"My mom always makes her pumpkin roll around Thanksgiving and takes one to work where everyone asks her if she can make them one and they all want the recipe. You may want to halve the recipe unless you are making for a crowd or to give away. It makes a lot. It is without a doubt the best pumpkin roll I've ever had!" — SusieQ
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1 (8 ounce) package
cream cheese, softened
1 (16 ounce) package
confectioners' sugar for dusting, or as needed
I am the one who submitted this recipe. AR changed the instructions from my original recipe which caused the problems you had CONNIE-O. I really wish they would leave the instructions as I had written them. The batter is baked in ONE 12x17 jelly roll pan and prepared as usual. Do not use two towels as it states. After your Pumpkin Roll is finished, cut in half to make 2 rolls (or I guess you could leave it as one long roll). But bake the batter in only ONE pan.
It really is an excellent recipe with these changes back to my original version.
A colleague at work brought this and it was "to die for"! She told me where to get the recipe. I'll use the original submission to get the best results.
There is something seriously wrong with the way this recipe is written. Comparing it to other pumpkin roll recipes on this site, the amount of ingredients make just ONE roll. I made half a recipe and used one pan. It was waaaaaaaay over cooked and so thin that it was brittle and cracked. Sorry SusieQ to have to give is such a bad review but if it were written for 1 cake I think it would be fine. And thanks to the recipeeps who helped me figure out what went wrong. FYI, I used a 10 x 15 Farberware jelly roll pan.
I have used this same recipe for years and love it! A couple of times, I have had a problem with the cake cracking a little as I've unrolled it from the towel (which was generously sprinkled with powdered sugar). Can someone tell me what I did wrong or have a suggestion to avoid this.
This reminded me of a recipe I've been using for years. I used a slightly smaller pan, 10 x 15, and sprayed the parchment with non-stick spray instead of using butter and then lightly dusted with flour. Followed the rest as directed except I let the cake cool completely before adding the filling. This doesn't take long to bake, each oven may be different - mine seems to run a little on the warm side so I baked until the cake sprung back when I touched it, which was close to the 10 minutes suggested. Yummy!
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Carol's Pumpkin Roll
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 77
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