The Best Pumpkin Cannoli Cake Roll
Experience the cozy flavors of fall combined with the rich, creamy delight of a classic cannoli in this impressive yet surprisingly easy Pumpkin Cannoli Cake Roll. A tender pumpkin cake is rolled with a luscious ricotta-mascarpone filling and mini chocolate chips, making it a perfect showstopper for any gathering.
Equipment
- 10x15 inch jelly roll pan
- Parchment paper
- Medium bowl
- Large bowl
- Whisk
- Clean Kitchen Towel (lint-free)
- Fine-mesh sieve
- Cheesecloth or Coffee Filter (optional, for draining ricotta)
- Plastic wrap
Ingredients
For the Pumpkin Cake
- ¾ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- 3 large eggs
- 1 cup granulated sugar
- ⅔ cup canned pumpkin puree make sure it's 100% pure pumpkin, not pie filling!
- powdered sugar for rolling
For the Cannoli Filling
- 1 ½ cups ricotta cheese drained (super important for a firm, non-watery filling)
- 1 cup mascarpone cheese substitute with full-fat cream cheese if unavailable, but mascarpone gives authentic texture
- ½ cup powdered sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- ½ cup mini chocolate chips
For Garnish
- powdered sugar for a beautiful, delicate dusting
- mini chocolate chips for extra texture and visual appeal
- chopped pistachios optional, adds a lovely pop of green and a nutty crunch
Instructions
- Step 1: Prepare the Cake Batter. Preheat oven to 375°F (190°C). Line a 10x15-inch jelly roll pan with parchment paper and grease the paper well. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate, larger bowl, beat the eggs and granulated sugar until thick and light in color. Mix in the canned pumpkin puree until fully incorporated. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined (do not overmix; a few lumps are fine).
- Step 2: Bake and Roll the Cake. Pour the batter evenly into the prepared pan, spreading it to the edges. Bake for 13-15 minutes, or until the cake springs back when lightly pressed. While the cake is baking, generously sprinkle a clean, lint-free kitchen towel with powdered sugar. Immediately upon removing the cake from the oven, invert it onto the sugar-dusted towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake up tightly with the towel still inside, forming a spiral. Let it cool completely in this rolled-up position.
- Step 3: Make the Filling. While the cake cools, prepare the cannoli filling. In a large bowl, combine the drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Beat until wonderfully smooth and creamy. Gently fold in the mini chocolate chips.
- Step 4: Assemble and Chill. Once the cake roll is completely cool, carefully unroll it. Spread the luscious cannoli filling evenly over the cake, leaving a small border around the edges to prevent oozing. Gently re-roll the cake (without the towel), keeping it as snug as possible. Wrap the rolled cake tightly in plastic wrap. Refrigerate for at least one hour to allow the cake to firm up and flavors to meld beautifully. This is a fantastic make-ahead dessert.
- Step 5: Garnish and Serve. When ready to serve, unwrap the cake roll. Give it a generous dusting of powdered sugar. Sprinkle with extra mini chocolate chips or chopped pistachios for garnish. Slice and serve immediately.
Notes
Substitutions & Additions: Drizzle warmed Nutella over the filling before rolling for extra decadence. Use 1.5 teaspoons of pumpkin pie spice blend in place of individual cake spices. Add 1 teaspoon of orange or lemon zest to the filling for brighter flavor. For an adult twist, add a tablespoon of rum or coffee liqueur like Kahlua to the filling. Swap mini chocolate chips for white chocolate chips.
Tips for Success: Always drain your ricotta cheese thoroughly to prevent a watery filling. Do not overbake the cake; it should spring back gently. Roll the cake immediately while it's hot to train it to hold its shape and prevent cracking. Ensure the cake is completely cool before adding the filling to prevent melting. This cake roll is excellent when made a day ahead and chilled overnight.
Storage: Store the cake roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the assembled cake roll (without powdered sugar and garnishes), wrapped tightly in plastic wrap and then foil, for up to 1 month. Thaw overnight in the refrigerator before serving.