Very good- but to make them out of this world, add a bit of vanilla. We also added a bit extra milk, as they were a tad thicker than we wanted.

Reviewed On: Jan. 5, 2009

I'll give this five stars- after a few changes. I switch out half of the cloves for nutmeg and add another 1/4 tsp of cinnamon. I use a larger size sheet pan with cooking spray on a piece of parchment. If you use the size jelly roll pan the recipe states, you won't have as many pretty layers of cake and filling as in the pictures. I leave off the nuts when baking- I found it gives a much moister texture without them. If you don't cook with the nuts on the cake, use LOTS of powdered sugar on the towel. After spreading the icing on the cake, I sprinkle with toasted pecans before rolling it up. I think the texture of walnuts is too hard for this light textured dessert- the toasted pecans give a more complex flavor and a better mouthfeel. With these changes, the pumpkin roll got rave reviews at our Christmas celebration. I have requests for it throughout the year!

Reviewed On: Jan. 5, 2009

I made these for a group of 140 of my nearest and dearest friends and they were a big hit. To keep the slice-ability but improve the flavor, I used 1/4 c butter in place of half the oil, added 1/2 tsp salt, sliced almonds and a smidge of vanilla. We also did a version substituting 2 tsp of vanilla and omitting the anice. We sprinkled with a high quality cinnamon and they were fantastic, too. This recipe is a real winner.

Reviewed On: Oct. 24, 2008