpick comes out clean.
Let cool for 5 minutes, then turn out onto parchment paper dusted with powdered sugar.
Roll the Cake:
While warm, roll the cake with the parchment paper from the short end. Let cool completely.
Prepare the Filling:
Mix ricotta, powdered sugar, vanilla extract, and cinnamon until smooth. Whip heavy cream to stiff peaks and gently fold it into the mixture.
Assemble the Cake Roll:
Unroll the cooled cake. Spread the filling evenly, leaving a small border. Sprinkle with chocolate chips or pistachios, if desired.
Roll back up, wrap tightly, and chill for 1-2 hours.
Finish and Serve:
Dust with powdered sugar and drizzle with chocolate before serving.
Notes
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
- Make-Ahead: Prepare up to a day in advance and refrigerate.
- Storage: Wrap tightly and refrigerate for 3-4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: Pumpkin Cannoli Cake Roll, Pumpkin Desserts, Fall Baking