Alright, my flavor adventurers, get ready to have your taste buds rocked! I’m about to unleash a recipe that’s been blowing minds in my kitchen: the Pumpkin Cannoli Cake Roll. This isn’t your grandma’s bland pumpkin spice – we’re talking a BOLD fusion of classic Italian cannoli creaminess with the warm, comforting flavors of pumpkin. Seriously, this Pumpkin Cannoli Cake Roll is where fall meets festa!

You know how I roll here at Cuba Queen – I don’t do boring. This recipe is pure me: a celebration of unapologetic flavor, a nod to tradition, and a kick of unexpected deliciousness. I first had this idea when I was craving both a pumpkin roll AND cannoli and thought why not combine the two.

The Pumpkin Cannoli Cake Roll is everything I stand for: turning everyday ingredients into something totally crave-worthy. I remember my first test batch. It was good, but not quite Cuba Queen good, you know? The cake was too dense, the filling wasn’t creamy enough. I tweaked and tested until I nailed the PERFECT balance of textures and tastes.

And now, mi gente, I’m sharing my masterpiece with you! Get ready to transform your kitchen into a culinary playground with this show-stopping Pumpkin Cannoli Cake Roll.

INGREDIENTS You Need

This Pumpkin Cannoli Cake Roll ingredient list is SHORT but mighty! We’re talking pantry staples with a few key players that will take this dessert from “meh” to “magnifico!”

Raw ingredients for making Pumpkin Cannoli Cake Roll, including flour, spices, pumpkin puree, ricotta cheese, and chocolate chips.

1 cup all-purpose flour: Provides structure for the pumpkin cake.
1 teaspoon baking powder: Gives the cake a light and airy texture.
1/2 teaspoon baking soda: Helps create a tender crumb.
1/2 teaspoon ground cinnamon: Adds warm, spicy flavor.
1/4 teaspoon ground nutmeg: Enhances the pumpkin spice notes.
1/4 teaspoon ground cloves: Adds a hint of complexity.
1/4 teaspoon salt: Balances the sweetness.
3 large eggs: Binds the ingredients together.
1 cup granulated sugar: Sweetens the cake.
1 cup pumpkin puree: Provides moisture and pumpkin flavor.
1/2 cup chopped walnuts (optional): Adds texture and nutty flavor.
15 oz ricotta cheese: The base of our creamy cannoli filling. Splurge on a good quality ricotta, you’ll taste the difference in this Pumpkin Cannoli Cake Roll.
1 cup powdered sugar: Sweetens the filling.
1/2 teaspoon vanilla extract: Enhances the flavor of the filling.
1/4 teaspoon cinnamon: Adds warmth to the filling.
1/4 cup mini chocolate chips: For that classic cannoli touch.
Orange zest: This is the secret weapon for the Pumpkin Cannoli Cake Roll. Zest from one orange elevates the filling.

The secret to an epic Pumpkin Cannoli Cake Roll is using full-fat ricotta instead of part-skim. Trust me on this! The creaminess makes all the difference. You’ll find the best spices for this Pumpkin Cannoli Cake Roll at a spice shop. Freshly ground makes a huge difference in flavor!

Pro tip: Make sure your ricotta is well-drained before using it. Too much moisture will make your filling runny.

STEP-BY-STEP INSTRUCTIONS

Here’s where most people mess up their Pumpkin Cannoli Cake Roll – but not you! I’m going to walk you through it step-by-step, with all my flavor secrets and technique tips. Don’t stress – your Pumpkin Cannoli Cake Roll is going to be incredible!

Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line a 10×15 inch jelly roll pan with parchment paper, leaving an overhang on the sides. This makes removing the cake easier.
Whisk Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures everything is evenly distributed.
Beat Wet Ingredients: In a large bowl, beat the eggs and sugar until light and fluffy. Add the pumpkin puree and mix well. Now, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
Add Nuts (Optional): If using, fold in the chopped walnuts. This adds a lovely crunch to the cake.
Bake the Cake: 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. In my kitchen, this Pumpkin Cannoli Cake Roll takes exactly 13 minutes, but oven times vary.
Roll While Warm: Immediately after removing the cake from the oven, dust a clean kitchen towel with powdered sugar. Invert the cake onto the towel, peel off the parchment paper, and roll the cake up tightly in the towel. This is crucial for preventing cracks later. Let it cool completely in the towel.
Prepare the Cannoli Filling: While the cake is cooling, prepare the filling. In a large bowl, beat the ricotta cheese, powdered sugar, vanilla extract, orange zest and cinnamon until smooth and creamy. Gently fold in the mini chocolate chips.
Unroll and Fill: Once the cake is completely cool, carefully unroll it. Spread the cannoli filling evenly over the cake.
Reroll and Chill: Reroll the cake tightly, without the towel this time. Wrap it in plastic wrap and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to meld and the cake to set.
Dust and Serve: Before serving, dust the Pumpkin Cannoli Cake Roll with powdered sugar. Slice and serve!

Pro tip for Pumpkin Cannoli Cake Roll perfection: Use a serrated knife to slice the cake for clean, even slices. While your Pumpkin Cannoli Cake Roll is working its magic, grab your camera – this is Instagram gold! Your Pumpkin Cannoli Cake Roll should smell like pumpkin pie and sweet Italian cream.

PRESENTATION

Presentation is everything, mi gente! We’re not just making a dessert, we’re creating an experience. This Pumpkin Cannoli Cake Roll deserves to be showcased with flair. People absolutely lose their minds when I serve this Pumpkin Cannoli Cake Roll at Thanksgiving!

Dust your Pumpkin Cannoli Cake Roll generously with powdered sugar right before serving. A light dusting looks elegant, but a heavy dusting is pure decadence. Arrange slices on a platter and garnish with a sprinkle of cinnamon or a few mini chocolate chips. For an extra touch of elegance, add a few fresh raspberries or orange slices to the platter.

Bold pairing suggestions that complement the Pumpkin Cannoli Cake Roll include a strong cup of Cuban coffee or a glass of sweet dessert wine. This Pumpkin Cannoli Cake Roll absolutely slays at dinner parties!

Perfect occasions for this Pumpkin Cannoli Cake Roll: Thanksgiving, Christmas, fall gatherings, or any time you want to impress your friends and family.

For Instagram-worthy plating, try layering slices of the Pumpkin Cannoli Cake Roll on a pedestal cake stand.

Leftover transformations? Crumble it over ice cream for a delicious sundae topping, or use it as a base for a trifle.

I’ve also tested seasonal Pumpkin Cannoli Cake Roll variations, like adding chopped pecans or cranberries to the filling. Those are really good too!

FAQs

Got questions? I’ve got answers! I’ve made this Pumpkin Cannoli Cake Roll a million times, so I’ve encountered all the potential pitfalls. Here’s the lowdown:

Can I make this Pumpkin Cannoli Cake Roll spicier? Absolutely! Add a pinch of cayenne pepper to the cake batter for a subtle kick. This works especially well with the cinnamon and nutmeg.
What if I don’t have ricotta cheese for my Pumpkin Cannoli Cake Roll? While ricotta is essential for the classic cannoli flavor, you can substitute it with mascarpone cheese for a richer, creamier filling.
How do I know when my Pumpkin Cannoli Cake Roll is perfectly done? The cake is done when a toothpick inserted into the center comes out clean. Be careful not to overbake it, or it will be dry and more likely to crack when rolling.
Can I make the Pumpkin Cannoli Cake Roll ahead of time? Yes! In fact, I recommend making it a day in advance. The flavors meld together beautifully in the refrigerator overnight.
My cake cracked when I rolled it. What did I do wrong? Cracking is usually caused by rolling the cake when it’s not warm enough or by overbaking it. Make sure to roll it immediately after removing it from the oven and avoid overbaking.
Can I freeze the Pumpkin Cannoli Cake Roll? Yes, you can freeze the cake roll, but it’s best to do so before adding the filling. Wrap the baked cake tightly in plastic wrap and freeze for up to 2 months. Thaw completely before filling and rolling.
What can I substitute for the nuts? Not a fan of nuts? Leave them out entirely, or substitute with mini chocolate chips or toffee bits.

My Pumpkin Cannoli Cake Roll testing experience taught me that patience is key. Let the cake cool completely before filling, and chill the finished cake roll for at least 2 hours before serving.

This Pumpkin Cannoli Cake Roll customization options are endless. Add a tablespoon of rum or amaretto to the ricotta filling for a boozy twist.

CONCLUSION

This Pumpkin Cannoli Cake Roll represents everything Cuba Queen stands for: bold flavors, unexpected combinations, and turning everyday ingredients into something extraordinary. It’s a taste of tradition with a twist of Cuban flair.

Here are my Pumpkin Cannoli Cake Roll Power Tips:

Don’t skip the orange zest: It brightens the ricotta filling.
Roll the cake while it’s warm: This prevents cracking.
Use full-fat ricotta: Creaminess is key!

I’ve created and loved a few variations of Pumpkin Cannoli Cake Roll:

Chocolate Pumpkin Cannoli Cake Roll: Adding cocoa powder to the cake batter and using dark chocolate chips in the filling.
Pecan Praline Pumpkin Cannoli Cake Roll: Incorporating chopped pecans and a swirl of caramel into the filling.
Cranberry Orange Pumpkin Cannoli Cake Roll: Adding dried cranberries and extra orange zest to both the cake and filling.

The Pecan Praline Pumpkin Cannoli Cake Roll gets the biggest reactions – people go wild for that caramel!

I’m confident that this Pumpkin Cannoli Cake Roll will be your signature dish this fall. You got this! Remember: flavor is an adventure, and you’re the captain of your kitchen. Make this Pumpkin Cannoli Cake Roll your own, and share your delicious results! Check out more cake rolls, like this Raspberry White Chocolate Cake Roll, for more cake inspiration.

Now go forth and create some Pumpkin Cannoli Cake Roll memories! Show the world what you’re capable of. And don’t forget to share your photos – I can’t wait to see your culinary masterpieces!

This Pumpkin Cannoli Cake Roll reminds me of another flavor explosion, the pumpkin dump cake with all its comforting spice. If this recipe rocks your world, you NEED to try these Pumpkin Cheesecake Truffles. For more bold flavor adventures, check out this vanilla cannoli cake recipe. You could even use a mini pizzelle maker, like this one. Here is another Pumpkin Cannoli Cake – Snappy Gourmet recipe to compare.

Pumpkin Cannoli Cake Roll

Print Recipe

This Pumpkin Cannoli Cake Roll combines the best of fall flavors with the creamy indulgence of cannoli filling. A moist pumpkin cake is swirled with a sweet ricotta cheese and chocolate chip mixture for a delightful seasonal dessert.

Author: Quinn
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 2 hours 35 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

For the Cake:
3 large eggs
¾ cup granulated sugar
1 teaspoon vanilla extract
¾ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
Pinch of salt
½ cup pumpkin puree
For the Cannoli Filling:
15 ounces ricotta cheese, drained
½ cup powdered sugar
1 teaspoon vanilla extract
¼ cup mini chocolate chips
For Dusting:
Powdered sugar

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Instructions

Prepare the Cake: Preheat oven to 350°F (175°C). Line a 10×15 inch jelly roll pan with parchment paper, allowing it to overhang on the sides.
In a large bowl, beat eggs and sugar together until light and fluffy. Stir in vanilla extract and pumpkin puree.
In a separate bowl, whisk together flour, baking powder, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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 and dust it generously with powdered sugar.
Once the cake is done, immediately invert it onto the prepared towel. Carefully peel off the parchment paper.
Starting from one short end, roll the cake up tightly in the towel. Let it cool completely.
Prepare the Cannoli Filling: In a medium bowl, combine ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Stir in the mini chocolate chips.
Assemble the Cake Roll: Carefully unroll the cooled cake. Spread the cannoli filling evenly over the cake.
Reroll the cake tightly, without the towel. 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. Slice and serve.

Notes

For an extra touch of flavor, consider adding a tablespoon of rum or coffee liqueur to the cannoli filling.