Ingredients:
For the Pumpkin Cake:
3 large eggs
1 cup granulated sugar
2/3 cup canned pumpkin puree
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1 teaspoon baking powder
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup powdered sugar (for dusting)
For the Cannoli Filling:
1 cup ricotta cheese, well-drained
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon orange zest
1/3 cup mini chocolate chips
For Garnish:
Powdered sugar, for dusting
Additional mini chocolate chips or chopped nuts (optional)
Directions:
Prepare the Pumpkin Cake:
Preheat your oven to 375°F (190°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease the paper.
In a large bowl, beat the eggs and granulated sugar together until thick and pale. Mix in the pumpkin puree and vanilla extract until smooth.
In another bowl, whisk together the flour, baking powder, cinnamon, nutmeg, ginger, and salt.
Gradually fold the dry ingredients into the pumpkin mixture until fully incorporated. Pour the batter into the prepared pan, spreading it evenly.
Bake for 13–15 minutes, or until the cake springs back when lightly touched.
Roll the Cake: 6. Lay a clean kitchen towel on a flat surface and generously dust it with powdered sugar. While the cake is still warm, carefully invert it onto the towel. Peel off the parchment paper. 7. Starting at a short edge, roll the cake and towel together into a log shape. Let it cool completely on a wire rack.
Make the Cannoli Filling: 8. In a medium bowl, beat the ricotta, mascarpone, and powdered sugar until smooth and creamy. Stir in the vanilla extract, orange zest, and mini chocolate chips.
Assemble the Cake Roll: 9. Once the cake has cooled, carefully unroll it. Spread the cannoli filling evenly over the surface, leaving a small border around the edges. 10. Gently re-roll the cake (without the towel), being careful not to squeeze too tightly. Wrap the roll in plastic wrap and refrigerate for at least 1 hour to set.
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Serve: 11. Before serving, dust the top with powdered sugar. Garnish with additional mini chocolate chips or chopped nuts, if desired. Slice and enjoy!
Prep Time: 25 minutes | Cooking Time: 15 minutes | Total Time: 40 minutes
Servings: 8–10 slices
Helpful Tips:
Ensure the ricotta cheese is thoroughly drained to avoid a watery filling; you can use cheesecloth for best results.
For an extra festive touch, sprinkle the finished roll with a mix of powdered sugar and cinnamon.
