Reviewed: Oct. 5, 2008

I make this recipe every October. It is so easy and always turns out perfect, although it looks so pretty like I've slaved over it all afternoon! The taste is fantastic too! Try this recipe -- it's a keeper!

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MOMGONNELLA

Cooking Level: Intermediate

Home Town: South Holland, Illinois, USA

Living In: Dyer, Indiana, USA

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Reviewed: Sep. 26, 2008

I have made these and I found that after I roll it up in the cloth putting it in the fridge to cool works great. You don't have to wait on it to cool so long and the filling works best on a cool cake.

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CindyLou

Cooking Level: Expert

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Reviewed: Sep. 26, 2008

The best pumpkin roll I have EVER tasted!!!

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jennagilkes

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Reviewed: Sep. 22, 2008

I made the mistake of using cake flour instad of all purpose and I also should have rolled it when the recipe said to instead of waiting 30-40 minute that other reviewers had recommended. I did use parchment paper and it worked wonderfully! The filling was also AWESOME!! I may try this again, but follow the directions exactly, but overall, wasn't entirely impressed, but I think it was my fault so that is why I gave it 4 stars

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UDJESY

Home Town: Newark, Delaware, USA

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Reviewed: Jul. 23, 2008

Fantastic recipe, its the best pumpkin roll recipe I have tried yet, my roommates always ask for them. I highly recommend lining the pan with parchment paper, as one of my cakes wouldn't come out of the pan right and was a disaster (with parchment paper you can just lift it out). I also had a problem with my first cakes cracking. I fixed this by flipping the cake onto some parchment paper sprinkled in confectioner sugar right out of the oven (honestly the sugar is not necessary as my caked were so moist they just absorbed it and I had to cover then again anyways), then I took some paper towels (two of the choose a size ones) and bunched them horizontally and put them at the end and rolled it so the paper towels would be in the middle. I had no problem with either of my cakes cracking when I rolled them this way.

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Lauradinosaura

Cooking Level: Expert

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Reviewed: Jul. 14, 2008

Great recipe. I was a little hesitant to try it, worrying that it would fall apart on me, but I had no problems whatsoever. However, the second time I made it I didn't have any baking sheets with raised sides available, so I used one that was a bit deeper. Do not do this! It did not bake up well and I had to throw it away. In conclusion, great recipe, but don't try it if you don't have the right pan!

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Christie

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 9, 2008

These are suprisingly easy to make and are always a hit because they're delicious and they look very fancy.

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Julie L

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Reviewed: Jun. 8, 2008

Ohmygoodness. I love this recipe. It is so good and I always get compliments. I have a lot of fun with the rolling process too... although I am never confident it will turn out. ;) If you are making for the first time, just expect that the rolling might not come out Martha Stewart perfect, even though it will taste delicious. I suggest trying a practice roll before planning to bring it to a get-together. The cream cheese will squish out at the ends a bit. I thought this meant I had really messed it up, but when i sliced it still looked great.

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Bode'sGirl

Cooking Level: Beginning

Living In: Los Angeles, California, USA

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Reviewed: May 21, 2008

This pumkin roll is fantastic. The bread isn't too sweet, which is exactly how I like it. Freezes perfectly. Always keep one on hand for unexpected guests. Thanks Granny Kat!

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tkemp44

Cooking Level: Intermediate

Home Town: Macclenny, Florida, USA

Living In: San Diego, California, USA

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Reviewed: May 21, 2008

Delicious. I get asked for the recipe wherever I take this pumpkin roll.

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Bonnie

Cooking Level: Intermediate

Living In: New Tripoli, Pennsylvania, USA

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Reviewed: May 8, 2008

I really enjoyed this. It was a little bit of work, but I have never made a rolled cake before. I made it for Thanksgiving, and everyone really enjoyed it (although one person said it was too cake-y), and of course their favorite part was the frosting! I'm sure I will be making this again.

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HB

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

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Reviewed: Apr. 5, 2008

So comforting. I made this for a Halloween get together. I basically followed the recipe as is for the most part, except I did line my pan with parchment paper before pouring in mix so it easily flipped out onto towel. I also sprinkled the wet mix with chopped walnuts before baking.

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23DAISYS

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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Reviewed: Feb. 17, 2008

Oh MY!!!! I have been making this for 2 yrs and my family said 1 is not enough for Thanksgiving... I now make 2 and they get gobbled up everytime! I use 1 cup pumpkin pie filling + 1 tsp cinnamon and omit the spice. I also add 2 tbsp orange juice to the filling- you wouldn't believe the difference in flavor this makes. So light, it is the PERFECT dessert after a Thanksgiving feast! Thanks Angela!

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GAVAN80

Cooking Level: Expert

Home Town: Hendersonville, Tennessee, USA

Living In: Gallatin, Tennessee, USA

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Reviewed: Feb. 16, 2008

I too ended up with too much leftover filling (if you add too much, the roll doesn't bake up quite right). But both the cake and filling are delicious!

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lj

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Reviewed: Feb. 7, 2008

Very delicious, but I am not a huge fan of strong cream cheese flavored frosting. Really pretty presentation too!

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G.J.

Cooking Level: Intermediate

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Reviewed: Feb. 6, 2008

MESSY! (sprinkling towel with pow. sugar) and you have to watch it closely in the oven because it is so thin, but it was a hit! I've made it two Christmases in a row because now that my Mom knows I can make it, she's absolutely addicted!

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Cher B

Cooking Level: Expert

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Reviewed: Jan. 28, 2008

I make this every year for Thanksgiving. I think it is a wonderful pumpkin roll recipe. Wouldn't change anything about it!

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TUNA'S MOM

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Fairlawn, Ohio, USA

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Reviewed: Jan. 24, 2008

Loved it! I served it at a work function and it was received very well. Also has a nice presentation when dusted with a little powder sugar and served on a rectangular platter.

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j hurst

Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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Reviewed: Jan. 7, 2008

I baked this at 350 in a 11X15 for 15mins. this was a huge hit in our house, I notice that most of all the pumpkin roll recipes are basically this recipe. this recipe is versatile enough to substitute banana as well....

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ROBY

Cooking Level: Expert

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Reviewed: Dec. 31, 2007

I have now made this at least a dozen times and it is perfect every single time! I do add about 1.5 extra teaspoons of cinnamon because we love it, but otherwise follow the recipe exactly. It was also the first roll I've ever made and even my first one turned out beautifully! I line my pan with wax paper to bake, then I use another piece of greased wax paper on the top when I roll it up. Makes it so easy! Thanks!

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