Reviewed: Oct. 22, 2009

This recipe is the same as the Libby Pumpkin Roll recipe. Good stuff!

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STILLSWEET43

Cooking Level: Expert

Living In: Worcester, Massachusetts, USA

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Reviewed: Oct. 22, 2009

I've made this several times and have had very good luck each time. I've followed the direction and it came out perfect everytime. The secret is to make sure to put enough powdered sugar on the towel before you roll it otherwise it will stick.It's very easy and a definate keeper in my family.

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KattyCadd

Cooking Level: Expert

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Reviewed: Oct. 22, 2009

I’ve been making this for years, last year I made them a week before thanksgiving and froze the cakes, I wrapped them in plastic wrap and aluminum foil, works GREAT! I took them out in the afternoon and unwrapped and put them on a plate to thaw we had them for our dessert at dinner time.

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SWISSMISS47

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Reviewed: Oct. 22, 2009

There is a really great how to video on verybestbaking.com I saw the web site on the libbys pumpkin can

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Kari

Cooking Level: Intermediate

Home Town: Phoenix, Arizona, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Oct. 22, 2009

I use a similar receipe and sell about 400 of them a year. If you find Pumpkin pie spice you can use that instead of all the spices individually. It has the cinnonman, ginger, nutmeg all together. Use a 8 oz package of cream cheese for more filling. We make this a family project and the kids really enjoy it. They all wait for the ones that crack because I wont sell them. This is a great thing to sell for Thanksgiving and use your profits for your Xmas shopping. And I have customers that freeze theirs for months and still taste as if I just made them.

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bakingfor4

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Reviewed: Oct. 21, 2009

Very yummy!! Just follow the recipe and you will love it too. I did add more spices, ginger and cinnamon but only because I love a little more spice to my cakes. Loved it!!

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MRSDAVIS21

Cooking Level: Intermediate

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Reviewed: Oct. 19, 2009

I loved the cheese filling and would probably try it with 1 1/2 filling recipe. Also, I find that a lot of the walnuts fall off when I unroll the cake so I remember the first recipe I had included a note that says to tap the walnuts lightly into the batter before baking.

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crsfructso2

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Reviewed: Oct. 15, 2009

Flipping & rolling was a little tricky at first but worked out just fine. I served this at Thanksgiving dinner and now a week later people are STILL commenting on it and saying how much they loved it! I used store bought icing to accomodate my brother in law's dairy allergy, and it went over great. I've been asked to supply this for next year's dinner - it's a real hit!

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Jillylicious

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Reviewed: Oct. 1, 2009

Very easy and fun to make. It looked a treat from a bakery. Yummy recipe. Thanks!

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sombersister

Cooking Level: Intermediate

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Reviewed: Jul. 22, 2009

This recipe is super simple and easy to follow. This is the first cake roll I have ever baked!!! I did use the advice of the other reviews. I used parchment paper, added 1/2 tsp baking soda, 1/2 tsp pumpkin spice, and used a pillow case to turn the cake onto. So extremely delicious.

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SWEETMILK4U

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Reviewed: Jun. 28, 2009

I doubled the amount of filling on the inside and I'm glad I did it! I put about 3/4 of the doubled filling inside, and left the last 1/4th in a bowl to be slightly melted and used as a dip. It made this already delicious dessert even better! (ps - I used other reviewer's tips to spray the pan with pam baking spray, then line with parchment, then spray again - the cake part popped out easily!) - oh and btw, whatever you do to change this recipe, dont omit the walnuts... omg that crunch is bliss!

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phurst00

Cooking Level: Beginning

Home Town: Wilmington, Delaware, USA

Living In: Bear, Delaware, USA

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Reviewed: Jun. 25, 2009

Delicious! Moist and just the right amount of sweetness. Nice filling too, I just had a problem with getting it light and fluffy, like I always do with a ll frostings, but that's ok. Really easy to make too. Amazing recipe!

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MUFFINLOVER14

Cooking Level: Intermediate

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Reviewed: Jun. 15, 2009

Yummmmmm. I love pumpkin roll, and this recipe is a great rendition! I always substitute whole wheat pastry flour for the white flour in baked goods, but even with the extra crumble potential, I was able to roll the cake without it splitting ... much. (I just pressed it back together, and after refrigerating, it sliced cleanly without falling apart.) Good thing I had guests that weekend -- I might have eaten the entire thing myself otherwise! (I think I had 4 pieces, even so.)

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Innkeeper Sue

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Reviewed: May 20, 2009

I have made this recipe more than four times now. I simply love it. Although, I haven't perfected it. I have trouble getting it to roll. However,I can get it clean out of the pan as of now.

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ThreeofThree

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Reviewed: May 4, 2009

Wonderful flavor!!! My whole family (small children even) LOVED this. Sooooo good. Took some time and skill to make- haven't done a jelly-roll type of dessert before, so I learned while I went. Definitely will want to use more powdered sugar on the towel next time. It stuck to it! But we salvaged what we could and it was still VERY tasty :)

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Trisha

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Reviewed: Apr. 13, 2009

I made this for Easter as dessert and it was absolutely delicious!! I was a bit nervous as this was my first time making a roll cake and it seemed a bit complicated but it was actually quite simple!! I didn't have any nutmeg and used dark brown sugar instead of white sugar, and this cake still tasted amazing...proved by my husband, who had 3 servings!

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Agata

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Reviewed: Mar. 25, 2009

I impressed myself tonight with this recipe - after carefully reading the reviews, I succeeded in producing a roll without any cracks! You do need to be fairly generous with the amount of confectioner's sugar that you place on the towel. Too little and you'll be muttering under your breath as you try to carefully pull the roll away from the towel. Followed recipe exact but only had a 17" jelly roll pan, so this produced a somewhat thinner cake, but that didn't affect appearance or taste in any way. Thank you for posting this recipe; I'm thrilled to have conquered my fears about making this!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Mar. 17, 2009

Great with or without the frosting.

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smastra

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Reviewed: Jan. 30, 2009

TURNED OUT GREAT!!! NO CRACKS LOOKED BEAUTIFUL FOR THE SHORT TIME IT WAS AROUND. THANKS

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smartcookie

Cooking Level: Intermediate

Living In: Eau Claire, Wisconsin, USA

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Reviewed: Jan. 22, 2009

Hey if a 39 year old Beer drinkin bachelor from Vancouver washington can make this then anyone can ! I do wish I would have used Pam though,but I could'nt find anygirl named Pamlast night! LOL,j/k thx for whoever submitted this recipe.

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DanDantheBachelorMan

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