Recipe by SusieQ
"My mom always makes her pumpkin roll around Thanksgiving and takes one to work where everyone asks her if she can make them one and they all want the recipe. You may want to halve the recipe unless you are making for a crowd or to give away. It makes a lot. It is without a doubt the best pumpkin roll I've ever had!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
cream cheese, softened
1 (16 ounce) package
confectioners' sugar for dusting, or as needed
I am the one who submitted this recipe. AR changed the instructions from my original recipe which caused the problems you had CONNIE-O. I really wish they would leave the instructions as I had written them. The batter is baked in ONE 12x17 jelly roll pan and prepared as usual. Do not use two towels as it states. After your Pumpkin Roll is finished, cut in half to make 2 rolls (or I guess you could leave it as one long roll). But bake the batter in only ONE pan.
It really is an excellent recipe with these changes back to my original version.
There is something seriously wrong with the way this recipe is written. Comparing it to other pumpkin roll recipes on this site, the amount of ingredients make just ONE roll. I made half a recipe and used one pan. It was waaaaaaaay over cooked and so thin that it was brittle and cracked. Sorry SusieQ to have to give is such a bad review but if it were written for 1 cake I think it would be fine. And thanks to the recipeeps who helped me figure out what went wrong. FYI, I used a 10 x 15 Farberware jelly roll pan.
I had never made a pumpkin roll before but this was soooo easy and turned out perfect! I missed out the pecans due to a nut allergy in our party but still was absolutely yummy (trimmed the ends for presentation purposes of course!) and looks great, will be a lovely addition to our thanksgiving dinner tomorrow :)
This recipe reminded me so much of my grandmother's pumpkin roll recipe. It was really light and fluffy, and not dry at all. I brought it to work a while back and everyone loved it. Definitely a keeper!.
I have used this same recipe for years and love it! A couple of times, I have had a problem with the cake cracking a little as I've unrolled it from the towel (which was generously sprinkled with powdered sugar). Can someone tell me what I did wrong or have a suggestion to avoid this.
A colleague at work brought this and it was "to die for"! She told me where to get the recipe. I'll use the original submission to get the best results.
The cook time is wrong, and instead of trusting my insticts, I followed the directions (which are VERY specific about it being EXACTLY 10 minutes).
I made it and it reminded me of my childhood. I'll make this again and already recommended it to friends and family. =)
* Percent Daily Values are based on a 2,000 calorie diet.
Grandma Carol's Pumpkin Roll
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 77
New for spring! Good-for-you food you’ll love to eat.
The best ways to enjoy what’s in season right now.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a sweetly spicy 5-star pumpkin roll cake.
This cake is dense, moist, and rich with pumpkin flavor.
This rich and creamy cheesecake is a great alternative to pumpkin pie.