Pumpkin Cannoli Cake Roll: A Festive, Cream-Filled Autumn Dessert That’s Light, Creamy, and Irresistible

When two beloved desserts collide—pumpkin spice and Italian cannoli—magic happens. Enter the Pumpkin Cannoli Cake Roll, a show-stopping dessert that combines the moist, spiced crumb of a pumpkin sponge cake with a luxuriously creamy ricotta filling flavored with vanilla, orange zest, and mini chocolate chips. Rolled into a beautiful spiral and dusted with powdered sugar, this cake is as stunning as it is delicious.

Perfect for Thanksgiving, fall dinner parties, or as a holiday centerpiece, this cake roll is a gourmet twist on classic desserts. It’s lighter than pumpkin pie, easier to serve than a layered cake, and packed with the flavors everyone loves: pumpkin, cinnamon, sweet ricotta, and melty chocolate.

In this comprehensive, SEO-optimized guide of over 1,500 words, we’ll explore:

• What makes a cake roll special
• A step-by-step recipe for a flawless pumpkin cannoli roll
• Tips for rolling without cracking
• Creative variations (gluten-free, dairy-free, mini rolls)
• How to store, serve, and present
• And why this recipe is a must-have for food bloggers, bakers, and seasonal content creators

Let’s roll into the world of autumnal elegance—one delicious slice at a time.

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What Is a Pumpkin Cannoli Cake Roll?

A Pumpkin Cannoli Cake Roll is a thin, tender sponge cake made with pumpkin puree and warm fall spices, baked in a jelly roll pan, then filled with a sweetened ricotta mixture inspired by traditional cannoli filling. Once cooled, the cake is gently rolled with the filling inside, creating a beautiful spiral that reveals layers of golden pumpkin cake and creamy white filling studded with chocolate chips.

This dessert is:

• Moist and spiced (like pumpkin pie)
• Creamy and rich (like cannoli)
• Elegant yet approachable
• Perfect for holidays and gatherings
• Make-ahead friendly

Think of it as pumpkin pie meets cannoli in a roll—a dessert that impresses without requiring advanced skills.

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Why This Cake Roll Is the Ultimate Fall Showstopper

1. Unique Fusion of Flavors

Combines the best of American fall baking and Italian dessert tradition.

2. Stunning Presentation

The spiral design makes it a centerpiece for any table.

3. Lighter Than Pie

No heavy crust—just airy cake and creamy filling.

4. Easy to Serve

Slice and serve—no scooping or plating drama.

5. Perfect for Make-Ahead

Tastes even better the next day as flavors meld.

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Pumpkin Cannoli Cake Roll Recipe (Serves 10–12)

Prep Time: 25 minutes
Cook Time: 13–15 minutes
Cooling & Rolling Time: 1 hour
Total Time: ~2 hours
Servings: 10–12
Difficulty: Moderate
Dietary Info: Vegetarian (can be adapted for gluten-free)

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Ingredients:

For the Pumpkin Sponge Cake:

• 4 large eggs, separated
• ¾ cup granulated sugar
• ⅔ cup all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ⅓ cup 100% pure pumpkin puree
• 1 tsp vanilla extract
• Powdered sugar (for dusting the towel)

For the Cannoli Filling:

• 16 oz (2 cups) whole-milk ricotta cheese, drained
• ½ cup powdered sugar
• 1 tsp vanilla extract
• 1 tbsp orange zest (from 1 orange)
• ¼ tsp ground cinnamon
• ½ cup mini semi-sweet chocolate chips
• Optional: 1–2 tbsp amaretto or orange liqueur (for depth)

For Serving:

• Powdered sugar (for dusting)
• Mini chocolate chips or cocoa powder (for garnish)
• Orange slices or mint leaves (optional)

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Step-by-Step Instructions:

1. Preheat & Prepare Pan

• Preheat oven to 375°F (190°C).
• Line a 10×15-inch jelly roll pan with parchment paper.
• Lightly grease and dust with flour or non-stick spray.

2. Make the Sponge Cake Batter

• In a large bowl, beat egg yolks and granulated sugar with an electric mixer until thick, pale, and ribbon-like (~5 minutes).
• Mix in pumpkin puree and vanilla.
• In a separate bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, and ginger.
• Gently fold dry ingredients into wet until just combined.

3. Whip the Egg Whites

• In a clean bowl, beat egg whites until stiff peaks form.
• Fold one-third of the whites into the batter to lighten, then gently fold in the rest.

4. Bake the Cake

• Pour batter into the prepared pan and spread evenly with a spatula.
• Bake for 13–15 minutes, until the cake springs back when touched and edges begin to pull away.

5. Cool & Prepare for Rolling

• While baking, lay a clean kitchen towel on the counter and dust generously with powdered sugar.
• As soon as the cake comes out, run a knife around the edges.
• Invert the cake onto the sugared towel.
• Carefully peel off the parchment.
• Starting from a short end, roll the cake up in the towel while still warm. This prevents cracking when you add the filling later.
• Let cool completely on a wire rack (about 45 minutes).

6. Make the Cannoli Filling

• In a medium bowl, beat ricotta, powdered sugar, vanilla, orange zest, and cinnamon until smooth.
• Fold in chocolate chips (and liqueur, if using).
• Chill for 15 minutes to firm up slightly.

7. Unroll, Fill, and Re-Roll

• Gently unroll the cooled cake.
• Spread the ricotta filling evenly over the surface, leaving a ½-inch border.
• Re-roll the cake (without the towel) into a tight spiral.
• Place seam-side down on a serving platter.

8. Chill & Serve

• Refrigerate for at least 30 minutes to set.
• Dust generously with powdered sugar before slicing.
• Garnish with extra chocolate chips, orange zest, or mint.

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Tips for a Perfect Cake Roll

• Don’t overbake: A dry cake will crack. Check at 12 minutes.
• Roll while warm: The towel trick is essential for flexibility.
• Use full-fat ricotta: Low-fat versions are watery and won’t hold shape.
• Drain ricotta: Place in a fine-mesh strainer for 30 minutes to remove excess liquid.
• Sharp knife: Wipe with hot water between slices for clean cuts.
• Chill before slicing: Makes cutting easier and cleaner.

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Creative Variations to Try

Make this recipe your own:

1. Gluten-Free Pumpkin Cake Roll

• Swap flour for a 1:1 gluten-free blend (like Bob’s Red Mill).
• Ensure baking powder is GF-certified.

2. Dairy-Free/Lighter Version

• Use dairy-free ricotta (cashew-based) and coconut whipped cream.
• Replace chocolate chips with dairy-free chocolate.

3. Mini Cake Rolls

• Bake in a 9×13-inch pan and cut into strips.
• Fill and roll individually for party-sized treats.

4. Cinnamon Roll Style

• Swirl in a cinnamon-sugar paste before filling.
• Drizzle with cream cheese glaze.

5. Maple-Cream Filling

• Replace ricotta with sweetened mascarpone or Greek yogurt.
• Add 2 tbsp pure maple syrup.

6. Chocolate Pumpkin Roll

• Add 2 tbsp cocoa powder to the cake batter.
• Fill with chocolate-hazelnut ricotta.

7. Vegan Option

• Use aquafaba for egg whites (3 tbsp per egg white, whipped to stiff peaks)
• Choose plant-based ricotta and egg replacers (advanced technique)

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Why This Recipe Is Perfect for Food Bloggers & SEO

If you’re a food blogger, recipe developer, or content creator, Pumpkin Cannoli Cake Roll is a high-traffic, seasonal SEO goldmine. Here’s why:

1. High Seasonal Search Volume

Keywords like “pumpkin cake roll,” “cannoli cake recipe,” and “fall roll cake” spike every September through November. Ranking for these can bring thousands of visitors.

2. Long-Tail Keyword Opportunities

Target low-competition, high-intent phrases:

• “Easy pumpkin cannoli roll recipe”
• “Creamy ricotta pumpkin cake”
• “Gluten-free pumpkin roll with filling”
• “Italian-inspired fall desserts”
• “Make-ahead Thanksgiving cake”

3. Pinterest & Social Media Magnet

This cake is incredibly photogenic—golden spiral with white filling is perfect for:

• Pinterest pins
• Instagram Reels (show the rolling and slicing)
• TikTok “dessert reveal” videos
• YouTube shorts for holiday prep

4. Affiliate Marketing Potential

Promote:

• Jelly roll pans
• Quality ricotta and pumpkin
• Pastry bags and offset spatulas
• Powdered sugar and mini chocolate chips

5. Link-Worthy for Roundups

This recipe is likely to be featured in:

• “Top 10 Thanksgiving Desserts”
• “Best Fall Baking Recipes”
• “Elegant Make-Ahead Cakes” Earning you valuable backlinks and organic traffic.

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Serving & Presentation Ideas

Make your cake roll unforgettable:

• Holiday Table: Serve on a cake stand with fall leaves.
• Coffee Pairing: Great with espresso or spiced chai.
• Gift Idea: Wrap in cellophane with a ribbon and tag: “Autumn in a Roll.”
• Dessert Platter: Slice and arrange with biscotti and fruit.

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Storage & Make-Ahead Tips

• Refrigerator: Store covered for up to 3 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge.
• Make Ahead: Bake and roll 1–2 days in advance. Dust with sugar before serving.

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Nutritional Notes

While a treat, ricotta and pumpkin add benefits:

• Ricotta: High in protein and calcium.
• Pumpkin: Rich in vitamin A and fiber.
• Eggs: Provide high-quality protein.

Enjoy as part of a balanced holiday meal.

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Conclusion: The Ultimate Fall Fusion Dessert

Pumpkin Cannoli Cake Roll is more than just a dessert—it’s a celebration of flavor, texture, and creativity. With its spiced pumpkin crumb, creamy ricotta filling, and elegant spiral, it’s the kind of treat that brings people together.

Whether you’re celebrating Thanksgiving, hosting a dinner party, or just craving a little seasonal sweetness, this cake roll delivers on every level: taste, beauty, and indulgence.

And for content creators, it’s a seasonal SEO powerhouse—easy to rank for, highly shareable, and endlessly adaptable.

So preheat your oven, whip those egg whites, and roll your way to dessert perfection.

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Recipe Summary: Pumpkin Cannoli Cake Roll

Prep Time: 25 mins
Cook Time: 13–15 mins
Cooling Time: 1 hour
Total Time: ~2 hours
Servings: 10–12
Calories: ~320 per slice

Key Ingredients:

• 4 eggs (separated)
• ⅓ cup pumpkin puree
• 16 oz ricotta
• Orange zest, cinnamon, mini chocolate chips

Pro Tip: Add ½ tsp almond extract to the filling for a deeper, bakery-style flavor!

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