Pumpkin Roll II

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Most Helpful Positive Review

Nov 26, 2005

Oh wow this was wonderful! Among pumpkin pie, pecan pie, and choclate cherry cheesecake, this Pumpkin Roll was everyone's favorite dessert this Thanksgiving. I too loved it and the filling is so yummy, I was scraping the bowl to get it all! ~~~~ I forgot to add the walnuts to the cake so I just tossed them in the filling and that was perfect, I think I will do that next time also. The filling is not too sweet, just right! I got so many compliments. My one suggestion is use a lot of powdered sugar when dusting your cloth before rolling. I skimped a little on the edges and my roll was almost stuck!! But it came out just fine and was really easy to do. I put my roll right in the freezer for about an hour to let it set up and then stored it in the fridge until serving, wrapped tightly in non-stick aluuminum foil. Yummy, easy, beautiful, and quick, what else could you want?!?

—Michigan Mommy

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Most Helpful Critical Review

Mar 15, 2006

I gave this recipe 3 stars for taste only, I am an experienced baker, cakes are my specialty. This roll cracked in several places despite rolling it and unrolling while cooling it as I do every roll I make. I also wonder why the originator posted that it takes 2 hours?? No way it takes that long. I had no fears going into this recipe except for the fact that the cake portion is most definitely not sponge cake which is what most easy/successful cake rolls are. I am still seriously doubting that this recipe needs baking soda, I think perhaps a change to powder might be in order as well as a change in the leavening{eggs} to produce more of a sponge. I will be working with this idea of producing a better pumpkin roll, I will be using my own cake roll recipe as a base as it starts with a sponge cake and has never cracked and I've made 100s of them. I'll post it when I get it perfect, until then look for my cake roll recipe, it's so good and so easy.

—melis

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363 Ratings

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Apr 09, 2006

I tasted the roll right after I made it and thought it was a bit too sweet and a little dry. But after chilling it overnight, is was moist and very good! The chilling is mandatory before serving to guests. I added 1 tsp pumpkin pie spice.

—Miss Kate

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Dec 06, 2005

This is the best pumpkin roll recipe EVER! Last year my co-workers and friends wanted so many of them I had to start taking orders. I made about 60 of them. I am already up to 40 this season and will be making 20 more this weekend. Everyone said they are the most moist and creamiest pumpkin rolls they have ever tasted! Thank you so much for this recipe because now, in our small community, everyone thinks of me as the "Pumpkin Roll Queen", may the cream cheese live forever!

—MICHAELA72

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Dec 14, 2003

This is a really GOOD pumpkin roll recipe with the exception of the omission of how much salt to use. Also, the ingredients include baking soda yet the directions use baking powder. Which is it?

—TOYLINN

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Dec 27, 2005

This was a great recipe. It was very easy to follow. As a novice baker, I was proud of the result. I found my family in the kitchen fighting for the last piece!

—rayme

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Dec 26, 2005

I had a friend ask if I would bake some goodies for her craft show/sale. I had never tried pumpkin rolls before, but after reading the reviews I made a test roll and wowsers! So easy for a first-timer like me. I tried making multiple batches by blending more eggs at once, then splitting the mixture. It worked, but I did 'remix' the eggs a bit before making the second and third batches. I made 20 and they sold out in less than an hour.

—B. Hyatt

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Mar 07, 2006

It Rolled nice and it looked great but like the rest of my family I didnt care for It much,I will stick to pumpkin bars.

—kelly

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Nutrition

Calories
203 kcal
10%

Carbohydrates
26.3 g
8%

Cholesterol
59 mg
20%

Fat
9.8 g
15%

Fiber
0.7 g
3%

Protein
3.5 g
7%

Sodium
169 mg
7%

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

Nutritional Information

Pumpkin Roll II

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 203
Calories from Fat: 88

% Daily Value *
Total Fat 9.8g 15 %
Saturated Fat 4.6g 23 %
Cholesterol 59mg 20 %
Sodium 169mg 7 %
Potassium 74mg 2 %
Total Carbohydrates 26.3g 8 %
Dietary Fiber 0.7g 3 %
Protein 3.5g 7 %
Sugars 20.4g
Vitamin A 37 %
Vitamin C < 1 %
Calcium 3 %
Iron 9 %
Thiamin 7 %
Niacin 8 %
Vitamin B6 3 %
Magnesium 4 %
Folate 12 %

* 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.