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

Serving: This cake roll is best served chilled or at room temperature. It pairs wonderfully with a cup of coffee or tea for a fall-inspired treat.
Storage: Store any leftover cake roll in an airtight container in the refrigerator for up to 3 days. The cake may become even more flavorful as it sits!
Variants:

Chocolate Pumpkin Cannoli Roll: For a chocolatey twist, add 2 tbsp of cocoa powder to the cake batter or sprinkle chocolate chips inside the filling.
Maple Filling: Replace the powdered sugar with maple syrup in the filling for a subtle maple flavor that complements the pumpkin.
Vegan Pumpkin Cannoli Cake Roll: Replace the eggs with a flax egg substitute and use a dairy-free ricotta and mascarpone alternative for a vegan version.
FAQ:
Q: Can I make this cake in advance?
A: Yes, this cake roll can be made a day ahead of time. Just store it in the refrigerator, and it will hold its shape and flavor wonderfully.

Q: Can I freeze the pumpkin cannoli cake roll?
A: Yes, you can freeze the cake before adding the filling. Wrap it tightly in plastic wrap and foil, and store it in the freezer for up to 3 months. Thaw overnight in the fridge before filling and serving.

Q: How can I prevent the cake from cracking when rolling?
A: Be sure to roll the cake while it is still warm, but not hot. If the cake is too cool, it may crack. Also, use a gentle hand when rolling and avoid over-baking the cake to keep it soft and flexible.

This Pumpkin Cannoli Cake Roll is the perfect combination of fall flavors and Italian dessert tradition. Its light, spongy pumpkin cake and creamy ricotta filling create a showstopper dessert that’s sure to impress at any gathering or holiday meal. Enjoy the magic of autumn in every bite!