Ingredients
Scale
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
Keywords: Pumpkin Roll Recipe, Cannoli Filling Cake, Fall Dessert Ideas, Pumpkin Cake Roll Recipe