Reviewed: Oct. 22, 2009

I always make this exactly as the recipe states, and it comes out perfectly. The one trick I have learned is to line the baking sheet with PARCHMENT paper. It works better than cooking spray or wax paper.

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MegaG

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Reviewed: Oct. 22, 2009

This was so good. I was surprised at how easy it really was and the taste was fabulous. It is tasty served cold with a hot cup of coffee. I did learn the hard way not to rush it...let it cool completely before filling. I tried the waxed papaer on the towel like suggested and it seemed to cause a bit of moisture from the heat against the towel. Next time I will only ise the dusted towel. Great recipe, thanks.

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Jonna

Cooking Level: Intermediate

Living In: Republic, Missouri, USA

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Reviewed: Oct. 17, 2009

MUCH EASIER THAN YOU EXPECT! I would recommend anybody to try this roll. The first time I made it I had one small tear in the cake while I was rolling it up, but that's it! It's important to make sure the cake is cooled before icing it, and use wax paper on the baking sheet and also on top of the towel. I used a regular old terry towel and it never stuck (I dusted it on both sides with icing sugar). Yummy!!

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Luka'sMum

Cooking Level: Intermediate

Living In: Lethbridge, Alberta, Canada

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Reviewed: Oct. 11, 2009

Great recipe. I add some ginger to the icing for a little more pop and walnuts as well. Everyone's been asking for me to make this. Sooo tasty.

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belle4681

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Reviewed: Sep. 28, 2009

Quite good, quite sweet! A 10x15 pan works, I kind of wanted it even more spread out than that, but I was skeptical. I think I'll try a bigger pan next time. 1/3 less fat cream cheese and Light Smart Balance turn out fine in the filling! I lined my pan with oiled foil and had to peel and cut it off slowly after I had flipped it onto the towel when it was done baking.

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lisaxmarie19

Cooking Level: Intermediate

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Reviewed: Sep. 26, 2009

The taste of this was very good, and I got rave reviews from my coworkers, who said this pumpkin roll tastes just like the one their grandma made! That to me is one of the highest compliments. I had difficulty with rolling it up without having it crack. It wasn't the prettiest role, but the taste more than made up for it!

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bakegal83

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Reviewed: Sep. 15, 2009

thank you thank you thank you! my sister used to make these (not specific recipe) for us every year my hubby loves them . i myself never made one well since my sister and i no longer speak i felt i owed to my hubby to find a recipe, easy and good thanks agian!

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KellyT

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Reviewed: Jun. 19, 2009

I can't believe I haven't rated this until now..this is AMAZING!! I make this for my dad every time he comes to visit...so delicious...the only suggestion i can make is make more than one! it goes fast!!

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judypeach

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

Living In: Canton, Georgia, USA

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Reviewed: May 27, 2009

I have made this recipe many times and love it. Recently, I only had 1/2 cup of pumpkin so I filled the other 1/2 cup with mushed banana and it was delicious! Some liked the pumpkin/banana roll better than the regular pumpkin roll.

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cupandahalf

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Reviewed: May 15, 2009

I have never really liked the taste of pumpkin cakes but this was amazing. It was a surprise hit at our Thanksgiving dinner. I followed the directions exactly and had no problems.

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aprellec

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Reviewed: Apr. 29, 2009

These are so ummy. It can be a little complicated to get the cake onto the powdered sugar towel, but then I stated putting wax paper over the towel. No sugar needed, and less mess all the way around. This are so good. I've made them many times, and they always turn out great. I do recommend that you make sure that your frosting is mixed well. I use a stand up mixer, and I have to do some extra scraping one the sides to make sure that my frosting isn't lumpy. This has become a family favorit.

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barrtopia

Cooking Level: Intermediate

Home Town: Rochester, Michigan, USA

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Reviewed: Mar. 29, 2009

this worked very well and the icing came out perfectly. I doubled the recipe and had 2 very large pumpkin rolls. They are twice the size sold at the Mennonite Store.

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carollou3

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Reviewed: Mar. 12, 2009

Great recipe, wonderful taste. Don't worry about the pan. If you flour and grease well it just pops out. Next time though I will use a bigger pan. My 9x13 made it too thick to really roll beautifully. If it were a bigger spread and the cream could be spread thinner it would have spiraled better. Oh well, tastes the same!

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JK

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

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Reviewed: Feb. 28, 2009

This Pumpkin Roll was So Good..I would give this 10 stars if I could. Made 2 of them for Christmas. They were gone in no time. Thanks for a wonderful Recipe..I didn't change a thing..I always make as printed first before I ever change anything. Thanks Angela

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NANACOOKS911

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Reviewed: Feb. 23, 2009

I LOVE this! Very well written recipe I found the instructions very easy to understand. The first time I made it I couldn't find a linen towel so I rolled it up with a terry cloth towel which didnt work so great and some of the cake stuck to it. But with a linen towel it works perfectly. Line your pan with parchment paper. Once it comes out of the oven its not necessary to let it cool for more than a minute or two before you lay it on the towel and roll it up again. An offset spatula is really helpful for getting the filling spread evenly, so it looks nice when you slice it.

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notoriousJEN

Cooking Level: Intermediate

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Reviewed: Jan. 28, 2009

So good, and surprisingly easy. Sent this in to my husband's office around Halloween and everyone loved it! I made the recipe as written, though I did line the pan with wax paper, as others have suggested. I also chilled the roll in the fridge overnight before slicing with serrated knife so it didn't squish out of shape.

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mrsmcgrath

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Reviewed: Jan. 24, 2009

I made this for a Christmas party and it was a huge hit! To help keep the shape of the roll while slicing, use this dental floss tip instead of a knife. Place a long piece of dental floss under dough 3/4 inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat until entire roll has been cut.

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Jacqueline

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Reviewed: Jan. 23, 2009

I've made this twice. It's easy and tastes so good!! Everyone I've made it for loved it too!!

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Mrs Richardson

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Reviewed: Dec. 26, 2008

Very nice pumpkin roll. So delicious - very spongy cake, with great flavor. Not too pumpkiny or too spicy. Just perfect. In fact, I cannot believe that I made it - it was so good. Easy to roll. Did not stick. Just take your time.

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jrr

Cooking Level: Intermediate

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Reviewed: Dec. 25, 2008

I made this as written and when I took it out of the oven, noticed it was a little thick for a pumpkin roll. I rolled it up in the towel, gently, and it broke. I whipped up a second one, only I put this one in a 11x15 and it turned out wonderfully. I'd suggest using the larger pan, but making it as written other than that. It was a delicious! Thank you!

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