Pumpkin Cannoli Cake Roll

Total Time Prep: 35 min. + chilling Bake: 15 min. + cooling
Yield 12 servings
Test Kitchen Approved
My family has been serving this pumpkin roll every Christmas Eve for as long as I can remember. This last Christmas was no exception. Traditions are so heartwarming. This cake is not too sweet—the perfect ending to a special dinner. —Carolyn Rockwell, Milwaukie, Oregon

Ingredients

  • 3 large eggs
  • 1 cup sugar
  • 2/3 cup canned pumpkin
  • 3/4 cup all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Confectioners' sugar
  • FILLING:
  • 3/4 cup heavy whipping cream
  • 2/3 cup part-skim ricotta cheese
  • 1/2 cup sugar
  • 1/2 cup miniature semisweet chocolate chips

Directions

  1. Preheat oven to 350°. Line bottom of a greased 15x10x1-in. baking pan with parchment; grease paper.
  2. In a large bowl, beat eggs on high speed 3 minutes. Gradually add confectioners' sugar, beating until thick and lemon-colored. Beat in pumpkin. In another bowl, whisk flour, pie spice, baking powder and baking soda; fold into egg mixture. Transfer to prepared pan, spreading evenly.
  3. Bake 12-15 minutes or until top springs back when lightly touched. Cool 5 minutes. Invert onto a tea towel dusted with confectioners’ sugar. Gently peel off paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.
  4. For filling, in a bowl, beat cream until stiff peaks form. In another bowl, mix ricotta cheese and sugar until blended; stir in chocolate chips. Fold in whipped cream.
  5. Unroll cake; spread filling over cake to within 1/4 in. of edges. Roll up again, without towel. Place on a platter, seam side down. Dust with confectioners’ sugar. Refrigerate, covered, at least 3 hours before serving.

Nutrition Facts

1 piece: 254 calories, 10g fat (6g saturated fat), 68mg cholesterol, 110mg sodium, 38g carbohydrate (30g sugars, 1g fiber), 5g protein.

My family has been serving this pumpkin roll every Christmas Eve for as long as I can remember. This last Christmas was no exception. Traditions are so heartwarming. This cake is not too sweet—the perfect ending to a special dinner. —Carolyn Rockwell, Milwaukie, Oregon
Recipe Creator

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