Reviewed: Mar. 20, 2008

I love this recipe !!! also not really taste good if you add KAHLUA instead of vanilla have also substituted coffee creamer (caramel) very good

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funlovin

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Reviewed: Jan. 1, 2008

Fantastic!! Everyone loved this. I made this for Thanksgiving & Christmas. Easier to make than it sounds. If you make the filling first and refrigerate for about an hour it will thicken up. Not too running for rolling process. Freezes well.

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D. Morris

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Bartlett, Tennessee, USA

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Reviewed: Dec. 20, 2007

This was a very good pumpkin roll and certainly easy, albeit messy, to make. LOL...I'm a purist! I do EXACTLY what the recipe calls for, uh usually. I didn't know what "self rising" flour was but I Googled it and made my own. Wish that was the only hurdle...didn't have any nutmeg...used pumpkin pie spice but added extra ginger & cinnamon. I'm making seven more and WILL go out and get nutmeg. The filling, personally, I like a little more. Otherwise, thanks for sharing and I apologize for making "adjustments" but they were not planned!

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Rocky

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Reviewed: 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.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: 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!!!

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pixiedust00

Cooking Level: Expert

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Reviewed: Jan. 8, 2007

I've been making this exact same recipe for 15 years. Always a huge hit. I make them as gifts for friends when we visit during the holidays. Pumpkin Rolls also freeze well. I always wrap in plastic, then foil and place in zip lock bag. Defrost at room temp and then place in frig. Great recipe to share.

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Debi

Cooking Level: Expert

Home Town: Owensboro, Kentucky, USA

Living In: Lynn Haven, Florida, USA

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Reviewed: 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!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: 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!

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ICOOKSOME

Living In: Ripley, West Virginia, USA

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Reviewed: Nov. 30, 2003

I made this for my babys 1st birthday I put brown frosting on it and decorated with frogs and snakes it looked just like a log and every one raved on the taste.

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UTANDY

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Reviewed: Nov. 21, 2002

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.

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DHAWKINS2

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Reviewed: Jan. 18, 2002

This was great. Very tasty. It disappeared quickly.

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rosemary

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Reviewed: Jan. 13, 2001

Everybody RAVED that I made these from scratch. Made wonderful holiday gifts...Thanks so much! Aimee

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BOXTOP

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Reviewed: Nov. 26, 2000

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!

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9 users found this review helpful