Ingredients
Equipment
Method
- 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 it. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. In a separate, larger bowl, beat eggs and granulated sugar until thick and light (pale yellow, forms a ribbon). Mix in pumpkin puree. Gradually add dry ingredients to the wet mixture, stirring gently until just combined (do not overmix).
- Step 2: Bake and Roll the Cake: Pour batter evenly into the prepared pan. Bake for 13-15 minutes, or until the cake springs back lightly when gently pressed. While baking, lay out a clean kitchen towel and generously sprinkle it with powdered sugar. As soon as the cake comes out of the oven, immediately turn it out onto the sugared towel. Carefully peel off the parchment paper. Starting from a short end, roll the cake up with the towel inside to form a spiral. Let it cool completely in this rolled shape.
- Step 3: Make the Filling: While the cake is cooling, prepare the cannoli filling. In a large bowl, combine the drained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon. Beat until the mixture is 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 cannoli filling evenly over the cake, leaving about a half-inch border around the edges. Gently re-roll the cake (without the towel). Wrap the assembled cake roll tightly in plastic wrap. Refrigerate for at least one hour to allow the cake to set and the filling to firm.
- Step 5: Garnish and Serve: When ready to serve, unwrap the Pumpkin Cannoli Cake Roll. For a finishing touch, dust it with more powdered sugar. Optionally, sprinkle extra mini chocolate chips or chopped pistachios on top for visual appeal and crunch. Slice and serve immediately.
Notes
Substitutions & Additions: For a bolder spice profile, consider adding a pinch of allspice to the cake batter. Instead of or in addition to chocolate chips in the filling, try folding in finely chopped candied pecans or walnuts. A little orange or lemon zest (about 1 teaspoon) in the cannoli filling can really brighten up the flavors and add a delightful tang. For an extra decadent touch, melt some dark or white chocolate and drizzle it over the top of the finished roll before serving. For a gluten-free option, swap all-purpose flour for a good quality 1:1 gluten-free baking flour blend.
Tips for Success: Do not overmix the cake batter. Drain your ricotta cheese thoroughly (at least an hour, or even overnight in the fridge) to prevent a watery filling. Roll the cake immediately out of the oven while it's still warm to prevent it from cracking when unrolled later. Ensure the cake is completely cool before adding the filling, as a warm cake will melt the filling. Don't skimp on sprinkling the towel with powdered sugar when rolling. You can prep the cake and filling a day ahead; store separately in the fridge and whisk the filling before spreading if it's been chilling.
Storage: Store the cake roll tightly wrapped in plastic wrap or in an airtight container in the refrigerator for up to 3-4 days. While you can freeze cake rolls, the texture of the ricotta filling can change slightly upon thawing. If freezing, wrap the whole roll (without dusting powdered sugar) very tightly in plastic wrap, then in foil. Thaw overnight in the refrigerator before dusting and serving.