Pumpkin Roll Cake with Cannoli Filling

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  • Pumpkin Roll Cake with Cannoli Filling

Moist, spiced pumpkin cake wrapped around a luscious cannoli-inspired filling—this dessert is a showstopper that tastes as impressive as it looks. The combination of creamy mascarpone, sweet ricotta, and mini chocolate chips inside a tender pumpkin sponge makes each slice irresistible. Perfect for fall gatherings, holidays, or when you want to impress with minimal effort.

Ingredients

For the Pumpkin Cake:

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

For the Cannoli Filling:

  • 1 cup ricotta cheese, well-drained
  • 1 cup mascarpone cheese
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • ¼ cup mini chocolate chips
  • Zest of 1 orange (optional, for brightness)

Instructions

1. Prepare the Pumpkin Cake:

  1. Preheat your oven to 375°F (190°C). Lightly grease a 10×15-inch jelly roll pan and line it with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
  3. In a large bowl, beat the eggs and sugar using an electric mixer until the mixture is pale and fluffy (about 2–3 minutes).
  4. Mix in the pumpkin puree and vanilla extract until well combined.
  5. Gradually stir the dry ingredients into the wet mixture, mixing just until no streaks of flour remain.
  6. Spread the batter evenly into the prepared pan.
  7. Bake for 13–15 minutes, or until the cake springs back lightly when touched in the center.

2. Roll the Cake:

  1. While the cake is still warm, dust a clean kitchen towel generously with powdered sugar.
  2. Carefully invert the cake onto the towel and peel off the parchment paper.
  3. Starting at a short end, gently roll the cake up with the towel into a tight log. Let it cool completely on a wire rack.

3. Make the Cannoli Filling:

  1. In a medium bowl, combine the ricotta, mascarpone, powdered sugar, vanilla, and cinnamon. Beat until smooth and creamy.
  2. Gently fold in the mini chocolate chips and orange zest (if using).

4. Assemble the Cake Roll:

  1. Once the cake has cooled, carefully unroll it.
  2. Spread the cannoli filling evenly across the surface, leaving a ½-inch border.
  3. Re-roll the cake (without the towel) into a log, making sure the filling stays inside.

5. Chill and Serve:

  1. Wrap the roll tightly in plastic wrap and refrigerate for at least 1 hour to set.
  2. Before serving, dust the top with powdered sugar for a beautiful finish.
  3. Slice and serve chilled or at room temperature.

Tips for Success

  • Drain the ricotta overnight using cheesecloth or a fine mesh strainer for a thicker, creamier filling.
  • Add chopped pistachios for an extra touch of traditional cannoli flair.
  • For neat slices, use a serrated knife and wipe clean between cuts.

Recipe Notes

Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 35 minutes
Servings: 8–10
Calories: ~330 per slice

 

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