This is the first time for me to make a pumpkin roll. I tried another one first and it just didn't turn out. I looked at this one and although the ingrediants are all the same from cake to cake, I believe putting the ingrediants together as this recipes instructs is what made the difference. I feel I made one mistake. The roll was still every so slightly warmish when I unrolled it to fill. I got a couple of small cracks but it still looks great. Next time I will completely cool it. I also did it directly in the pan and then inverted it onto a powdered towel. Another reader had suggested that and it really did work nicely. Thank you--it is going to be Christmas Eve Dinner's dessert.

Reviewed On: Dec. 3, 2006

I took this cookie one step further and made a glaze for it (2 c.powdered sugar, 1 tbls. of butter, 1 1/2 tsp. pure almond extract and 2 1/2 tbls. of low fat french vanilla coffemate) I topped with chopped almonds. They are so good this way. I have also included a picture of the finished cookie. ENJOY

Reviewed On: Mar. 25, 2005