Reviewed: Dec. 14, 2008

This is an excellent recipe. I found it made way too much filling though, but that is okay, I just make two inside of one!

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sunspotbaby56

Cooking Level: Expert

Living In: Brockville, Ontario, Canada

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Reviewed: Dec. 7, 2008

This came out very moist and was delicious. I turned the cake onto wax paper dusted with powdered sugar and then rolled it up with no problems.

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CARA428

Cooking Level: Expert

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Reviewed: Dec. 6, 2008

WOW, I made this prior to the holiday to test on my husband and it was so good he actually accused me of buying it and trying to pass it off as my own. I had enough filling for 2 rolls but other than that, it was GREAT!!!

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xandersmommy

Cooking Level: Intermediate

Living In: Mill Hall, Pennsylvania, USA

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Reviewed: Dec. 3, 2008

This was waaay to sweet for me. I think that I will try a recipe that has a different filling. The cream cheese was just to heavy.

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Sooki

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Nov. 29, 2008

So...wow!...just wow! I absolutely love this recipe as did everyone else who tried it!!! I made mine gluten and dairy free by using a GF all-purpose flour and Tofutti (non-hydrogenated) cream cheese. My oven bakes a bit hotter, so 10 minutes at 350 was perfect. I laid parchment paper over a regular dish towel, popped the pumpkin onto the parchement, rolled it in the parchment, and then rolled the towel around THAT (to keep it all together) and the OFF TO THE FREEZER for about 30 minutes. The filling was fantastic! Thick and tasty! This is going to be a staple!!!!! And tomorrow...pumpkin pancakes from this site! YAY!

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Christina

Cooking Level: Beginning

Living In: Long Beach, California, USA

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Reviewed: Nov. 29, 2008

I wanted to make a pumpkin roll for my boyfriend - his all time favorite desert. I did make some changes - that is why the 4 stars. I added vanilla, cinnamon and nutmeg! WOW was it good! I was worried about how this would turn out. I made the first one and it cracked. I put the filling in right away while it was still warm - not a good idea. For the second one I let the bread cool (while the filling was in the fridge). Once it was cool I filled it with the filling and my boyfriend has already eaten both of them - its been 3 days! Very Good

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Kelsi

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Reviewed: Nov. 27, 2008

Delicious! I LOVE this!!! This is perfect, moist, and the filling is so good. I made this for Thanksgiving :).

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Sunny

Cooking Level: Intermediate

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Reviewed: Nov. 25, 2008

Oh my gosh, I used fresh pumpkin to make this and I literally saw my friends light up when they took the first bite. I remember these from childhood and I found this recipe just in time for thanksgiving. You will not regret trying this recipe, it is nearly foolproof. I used a lipped cookie sheet for the cake part and let the cream cheese sit out until it was easily spreadable with a butter knife. I then put it immediately into the fridge, then into the freezer, then served a week later with no complaints whatsoever.

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Ernsk

Cooking Level: Intermediate

Living In: Erlanger, Kentucky, USA

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Reviewed: Nov. 25, 2008

Not exactly what I was looking for. Still searching for the perfect recipe.

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Cynthia

Cooking Level: Intermediate

Home Town: Laredo, Texas, USA

Living In: Missouri City, Texas, USA

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Reviewed: Nov. 23, 2008

This was very user friendly. I have never done a roll of any kind til this year. It was very easy and very tasty

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Beara

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Reviewed: Nov. 23, 2008

Ok ladies, I need help on this one. Who has a jelly roll pan or cookie sheet that is 9 X 13?? I have several and none are this small. So I made the cake in a cake pan and the timing was not correct and when I turned the cake upsidedown, it was a gooie mess. I popped what I had left in the oven again and after bakingrolled it up in a sugared towel and it stuck to the towel. For first time pumpkin roll bakers, lining the baking pan with parchment is a must. Also, coating the damp towel with confectioners' sugar is a must. I gave it a rating of three not because of the taste, but because of the directions.

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starbright

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Reviewed: Nov. 22, 2008

So good. I used a Splenda blend & it was still delicious. Mine tasted good, but it didn't look pretty. I didn't roll it length-wise, so it was a short fat roll. Whoops. Make sure you roll it immediately out of the oven. I didn't, so it ended up cracking.

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podgybelle

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Reviewed: Nov. 20, 2008

These rolls are the best, and i'm not usually one that cares for pumpkin. I like to subsitute Splenda instead of sugar and they always turn out great! and the best is that they're sugar-free!

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Christy

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

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Reviewed: Nov. 17, 2008

My family loves this recipe!! I think I already have about a dozen in my freezer!I line my pan with aluminum foil and a light pass with cooking spray. After baking, I let it sitin the pan for a few minutes on a cooling rack, then instead of sprinkling a towel and flipping the pan over, I sprinkle powdered sugar,(generously), onto the cake. Then I lay a towel onto the cake, then a cooling rack on top, and I flip the entire pan over. I peel the foil off and roll up the towel and cake, leaving on the rack to cool. By far the easiest way I've found to do it.

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Mia

Cooking Level: Expert

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 17, 2008

I added maple extract and it was the only thing that made this cake worthwhile. Nothing spectacular about it. Just ordinary.

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drusso

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Reviewed: Nov. 16, 2008

This is delicious! I love how spongy the cake turned out...it was tough from keeping the towel being stuck onto the roll, but I will have to practice getting it perfect next time.

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MISSMOON

Cooking Level: Expert

Home Town: Danbury, Connecticut, USA

Living In: Suffield, Connecticut, USA

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Reviewed: Nov. 14, 2008

Best Pumpkin Roll I had ever had. I like that this pumpkin roll recipe is not cakey. I made my roll a little thinner than the recipe calls. I think this roll is more like a pastry which makes it a very delectable dessert. I also like the idea of another reviewer who makes dessert bars with this recipe. I do think that the filling is to much and over fills the roll other then that wonderful recipe

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landed

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Reviewed: Nov. 10, 2008

My first time making pumpkin rolls and they came out great. I used parchment paper on my pans and then the towel covered with confectioners sugar to roll them. They were very moist and delicious. I didn't have a problem with too much filling at all, but we love cream cheese, so it just may be a personal preference.

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Midnite Myst

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Juneau, Alaska, USA

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Reviewed: Nov. 10, 2008

used a 10x15 size jelly roll pan, baked for 12 min. and it turned out great. a family favorite!

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alilou

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Mohnton, Pennsylvania, USA

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Reviewed: Nov. 8, 2008

WOW! Didn't change a thing and it was perfect. Just a tip, I lined my baking pan with parchment paper and sprayed the sides with non-stick cooking spray...chilled the cream cheese mixture before spreading it onto the roll so it wouldn't ooze out the sides.

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