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Pumpkin Cannoli Cake Roll

Total Time

Prep: 35 min. + chilling Bake: 15 min. + cooling

Makes

12 servings

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
Pumpkin Cannoli Cake Roll Recipe photo by Taste of Home

Ingredients

  • 3 large eggs, room temperature
  • 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
  • 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
  • Confectioners' sugar

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 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 until serving.

Nutrition Facts

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

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