Prepare the Pumpkin Cake:
Preheat your oven to 375°F (190°C). Grease a 10×15-inch jelly roll pan and line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
In a large bowl, beat the eggs and sugar until light and fluffy. Add the pumpkin puree and vanilla extract, mixing until smooth.
Gradually add the dry ingredients to the wet mixture and stir until combined.
Pour the batter evenly into the prepared jelly roll pan and spread it out.
Bake for 13-15 minutes or until the cake springs back when lightly touched.
Roll the Cake:
While the cake is still warm, dust a clean kitchen towel with powdered sugar. Carefully turn the cake out onto the towel and peel off the parchment paper.
Starting from one short side, gently roll the cake up with the towel, making sure it forms a tight roll. Let the cake cool completely in the towel.
Prepare the Cannoli Filling:
In a medium bowl, mix together the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
Fold in the mini chocolate chips and orange zest, if using.
Assemble the Cake Roll:
Once the cake is completely cooled, carefully unroll it from the towel.
Spread the cannoli filling evenly over the surface of the cake.
Gently roll the cake back up without the towel, ensuring the filling stays inside.
Chill and Serve:
Wrap the cake roll in plastic wrap and refrigerate for at least 1 hour before serving.
Dust with powdered sugar before slicing and serve.
Prep Time: 20 minutes | Cook Time: 15 minutes | Chill Time: 1 hour | Total Time: 1 hour 35 minutes | Servings: 8-10 | Calories: Approximately 330 kcal per slice
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