Reviewed: Dec. 25, 2009

This is delicious! I rolled it up in wax paper because I don't like the idea of rolling things in fabric. Rolling in wax paper does leave it a little glossy on the outside, though. I would rather roll it in something wider than a jelly roll pan because there is enough batter to do so and you could get more layers out of it that way.

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TIFFANYLNE

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Reviewed: Dec. 22, 2009

DELICIOUS, but you should really use an 11x17 inch cookie sheet. I made 2 using 11x17 and they were perfect. The one I made on the 9x13 inch pan broke into 3 pieces when I tried to roll it because it was too thick. I also lined my pans with parchment paper and the cake came off of the pan really easily. I was very nervous because I never made a pumpkin roll before but it was way easier than expected, they (well 2 at least of them) looked amazing, and they tasted great. They freeze well too- still soft after almost a month. I just let it thaw overnight in the fridge and it tasted great the next day.

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RAB

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Reviewed: Dec. 20, 2009

I made this for a friend for Thanksgiving. She told me it was THE BEST pumpkin rool ever...she said the frosting was amazing. THANK YOU for such a great recipe. For any other newbies to 'rolling' a cake, I learned through trial and error that when you unroll the cake to frost it, make sure you roll it back up the same way it originally rolled. I rolled mine backwards and it cracked a bit...hope that helps!

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dr-franimal

Cooking Level: Expert

Home Town: Mooresville, North Carolina, USA

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Reviewed: Dec. 19, 2009

I've been using the same pumpkin roll recipe for years. I decided to give this one a try for a change, and so glad I did! This is so easy and delicious. I did cut back on the white sugar for the cake mix to 3/4 cup,and used only 1/2 cup of confectioner's sugar for the filling. I used waxed paper to roll my cake rather than the damp linen towel. Thanks for the new recipe that I will use for years to come.

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ANITA66

Cooking Level: Intermediate

Living In: Boothwyn, Pennsylvania, USA

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Reviewed: Dec. 13, 2009

This was super easy and yummy. I will use a bigger pan next time so it's just a bit thinner. I added a bit more vanilla and some walnuts to the filling, but it is a great base recipe.

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Meagan C

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Reviewed: Dec. 8, 2009

Recipe is perfect as is! I have so many requests for this; thanks for the recipe!

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tocourt

Cooking Level: Expert

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Reviewed: Dec. 4, 2009

DELICIOUS! but it's hard to get it to roll just right

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hurlingturtles

Cooking Level: Intermediate

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Reviewed: Dec. 2, 2009

Sweet, simple, and finger licking good. I did use homemade pumpkin puree but other than that, no modification.

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JOSEPHINE aka SPITFIRE FOODIE

Living In: Kingwood, West Virginia, USA

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Reviewed: Dec. 1, 2009

Turned out very moist and delicious. I doubled the batter, so used a bit more than neccesary in pan and the cake portion was too thick in proportion to cream cheese frosting filling. Also with remaining batter I made 4 cupcakes which were very good. My fiancee said it was like a big twinkie but not chocolate! Cream cheese part was really yummy :)

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anniebananie

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Reviewed: Nov. 28, 2009

This is delectable. I did not change one thing to this recipe and it got fantastic reviews at Thanksgiving dinner. Edit-I have made this 3 times now with rave reviews. My third was the first to not break apart. The first two did but once you chill it and cut in pieces...it didn't matter.

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nicnakpatywack

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Reviewed: Nov. 28, 2009

No towel needed!! You don't need to use a towle at all. just use a wax paper. bake it then take the cake out from the pan.and let it cool for a while. for 15~20 minuts. then spread the icing. i didn't even put the icing in the refirgerater like others sugestions. because it is easy to spread it when it is soft. Peel the wax paper as you roll the cake. then put it in the refirageratr till you serve it. just cut the cake in slices before serving. it is so easy.

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sparkle

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Reviewed: Nov. 26, 2009

Followed the recipe exactly. used a 15 X 11 cookie sheet. sprayed the wax paper with pam...It was absolutely perfect. Easy and wonderful. don't be afraid. It is no problem to make.

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Sheila

Cooking Level: Intermediate

Home Town: Bakersfield, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Nov. 26, 2009

I read the reviews and froze this as someone suggested. This seemed to make mine more mushy, and slimy on the outside. If I were to do this again, I don't think I would freeze it and just refrigerate instead. I would also put some powdered sugar on the outside just before cutting to eliminate the slime.

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Christa

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Reviewed: Nov. 26, 2009

This was delicious! It was the first thing gone at the Thanksgiving dessert table. It was even pretty easy to make, just follow directions carefully. I used wax paper to line the cookie sheet and had no problems. This will be part of our annual dinner.

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kansas954

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Reviewed: Nov. 26, 2009

This recipe is absolutely fantastic! I have tried so many different ones because pumpkin roll is my favorite holiday dessert & none have come close to this. I only made a few modifications that didn't really affect the taste at all. I like to do my rolls in a larger sheet cake pan which makes me think that maybe the original recipe just had a misprint because the filling is perfect for the sheet cake & since so many reviewers complained about there being too much, I assume it was really meant for the larger pan. I also sprinkled pecans over the filling before rolling it up. My trick for the perfect roll is to spray the pan w/ baker's secret spray & flip it onto a large tea towel that has been sprinkled w/ powdered sugar. While the cake is still warm you roll it into a log with the towels & let it sit for a few minutes, this helps it to roll nicely w/o cracking. Once it has cooled a bit you unroll it & spread on the filling. Roll back up, wrap in plastic wrap & chill int the fridge until serving time. PERFECT every time!

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MAGGIE1179

Cooking Level: Expert

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Reviewed: Nov. 26, 2009

My first pumpkin roll and it turned out pretty nicely. The roll wasn't too sweet, which made it perfect with the sweet filling. It was very thick and ended up being difficult to roll and cracking a little, so next time I will try a larger pan. I will definitely make this again.

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Faylinna

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Reviewed: Nov. 26, 2009

This recipe was delicious and now my family is begging me to make it again. The only thing that I did differently is that I used parchment paper instead of greasing and flouring the pan. I had no trouble with it sticking. I will definitely fix this again!

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Swilliamson

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Reviewed: Nov. 25, 2009

Wow!! I have never made a rolled cake because they always look like something I'd mess up... But this was super easy and really delicious.

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blackcatjen

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Reviewed: Nov. 24, 2009

Very, very nice! If you want to spice it up just a bit, try adding about a quarter cup of chopped, crystalized ginger (the dry kind, not the kind in syrup) to the filling. I mix it in, but you could also just sprinkle it over the filling before you roll the cake up (but it is a little sticky this way). Because I REALLY like ginger, I also add about 1/4 tsp of dried ginger to the cake batter - I know is doesn't seem like it would make much of a difference, but it just adds that little bit "extra". Have a happy Thanksgiving all you wonderful cooks out there!

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JJOYB53

Cooking Level: Expert

Home Town: Longview, Washington, USA

Living In: Mukilteo, Washington, USA

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Reviewed: Nov. 24, 2009

My family loves this recipe! It was easy to make and tasty to eat!!

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Lorri

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Granny Kat's Pumpkin Roll

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