Oh, you guys, let me tell you about my Pumpkin Cannoli Cake Roll! Just thinking about it brings back a flood of memories, especially from those early autumn days when the air is crisp, and the leaves are just starting to turn. I can almost smell the warm, spiced scent of pumpkin wafting from the oven, mingling with the sweet aroma of ricotta and chocolate chips. The first time I made this Pumpkin Cannoli Cake Roll, I was trying to impress my mother-in-law, who, let’s just say, has very high standards when it comes to Italian desserts. I wanted to combine the flavors she knew and loved with a seasonal twist. It was a total experiment, and I was so nervous the whole time! I remember the cake cracked when I rolled it, and I almost panicked. But you know what? That just added to its charm.

The filling, oh the filling! It’s the star of the show. That creamy, sweet cannoli filling is truly what makes this Pumpkin Cannoli Cake Roll so special. It’s that perfect blend of textures and flavors that keeps everyone coming back for more. I learned pretty quickly that this wasn’t just a dessert; it was a tradition in the making. My kids now ask for it every year! There was one year I almost forgot to make it (the holidays get so crazy!), and my son gave me the saddest puppy-dog eyes. Let’s just say I won’t be making that mistake again. Figuring out the correct baking time was a bit of a struggle at first. I kept ending up with either a dry cake or one that was too sticky to roll. The “aha” moment came when I started using a slightly damp tea towel. It keeps the cake moist and pliable, making rolling so much easier.

This Pumpkin Cannoli Cake Roll has become my go-to dessert for potlucks and holiday gatherings. It’s relatively easy to make, even though it looks impressive, and it’s always a crowd-pleaser. Plus, it’s one of those recipes that fits perfectly into my busy family life. I can bake the cake one day and assemble the roll the next.

You know, for me, cooking is about more than just following a recipe. It’s about creating memories, sharing love, and nourishing the people you care about. It’s about taking simple ingredients and transforming them into something special. This Pumpkin Cannoli Cake Roll recipe embodies that philosophy perfectly. So, grab your apron, and let’s get baking! You won’t regret making this pumpkin roll recipe! Trust me, you’ve got this. And if I can do it, anyone can! It reminds me of another pumpkin bars recipe I make for the kids!

What You’ll Need for This Pumpkin Cannoli Cake Roll

Alright, let’s talk ingredients. Here’s what you’ll need to whip up this amazing Pumpkin Cannoli Cake Roll. I always use the best ingredients I can find when making this, as it really does make a difference.

For the Pumpkin Cake:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1 cup pumpkin puree (not pumpkin pie filling!)
1/2 cup chopped walnuts or pecans (optional)
Powdered sugar, for dusting

For the Cannoli Filling:

15 ounces ricotta cheese (whole milk, drained well)
1 cup powdered sugar
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/2 cup mini chocolate chips
Candied orange peel, for garnish (optional)

I always use full-fat ricotta cheese for the filling. It makes it so much creamier and richer. Trust me, it’s worth it! When making this luscious Pumpkin Cannoli Cake Roll, you can usually find good quality ricotta at your local grocery store. I get mine from a local Italian deli. Here’s a Pumpkin Cannoli Cake Roll trick I learned from my grandma: wrap the ricotta in cheesecloth and let it drain in the refrigerator overnight. This removes excess moisture and prevents the filling from becoming soggy.

For a shortcut, you can buy pre-made pumpkin pie spice instead of measuring out the individual spices. But honestly, the homemade blend tastes so much better in this Pumpkin Cannoli Cake Roll. I like to make a big batch of my spice blend in the fall and keep it on hand for all my pumpkin baking.

Cost-saving tip: Buy pumpkin puree in bulk during the fall when it’s on sale. You can freeze it in smaller portions for later use. Leftover ricotta cheese should be stored in an airtight container in the refrigerator and used within a few days. This is the only pumpkin cannoli dessert you will ever need!

And remember, don’t skip the walnuts! They add the perfect little crunch to the cake roll! For other filling tips, check out Cannoli Cake Roll Recipe {Tips on How to Make a Cake Roll}.

Let’s Make This Pumpkin Cannoli Cake Roll Together

Okay, friends, let’s get down to business. Here’s how to make this delicious Pumpkin Cannoli Cake Roll. Don’t be intimidated; it’s easier than you think! I promise, you’ll be enjoying this italian pumpkin dessert in no time!

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 10×15 inch jelly roll pan and line it with parchment paper, leaving an overhang on the sides. This makes it easy to lift the cake out later.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. This ensures that the spices are evenly distributed throughout the cake.
Beat Wet Ingredients: In a large bowl, beat the eggs and sugar together until light and fluffy. Add the pumpkin puree and mix until combined.
Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; this can make the cake tough.
Add Nuts (Optional): If using, fold in the chopped walnuts or pecans.
Bake: Pour the batter into the prepared pan and spread it evenly. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. In my kitchen, this easy Pumpkin Cannoli Cake Roll usually takes about 13 minutes to bake.
Prepare to Roll: While the cake is baking, lay a clean kitchen towel on a flat surface and dust it generously with powdered sugar.
Invert and Roll: As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
Roll it Up: Starting from one of the short ends, roll the cake up tightly in the towel. Don’t worry if your Pumpkin Cannoli Cake Roll cracks a little; it’s okay! Just keep rolling.
Cool Completely: Let the rolled cake cool completely in the towel. This usually takes about an hour. This step is crucial for preventing the cake from cracking when you unroll it later.
Make the Filling: While the cake is cooling, prepare the cannoli filling. In a medium bowl, beat the ricotta cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy. Gently fold in the mini chocolate chips.
Unroll and Fill: Once the cake is completely cool, gently unroll it. Spread the cannoli filling evenly over the cake, leaving a small border at the edge.
Roll it Back Up: Carefully roll the cake back up, without the towel this time. Wrap it tightly in plastic wrap and refrigerate for at least 30 minutes to allow the filling to set.
Slice and Serve: Before serving, dust the Pumpkin Cannoli Cake Roll with powdered sugar and garnish with candied orange peel, if desired. Slice and serve.

I learned the hard way with Pumpkin Cannoli Cake Roll that you MUST let the cake cool completely before unrolling it. Otherwise, it will be a sticky mess. While the Pumpkin Cannoli Cake Roll is cooking, I usually clean up the kitchen and make a cup of coffee. Your Pumpkin Cannoli Cake Roll should smell like warm pumpkin spice and everything nice! One time I used self rising flour and it was a total disaster!

One shortcut I’ve found is to use a piping bag to fill the cake. It’s much easier than spreading the filling with a spatula. And don’t forget the dusting of powdered sugar at the end; it adds a touch of sweetness and makes the cake look extra fancy.

How I Love to Serve This Pumpkin Cannoli Cake Roll

My family loves this Pumpkin Cannoli Cake Roll when I serve it with a dollop of whipped cream and a sprinkle of cinnamon. It’s the perfect finishing touch! My go-to side dishes that pair with Pumpkin Cannoli Cake Roll variations include a warm cup of coffee or a glass of cold milk. The coffee balances the sweetness of the cake, while the milk is a classic pairing that everyone enjoys.

This Pumpkin Cannoli Cake Roll is perfect for Thanksgiving, Christmas, or any fall gathering. It’s a festive and delicious dessert that’s sure to impress your guests. I also love making it for potlucks because it’s easy to transport and serve. For presentation, I like to slice the cake roll and arrange the slices on a platter, drizzling them with a little extra melted chocolate.

If you have extra Pumpkin Cannoli Cake Roll, you can store it in an airtight container in the refrigerator for up to three days. It’s still delicious cold! For a seasonal variation, you can add chopped cranberries to the filling for a tart and festive twist. Or, try using maple syrup instead of sugar in the cake for a richer flavor. I’ve also tried adding a cream cheese frosting on the outside for extra sweetness.

Friends always ask for this Pumpkin Cannoli Cake Roll recipe, and I’m always happy to share it. It’s such a simple yet satisfying dessert that everyone seems to love. My mother-in-law even approved of it, which is saying something! One year I even made mini versions of this and it was a huge hit. You can even say this is the most delicious pumpkin cannoli dessert to grace the earth. For more ideas, check out Pumpkin Cannoli Cake – Snappy Gourmet.

Your Pumpkin Cannoli Cake Roll Questions Answered

Alright, let’s tackle some of the most common questions I get about making this Pumpkin Cannoli Cake Roll.

My cake cracked when I rolled it. What did I do wrong?You know what I do when my Pumpkin Cannoli Cake Roll cracks? Don’t panic! It happens to the best of us. The most common cause is that the cake was too dry or not cooled properly. Make sure to use a slightly damp tea towel and let the cake cool completely before unrolling it. A few cracks just add character!
Can I use pumpkin pie filling instead of pumpkin puree?Absolutely not! Pumpkin pie filling contains added sugar and spices, which will throw off the balance of the recipe. Stick with plain pumpkin puree for the best results.
Can I make the cake ahead of time?You know what I do when I’m short on time? Yes, you can! Bake the cake, roll it up in the towel, and let it cool completely. Then, wrap it tightly in plastic wrap and store it in the refrigerator overnight. Just be sure to fill it the next day.
My filling is too runny. How can I fix it?You know what I do when my filling is too runny? Make sure you’ve drained the ricotta cheese really well. You can also add a tablespoon or two of powdered sugar to thicken it up. And remember, chilling the filling will also help it set.
Can I freeze the Pumpkin Cannoli Cake Roll?You know what I do when I want to freeze a cake roll? I don’t recommend freezing the entire cake roll, as the filling can become watery when thawed. However, you can freeze the baked cake (before filling) for up to a month. Just wrap it tightly in plastic wrap and thaw it completely before filling.
What can I use instead of ricotta cheese?You know what I do when I don’t have ricotta on hand? While ricotta is the traditional choice for cannoli filling, you can substitute it with mascarpone cheese or a combination of cream cheese and sour cream. Just be sure to adjust the sweetness accordingly.
Can I add nuts to the filling?You know what I do when I want to add some crunch? Absolutely! Chopped pistachios, almonds, or even candied walnuts would be delicious in the cannoli filling.
What can I use if I don’t have candied orange peel?You know what I do when I’m out of candied orange peel? You can use mini chocolate chips or a sprinkle of orange zest instead.

Remember that one time my cake stuck to the pan? I had to start all over. Another reader wrote in to tell me that they had added too much cinnamon. These italian pumpkin dessert recipes can be finicky, but worth it!

My Final Thoughts on This Pumpkin Cannoli Cake Roll

This Pumpkin Cannoli Cake Roll recipe holds a special place in my heart because it represents the perfect blend of tradition and innovation. It’s a dessert that brings together the flavors of my Italian heritage with the warmth and comfort of fall. Plus, it’s a recipe that I’ve perfected over the years, making it truly my own.

My Pumpkin Cannoli Cake Roll Pro Tips:

Don’t overbake the cake. A slightly underbaked cake is better than a dry cake.
Use a damp tea towel. This will help prevent the cake from cracking when you roll it.
Chill the cake roll before serving. This allows the filling to set and makes it easier to slice.

As for variations, I’ve tried adding a layer of Nutella to the cake before adding the filling, which was a huge hit with my kids. Another time, I added a splash of coffee liqueur to the filling for a more grown-up flavor. And, of course, there’s the classic chocolate chip addition, which is always a winner. My son loves the Nutella version, while my daughter prefers the classic with just chocolate chips. My husband likes the coffee version! I saw some buzz online about delicious pumpkin cannolis Delicious pumpkin cannolis that got me thinking about how adaptable this recipe is.

I hope you’ll give this delicious Pumpkin Cannoli Cake Roll a try. It’s a recipe that’s sure to become a family favorite, just like it has in my home. Don’t be afraid to experiment and make it your own. After all, cooking is all about having fun and creating something delicious to share with the people you love. This easy cake roll recipe will become a new favorite!

So, go ahead, grab your apron, and get baking! I have no doubt that you’ll create a Pumpkin Cannoli Cake Roll that’s both delicious and beautiful. And remember, even if it’s not perfect, it’s made with love, and that’s what truly matters. This simple pumpkin roll recipe will wow your family and friends.

Pumpkin Cannoli Cake Roll

Print Recipe

This Pumpkin Cannoli Cake Roll combines the flavors of fall with the classic Italian dessert. A moist pumpkin cake is filled with a sweet ricotta cream and chocolate chips, creating a show-stopping dessert perfect for the holidays.

Author: Liliana
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Yield: 10 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Pumpkin Cake:
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup vegetable oil
For the Cannoli Filling:
15 ounces ricotta cheese, drained
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips

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Instructions

Make the Pumpkin Cake: Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides.
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
In a separate large bowl, beat the eggs and sugar until light and fluffy. Stir in the pumpkin puree and vegetable oil.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Pour the batter into the prepared pan and spread evenly.
Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
Starting from one short end, roll the cake up tightly with the towel. Let it cool completely on a wire rack.
Make the Cannoli Filling: In a medium bowl, beat the drained ricotta cheese and powdered sugar until smooth and creamy. Stir in the vanilla extract and mini chocolate chips.
Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the cannoli filling evenly over the cake, leaving a 1-inch border on one of the short ends.
Reroll the cake tightly, without the towel this time. Wrap the cake roll in plastic wrap and refrigerate for at least 2 hours to allow the filling to set.
Before serving, dust the cake roll with powdered sugar and slice into pieces.

Notes

For an extra touch, sprinkle the cake roll with chopped pistachios or drizzle with melted chocolate before serving.