Delicious Pumpkin Cannoli Cake Roll: The Perfect Dessert!

Okay, let’s get real, mama. I get it. We’re all juggling a million things, and sometimes, the thought of making something even remotely fancy is enough to send us running for the takeout menu. But hear me out! This Pumpkin Cannoli Cake Roll is surprisingly doable, even on a chaotic weeknight. I promise!

I remember the first time I attempted a Pumpkin Cannoli Cake Roll. It was a crisp October afternoon, leaves were falling, and I had grand visions of a perfect fall dessert. My kids were running around in their Halloween costumes, and the dog was barking at the mailman. Complete beautiful chaos! I was determined to make this impressive dessert. Let’s say it didn’t go exactly as planned (more on that later), but the taste was amazing! And that’s what counts, right? My family devoured it, imperfections and all. That’s when I realized this Pumpkin Cannoli Cake Roll was worth mastering.

The secret? It’s all about breaking it down into simple steps. And trusting that even if it doesn’t look perfect, it will taste incredible. This Pumpkin Cannoli Cake Roll is a total crowd-pleaser, perfect for a holiday dessert, a potluck treat, or even just a “we survived another week” celebration. Plus, it’s a fun twist on traditional cannoli!

Whether you’re a seasoned baker or a kitchen newbie, I’m here to walk you through it. No judgment, just real talk and lots of encouragement. Because we’re all in this together. Let’s get baking, friend!

INGREDIENTS You’ll Need:

Okay, friend, let’s gather our goodies! Don’t let the ingredient list intimidate you. It’s mostly stuff you probably already have in your pantry. Trust me, this Pumpkin Cannoli Cake Roll ingredient list is SHORT because mama doesn’t have time for fancy!

• 1 cup all-purpose flour: Adds structure to your cake roll. If you want to try gluten-free, use a 1:1 gluten-free baking flour.
• 1 teaspoon baking powder: Helps the cake rise nice and fluffy.
• 1/2 teaspoon baking soda: Gives the cake that perfect light texture.
• 1/2 teaspoon ground cinnamon: For that warm, comforting pumpkin spice flavor.
• 1/4 teaspoon ground ginger: Adds a little zing!
• 1/4 teaspoon ground cloves: Completes the pumpkin spice symphony.
• 1/4 teaspoon salt: Enhances the other flavors.
• 3 large eggs: Binds everything together.
• 1 cup granulated sugar: Sweetens the deal, of course!
• 1 cup pumpkin puree: The star of the show! Make sure it’s puree, not pumpkin pie filling.
• 1 teaspoon vanilla extract: Adds a touch of sweetness and warmth.
• Powdered sugar, for dusting: Makes it look all pretty!
• 15 ounces ricotta cheese: For the creamy cannoli filling. I usually get this at Target while doing my regular grocery run.
• 1 cup confectioners’ sugar: Sweetens the cannoli filling.
• 1/2 cup mini chocolate chips: Because everything is better with chocolate, right? My family loves when I add extra chocolate chips.
• 1 teaspoon cinnamon: Adds to the spice flavor of the filling

No worries if you don’t have ground cloves – I sometimes skip it, and my Pumpkin Cannoli Cake Roll still tastes amazing! Here’s a mom trick that saved my sanity – I always keep a can of pumpkin puree in the pantry for last-minute pumpkin cravings! This Pumpkin Cannoli Cake Roll doesn’t have to break the bank. Buying the store-brand ingredients will make this a budget-friendly dessert.

As for storage wisdom, if you have any leftover cake (which is rare in my house!), wrap it tightly in plastic wrap and store it in the fridge. It’ll stay good for a couple of days… if it lasts that long!

Let’s Make it Happen!

Alright, fellow kitchen warriors, let’s get this show on the road! Don’t be scared, I’m here to guide you through every step of this Pumpkin Cannoli Cake Roll recipe. I promise, it’s easier than wrangling a toddler at the grocery store!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and flour a 10×15 inch jelly roll pan. Line it with parchment paper, leaving an overhang on the sides. This will be your best friend when it’s time to roll!
2. Whisk the Dry: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, cloves, and salt. Get those arms moving!
3. Mix the Wet: In a large bowl, beat the eggs and sugar together until light and fluffy. Beat in the pumpkin puree and vanilla extract. Don’t worry if it looks a little lumpy at this stage.
4. Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix! Overmixing can lead to a tough cake, and nobody wants that.
5. Spread: Pour the batter into the prepared pan and spread it evenly. I like to use a spatula to make sure it reaches all the corners.
6. Bake: Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The Pumpkin Cannoli Cake Roll should smell amazing by now!
7. Roll it Up: While the cake is baking, prepare a clean kitchen towel and dust it generously with powdered sugar. As soon as the cake comes out of the oven, immediately invert it onto the prepared towel. Gently peel off the parchment paper. Starting from one short end, roll the cake up tightly in the towel. Let it cool completely in the towel. This is KEY to preventing cracks later. Here’s where I used to mess up my Pumpkin Cannoli Cake Roll – don’t skip this step!
8. Make the Filling: While the cake is cooling, prepare the filling. In a medium bowl, beat the ricotta cheese and confectioners’ sugar together until smooth. Stir in the mini chocolate chips.
9. Unroll and Fill: Once the cake is completely cool, gently unroll it. Spread the cannoli filling evenly over the cake.
10. Roll Again: 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. This Pumpkin Cannoli Cake Roll needs a little chill time!
11. Serve: Before serving, dust the Pumpkin Cannoli Cake Roll with powdered sugar. Slice and enjoy!

In my chaotic kitchen, this Pumpkin Cannoli Cake Roll usually takes about an hour from start to finish, including baking and cooling time. Perfect time to fold that laundry pile! Don’t panic if your Pumpkin Cannoli Cake Roll looks a little wonky when you roll it up. It happens to the best of us! Just embrace the imperfections and know that it will still taste delicious.

How We Love to Eat This!

Okay, so you’ve made this amazing Pumpkin Cannoli Cake Roll. Now what? Well, let me tell you, my family devours this Pumpkin Cannoli Cake Roll when I serve it with a scoop of vanilla ice cream. It’s the perfect combination of warm spice and cool sweetness. I also love to serve it with a sprinkle of chopped nuts for a little extra crunch.

This Pumpkin Cannoli Cake Roll is perfect for those crazy weeknight dinners when you want a special dessert without spending hours in the kitchen. It’s also a total hit at potlucks and holiday gatherings. I’ve even made it for school bake sales, and it always sells out fast!

For presentation, I like to dust the Pumpkin Cannoli Cake Roll with a generous amount of powdered sugar. You can also drizzle it with a little melted chocolate or caramel sauce for extra flair. I always try to make it look pretty, but let’s be real, the taste is what really matters.

And because we always have them, let’s talk leftovers. If you have any Pumpkin Cannoli Cake Roll left (which is a big “if” in my house), you can store it in the fridge for a couple of days. It’s also delicious cold straight from the fridge!

I’ve also experimented with some seasonal variations. In the fall, I like to add a little chopped apple or cranberries to the filling. In the winter, I sometimes use gingerbread spice instead of pumpkin spice.

I’ve gotten rave reviews from guests on my Pumpkin Cannoli Cake Roll. They always ask for the recipe. My friends love this Pumpkin Cannoli Cake Roll when I bring it for girls’ night.

The kids love this, they’ll go crazy for Pumpkin Chai Cinnamon Rolls.

FAQs: Your Questions Answered

Okay, let’s tackle some common questions about this Pumpkin Cannoli Cake Roll. I know you’ve got ’em!

• Can my picky eater handle this Pumpkin Cannoli Cake Roll?

  You know your picky eater best, but my kids usually love it! The pumpkin flavor is mild, and the chocolate chips in the filling help. You can also leave out the spices if you’re worried about it being too strong.

• What if I burn my Pumpkin Cannoli Cake Roll? (Asking for a friend… okay, it was me!)

  Okay, we’ve all been there! If it’s just slightly burnt, you can try to carefully trim off the burnt edges. If it’s too burnt, unfortunately, you might have to start over. But hey, it’s a learning experience!

• Can I make this Pumpkin Cannoli Cake Roll ahead for meal prep?

  Yes! You can definitely make the cake and the filling ahead of time. Store them separately in the fridge, and then assemble the cake roll when you’re ready to serve it.

• Can I freeze this Pumpkin Cannoli Cake Roll?

  I don’t recommend freezing the entire cake roll, as the filling can get a little watery when it thaws. However, you can freeze individual slices.

• What if my cake cracks when I roll it?

  Cracking is normal, friend! Don’t sweat it. It won’t affect the taste. Just embrace the imperfections and know that it will still be delicious. Making sure the cake is still warm when rolling the cake is imperative to preventing cracks.

• Can I use a different type of cheese for the filling?

  While ricotta cheese is traditional for cannoli filling, you could try using mascarpone cheese for a richer flavor. I like the traditional, but you can experiment with Italian cannoli cake roll and decide for yourself.

• Is there a traditional New York cannoli filling recipe?

  For further assistance, check out Traditional New York cannoli filling recipe?.

If your kids love this, they’ll go crazy for Pumpkin Spice Cake Roll Recipes. This Pumpkin Cannoli Cake Roll reminds me of another family favorite…

Final Thoughts:

This Pumpkin Cannoli Cake Roll is more than just a recipe; it’s a way to bring a little joy and deliciousness into your family’s life, even amidst the beautiful chaos of everyday life.

For more sanity-saving dinner ideas, check out Pumpkin French Toast Roll-Ups.

My family loves this Pumpkin Cannoli Cake Roll because it’s a fun twist on a classic dessert, and it’s perfect for celebrating fall. My husband loves the traditional Pumpkin Cannoli Cake Roll. My kids love when I add extra chocolate chips.

My Pumpkin Cannoli Cake Roll Mom Hacks:

• Embrace Imperfection: Don’t stress if it doesn’t look perfect. It’s all about the taste!
• Make it Ahead: Save time by making the cake and filling in advance.
• Get the Kids Involved: Let them help with measuring ingredients or sprinkling powdered sugar.

Family-Tested Variations:

1. Chocolate Pumpkin Cannoli Cake Roll: Add cocoa powder to the cake batter for a chocolatey twist.
2. Nutty Pumpkin Cannoli Cake Roll: Add chopped nuts to the filling for extra crunch.
3. Spiced Pumpkin Cannoli Cake Roll: Use gingerbread spice instead of pumpkin spice for a different flavor profile.

Remember, cooking is all about experimenting and making it your own. I hope this recipe inspires you to get creative in the kitchen and create some delicious memories with your family. For further instruction, check out Pumpkin Cannoli Cake – Snappy Gourmet. Guittard Pumpkin Cannoli Cake Roll | World Wide Chocolate provides even more resources for further instructions.

I truly hope you give this Pumpkin Cannoli Cake Roll a try. I promise you won’t regret it! It’s a delicious and relatively easy dessert that will impress your family and friends. And remember, even if it doesn’t turn out perfectly, it will still taste amazing. Because that’s how we roll (pun intended!). Go for it!