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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Reviewed: Jan. 12, 2006

Great! Very sweet.

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Debbie Carleton

Cooking Level: Beginning

Living In: Norman, Oklahoma, USA

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Reviewed: Jan. 10, 2006

Very yummy recipe. Easy to make and follow and turned out exactly as I had expected.

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Leslie Sullivan

Cooking Level: Expert

Home Town: Estacada, Oregon, USA

Living In: Hood River, Oregon, USA

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Reviewed: Dec. 21, 2005

Great recipe! Used a little extra cinnamon and nutmeg and also added a little ginger to help with the flavor. Also used all 8 oz of cream cheese and a little less confect. sugar. Was a hit at Thanksgiving...can't wait to make it at Christmas!!

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JTodd1023

Cooking Level: Intermediate

Living In: Boonsboro, Maryland, USA

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Reviewed: Dec. 14, 2005

This has been a traditional offering for many years. Always well received and a favorite and new tasters love it too.

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GINGERMC

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Reviewed: Nov. 22, 2005

I made 2 rolls, the first one I didn't put enough filling in. I didn't cook either one any longer than 15 mins and the cake was alittle dry?! The second one I took the filling all the way to the edge then cut the ends off after rolling it for a cleaner look. I had problems with it cracking, they looked alitte lopsided, but taste great. I'm no chef so it could have been operator error :)

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jstewart

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Reviewed: Nov. 22, 2005

Easy to make and has a great taste!! Didn't change a thing.

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Bridget Moore

Cooking Level: Intermediate

Home Town: Irving, Texas, USA

Living In: Waddell, Arizona, USA

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Reviewed: Nov. 19, 2005

This was hard to work with. I was able to do it without breaking the cake and it looked great. I put in the fridge to set and when I took it out to try it, I was so disappointed. It was awful. It might have been my fault, but I don't know. I had to throw the whole thing away.

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GOLDILAUX

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Reviewed: Nov. 19, 2005

This was a big hit with everyone...very easy to make.

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Daryl

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Reviewed: Oct. 23, 2005

I made this recipe for a church bake sale, and after it was assembled I didn't want to take it. It smelled and looked wonderful! Easy to make and gorgeous with the walnuts on the outside!

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SHELLY_R

Cooking Level: Expert

Home Town: Flint, Michigan, USA

Living In: Swartz Creek, Michigan, USA

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Reviewed: Oct. 23, 2005

This was the best pumpkin roll I have ever had, my whole family just loved it. It was easy, and inexpensive.. I will be recommending this recipe to anyone who asks for pumpkin roll. Thank You Stephanie

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Julie

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Reviewed: Oct. 18, 2005

Excellent! The cake is moist and has a very pleasing flavor and the cream cheese is delicious! This cake got RAVES and looks impressive, but is easy to make! It's a keeper!

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LPATERNO

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Reviewed: Sep. 24, 2005

I've been making this for quite a few years. Everybody loves it. Just make sure that you put plenty of sifted confectionary sugar on towel before rolling, otherwise it will stick to towel and make sure it is completely cooled before unrolling it.

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lori from Connecticut

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Reviewed: Sep. 19, 2005

Very delicious! If you grease and flour the sheet well before putting the batter on, you don't need to put parchment paper on it. It's just a pain to peel off afterwards. Instead of putting it on a towel, you can put some saran wrap down and sprinkle it, then use that to roll it up after it cools a little. We forgot to turn it over though before we put the cream cheese mixture on the ugly side, that way the nice smooth side is up. We also put cool whip in the filling, but one cup was a bit much. Neufchâtel cheese also worked fine (it's healthier). We also used splenda in the cream cheese filling in place for half the sugar. Enjoy! Very tasty**

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JKIM53

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Reviewed: Aug. 31, 2005

Oh my gosh was this wonderful. The only problem was that it stuck to the dish towel. Even after putting the powdered sugar down it still stuck. It still tasted wonderful though.

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GOTITANS

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Reviewed: Mar. 23, 2005

This was an easy to do recipe, sounded daunting with having to roll up the cake, but it went great! My 'picky' family loved it! I had made two, one to eat and one to share, needless to say we didn't share..... try it you'll like it!

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JMCCURTAIN

Cooking Level: Intermediate

Home Town: Clearwater, Florida, USA

Living In: Eagle River, Alaska, USA

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Reviewed: Dec. 3, 2004

I made this recipe last Thanksgiving, and we loved it so much that I made 4 more during the Christmas season as gifts and it quickly became a favorite. Now, I'm returning again this year to make more! It's easy, tasty, sweet, pumkiny, and a great gift from the heart to friends who dessert the best this year :)

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AYHALL

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Reviewed: Dec. 3, 2004

Made it for Thanksgiving and everyone loved it. I will definitely make it again.

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CATHY B

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