Pumpkin Cake Roll Recipe

Reviewed on Nov. 18, 2012 by ConnieK

Excellent!

Reviewed on Sep. 29, 2012 by Foreverdixie

This is so moist! We loved it and are going to make it for Thanksgiving!

Reviewed on Mar. 17, 2012 by tsuop

Wonderful, similar to one I make every Thanksgiving. I would not use Splenda, that replaces granulated sugar thsi takes Powdered sugar. The instructions separate the powdered sugar to 1 cup & 1 Tab. for the towel!!

Reviewed on Dec. 22, 2011 by NotMyGuitar

Tried this recipe for the first time for a work potluck -- it was a hit! I got compliments for this dessert days after the potluck was over. To get the recipe to last longer to allow for more nibblers, I cut the 15x10" in half width-wize and applied the entire cream cheese filling to one side and completed the sandwich by laying the other half of the cake on top. Then cut it up into smaller rectangles. This makes up for me being jelly-roll method impaired.

Reviewed on Nov. 27, 2011 by lvangossen

Cooked it now everyone wants the recipe, really good.

Reviewed on Nov. 27, 2011 by lvangossen

Cooked it now everyone wants the recipe, really good

Reviewed on Nov. 12, 2011 by eamorga

does anyone know how well this freezes?

Reviewed on Nov. 07, 2011 by craftyone_1978@yahoo.com

Was a little nervous making this, but the recipe was easy to follow and a cinch to make. I followed recipe (adding a pinch of allspice and a pinch of cloves for a lil extra kick) Also dusted outside or cake with extra powdered sugar. Wow factor was definately there. Delicious flavor! This will be a permanent cake in my recipe box. Thanks <><

Reviewed on Oct. 30, 2011 by Prairedawn

I just made this deliciouse cake roll today and brought it to a church potluck. My son had a piece and said it was pretty good, I guess it was (I didn't actually get to taste, becuase it was gone by the time I went through the line!) I will have to make it again soon for dessert at home, so that I can have a piece too. One thing I did a little differently is I used a piece of parchment paper (and no oil or grease) on my baking sheet. It worked just fine when I went to invert and roll onto a dusted towel. I didn't use my mixer to make the frosting, so I had little lumps of powered sugar in there, but I don't think people minded. The frosting color too, was different - I think becuase of the neufchutel cheese. Overall, it was an easy cake to make and pretty tasty too- I think!

Reviewed on Oct. 29, 2011 by SDawsonH

I have made this recipe twice...it is easy to complete and results are amazing...a beautiful desert to make to your favorite fall party!

Reviewed on Oct. 28, 2011 by wh2

I am not big on the taste of pumpkin, but I love this cake. We ate one and I made another right away. It is great frozen.

Reviewed on Oct. 26, 2011 by administrator

If directions are carefully read throug, the 1 TBS of confectioners sugar goes on the towel. The additional 1 cup goes in the filling,

Reviewed on Oct. 26, 2011 by Grammajo7

I'm with Craftycas.....this recipe is very vague. Confectioners sugar DIVIDED????? What, divided in HALF????? 2/3's ???? I am going to try using the Splenda.....

Reviewed on Oct. 26, 2011 by administrator

if made it is awsome making it again

Reviewed on Oct. 03, 2011 by loweingart

Great recipe! So very easy to do and so showy and elegant. The only change was I added more pumpkin pie spices to taste.

Reviewed on Oct. 01, 2011 by debmelmolly

Fantastic!

Reviewed on Dec. 12, 2010 by kimhouse207

I"ve tried several of these recipes hoping to achieve a fluffy texture like the store bought ones but it fell short.. a little sticky and dense

Reviewed on Dec. 04, 2010 by janet s

You must have missed the 3/4 c sugar in the recipe. This is granulated sugar, not the confectioner sugar. The confectioner sugar is for the filling.

Reviewed on Nov. 24, 2010 by craftycas

I'm in the process of making this roll and I'm surprised nobody has address this issue...in reading through the cake part of the recipe, I assumed (always dangerous!) that the 1 TBS of confectioner's sugar listed in the ingredients was for the towel and the 1 c was for the cake and that's how I made it. Then I read on to the filling and it says to use the "remaining sugar". Was only 1 TBS supposed to go in the cake, with the sugar used to dust the towel being an ingredient not listed? Why would you need to "gradually" add 1 TBS of sugar and then beat it for 2 minutes in the cake? I'm confused. My cake looks like it baked up just fine. Guess I'll need to use additional sugar in the filling.

Reviewed on Nov. 22, 2010 by kitten790

I have been making this for years without the nuts and using pure vanilla instead of the almond extract and always get rave reviews. It has become my friends favorite holiday gift. Last year I made about 40 rolls and gave them as gifts to the neighbors and co-workers talk about smiles! My Doctor looks forward to my baking every year, she is on the list for at least 2. I look forward to the holidays so I can make these again. I like to make them only at Thanksgiving - Christmas to keep it a special treat.

Reviewed on Nov. 22, 2010 by Teinerfl

I made this recently and overall, it was a big hit. I doubled the recipe & made one plain and one with nuts (per another recommendation)...I think it was crushed pecans or walnuts? I baked them both the minimum time (10 min.) but at the same time...the one with nuts was almost a bit too cooked on the edges so I just cut those off. The one without nuts was a bit underdone and I let it bake another minute or so. They both were a big hit with the crowd! I had a few remaining pieces and put waxed paper between the slices & have frozen them...we'll eat the rest in a few days for Thanksgiving!

Reviewed on Nov. 06, 2010 by carol_ds

I made this Sunday at noon and by 4:00 it was all gone - everyone from grandparents to children loved it and no one but me even knew it was a "light" version!

Reviewed on Nov. 06, 2010 by JFenrick

Even though it took a while to make it was well worth the time. My non-pumpkin eaters even liked it!

Reviewed on Nov. 05, 2010 by anet@cyberbeach.net

Delicious. Followed the directions and succeeded wonderfully. My family loved it. Used light cream cheese and all went fine. Highly recommended.

Reviewed on Nov. 05, 2010 by toni.m

I have been making this every year for 17 years. My family has come to expect it every thanksgiving. Sometimes my boys will ask me to make it in the middle of summer too..

Reviewed on Nov. 05, 2010 by raiderbaby

My husband loves this recipe I have made it for him several times and know he raves to the rest of the family and I have started to make it for family dinners. Love it love it!!

Reviewed on Nov. 04, 2010 by pineyguy

Only 5 stars? I used Splenda instead of sugar and it was wonderful! Try it with splenda and see what you think. Everyone loved it.

Reviewed on Nov. 04, 2010 by ml8jmg

I made the mistake , using a larger pan, but it was still good, neighbors loved it.

Reviewed on Nov. 04, 2010 by kerred84

My family loved this recipe.

Reviewed on Nov. 04, 2010 by B2bizzy

Definitely will make this recipe again but next time I'll use vanilla instead of almond extract.

Reviewed on Nov. 04, 2010 by Got2BKD

I have made this twice now in a month. Everyone loved it. This was the first jellyroll style cake I have ever done and it was very easy. The second time I don't think I cooked it long enough as the cake was somewhat more sticky then then first time however, just a minute or so longer in the oven and it would have been perfect.

Reviewed on Nov. 04, 2010 by pamhoudashell

I have made jelly rolls for years. This cake was so sticky on the outside it was difficult to roll. The filling was too loose but that may have been because I used both vanilla and bourbon in it. I will definately make it again since it got rave reviews from others. Next time I will add pumpkin pie spice to the cake and fresh grated nutmeg to the filling, leave the vanilla out and add just the bourbon.

Reviewed on Nov. 04, 2010 by apronstring

had trouble rolling it ,may I just dont know how .

Reviewed on Nov. 04, 2010 by artsyanita

Easy to make but looks like it was hard. My company loved it. I'll be making it for Thanksgiving!

Reviewed on Nov. 04, 2010 by mollymas52

Very easy and quick to make. Everyone loved the favors. I used vanilla extract instead of almond extract. Also added alittle pumpkin seasoning to the filling.

Reviewed on Nov. 04, 2010 by monica adcock

This is absolutely a family favorite..... I get asked when am I gonna start making them. Then I get asked can I make one just for them to take home... LOVE LOVE LOVE THIS one

Reviewed on Nov. 04, 2010 by gnail

I made this Pumpkin Cake Roll for our Halloween Party and it was wonderful and enjoyed by all.

Reviewed on Nov. 04, 2010 by Krr1975

I made it with 3 egg beaters, 1/4 c Splenda, 1/2 c sugar and fat free cream cheese. There was a little difference in the cake texture but worth it to save fat and calories!

Reviewed on Oct. 31, 2010 by nijoal

I had trouble rolling it, it was cracking on me. Any helpful hints on how to roll it successfully?

Reviewed on Oct. 31, 2010 by lousagsveen

This was a little more work than I'd like, but the end result was fabulous. I did substitute Fat Free cream cheese to ease the guilt. My co-workers requested the recipe so I've directed them to you via "share this recipe"

Reviewed on Oct. 29, 2010 by scentedcandle

Silken tofu can be subsituted for cream cheese. Be sure the tofu is fresh.

Reviewed on Oct. 29, 2010 by SwimCathy

This has been a holiday favorite in our community for years. For the dairy intolerant, a possible suggestion would be a non-dairy topping sweetened with confectioner's sugar to also help thicken it. As far as fresh pumpkin, I would think it might work if you cooked it down as a thick puree. Random thoughts that might be worth a try.

Reviewed on Oct. 29, 2010 by sookiepie

Be careful who you give this to! You'll find yourself making it over and over because everyone will be requesting it for every get together. It is one of the best recipes for this dessert I have found.

Reviewed on Oct. 28, 2010 by joedebfry

Tastes great! Attractive to serve to company but not too much work to make it for the family.

Reviewed on Oct. 28, 2010 by jslvsclf

I would like to make this for my mother but she cannot eat/drink dairy; is there a subsitute for cream cheese? This recipe sounds great and I like the fact it is lighter.Thank you.

Reviewed on Oct. 28, 2010 by jjjppp

This is so good that some of the grandchildren even request it for their birthday cakes.

Reviewed on Oct. 28, 2010 by julie vagts

I have a lot of pie pumpkins to use. Would fresh rather than canned pumpkin work??

Reviewed on Oct. 28, 2010 by tkspring

I made this on Sunday and was pleased to find one slice left in the refrigerator this morning. I am delighted to read that I selected a 'healthy' breakfast. Anyway, this is a great dessert, perfect for fall entertaining. Make it two days ahead of time so the flavors richen. It freezes well -sliced and separated with waxed paper. For a bit of fun, add a drop or two of brandy or bourbon to the filling.

Reviewed on Oct. 28, 2010 by ladywhitedove

I've made this several times. This was one recipe that in the fall my Mother in Law would request I make for her. And she had been the best cook, it surprised me she asked me to make them.

Reviewed on Jun. 28, 2010 by stacymullane

This is one of the best low cal recipes that I have found for this dessert.

Reviewed on Dec. 31, 2009 by Aubrey5

This was AWESOME! I found it very easy to make, and everyone loved it!

Reviewed on Oct. 31, 2009 by ambbrynic

I thought it was only tolerable. To me it wasn't very good at all. It tasted too much of the almond & ginger.

Reviewed on Sep. 29, 2009 by rdnkbrat03

Thank you so much

Reviewed on Sep. 29, 2009 by soberlady

Use the one that does not have the spices in it. That kind is meant to use in pies.

Reviewed on Sep. 29, 2009 by rdnkbrat03

There are 2 different kinds canned pumpkin.. ones without the spices and one with that is all ready for pies. Which do I use?

Reviewed on Nov. 03, 2008 by kay52178

This was really good. I used fat free cream cheese for the filling. Next time, I think I would add a few nuts. I sprinkled it with cinammon sugar and powdered sugar when serving it. Yum!

Reviewed on Oct. 17, 2008 by tmartin2880

I have made a similar pumpkin roll for years. I sprinkle pecans on the batter before baking. This give the finished roll an attractive look and great extra texture.

Reviewed on Oct. 13, 2008 by BJaeckel

My family loved it! It was so easy to prepare, my 7 yr old helped with it and she had so much fun. My 11 yr old has made this his new favorite pumpkin dessert. BJ

Reviewed on Oct. 10, 2008 by cookieme

Imake these every year. For my diabetic husband, I replace the 3 eggs with 6 eggg whites, the sugar with Splenda, and the low-fat cream cheese with fat-free cream cheese. And also, the oleo with low-fat oleo or Fleischmann's Salt-Free Margarine. It always turns out delicious.

Reviewed on Sep. 30, 2008 by angela.hanks

loved it! Was much easier to make than I thought. Great for company. AH

Reviewed on Sep. 23, 2008 by sheehanlj

tastes just like the one my mom made when i was younger....

Reviewed on Sep. 13, 2008 by tbgann

Just made this tonight, and both my husband and son are raving over it! It's easy, delicious and serves elegantly. What a wonderful recipe - I'll definitely make it again