Print

Pumpkin Cannoli Cake Roll

Decadent Pumpkin Cannoli Cake Roll Displayed
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.

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

Instructions

  1. Make the Cake: Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
  3. In a separate large bowl, beat eggs and sugar until light and fluffy. Beat in pumpkin puree, oil, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Pour batter into the prepared pan and spread evenly.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, lay out a clean kitchen towel and dust it generously with powdered sugar.
  8. When the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
  9. Starting at one short end, roll up the cake tightly in the towel. Let it cool completely.
  10. 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.
  11. Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the cannoli filling evenly over the cake.
  12. 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.
  13. 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.

Find it online: https://grilldrip.com/pumpkin-cannoli-cake-roll/