I made this yesterday to serve as a dessert for our Thanksgiving dinner tomorrow. I was very careful flouring and greasing (I used butter) the baking pan and waxed paper. I am so pleased that it turned out so well. There is a demo video on this site which helped explain the rolling up method. The directions in this recipe are quite clear too. I tried to be very patient and really took my time rolling, unrolling and rerolling. I let it cool off for a few hours. It was almost perfect - no major tears or cracks. Next time I will try to roll it a bit tighter. I don't usually like walnuts but with the other flavours they tasted very nice. I'm glad I have planned to bake a pie as another dessert because this pumpkin roll is more than half gone. Thanks for a wonderful recipe.

It's really quite yummy, but I had trouble not getting it to crack when rolling it up.

I first found this recipe about 4 years ago, I made it for Thanksgiving dinner. Not a year has gone by since that all my relatives haven't asked me to make it again and again! Excellent cake roll, I have made this recipe several times and none of my cakes crack like the other user stated, follow the directions and your cake roll will turn out great.

This is a really good recipe. I have made this several times.Every one raves about how good they are.

What a beautiful dessert! I was a little nervous---when I spread the icing on, it looked a little thin (like I needed more). I went ahead and rolled it and tried to roll it as tight as I could. I couldn't wait to see what it looked like, so I cut the end off. I was dissapointed! It looked so whimpy! I put it in the fridge and let it sit overnight. The next day when we had guests over, I cut into it and it had "filled out" overnight! It was so perfect; I couldn't have hoped for it to look any nicer! And the taste had also developed, as well. Thank you so much for a beautiful and easy sweet!!

Delicious! Turned out perfectly. Loved the texture of the walnuts!

Thank you, Thank you, Thank you!! Since moving to CA from PA, no one has ever even heard of pumpkin roll- so I had to make it myself. This recipe is amazing. It is just like the recipes from home. I make this around Thanksgiving and make them for my husband's co-workers and boss and for our friends out here- everyone loves it. Great recipe, thanks again!

I don't do a lot of baking. This was my first attempt at any sort of roll. I followed the recipe exactly and it turned out really really good! I definitely recommend this recipe.

Oh we LOVE this one!!! It's definitely one of my favorites. We throw in a bit of ginger, nutmeg and cloves as well. We did not have walnuts last time, but pecans worked well instead.

After the roll was done I let it sit in the refrigerator over night before serving.

Great recipe. I made these for the first time ever with my mom and they turned out great.

This has a wonderful taste, but the role falls to pieces once you unroll it.

What an amazing and tasty recipe! My pan was bigger, so I made 1& 1/3 the recipe.

This recipe was awesome! My husband ate some before it cooled and was ooohing and aaaghing. It was gone within a few hours! The only reason I gave it a 4 star was because I don't think it was enough frosting so instead I multiply frosting quantities by 1.5 for a little extra.

There is nothing I can say besides that this is delicious!

this was a really good pumpkin roll recipe, though i agree with one reviewer that the sponge has a tendency to crack, and it is not as soft and "roll-able" as the usual jelly roll-type sponge is. also, there really is no need to unmold the sponge onto a linen towel and roll it up and store it in the fridge and all that. i work in a pastry kitchen and all we do is unmold the sponge onto a cooking rack, let it cool for a bit, then peel off the parchment paper and let it cool completely. and you could do the filling while this is baking and since it cools down pretty quickly, you could be done with everything in and hour or less. this really does not take two hours to make.