Reviewed: Oct. 29, 2007

I tried this exactly as printed. But I think the pan size was wrong. I used the 9x13 and it was a disaster! Then I tried again using a 15x10 and it was perfect. I probably won't make it again as it was too time consuming with kids in the house.

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MrsFica

Cooking Level: Intermediate

Home Town: Coopersville, Michigan, USA

Living In: Cedar Springs, Michigan, USA

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Reviewed: Oct. 29, 2007

I would give this a 3 and half stars, it is very easy and beautiful presentation. However I would have liked a less dense cake. I tried this recipe twice, even opened up some fresh baking soda,just in case, but even then the cake was very dense and too moist. Filling is very good.

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Mom_v_3

Cooking Level: Intermediate

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Reviewed: Oct. 28, 2007

FYI...I'm not a baker, have never made a roll cookie before, never used fresh pumpkin puree either and this turned out great! I used parchment on my 12X16 jelly roll pan, used lots of powdered sugar on the towel, made the filling and chilled it and cooled the roll in the fridge about 40 minutes as suggested by other raters. My sister who is an excellent cook and baker really loved them...they were on the moist side, but everyone enjoyed them that way! I will be making these again!!!

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Trish M

Cooking Level: Intermediate

Home Town: Royal Oak, Michigan, USA

Living In: Troy, Michigan, USA

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Reviewed: Oct. 28, 2007

This was easy to make and the presentation was great, but it wasn't a big hit with me. I didn't really like the cream cheese filling. With that said, other people liked it enough to ask for the recipe, so perhaps it's just me.

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danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

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Reviewed: Oct. 27, 2007

My first time making any kind of roll. I followed directions to the T and it turned out wonderful! I had no problems with sticking. Very easy and yummy!

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Mom of Three

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2007

This was not exactly what I was expecting. I wanted a more cake like Roll. I thought the taste was good and I didn't have the correct size pan so it was a little on the thin side but I don't know if making it in a smaller size pan is really the issue here. It could be and I have to decide if I'm going to give it another try or use a different recipe next time.

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Nandabear

Cooking Level: Intermediate

Home Town: Recife, Pernambuco, Brazil

Living In: Round Rock, Texas, USA

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Reviewed: Oct. 25, 2007

Very yummy. Have made this a few times - for parties and family holiday gathering - and it's always a big hit.

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April B.

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Oct. 24, 2007

very pretty and relatively easy to make. i used parchment paper on bottom of pan which made it super easy to flip out. then rolled up and put in fridge for an hour. i cooled the filling for a bit but it still came out a little as i was rolling it. i also ended up with a lot of leftover filling... so i will be making another one soon!

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WYU001

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Reviewed: Oct. 24, 2007

I just made this today. It was actually very easy to make as I followed the directions to the T. Never made a cake roll before and I did use wax papers on the bottom and top of the cake and that made it very easy to roll up. Very, very delicious!

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lily

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Reviewed: Oct. 23, 2007

This cake was awesome and so easy to make.

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Sally C.

Cooking Level: Expert

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Reviewed: Oct. 22, 2007

I followed this recipe exactly and EVERYONE loved it! I would definitely make this again.

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Lori

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Oct. 21, 2007

I hate to be in the minority here. While this cake had good flavor, the texture was much to pie like fo me. I was looking for more of a cake roll. I knew something was not right during mixing, it was much to thick and moist looking. If your looking for a pumpkin roll that's very dense and pie like - this is for you. if you want more of a cake texture, keep looking.

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LisaMB

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Oct. 20, 2007

Absolutely awesome in flavor! I will try the wax paper next time. Mine stuck to the towel also. It was easy to make. I made 3 rolls all at once & froze them. Excellent!

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Jill

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Reviewed: Oct. 19, 2007

This cake was so good. I brought it to work and set it in the lunchroom. When I came back it disappeared!

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pajmaz

Cooking Level: Intermediate

Home Town: South San Francisco, California, USA

Living In: Lathrop, California, USA

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Reviewed: Oct. 19, 2007

EXCEPTIONAL but very hard to make !

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i<3brownies

Cooking Level: Expert

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Reviewed: Oct. 19, 2007

Eeehhhh...this was just okay...the directions are kind of confusing in reguards to the sugar...the cake was a little rubbery, icing was good but all in all it was just "eatable"..

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Emma

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2007

This recipe was so hard to work with. The cream cheese mixture was runny - even after adding twice as much powdered sugar to try and thicken it and refrigerating the roll overnight. It did not slice well. It tasted good however.

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sarajo614

Cooking Level: Expert

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Reviewed: Oct. 17, 2007

Great recipe. I made this for a party & everyone really enjoyed it. I used wax paper in the bottom of a 11x15 baking sheet & I flipped it onto wax paper that was sprinkled with powdered sugar. I rolled it up with wax paper. Turned out beautiful! I will be making more of these for the holidays. Thanks

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chixie414

Cooking Level: Intermediate

Living In: La Porte, Texas, USA

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Reviewed: Oct. 15, 2007

Best pumpkin roll ever. I can't tell you how many times I have made this. It is very simple to make. I line my pan with waxed paper and it comes out great.

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cook3

Cooking Level: Expert

Home Town: Fredericktown, Missouri, USA

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Reviewed: Oct. 14, 2007

This tastes just like pumpkin pie with cream cheese frosting! AWSOME! It was easy to make and was a huge hit. It also looks great when sliced and stacked like the picture. They draw people towards them.

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