Reviewed: Dec. 19, 2006

This was really nice. My BF doesn't like cream cheese so I used whipped cream instead. Was messy because of the cream, but tasted really nice. Very moist and for someone who isn't a "baker", it was really easy to make! Thank-you for an alternative to pumpkin pie!

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JanetCanuck

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Nov. 13, 2006

This was a very tasty and easy recipe. It looked impressive as well. I took the advice of several others and added some allspice to the cream cheese mixture. Next time I will add some pecans to the cake. Thanks for a great dessert!!

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AndreaC

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Reviewed: Oct. 25, 2006

This turned out OK - I was very happy that rolling up the cake was as easy as it was but I thought the cake had a very strange consistency. It was really chewy. Also, I couldn't get the roll as tight as I've seen in the bakery - that part takes some practice I guess. The filling was good - used the allspice other reviewers had suggested. I'll keep trying some other recipes until I find one I really like.

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JOYBOWES

Cooking Level: Intermediate

Home Town: Fort Plain, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Oct. 11, 2006

I'll make again, it was a hit at a friends house.

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GOYZU25

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Reviewed: Dec. 6, 2005

This is the best pumpkin roll. I've tried other similar recipes and they don't turn out as good. This is a holiday keeper.

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KATIEDAVE

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Reviewed: Nov. 28, 2005

I was a little afraid to try this recipe because of the whole rolling up a cake thing. However, it turned out very, very nice and not too hard at all. Thank you!

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TRACYLCORY

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Reviewed: Nov. 26, 2005

If I can bake this anyone can! This was so easy and everybody cleaned it off the plate. I made two for a women's brunch and it was the first and only thing to completely clear off the table. I did take the advice of the woman who said she used the allspice frosting filling. I thought the frosting recipe looked like it would be too sweet, so I just added a 1 tsp of allspice to the cream cheese filling from this recipe and it made the perfect addition. Yum!

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angelfood

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Kansas City, Kansas, USA

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Reviewed: Nov. 24, 2005

I have been making this for over 25 years. I give it to our customers for our company instead of alchol. I was offered $300.00 for the recipe. But it was a friends family recipe I promised NOT to give out. This is easy and awsome. Everyone will be in aw over it. Simple recipe but so you know roll needs to cool at LEAST two hours in the fridge to firm up. It can also cool overnight just so you know. Wrap it in tin foil and it keeps in the freezer for up to 3 months and it is still just as yummy as it was fresh. I ship to my brother in New Jersey from California EVERY YEAR!

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Susan Henry

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Reviewed: Nov. 19, 2005

This is one of the easiest things I have ever made. Only thing I did differently (because I forgot to add shortening to my grocery list) was used wax paper to line the cooking sheet rather than greasing it. Once it's cool enough to be handled, flip it out onto your powdered towel and gently pull the wax paper off then roll. Moist, moist, moist. I've made it several times and prefer wax paper (with all cakes, actually) to greasing the pans.

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justise

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

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Reviewed: Nov. 17, 2005

This is a huge hit with my whole family. I couldn't find the tea cloth so I used wax paper and it worked fine. I did have to let it cool longer before I rolled it up.

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Gulf Breeze Florida

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Reviewed: Oct. 24, 2004

FANTASTIC! Great recipe! Absolute favorite all the way around. First dessert that was gone. Suggestion: Use the Allspice cream cheese frosting recipe from allrecipes.com. Makes it that much better! Happy Fall!! =0)

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