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Pumpkin Cannoli Cake Roll

Luscious Pumpkin Cannoli Cake Roll
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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.

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

Instructions

  1. 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.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
  3. In a separate large bowl, beat the eggs and sugar until light and fluffy. Stir in the pumpkin puree and vegetable oil.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  7. While the cake is baking, prepare a clean kitchen towel dusted with powdered sugar.
  8. Once the cake is done, immediately invert it onto the prepared towel. Gently peel off the parchment paper.
  9. Starting from one short end, roll the cake up tightly with the towel. Let it cool completely on a wire rack.
  10. 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.
  11. 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.
  12. 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.
  13. 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.

Find it online: https://delilita.com/pumpkin-cannoli-cake-roll/