The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 25, 2009
I have made this twice now - I made my 1st one a few weeks ago as a trial run for Turkey Day. It was extremely easy, only thing I did differently was I sprayed my jelly pan with cooking spray ( like Pam ) then laid down wax paper, then sprayed a very light layer over the wax paper to ensure the cake came off easily and it did. Pulled right off! Very yummy with walnuts in place of pecans as well! As my hubby said, " This is better than pumpkin pie!"
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Cooking Level: Intermediate

Home Town: Oxford, Florida, USA
Living In: Victorville, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 15, 2009
This is a great recipe. The only modification I made was to cut the ginger to 1/2 tsp and add 1/2 tsp of nutmeg.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 13, 2009
Would flavored cream cheese, say strawberry.. be gross in this?
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 18, 2009
I'm new to holiday baking and tried several different pumpkin roll recipes. This one turned out the best! It was so tasty! The only thing I changed was using pumpkin pie spice instead of ginger as one of the other users suggested. The others seemed a little tasteless and bland, but not this one! I received many requests for the recipe and for additonal pumpkin rolls!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 16, 2009
Turned out great!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 24, 2009
Just make sure the cake is cooked enough before you take it out of the pan. I refuse to make something so amazing and delicious in my crappy oven, so you have to make them for me!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 28, 2008
One of the better pumpkin roll recipes I have tried...I added a tsp of pumpkin pie spice and it was even better!
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Cooking Level: Intermediate

Home Town: Sparta, Illinois, USA
Living In: Quincy, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 27, 2008
Everyone absolutely loved this pumpkin roll! Rave reviews!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 12, 2008
This was so tasty. I'm so glad I made it and it was very easy to make!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 27, 2008
This is absolutley the best Pumpkin Roll I have ever made. I have been making other recipes for years and thought I would try a new recipe and I am glad I did. The ginger gave it an extra kick. This is a great recipe. I let my cool about 5 more minutes before I unrolled it. I will be making more of these. Does anyone know if you can freeze these?
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 11, 2008
This recipe was so easy and made me look like the best baker in town! I added a 1/4 tsp of each spice. I made a trial banch and found it lacking some punch. And I also discovered that you need to be generous with the powder sugar when rolling the cake. Very taste
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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Sep. 7, 2008
IT WAS AMAZING!!! So tender and spiced! The frosting was to die for, though I think the butter should be well melted before mixing with the cream cheese. There were small lumps of butter in my filling... Anyway, the roll was still splendid, and a GREAT hit!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 28, 2007
Nice recipe. Very tasty. A regular cookie sheet with shallow sides will work fine -- this cake is very thin before rolling.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 19, 2007
It's the first time I made it and it tasted better than it looked. I had a hard time with it. My batter was too thin and didn't fill the cookie/ jelly sheet. Next time I won't add the pecans to the batter cake batter, but maybe to the frosting, finely chopped. The frosting was runny. When the cake part was done, it seemed too thin and I had a hard time rolling it without it cracking when the frosting was in it because it was too thin in places. I froze it over night. It wasn't very pretty, so thank goodness for confectioner's sugar! People complimented it at the party, but it was hard to cut, even with a serrated knife. I chalk it up to being a beginner at making roll cakes. Maybe next time, I will make it in a smaller jelly roll pan, and add more confectioners sugar to the frosting while mixing to make it thicker and creamier.
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Cooking Level: Intermediate

Home Town: Boston, Massachusetts, USA
Living In: Newburyport, Massachusetts, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Dec. 12, 2007
This is a wonderful recipe. It really makes a big difference to add the nuts. I have also used walnuts. YUMMY!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 21, 2007
This made a huge impression on my in-laws. My wife's cousin was actually mad because mine turned out so much better than her's. I am making 2 of them this year.
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Cooking Level: Intermediate

Living In: Danville, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Oct. 31, 2007
Always impresses the guests. BTW, you can freeze leftovers (as if there may be some!). Love the hint about baking the cake on foil and rolling it up. So much easier than the dishtowel method I fought with for years. Eliminates a lot of mess. Thanks!
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Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA
Living In: Zionsville, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Jun. 22, 2007
I make this every yr around fall. Though I will give a little helpful tip. I line my pan with waxed paper before putting in the batter. It makes it alot easier to get it out of the pan, also easier to roll it. I have found that using a towel can be messy & likes to stick. If you waxed paper, before u roll it up, just loosen the paper from the cake edge first =)
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Cooking Level: Professional

Living In: Yucca Valley, California, USA
The reviewer gave this recipe 5 stars. This recipe averages a 4.61 star rating.
Reviewed: Feb. 28, 2007
Very tasty and so easy to make! Now its all my family wants from me!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.61 star rating.
Reviewed: Nov. 23, 2006
This was good tasting. My family enjoyed it. Follow the advice of letting it cool a little before turning it into the towel. It comes off easier. I will make this one again
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Cooking Level: Intermediate

Living In: Norwalk, Iowa, USA

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