Description
A delightful combination of pumpkin and ricotta in a soft cake roll that’s perfect for fall gatherings.
Ingredients
Scale
- 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