Hello fellow food lovers! Nyla here, ready to share a little slice of heaven that I discovered during one of my late-night kitchen experiments. I’m talking about a Pumpkin Cannoli Cake Roll that’s about to rock your world. This isn’t your grandma’s pumpkin roll; it’s a flavor explosion that combines the best of fall baking with the creamy decadence of Italian cannoli.

This Pumpkin Cannoli Cake Roll came to life when I was craving both pumpkin spice and something creamy. The result? This amazing dessert that turns any meal into a special occasion. Get ready to dive into a flavor adventure that’s part pumpkin patch, part Italian bakery, and 100% delicious!

INGREDIENTS You Need

Alright, let’s talk ingredients! This Pumpkin Cannoli Cake Roll ingredient list is all about bold flavors that actually work together. And the best part? You can grab almost everything during your normal shopping trip.

For the Pumpkin Cake:

¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
3 large eggs
1 cup granulated sugar
⅔ cup pumpkin puree (not pumpkin pie filling!)
1 teaspoon vanilla extract

For the Cannoli Cream Filling:

15 ounces ricotta cheese, drained well
1 cup powdered sugar
½ teaspoon ground cinnamon
¼ teaspoon vanilla extract
¼ cup mini chocolate chips

No worries if you don’t have mini chocolate chips – I sometimes use chopped dark chocolate in my Pumpkin Cannoli Cake Roll. This Pumpkin Cannoli Cake Roll gets its amazing taste from the combination of warm spices and the creamy ricotta filling.

Here’s a secret that takes this Pumpkin Cannoli Cake Roll from good to incredible: make sure your ricotta is super dry! You can drain it in cheesecloth overnight for the best results. I love adding a pinch of nutmeg to my Pumpkin Cannoli Cake Roll filling for that extra kick. Make sure your ingredients are fresh to ensure the best possible taste!

Let’s Make Some!

Okay, let’s get our aprons on and make some magic! This is my favorite part of making this Pumpkin Cannoli Cake Roll – watch the magic happen!

Prep Time! Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides. This makes removing the Pumpkin Cake Roll a breeze.
Dry Ingredients Unite! In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt.
Wet Ingredients Tango! In a large bowl, beat the eggs and sugar together until light and fluffy. Add the pumpkin puree and vanilla extract, and mix until well combined.
Combine and Conquer! Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Spread the Love! Pour the batter into the prepared pan and spread evenly. In my kitchen, this Pumpkin Cannoli Cake Roll usually takes about 12-15 minutes to bake.
Bake It Up! Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
Cool Down! Immediately invert the cake onto a clean kitchen towel dusted with powdered sugar. Gently peel off the parchment paper.
Roll It Up! Starting from one short end, roll the cake up tightly in the towel. This is where the magic starts happening! Let it cool completely in the towel.
Creamy Dream Time! While the cake is cooling, prepare the cannoli cream filling. In a large bowl, beat the drained ricotta cheese, powdered sugar, cinnamon, and vanilla extract until smooth and creamy. Fold in the mini chocolate chips.
Unroll and Fill! Once the cake is completely cool, gently unroll it. Spread the cannoli cream filling evenly over the cake.
Roll It Up Again! Carefully roll the cake back up, this time without the towel. Wrap the Pumpkin Cannoli Cake Roll tightly in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
Slice and Serve! Before serving, dust the Pumpkin Cannoli Cake Roll with powdered sugar and slice into individual servings. This is my favorite part of making Pumpkin Cannoli Cake Roll – watch the magic happen!

While your Pumpkin Cannoli Cake Roll is doing its thing, get ready for some amazing aromas! Don’t worry if your Pumpkin Cannoli Cake Roll looks a little cracked when you unroll it – that just adds character! In my kitchen, patience is key – letting it chill really helps the flavors meld. This Pumpkin Cannoli Cake Roll is worth every minute of effort, I promise!

How to Serve Up This!

People literally do happy dances when this Pumpkin Cannoli Cake Roll hits the table with a dollop of whipped cream and a sprinkle of cinnamon. I love to enjoy this Pumpkin Cannoli Cake Roll with a cup of hot coffee or chai tea. This Pumpkin Cannoli Cake Roll is perfect for those weeknight dinners that need to be special!

This Pumpkin Cannoli Cake Roll is perfect for fall gatherings, Thanksgiving dessert, or even just a cozy night in. For presentation ideas, try drizzling some melted chocolate over the slices or adding a few chopped pistachios for a pop of color.

If you have any leftover Pumpkin Cannoli Cake Roll, you can slice it up and freeze the individual pieces for a quick and easy dessert later. You can also crumble it up and use it as a topping for ice cream or yogurt. I’ve even experimented with grilling slices of this Pumpkin Cannoli Cake Roll, turning it into a warm, caramelized treat!

If you’re loving this comfort food twist, you’ll go crazy for my Pumpkin Cheesecake Cookies! This Pumpkin Cannoli Cake Roll reminds me of another bold flavor favorite.

FAQs:

Here are some common questions that might pop up while you’re making this Pumpkin Cannoli Cake Roll.

Will kitchen newbies succeed with this Pumpkin Cannoli Cake Roll?

Absolutely! While it looks fancy, it’s totally doable for beginners. Just follow the steps carefully, and you’ll be golden.

What if I mess up my Pumpkin Cannoli Cake Roll? (Spoiler: it’ll still taste incredible!)

Don’t sweat it! If your cake cracks, it’s okay. The filling will cover it, and it will still taste amazing. Remember, happy accidents are part of the fun!

How can I prep this Pumpkin Cannoli Cake Roll for busy weeknights?

You can bake the cake and make the filling ahead of time. Store them separately in the fridge, then assemble the cake roll when you’re ready to serve.

Can I use a different type of cheese for the filling?

While ricotta is traditional for cannoli, you could experiment with mascarpone cheese for an even richer flavor.

What if I don’t have all the spices?

The cinnamon is a must, but you can adjust the other spices to your liking. Nutmeg or allspice would also be delicious.

Can I make this Pumpkin Cannoli Cake Roll gluten-free?

Yes! Just substitute the all-purpose flour with a gluten-free blend. Be sure to watch the baking time, as gluten-free flours can sometimes bake faster.

How long will this Pumpkin Cannoli Cake Roll last in the fridge?

It’s best enjoyed within 3-4 days. Make sure to store it tightly wrapped to prevent it from drying out. I found one similar, if you want an alternative recipe, check out this Pumpkin Cannoli Cake – Snappy Gourmet recipe.

I made this cake roll, and it was such a success! My family enjoyed it so much.

So happy to hear! This pumpkin cannoli filling recipe with ricotta is easy to follow and very flavorful.

CONCLUSION:

I hope you’re as excited as I am to try this Pumpkin Cannoli Cake Roll! It brings me so much joy to share these recipes with you, fellow food lovers. Now, onto some secrets!

My Pumpkin Cannoli Cake Roll Flavor Secrets:

Super Dry Ricotta: Draining the ricotta overnight is a game-changer for the filling’s texture.
Spice It Up: Don’t be shy with the spices! A little extra cinnamon and nutmeg can really enhance the flavor.
Chill Time is Key: Letting the cake roll chill in the fridge for at least two hours allows the flavors to meld and the filling to set properly.

Here are a few variations on this Pumpkin Cannoli Cake Roll that I have experimented with:

Chocolate Pumpkin Cannoli Cake Roll: Add cocoa powder to the cake batter and use dark chocolate chips in the filling. Perfect for chocolate lovers!
Espresso Pumpkin Cannoli Cake Roll: Add a shot of espresso to the cake batter for a coffee-infused treat.
Gingerbread Pumpkin Cannoli Cake Roll: Use gingerbread spices instead of pumpkin pie spice for a festive twist.

For more weeknight winners that don’t sacrifice on taste, check out my Pumpkin Chai Cinnamon Rolls or this Cannoli Cream Cake Roll – All She Cooks. These occasions call for something comforting, delicious, and easy to make. Another great suggestion would be this Pumpkin Custard Cake.

Trust your taste buds, get creative in the kitchen, and most importantly, have fun! I’m so excited for you to try this Pumpkin Cannoli Cake Roll and make it your own. Happy baking, and I can’t wait to hear about your delicious adventures! This Pumpkin Cannoli Cake Roll is sure to impress. Let me know if you have any more questions or if there is anything I can do to help!

Pumpkin Cannoli Cake Roll

Print Recipe

This Pumpkin Cannoli Cake Roll combines the flavors of pumpkin spice cake with a creamy, sweet cannoli filling. It’s a festive and delicious dessert perfect for fall gatherings.

Author: Nyla
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes
Yield: 12 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
3 large eggs
1 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup vegetable oil
1 teaspoon vanilla extract
For the Cannoli Filling:
15 ounces ricotta cheese, drained
1 cup powdered sugar
1/2 cup mascarpone cheese
1/4 cup mini chocolate chips
1 teaspoon vanilla extract
Pinch of cinnamon
Powdered sugar, for dusting

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Instructions

Make the Cake: Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
In a separate large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree, oil, and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Pour batter into the prepared pan and spread evenly.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
When the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
Starting at one short end, roll up the cake tightly in the towel. Let it cool completely.
Make the Cannoli Filling: In a medium bowl, beat together ricotta cheese, powdered sugar, mascarpone cheese, vanilla extract, and cinnamon until smooth and creamy. Stir in the mini chocolate chips.
Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the cannoli filling evenly over the cake.
Reroll the cake tightly, without the towel this time. Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
Before serving, dust the cake roll with powdered sugar. Slice and enjoy!

Notes

For a richer flavor, add a tablespoon of rum or coffee liqueur to the cannoli filling. Serve chilled for best results.