Reviewed: Apr. 6, 2012

Easy an d super Yommy!!! I love it

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Reviewer:

Magdiviris

Cooking Level: Expert

Reviewed: Nov. 26, 2010

We usually gobble this dessert up with my old recipe. This one had bit of aftertaste. Wouldn't suggest

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1 user found this review helpful

Reviewer:

Cooking Bound

Cooking Level: Beginning

Reviewed: Oct. 12, 2010

This is the first time I have made any cake roll. This was an easy to following recipe that turned out wonderful. I recommend to anyone who likes cooking with real pumpkins.

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3 users found this review helpful

Reviewer:

Laylagirl

Reviewed: Dec. 17, 2009

This is the best recipe ever!! My family started using this recipe a couple of years ago. We make them and sell them at Thanksgiving and Christmas!!! We get rave reviews every year!! Thanks!!

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Reviewer:

MAD-Bakery

Reviewed: Mar. 20, 2008

I love this recipe !!! also not really taste good if you add KAHLUA instead of vanilla have also substituted coffee creamer (caramel) very good

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Reviewer:

funlovin

Reviewed: Jan. 1, 2008

Fantastic!! Everyone loved this. I made this for Thanksgiving & Christmas. Easier to make than it sounds. If you make the filling first and refrigerate for about an hour it will thicken up. Not too running for rolling process. Freezes well.

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Reviewer:

D. Martin

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Cordova, Tennessee, USA

Reviewed: Dec. 20, 2007

This was a very good pumpkin roll and certainly easy, albeit messy, to make. LOL...I'm a purist! I do EXACTLY what the recipe calls for, uh usually. I didn't know what "self rising" flour was but I Googled it and made my own. Wish that was the only hurdle...didn't have any nutmeg...used pumpkin pie spice but added extra ginger & cinnamon. I'm making seven more and WILL go out and get nutmeg. The filling, personally, I like a little more. Otherwise, thanks for sharing and I apologize for making "adjustments" but they were not planned!

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Reviewer:

Rocky

Reviewed: Dec. 19, 2007

My family has been making this for over 20 years at the holidays! My suggestion-- I found after filling and rolling I wrap in wax paper, then foil and FREEZE! This really makes the roll very moist, firms up the filling nicely and makes it very easy to cut into nice slices. When you take out of the freezer, let it sit 5-10 before slicing. I also make extra rolls to give as gifts and can be left in the freezer for up to 3 months.

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55 users found this review helpful

Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Sep. 24, 2007

This is one of the best pumpkin rolls I have EVER had!!! *Note* be sure to use excatly the amount of butter for the filling as the recipe calls for...or the filling will be soupy and it will run out the side when you roll it up. Everyone that has tried this pumpkin roll loves it!!!

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Reviewer:

pixiedust00

Cooking Level: Expert

Home Town: Vero Beach, Florida, USA

Living In: Orlando, Florida, USA

Reviewed: Jan. 8, 2007

I've been making this exact same recipe for 15 years. Always a huge hit. I make them as gifts for friends when we visit during the holidays. Pumpkin Rolls also freeze well. I always wrap in plastic, then foil and place in zip lock bag. Defrost at room temp and then place in frig. Great recipe to share.

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