Reviewed: Jul. 16, 2011

I made this pumpkin roll all fall long last year, it was a huge hit everytime i made it!

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Reviewed: Mar. 4, 2011

Fantastic recipe, i've been using this for a couple of years now and everyone i have made it for absolutely loves it! It lasts 2 days in the fridge tops before being devoured.

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Sarah

Cooking Level: Intermediate

Living In: Ramona, California, USA

Reviewed: Jan. 5, 2011

It was ok, but no cigar. #1 it cracked and #2 too dry. I omitted the walnuts for raisians due to allergy.

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whadevergood

Cooking Level: Beginning

Home Town: Palm Bay, Florida, USA

Reviewed: Dec. 25, 2010

My husband wanted a pumpkin roll...lost my recipe & found this one, (Really happy now that I lost my vesrion!!) ;o) We don't have a cookie sheet with "edges"....so we opted to make this recipe into Pumpkin Roll II CUPCAKES!! There are FANTASTIC!! (Kept the oven temp at 375 and baked for 13 minutes). We doubled the recipe to make exactly 24 cupcakes as well as doubled the filling/(frosting) recipe. (Had PLENTY filling for those EXTREME filling lovers!!) We did leave out the walnuts!!

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Darby3

Reviewed: Dec. 24, 2010

I've been making this roll for the last 3 years and people die for it every single year! I looooove it. This year I made it for my office and my neighbors and it is always a huge hit and people always ask for the recipe. I'm not a huge fan of nuts so I just leave that out - doesn't make any difference and the only other change I make is in the cream cheese filling I use 4 tbs of butter instead of 2, it makes it creamier and really takes the roll over th edge. Its pure magic in your mouth! Also, the recipe doesn't indicate this but I always trim the edges off before I package it for a gift - gives a better presentation and recipients can see the swirl.

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Pescatarian

Cooking Level: Intermediate

Home Town: Spring Valley, California, USA

Living In: San Diego, California, USA

Reviewed: Dec. 12, 2010

I found that I needed to bake it for a few more minutes. but it was DELICIOUS!

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Jacleen

Reviewed: Dec. 9, 2010

This was deliciouse! Even my 5 yr. old loved this, and he is the pickiest eater ever! After he ate this, I told him there was pumpkin in it...and he argued with me saying there couldn't be!

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kadinjames05

Cooking Level: Expert

Home Town: Dexter, Maine, USA

Reviewed: Dec. 5, 2010

Great recipe! For the filling, we added two tablespoons of pumpkin and a teaspoon of cinnamon to the cream cheese.

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Amber

Cooking Level: Intermediate

Living In: San Diego, California, USA

Reviewed: Nov. 30, 2010

This recipe was so quick (30 minutes) that I made another! I made 2 pumpkins rolls--1 with the nuts in the cream cheese and 1 with the nuts in the cake. My husband and I liked the one with the nuts in the cream cheese best.

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mieshka

Reviewed: Nov. 20, 2010

I just made this cake, and it came out wonderful!! It looks just like the picture! I would not change anything. Actually, I omitted the nuts, but that was the only thing I did differently.

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