Reviewed: Apr. 16, 2012

I made one for Easter for the first time, and it was SOOOOOOOOOOO GOOOOOOOOOD!! My family thought it was to die for. I plan on making more of them in the near future. 5 star rating, amd 2 big thumbs up :).

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Jordan R. Dix

Reviewed: Nov. 15, 2011

This is almost the exact recipe I've been using for years, minus the pecans and ginger. I'm sure this has been mentioned, but placing wax paper in the pan before adding the batter really helps your pumpkin roll come out nice and easy. Another tip is rolling it lengthwise to make more slices if you have alot of guests! :)

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jordana242

Cooking Level: Intermediate

Reviewed: Apr. 25, 2011

I've been making this recipe a few years now and it will be continued to be made for years and then passed generation to generation! It is the best pumpkin roll ever! I do not mess with sugaring towels though. I just sprinkle confectioners sugar on waxed paper, turn out the roll, let it cool, frost it, and then as I roll it up sprinkle some powdered sugar as I go. When I used the towels, I thought it was really sweet with sugar. Awesome, awesome, awesome, is all I have to say though!

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Blueeye1031

Reviewed: Dec. 30, 2010

I really love this recipe and so does my family. When rolling up the pumpkin roll on the towel be ver generous with the powdered sugar, if not the roll will stick to the towel. If making the roll the night before just wrap up the roll on ceramic wrap and when you are ready for your dessert just take out of refrigerator and sprinkle with powdered sugar and serve.

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Stephanie

Reviewed: Dec. 9, 2010

THis was absolutely a favorite in my house. I used pumpkin pie spice in place of the individual spices and I used real vanilla in the filling. I froze one but it didn't stay in the freezer for long. I plan on making a few to share during the holidays!

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Reviewer:

cat

Reviewed: Nov. 22, 2010

I've been making this roll for years and it is wonderful. ChattyKat, thanks for the tip on rolling in the wax paper. I never thought of that. I've been using the towel method and it's tricky.

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Delta Dawn

Reviewed: Nov. 21, 2010

I just made a "practice" pumpkin roll. It came out fantastic! I did use wax paper to line the pan. When it was done, I used a knife along the edges to loosen the cake from the wax paper. I carried the cake with the wax paper attached to the counter. Holding onto the wax paper extending from the sides, I slowly rolled it up. The cream cheese filling was easy to make. After the cake cooled, it was easy to unroll (with the wax paper still attached)..I spread the filling then rolled it back up, peeling the wax paper off as I went. Hubby asked why it doesn't break and I think it's the texture of the cake that helps. It has a denser texture than a traditional layer cake.That, in addition to rolling it while it's warm is the key. I've been thinking of making one of these since Junior High Home Ec class where the first one I saw was made by Mrs. Griffith. So, if you have been thinking of tackling making a cake roll, I highly recommend this recipe. It's a great place to start! (and very delicious, too!)

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ChattyKat

Reviewed: Nov. 5, 2010

This was the first time I tried to make a Pumpkin Roll. It was wonderful. The roll may not have been perfect, but the taste was delicious! I will definitely be adding this recipe to my collection.

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Elene

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Black River, New York, USA

Living In: Cape Vincent, New York, USA

Reviewed: Nov. 5, 2010

I just made this, came out great!! I baked it on greased wax paper and came off super easy!

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Luma03

Reviewed: Oct. 27, 2010

I have been making this recipe for many many years, and have learned a few tricks that make it even easier- put waxed paper down on your cookie sheet and spray with pam before putting batter on it to bake. be sure to loosen edges after letting cool for a few minutes before rolling. Lastly, I always roll my finished pumpkin roll up in waxed paper and freeze it until I am ready to serve. It will last for up to a month in freezer when properly packaged. (After it is cut, it thaws rather quickly) It is much much easier to cut the roll after it has been frozen (I use a bread knife) Hope this is helpful!

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