These pumpkin rolls are delicious!! I've made this recipe many times and it is wonderful.

Because I made this my brother requires me to bring it every time I visit. Super simple and fast.

My sister-in-law actually threatened to turn the car around and go home if I didn't make this for her. Love it!

This was amazing. I was very nervous about the roll cracking or staying together, but once rolled in the foil and parchment and frozen, it was beautiful and DELICIOUS!

Simply delicious - and very, very easy - I did spray the pan and put parchment paper down before baking which made it very simple to remove from the pan and then roll up! WILL MAKE AGAIN!

This was excellent and simple to make. Loved every bite of it!

This didn't work out at all for me. Having said this, I don't consider myself a seasoned baker in the least.... My neighbor makes a yummy pumpkin roll, but hers is a bit denser than I'd like and is covered with nuts (which I also don't like). After seeing my neighbor crank several of these out one afternoon, I thought it MUST be easy and set out to make the perfect looking pumpkin roll myself. I can't even BEGIN to describe the problems I had. First attempt: Followed reviewer Valerie's directions. Cake cracked as soon as I started to roll it. Undefeated, I decided to try again. Second (and final) attempt: Followed Angela's directions TO THE LETTER. When rolling the second time (i.e out of towel), cake cracked. Decided to cut a piece for myself to see how it tasted. Didn't find this to be nearly as good as any of the pumpkin cakes I've had before. Neither time did my cake cook thru in 15 min. (more like 20 for me). And, even tho my roll cracked, I was able to keep rolling it... somewhat. Whether perfect or not, I could tell there was NO way this was going to look anything like the pics on here. The takeaways from my experience are: a) make your frosting FIRST and refrigerate it while your cake is baking / cooling, b) line your baking dish with greased parchment paper (makes flipping the cake MUCH easier) & c) follow POOHBEC's instructions for wetting your towel. All in all, this was OK tasting, but the procedure needs a LOT of work on my end. Thanks anyways, Angela. :-)

So far I have made the cake and rolled it (I was worried since this was my first time doing this) It rolled perfectly.... I used waxed paper under it while baking, then sprinkled the top of the cake with powder sugar layed wax paper on the top with a cooling rack and fliped the pan, it came out wonderfully! Can't wait to taste the finished product, I am sure it will be great (I already tasted the filling and a tiny piece of the cake, they both taste amazing :D) Thanks for sharing this wonderful recipe!!

This tasted great! I did follow one reviewers suggestion to add a bit of Cinnamon Schapps to the filling and it was a great addition. Took this to a fundraiser trivia game night and everyone loved it.

Great recipe. Cake is very moist, cream cheese filling is fantastic! I added 1 tsp cinnamon and 1 tsp pumpkin filling, as well as 1/4 tsp nutmeg. I also didn't use a towel, just baked it with a greased parchment paper underneath, and then put another parchment paper with cooking spray and powdered sugar to roll it up. Worked fairly well, except there were a few cracks...I would also make sure the cream cheese filling isn't too soft or it squirts out of the roll. And I'd probably halve the filling as well. Otherwise, great recipe!