Pumpkin Roll II

Reviews More Reviews

Most Helpful Positive Review

Dec 19, 2007

My family has been making this for over 20 years at the holidays! My suggestion-- I found after filling and rolling I wrap in wax paper, then foil and FREEZE! This really makes the roll very moist, firms up the filling nicely and makes it very easy to cut into nice slices. When you take out of the freezer, let it sit 5-10 before slicing. I also make extra rolls to give as gifts and can be left in the freezer for up to 3 months.

—GodivaGirl

See full review »

Most Helpful Critical Review

Nov 29, 2010

We usually gobble this dessert up with my old recipe. This one had bit of aftertaste. Wouldn't suggest

—Cooking Bound

See full review »

24 Ratings

See other versions of this recipe!

Oct 11, 2004

This was a great dessert! I've never made one, and it was easy! I also used a regular baking sheet instead of a jelly roll pan...it worked fine. (It still took about 20 minutes to bake.) Enjoy!

—ICOOKSOME

See full review »

Sep 24, 2007

This is one of the best pumpkin rolls I have EVER had!!! *Note* be sure to use excatly the amount of butter for the filling as the recipe calls for...or the filling will be soupy and it will run out the side when you roll it up. Everyone that has tried this pumpkin roll loves it!!!

—pixiedust00

See full review »

Nov 13, 2003

Have already made 6 Pumpkin Roll II's since Thanksgiving! Family loves it. Friends in Sunday School asked for receipe today! Very easy and fun to make! Delicious!

—SUSIE NEARHOOF

See full review »

Nov 24, 2006

I've been wanting to make this cake for a couple of years now, but felt a little intimidated by the rolling process. My friend "Cookinme" gave me the courage to give it a whirl. Wow, I can't believe how easy it was! It's such a pretty and festive looking cake too. Absolutely wonderful Kathleena and thanks!

—LINDA MCLEAN

See full review »

Oct 30, 2003

This pumpkin roll is great. Everyone loves it butter is the key in the filling. Make sure to use butter instead of margerine in the filling because it is a little to soft with margerine. Again easy great recipe.

—DHAWKINS2

See full review »

Oct 12, 2010

This is the first time I have made any cake roll. This was an easy to following recipe that turned out wonderful. I recommend to anyone who likes cooking with real pumpkins.

—Laylagirl

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Pumpkin Roll III

Pumpkin Roll I

Pumpkin Roll I

Pumpkin Roll III

Pumpkin Roll Cake

Pumpkin Roll

Pumpkin Roll Supreme

Granny Kat's Pumpkin Roll

Pumpkin Roll II

Grandma Carol's Pumpkin Roll

ADVERTISE WITH US

Nutrition

Calories
252 kcal
13%

Carbohydrates
33.7 g
11%

Cholesterol
84 mg
28%

Fat
11.8 g
18%

Fiber
0.6 g
2%

Protein
3.9 g
8%

Sodium
189 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Roll II

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 252
Calories from Fat: 106

% Daily Value *
Total Fat 11.8g 18 %
Saturated Fat 7g 35 %
Cholesterol 84mg 28 %
Sodium 189mg 8 %
Potassium 87mg 2 %
Total Carbohydrates 33.7g 11 %
Dietary Fiber 0.6g 2 %
Protein 3.9g 8 %
Sugars 26.9g
Vitamin A 22 %
Vitamin C 2 %
Calcium 7 %
Iron 9 %
Thiamin 6 %
Niacin 9 %
Vitamin B6 2 %
Magnesium 2 %
Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.