Fall is the season of cozy flavors, and nothing says autumn quite like pumpkin spice. If you’re looking for a show-stopping dessert that combines the rich, spiced warmth of pumpkin with the creamy indulgence of cannoli filling, this Pumpkin Cannoli Cake Roll will be a winner. Not only does it offer a beautiful presentation, but it’s also a delicious treat that will leave your family and guests asking for seconds.
In this article, we’ll guide you through every step of making this delightful cake roll, from ingredients to assembly, along with helpful tips, FAQs, and nutritional information. Let’s roll into it!
What Is a Pumpkin Cannoli Cake Roll?
A Pumpkin Cannoli Cake Roll is a fusion dessert that takes the traditional pumpkin roll and elevates it with a cannoli-inspired filling. The pumpkin cake provides the perfect spiced backdrop, while the creamy ricotta and mascarpone filling adds a luscious, slightly tangy contrast. Finished with a dusting of powdered sugar and, if desired, a sprinkle of mini chocolate chips or pistachios, this dessert is as beautiful as it is delicious.
Why You’ll Love This Pumpkin Cannoli Cake Roll
There’s no shortage of reasons to fall in love with this dessert:
- Easy to make: Despite its fancy appearance, this cake is straightforward and perfect for bakers of all levels.
- Unique twist: It combines two beloved desserts—pumpkin roll and cannoli—into one unforgettable dish.
- Perfect for fall: The warm spices in the cake make it an ideal choice for autumn gatherings or holiday meals.
- Rich yet light: The ricotta and mascarpone filling strikes a balance between indulgence and lightness.
Ingredients for the Perfect Pumpkin Cannoli Cake Roll
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- Powdered sugar (for rolling the cake)
For The Cannoli Filling:
- 1 1/2 cups ricotta cheese, drained
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips
Garnish (Optional):
- Additional powdered sugar for dusting
- Mini chocolate chips or chopped pistachios for sprinkling
Step-by-Step Directions to Make Your Pumpkin Cannoli Cake Roll
1. Preheat the Oven
Preheat your oven to 375°F (190°C) and line a 10×15-inch jelly roll pan with parchment paper. Lightly grease the parchment to ensure a smooth release.
2. Prepare the Pumpkin Cake Batter
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
In a separate large bowl, beat the eggs and granulated sugar until they’re thick and light in color. Stir in the pumpkin puree until well combined. Gradually fold the dry ingredients into the wet mixture until everything is just combined. Be careful not to overmix.
3. Bake the Cake
Pour the batter evenly into the prepared pan and spread it out to ensure it’s level. Bake the cake for 13-15 minutes, or until it springs back when gently pressed in the center.
4. Roll the Cake While Warm
Immediately after removing the cake from the oven, turn it onto a powdered sugar-dusted kitchen towel. Gently peel off the parchment paper and roll the cake up with the towel, starting from the short end. Allow it to cool completely while rolled up.
5. Prepare the Cannoli Filling
While the cake is cooling, it’s time to make the filling. In a large bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and ground cinnamon. Beat until the mixture is smooth and creamy. Fold in the mini chocolate chips for a delightful texture contrast.
6. Assemble the Cake Roll
Once the cake has cooled, carefully unroll it. Spread the cannoli filling evenly over the surface, leaving a small border around the edges. Re-roll the cake without the towel, keeping the filling intact inside.
7. Chill and Garnish
Wrap the completed cake roll in plastic wrap and refrigerate it for at least one hour to set. Before serving, dust the top with powdered sugar, and for added flair, sprinkle mini chocolate chips or chopped pistachios on top.
Tips for Perfecting Your Pumpkin Cannoli Cake Roll
- Preventing Cracks: Rolling the cake while it’s warm is the key to preventing cracks. If the cake cools completely before rolling, it may break or split.
- Smooth Filling: Drain the ricotta cheese thoroughly to avoid a watery filling. You can even leave it in the fridge overnight in a fine-mesh strainer.
- Flavor Variations: Want to change things up? Add some pumpkin spice or swap out the mini chocolate chips for chopped nuts or dried fruit for a different flavor profile.
Nutritional Information & Health Benefits
Not only is this cake roll a fall favorite, but it also offers some health benefits thanks to its nutritious ingredients. Pumpkin is packed with vitamins, especially vitamin A, which supports eye health. Plus, the filling’s combination of ricotta and mascarpone offers protein and calcium.
Nutrition Details (Per Serving):
- Calories: 310
- Carbohydrates: 34g
- Protein: 8g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 90mg
- Sodium: 170mg
- Fiber: 1g
- Sugar: 24g
- Vitamin A: 7,000 IU
- Calcium: 120mg
- Iron: 1.5mg
FAQs About Pumpkin Cannoli Cake Roll
Yes, you can freeze this cake for up to three months. Wrap it tightly in plastic wrap and then in foil to prevent freezer burn. Let it thaw in the fridge before serving.
You can prepare the filling up to a day in advance. Store it in the fridge in an airtight container, and give it a good stir before using.
Make sure to sprinkle the towel generously with powdered sugar before rolling the cake. This will help keep the cake from sticking and tearing.
Definitely! If you prefer to use homemade puree, just make sure it has the same consistency as canned pumpkin and is well-drained to prevent excess moisture in the cake.
This cake roll will last for about 3-4 days in the refrigerator, wrapped tightly in plastic wrap to keep it fresh.
Final Thoughts on Pumpkin Cannoli Cake Roll
There you have it—a delightful, indulgent, and visually stunning Pumpkin Cannoli Cake Roll that’s perfect for the fall season. Whether you’re hosting a holiday dinner, bringing a dessert to a party, or just treating your family, this cake will be the star of the show. The combination of spiced pumpkin and sweet, creamy cannoli filling is simply irresistible!
Now, it’s your turn to try out this Pumpkin Cannoli Cake Roll. Don’t forget to share your thoughts and pictures—happy baking!
More Relevant Recipes
- Pumpkin Roll Recipe
- Pumpkin Pie Cake
- Mini Pumpkin Cheesecakes
- Carrot Cake Roll with Cream Cheese Frosting
Pumpkin Cannoli Cake Roll
The Pumpkin Cannoli Cake Roll is a delightful fusion of a spiced pumpkin cake and creamy cannoli filling, offering the perfect balance of sweetness and warmth. This festive dessert is ideal for fall gatherings and holiday celebrations, combining the richness of ricotta and mascarpone with the cozy flavors of cinnamon, ginger, and nutmeg.
- Total Time: 1 hour 40 minutes (including chilling time)
- Yield: 10 servings 1x
Ingredients
For the Pumpkin Cake:
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup canned pumpkin puree
- Powdered sugar (for rolling the cake)
For the Cannoli Filling:
- 1 1/2 cups ricotta cheese, drained
- 1 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/2 cup mini chocolate chips
For Garnish (Optional):
- Additional powdered sugar for dusting
- Mini chocolate chips or chopped pistachios for sprinkling
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a 10×15-inch jelly roll pan with parchment paper, and lightly grease the paper.
- Prepare the Pumpkin Cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate large bowl, beat the eggs and granulated sugar until they’re thick and light. Add the pumpkin puree and mix until combined.
- Now, gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Spread the batter evenly in the prepared pan.
- Bake the Cake: Pop the pan into the oven and bake for 13-15 minutes, or until the cake springs back when lightly pressed in the center.
- While it’s baking, sprinkle a clean kitchen towel with powdered sugar. This will help prevent sticking later!
- Roll the Cake: When the cake is done, immediately turn it onto the powdered sugar-covered towel. Peel off the parchment paper. Roll the cake from the short end, using the towel to help form a spiral. Let it cool completely in this rolled shape.
- Prepare the Cannoli Filling: While the cake is cooling, let’s whip up that creamy filling. In a large bowl, beat together the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth. Then, fold in the mini chocolate chips for that extra touch of sweetness.
- Assemble the Cake Roll: Once the cake has cooled, carefully unroll it. Spread the cannoli filling evenly over the cake, leaving a small border around the edges. Now, gently re-roll the cake (without the towel!) and make sure the filling stays inside.
- Chill and Serve: Wrap the cake roll in plastic wrap and chill it in the fridge for at least one hour before serving. When you’re ready to serve, dust the top with powdered sugar, and if you’re feeling fancy, add some extra mini chocolate chips or chopped pistachios for a little crunch.
Notes
- Avoid cracks: Rolling the cake while it’s still warm ensures it won’t crack when you add the filling later.
- Drained ricotta: Make sure to drain the ricotta cheese properly to avoid a soggy filling. You can even leave it in a strainer in the fridge overnight.
- Customize the filling: If you’re not a fan of chocolate chips, swap them out for chopped nuts or candied fruit for a unique twist.
- Flavor enhancements: Feel free to add a dash of pumpkin spice for an extra boost of fall flavor!
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion (Italian-American)
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 24g
- Sodium: 170mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 90mg