Cozy up with the delightful Pumpkin Cannoli Cake Roll! This warm, spiced treat blends the classic flavors of pumpkin and ricotta in a fun, easy-to-make cake roll. Whether for a family gathering or a simple Sunday dessert, this recipe is perfect for those who crave a sweet taste of fall. Plus, it’s sure to impress your loved ones with its beautiful presentation and rich flavors.
Why Make This Recipe
- Quick & Easy: Perfect for busy kitchens, this recipe comes together with minimal fuss.
- Family Favorite: Everyone, from kids to grandparents, will enjoy this treat.
- Budget-Friendly: Using simple ingredients, it’s an economical choice for home bakers.
- Comforting Taste: The warm spices and creamy filling bring a cozy feeling, making it a great way to evoke nostalgia.
What sets this recipe apart is its combination of soft cake and rich cannoli filling, creating a delicious and satisfying dessert that feels special without being complicated.
Ingredients
For the Cake Roll:
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
For the Filling:
- 1 cup ricotta cheese, drained
- 1 cup powdered sugar (adjust for sweetness)
- 1 teaspoon vanilla extract
- A sprinkle of cinnamon for garnish (optional)
How to Make Pumpkin Cannoli Cake Roll
- Preheat the Oven: Start your oven at 350°F (175°C) to ensure it’s ready when your batter is mixed.
- Prepare the Baking Sheet: Line a 15×10 inch jelly roll pan with parchment paper for easy removal later.
- Mix Wet Ingredients: In a large bowl, whip together the eggs and sugar until it’s thick and light in color. Then, stir in the pumpkin puree and vanilla extract. This ensures a rich flavor throughout the cake.
- Add Dry Ingredients: In a separate bowl, combine the flour, baking powder, baking soda, salt, and spices. Gradually fold this into the wet mixture until just combined.
- Bake the Cake: Pour the batter into the prepared pan and smooth it evenly. Bake for 15–20 minutes or until a toothpick comes out clean.
- Roll the Cake: Once baked, immediately turn the cake onto a clean dish towel sprinkled with powdered sugar. Carefully peel off the parchment paper and roll the cake with the towel. Let it cool completely. This keeps the cake moist and prevents cracking.
- Prepare the Filling: While the cake cools, mix ricotta, powdered sugar, and vanilla in a bowl until smooth. Taste and adjust the sweetness as you like!
- Unroll and Fill: Once the cake has cooled, gently unroll it, spread the ricotta filling evenly, and roll it back up without the towel this time.
- Chill Before Serving: Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before slicing. This helps firm up the filling for clean cuts.
How to Serve Pumpkin Cannoli Cake Roll
- Slice into rounds for a beautiful display.
- Dust with powdered sugar and sprinkle cinnamon on top for added flair.
- Pair with whipped cream or a drizzle of caramel sauce for a decadent touch.
How to Store Pumpkin Cannoli Cake Roll
Keep your Pumpkin Cannoli Cake Roll in an airtight container in the fridge. It will stay fresh for up to 3 days. You can also freeze it for up to a month—just wrap it tightly in plastic wrap, then foil. To enjoy it later, let it thaw in the fridge overnight and serve it chilled or at room temperature.
Tips to Make Pumpkin Cannoli Cake Roll
- Don’t Overbake: Keep an eye on the cake; overbaking will make it dry.
- Sift the Flour: This keeps the cake light and fluffy.
- Cool on a Rack: If you place it directly on a cooling rack, airflow helps it cool evenly—just be careful during the rolling step!
- Adjust Filling Sweetness: Everyone’s tastes vary; feel free to add less or more powdered sugar to hit the right balance for your family.
Variation
- Gluten-Free: Use a gluten-free all-purpose flour blend for a delightful gluten-free version.
- Spicy Twist: Add a dash of ginger and cloves for an extra warm kick in your cake!
FAQs
Can I use homemade pumpkin puree?
Absolutely! Just make sure to drain it well to remove excess moisture.
How do I know if my cake is done baking?
Check with a toothpick in the center; it should come out clean or with a few moist crumbs.
The cake cracked while rolling; what did I do wrong?
This often happens if the cake was overbaked or not fully cooled before rolling. Wrap it gently while it’s warm but not hot to avoid cracking.
Conclusion
Your heart will be warmed by this Pumpkin Cannoli Cake Roll—a perfect blend of flavors that’s great for any occasion. It’s not just a dessert; it’s a sweet hug in cake form! We’d love to hear how your cake roll turned out. Drop a comment below and give us a star rating! And don’t forget to share your creations on Pinterest or Facebook. What twist did you try? Let us know below!
Print
Pumpkin Cannoli Cake Roll
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful combination of pumpkin and ricotta in a soft cake roll that’s perfect for fall gatherings.
Ingredients
- 3 large eggs
- 1 cup granulated sugar
- 2/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 1 cup ricotta cheese, drained
- 1 cup powdered sugar
- 1 teaspoon vanilla extract (for filling)
- A sprinkle of cinnamon for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a 15×10 inch jelly roll pan with parchment paper.
- In a large bowl, whip together the eggs and granulated sugar until thick and light in color.
- Stir in the pumpkin puree and vanilla extract.
- In a separate bowl, combine flour, baking powder, baking soda, salt, and spices; fold this into the wet mixture.
- Pour the batter into the prepared pan and bake for 15–20 minutes or until a toothpick comes out clean.
- Turn the baked cake onto a clean dish towel sprinkled with powdered sugar; peel off the parchment paper and roll the cake with the towel to cool.
- While cooling, mix ricotta, powdered sugar, and vanilla in a bowl until smooth.
- Once the cake has cooled, gently unroll it and spread the ricotta filling evenly; then roll it back up without the towel.
- Wrap in plastic wrap and refrigerate for at least 1 hour before slicing.
Notes
Dust with powdered sugar and cinnamon before serving. Serve with whipped cream or caramel sauce for a decadent twist.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg