Ingredients
• 4 eggs • 1 cup granulated sugar • ½ cup all-purpose flour • ½ tsp baking powder • ¼ tsp salt
FOR PUMPKIN CANNOLI FILLING: • 8 oz ricotta cheese • ½ cup powdered sugar • ¼ cup pumpkin puree • 1 tsp vanilla extract • ½ tsp cinnamon • ¼ tsp nutmeg • ¼ cup mini chocolate chips
FOR TOPPING: • Powdered sugar for dusting • 2 tbsp melted butter
Instructions
- Preheat oven to 375°F
- Line 15×10 inch jelly roll pan with parchment paper
- Beat eggs and sugar until thick and pale
- Combine flour, baking powder, and salt
- Fold flour mixture into egg mixture
- Spread batter evenly in prepared pan
- Bake 12-15 minutes until golden
- Immediately loosen edges and invert onto clean towel
- Remove parchment paper
- Roll cake in towel while warm
- Cool completely on wire rack
- Beat ricotta, powdered sugar, and pumpkin until smooth
- Add vanilla, cinnamon, and nutmeg
- Fold in mini chocolate chips
- Unroll cake, spread with filling
- Roll up carefully and slice
- Brush with melted butter and dust with powdered sugar
PREP TIME & NUTRITION: Prep Time: 25 mins, Cook Time: 15 mins, Total Time: 40 mins, Servings: 8, Calories: 220, Net Carbs: 25g, Fats: 12g, Protein: 6g