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Pumpkin Cannoli Cake Roll

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A delightful dessert that combines pumpkin flavors with traditional cannoli in a beautiful cake roll.

Ingredients

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  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp salt
  • 3 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp vanilla extract
  • ¼ cup vegetable oil
  • 1 cup ricotta cheese
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ½ cup heavy cream (whipped to stiff peaks)
  • ¼ cup chocolate chips or pistachios (optional, for garnish)
  • Powdered sugar (for dusting)
  • Chocolate drizzle (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). In a large bowl, mix flour, sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt. In another bowl, whisk together eggs, pumpkin puree, vanilla extract, and vegetable oil until smooth. Gently fold the wet mixture into the dry ingredients.
  2. Line a baking sheet with parchment paper. Pour the cake batter onto the prepared sheet and bake for about 15-20 minutes or until the top springs back when lightly touched. Remove from the oven.
  3. While the cake is still warm, sprinkle powdered sugar over a clean kitchen towel. Flip the cake onto the towel and peel off the parchment paper. Slowly roll the cake up in the towel and let cool in this rolled position for about 30 minutes.
  4. Prepare the filling by mixing ricotta cheese, powdered sugar, vanilla extract, and ground cinnamon until smooth. Whip heavy cream to stiff peaks and gently fold into the ricotta mixture.
  5. Once the cake has cooled, unroll it gently and spread the ricotta filling over the top, leaving a margin around the edges. Carefully roll the cake back up without the towel, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
  6. Before serving, remove the cake roll from the refrigerator, unwrap it, dust with powdered sugar, and drizzle with chocolate if desired. Garnish with chocolate chips or pistachios.

Notes

Best served fresh, but can be refrigerated for 3-4 days or frozen for up to 2 months.

Nutrition

Keywords: pumpkin, cannoli, cake, roll, dessert, fall, Thanksgiving

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