Reviewed: Jan. 10, 2007

This is the very first time I made these. (I have always been afraid of the rolling of the cake and unrolling) but not anymore! This is awesome! I always used to spend the big money and buy these and get only small pieces, but not anymore! It turned out great!! They only thing is I didn't use the nuts. The cake was very moist and had very little cracks. I filled it with double cream cheese frosting that I made from scratch. Talk about a "little piece of heaven"! I am so happy that I found a recipe to make them and they are not as difficult as I thought. Outstanding recipe! Thanks!

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Joey's Mom

Cooking Level: Intermediate

Home Town: Frackville, Pennsylvania, USA

Living In: West Lawn, Pennsylvania, USA

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Reviewed: Dec. 20, 2006

Suzanne

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Suzanne

Cooking Level: Expert

Living In: Detroit, Michigan, USA

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Reviewed: Dec. 15, 2006

Taste fantastic, appearance ehh... due to cracks. Boy did I find that rolling process difficult! Thank goodness for powdered sugar!

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squeaky6

Cooking Level: Intermediate

Home Town: Bayonne, New Jersey, USA

Living In: Cinnaminson, New Jersey, USA

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Reviewed: Dec. 11, 2006

everyone loves this!!! i love making it :)

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Molls

Cooking Level: Expert

Home Town: Yellowknife, Northwest Territories, Canada

Living In: Newport Beach, California, USA

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Reviewed: Dec. 3, 2006

This is the first time for me to make a pumpkin roll. I tried another one first and it just didn't turn out. I looked at this one and although the ingrediants are all the same from cake to cake, I believe putting the ingrediants together as this recipes instructs is what made the difference. I feel I made one mistake. The roll was still every so slightly warmish when I unrolled it to fill. I got a couple of small cracks but it still looks great. Next time I will completely cool it. I also did it directly in the pan and then inverted it onto a powdered towel. Another reader had suggested that and it really did work nicely. Thank you--it is going to be Christmas Eve Dinner's dessert.

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Linda

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Reviewed: Nov. 30, 2006

Based solely on flavor this recipe is a 5 star recipe, hands down. But, geez, it was a pain to make. Everything was going great, until I went to unroll the cake. Apparently, I had let it cool a little too long, and it didn't want to unroll without cracking into long strips. I unrolled it, filled it with the frosting (don't melt the butter!!), and then rolled it up in saran wrap, foil, finally putting it into a bread pan and that all went into the freezer. It turned out not-too-shabby looking and tasted fantastic! I can't wait to try this again!!

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OTTOS2

Cooking Level: Expert

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Reviewed: Nov. 27, 2006

We made 20 of these this past weekend. We found that if you just spray the pan good with pam and not use wax paper it will work good. We put our wax paper on the table, lightly coated it with powdered sugar then when it came out of the oven we put a small amount of powdered sugar on top of the cake and then rolled it up and put in ref. to cool down. It unrolled real good. We also added 8 Tablespoons of Cool Whip to the filling and it really gave it a good taste. We have more orders to fill for Christmas.lol. So you can see it is a very good recipe.

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LYNN100

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Reviewed: Nov. 23, 2006

I personally don't like pumpkin anything, however, my husband loved this recipe so much that he even made it for himself one time when i wasn't there. So it must deserve 5 stars. He's always asking for it and eats it all himself.

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stacey smith

Cooking Level: Beginning

Home Town: Fountain Inn, South Carolina, USA

Living In: Lemoore, California, USA

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Reviewed: Nov. 23, 2006

Well, even though I didn't have much luck when it came to rolling this up, the taste made up for how bad it looked! I had made pumpkin rolls before without problems, but this one cracked on me. Luckily it was just for us and we didn't care what it looked like. Very nice flavor and texture though, would make again and hope for better luck when rolling!

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SHELTON463

Cooking Level: Expert

Living In: Wyandotte, Michigan, USA

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Reviewed: Nov. 23, 2006

This recipe turned out well on whole. The cake is not too sweet and has a unique flavour due to the cream cheese and pumpkin taste. However, roll was difficult to remove from the towel, though this may be because I did not use linen. The cake cracked resulting in a less than picture perfect aesthetic. The icing inside held the cake together nicely and is delicious. The walnuts improved the look and added a nice texture. I made sure I did not take the cake out of the oven too soon so it would not be overly moist. Next time I make this roll I will add icing sugar to the towel and see if that helps with the stickiness.

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gen

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Reviewed: Nov. 22, 2006

I love the fact that nuts are in this...gives it a great texture. And what could be better than cream cheese frosting. Directions were very clear which made for ease in removing it from the pan onto the towel and doing the whole rolling process. Thank you for a great recipe. I'm serving it for Thanksgiving this year.

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APENNY

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Reviewed: Nov. 20, 2006

Excellent. I was always envious of my sister making this in the past but thought I would try it and it was easy. Followed the recipe as is except did not add nuts. Thanks.

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KMS1970

Cooking Level: Intermediate

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Reviewed: Nov. 1, 2006

I called my mom to get my pumpkin roll recipe from her, passed down to me from my aunt, but she couldn't find it! I finally decided to try this one, and it's great! Somehow I accidentally only added egg whites to the first one I made, but it came out great. Even if the cake cracks, you can still work with it. The filling works as a strong glue, and in the end, people won't care what it looks like because it's so good.

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Jewelsie

Cooking Level: Expert

Home Town: Oil City, Pennsylvania, USA

Living In: Jamestown, New York, USA

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Reviewed: Oct. 18, 2006

I used fresh pumpkin. The cake part was fluffier than I like it for a pumpkin roll. It didn't quite look as good, but again, maybe it was because I used fresh. I also found this recipe to be quite time consuming for me. But in the end, it did taste good!

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Manda

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Reviewed: Oct. 11, 2006

This is a very good basic recipe for pumpkin roll. The filling can get a little soft so add more sugar as necessary. For variation, add a tsp of ginger to the cake as one reviewer suggested or use almond extract in place of vanilla in the filling.

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cookforoneOH

Cooking Level: Intermediate

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Reviewed: Sep. 21, 2006

I never made a jelly roll cake before and was kind of nervous. I made 2 of them and they were very easy!! I used all Splenda (R) in place of sugar and it was delicious. I froze mine to bring to a couple of parties. Thaws in a hour or so. Looks like a bakery made it. Taste wonderful! Thank you.

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Susie

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Reviewed: Aug. 22, 2006

Hi, this recipe is similar to one I have and love, however, mine calls for 1 tsp. of ginger. I thought it was a type-o, then I noticed another recipe had ginger. Has anyone tried it? What does it do? Thanks

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Robin

Cooking Level: Intermediate

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Reviewed: Jun. 3, 2006

i made this last thnaksgiving and i loved it. more people ate it hten the traditional pumpkin pie. you must chill it overnight for the best flavor and i topped it with whipped cream and i t was beautiful. i have to make it again next year.

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VIRGOVICKY

Cooking Level: Intermediate

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Reviewed: Mar. 26, 2006

Loved it! I had never made a jelly roll style cake before and was intimidated...but no need! This was easy and great!

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BRITTLUCK

Living In: San Antonio, Texas, USA

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Reviewed: Feb. 11, 2006

Absolutely delicious! A friend of mine asked me if I would try it without the nuts, and I did, and it's so smooth. I will definitely make this throughout the year!

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Debi A

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