Pumpkin Cannoli Cake Roll: A Fall-Inspired Twist on an Italian Classic

Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
In a separate large bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale, about 2-3 minutes.
Add the pumpkin puree and vanilla extract to the egg mixture and mix until smooth.
Gradually fold in the dry ingredients until just combined.
Pour the batter into the prepared pan, spreading it out evenly. Bake for 12-15 minutes, or until the cake is firm and a toothpick inserted into the center comes out clean.
Roll the cake:

While the cake is baking, lay a clean kitchen towel on your countertop and sprinkle it generously with powdered sugar.
Once the cake is done, remove it from the oven and immediately flip it onto the prepared towel. Gently peel off the parchment paper.
Carefully roll the warm cake up in the towel, starting from one short edge. Let it cool completely, with the seam side down.
Prepare the filling:

In a large mixing bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.
If using, fold in the mini chocolate chips for added crunch and texture.
Assemble the cake roll:

Once the cake has cooled, carefully unroll it from the towel. Spread the ricotta filling evenly over the surface of the cake, leaving a small border around the edges.
Gently re-roll the cake, being careful not to tear it. Place the rolled cake seam-side down on a serving platter.
Decorate and serve:

Dust the top of the pumpkin cannoli cake roll with powdered sugar before serving. If desired, you can garnish it with more mini chocolate chips or even a sprinkle of cinnamon for extra flavor and decoration.
Slice into thick pieces and enjoy!
Serving and Storage Tips: