Granny Kat's Pumpkin Roll
This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.
This moist rolled cake has a rich cream cheese filling. Serve it cold. This will be a hit! It has a pinwheel look.
This was a disaster when I tried to roll it. My icing popped out so that I could not roll it tightly. Using less icing may help, and if I ever try this again, I will chill the icing until it is fairly firm and allow the cake to cool longer. Four stars for taste, negative one star for being a pain....**Update- 2nd attempt: I used wax paper on the pan, then another sheet on the inside when I rolled it. This prevented it from sticking to the towel. Greasing it would be good too. I didn't soften the c. cheese as much and chilled it while the cake cooled. This made it much easier to spread w/out gushing out. Came out almost as good looking as the pics-- I'll keep trying! Tastes awesome.Read More
I don't know what went wrong, but this just did not work for me at all! The taste was excellent, but the texture on the cake was like rubber. I did make it in a larger pan (11x15) because I didn't have a 9x13 jelly roll pan, but that shouldn't have affected the texture in that way! It just didn't seem to rise, it wasn't fluffy at all, and it was so rubbery! I'm not sure if that was the way this recipe is supposed to be, but all other pumpkin cake roll recipes I've seen have a more fluffy cake. Thanks for sharing, it tastes fantastic, but the texture is just not for me. I will be looking for a different recipe.Read More
This was a disaster when I tried to roll it. My icing popped out so that I could not roll it tightly. Using less icing may help, and if I ever try this again, I will chill the icing until it is fairly firm and allow the cake to cool longer. Four stars for taste, negative one star for being a pain....**Update- 2nd attempt: I used wax paper on the pan, then another sheet on the inside when I rolled it. This prevented it from sticking to the towel. Greasing it would be good too. I didn't soften the c. cheese as much and chilled it while the cake cooled. This made it much easier to spread w/out gushing out. Came out almost as good looking as the pics-- I'll keep trying! Tastes awesome.
The roll was pretty easy to make and tasted very good. I have to admit the roll was moister than I probably would like. I baked my cake in an 11X15 for the 15 minutes and it came out perfect. I had no trouble rolling it up like described in the directions. I had a lot extra filling (about ½ worth). I made two of these and found that making the filling while the cake is cooking and then putting the filling in the fridge until it is needed. I found with my first one, I let my filling sit out and then when I spread it on the still warm cake that it made the filling more runner which is why I am suspecting the other review had the problem of it spilling out all over the place. I would also suggest not putting the whole filling on unless you need it, this will help prevent the filling from spilling out everywhere.
I learn new tricks with this one every year...Couple of years ago I noticed the roll sticking to pan so I used wax paper under the mix and bake it that way before turning on the towel! 7 years with this recipe!
I have made this a number of time since I got the recipe. I use an 11x15 pan though. Just seems to turn out better in a larger pan. I also used wax paper on the bottom of my pan. On my first try I learned that the cake sticks to the wax paper after you remove it from the oven. So I sprayed the wax paper with cooking spray and it works great. I can carefully take the wax paper out of the pan and flip it over onto the damp towel. Also, to dampen the linen towel I over-wet a wash cloth and layed it on top of the towel in several places. It created a more even wetness on the towel. My family has gone crazy over this recipe. We all love it!
I wish there were more stars available, because I'd give this recipe ALL of them. The method was a smidge difficult at first, but I'm pretty sure that's because I used a pan that was too small. I have been using a half sheet pan recently, and it works PERFECTLY. With that size, the cake is so thin that it's nearly impossible for it to break when you're rolling. My husband, who has something to say about EVERYTHING, said "Well, I just can't fine one thing that I'd improve about this." Only his mom and I know what a major deal that is, but you need to take my word for it!!! The things I changed/altered: -- I used Egg Beaters, because I just never have eggs. -- I used 1/3 less fat cream cheese and it worked beautifully. -- I added extra nutmeg and cinnamon. Totally personal preference, but the fall, spicy flavor really pops when you do that.
Tasty cake. I felt the filling was too plain so I added finely chopped pecans and 1 teaspoon ginger to the cream cheese....MMMmm
This is the most incredible recipe!!!! I've been making it for a few years now. I make about 6 or 8 at a time and everyone I know waits all year till I make them at Thanksgiving time. Word to the wise DO NOT CHANGE A THING!
My family loved it. I keep one in the freezer for unexpected guest at all times. I didn't have any pumpkin spice so I used 1 tsp of cinnamon and 1 tsp of nutmeg. I also lined the cookie sheet with wax paper instead of flour. It was easier getting the cake off the pan. Great Recipe!!! Shantell
My family loves this recipe!! I think I already have about a dozen in my freezer!I line my pan with aluminum foil and a light pass with cooking spray. After baking, I let it sitin the pan for a few minutes on a cooling rack, then instead of sprinkling a towel and flipping the pan over, I sprinkle powdered sugar,(generously), onto the cake. Then I lay a towel onto the cake, then a cooling rack on top, and I flip the entire pan over. I peel the foil off and roll up the towel and cake, leaving on the rack to cool. By far the easiest way I've found to do it.
Be sure not to use fat free cream cheese! It gets lumpy!
I made this and it came out like a dream, however my family LOVES jelly rolls so here is my "rolling secret. line the pan with wax paper and bake it on that when you take it out of the oven let it cool for a couple mins then sprinkle icing suger over a towel turn the cake out on it remove the wax paper and and sprinkle the top with icing sugar. now here is the important part; Roll it and let it cool in the rolled shape that way when you un roll it to fill it later it will naturaly want to roll rather then having to force it. and yes i always get the messy wonky ends that dont look nice. all you do is take a sharp knife and slice off the ends to get that pretty shape and you get to taste test the ends.
This was absolutely AWESOME!!!!!! I made this exactly the way the recipe called for, except I did use the 11 by 17 cookie sheet and it came out perfect. I also rolled it the second time the same direction I rolled the first time. No cracks!! Came out just like the picture. I used parchment paper and sprayed it with Pillsbury baking spray with flour in it. This was my very first pumpkin roll and was very nervous about making it. I did roll it in a damp towel sprinkled with confectioners sugar like the recipe called for and I let it cool off for 25 minutes and had no problem with the icing squishing out or anything. Do follow this recipe exactly and you should have no problems. My son in law said it tasted just like his grandmother made. Didn't haave lemon juice, used vanilla like another reader did. Very goood!!! Even the pumpkin haters in my house liked it including me. I wish I good give this more stars, will always use this recipe. Thank you for a most wonderful recipe Hope you have other recipes you can share with us
This is the pumpkin roll recipe that I use. I chose it over the others on this site for its simplicity and because I dont like to use a million measuring cups/spoons when I'm baking. I like that it uses more pumpkin (1 Cup opposed to 2/3 Cup) than other recipes. This is a huge hit with my husband's friends at work, I get requests and preorders for them starting in September before the pumpkin even hits the shelves! I make it exactly as the recipe states except I dont buy pumpkin pie spice and so just use a blend of cinnamon, nutmeg and ginger instead. Also instead of greasing and flouring the pan I just line it with parchment and then when I turn the cake out I roll it the first time with the parchment still on--really helps to avoid any issues with stickiness since this is a very moist cake. I am all about simplicity, and this recipe is just perfect in every way.
I can't attest to this actual recipe as I use my mom's pumpkin roll recipe, but I just wanted to drop a "rolling" hint. We always just line the baking sheet with a large piece of aluminum foil before pouring in the batter. Bake and when done, cool a few minutes in pan, then remove cake and foil from pan, using the foil ends as handles. When cool (cools quickly), frost and roll by peeling foil off as you go. I've never needed to grease the foil, it always peels off fine.
ABSOLUTE SUCCESS!!! I was really nervous about taking on something that looked so complicated, but all the reviews helped! I was given a pie pumpkin and I didn't want to waste it. Never tried to cook a fresh pumpkin before. Found this recipe and realized I had all the ingredients in the house, so I thought I would give it a try. I added a little bit of cinnamon and nutmeg to the batter. I also added another splash of vanilla to the filling along with an additional 1/4 cup of powdered sugar. Used wax paper in the jelly roll pan, sprayed the pan, laid the wax paper, and sprayed the wax paper. When the cake finished, I turned it out on the damp, powdered sugar dusted towel and kept the wax paper on top when I rolled it the 1st time. I let it cool for 30 mins and kept the filling in the refrigerator during the cooling time. After cooling, I took the wax paper off and spread all the filling. The wax paper peeled off nicely as well as the towel. After I rolled it, I cut off the spiral ends for better presentation, wrapped it in wax paper, then wrapped it in foil, and put it in the refrigerator. Brought it in for potluck today. Even the pumpkin haters LOVED it! It was so easy and delicious. Definitely a keeper.
I don't know what went wrong, but this just did not work for me at all! The taste was excellent, but the texture on the cake was like rubber. I did make it in a larger pan (11x15) because I didn't have a 9x13 jelly roll pan, but that shouldn't have affected the texture in that way! It just didn't seem to rise, it wasn't fluffy at all, and it was so rubbery! I'm not sure if that was the way this recipe is supposed to be, but all other pumpkin cake roll recipes I've seen have a more fluffy cake. Thanks for sharing, it tastes fantastic, but the texture is just not for me. I will be looking for a different recipe.
Big hit! Hint: don't try to lift the cake out of the pan, onto the towel (i.e., with the underside of the cake on the towel). If you do that, the wrong side of the cake will be showing (I learned this the hard way!). You need to stand the pan upright and ease it onto the towel, so that the top side is facing down. When you roll it, it will show the pretty side on the outside. This was a very pretty dessert. Thanks for the recipe!
So easy and so delicious. Followed the recipe exactly + 1 tsp cinnamon and I used fresh pumpkin. Make sure your towel is only damp, NOT wet. If you can squeeze water out of it, it's too wet. To keep the cake from sticking to the towel I made sure there was a generous amount of powdered sugar on it before transferring the cake, then I gave the top of the cake a very light quick spray of Pam before rolling it up. Worked like a charm. No sticking and no cracks. I also lined the pan w/ wax paper and sprayed it w/ Pam so the cake wouldn't stick while baking. Don't let it cool too long past the 20 minutes before unrolling, you need the flexibility otherwise it will crack while unrolling. I will definitely make this again, and, again, and again.
I've been making this for years and years (over 10) and never used lemon juice. Also, with the cream cheese, I never use just a teaspoon of vanilla.. I just pour it in until it tastes about right. This is has been a staple for our holidays now since at least '98 and I always have to make multiple rolls for work parties plus I get a nice platter and a nice tea towel and give these out as Christmas gifts. Homemade gifts mean more than junk from a store! Also, I noticed that this didn't mention sprinkling powdered sugar on top of it before serving as the powdered sugar from the towel will have been absorbed by the cake. Oh, and I prefer using Parchment Paper to using Wax Paper.. way less smoke in the oven from the wax paper and you don't have to try & figure out which side to use, doesn't matter.
Excellent. Here are ways to help people with the icing problem! 1. Let the cake completely cool. If the cake is warm or hot the icing will melt into a gooey mess. Keep it cool! 2. Freeze the cake slightly for easy slicing, the more cold the frosting is, the less likely it is to leak. 3. Use a nice sharp knife and quickly slice through the cake. Make sure to not put to much pressure on the cake.
Due to a lack of time (and a little laziness), I made the batter in a 9x13, and then frosted them 20 minutes after bringing them out of the oven, rather than rolling them up. We call them pumpkin bars, and they taste just as delicious, with half the time and mess. Great recipe!
I've always wanted to try a roll type cake and this was easy, quick and delicious. I made use of other's suggestions. I only had organic pumpkin pie filling on hand and it worked perfectly. I also substituted half brown sugar for half of the white sugar. Beautiful presentation!
I was on for a Pumpkin dessert for Thanksgiving this year (2010) and I decided on a Pumpkin roll - I scoured the internet but always come back to Allrecipes - it's got the best of the web as far as I'm concerned and the best rating system. Anyway, I made this with the following changes - I have half sheet cake pans - larger than what most folks have - so I changed the recipe to for the cake part to be larger by 1/3. I also made 1 1/2 times the filling - only thing I added was I put about 2 tsp. Ginger Paste - in the filling for a little different flavor. Even as is, this recipe is great! Everyone loved it! Thanks Angela!
I made this last night for the first time. It turned out WAY better than I expected. I omitted the lemon juice though. Didn't see how that would be necessary but I will try with next time to see if there is a difference. TO ROLL I lined a cookie sheet, sprayed with pam first, with parchment paper. I then sprayed the paper with pam. I spread the mix evenly and baked accordingly. I took it out of the oven and placed a clean pillow case over the cake immediately. (I didn't have any towels that were a smooth) I then placed another cookie sheet atop the cake and flipped it over and slid out the cookie sheet. Then I rolled it up, let it sit for 20 minutes until I unrolled it and put the icing in the middle, and re-rolled without the towell. I froze it overnight in tinfoil, brought it to work and sliced it and EVERYONE loved it!!
This is simple to mix, but I found the devil in the details. The first batch I made was a disaster and fell apart when I rolled it up with the filling. I felt this was due to it not being baked long enough. I made a second one, and added 5 minutes to the bake time, and it came out fine. It still seemed to me to be a rather delicate cake, so handle it gently and don't be afraid if you use more than 2 Tbs. of powdered sugar when you dust the towel. Also, the first (disaster) time, I think my towel was too moist. The second time, I just sprinkled a bit of water on the towel with my fingers and it worked much better.
My friends have been holding out on me - who knew it could be this easy?! I lined the pans with wax paper as others have suggested and replaced the pumpkin spice with 1 tsp cinnamon, 1/2 tsp ground ginger, 1/2 tsp. ground nutmeg, and a couple shakes of ground cloves. I also doubled the recipe since it seemed so simple. I was glad I did; they were gone in no time flat. Go ahead and try this - it's easier than you can imagine.
Absolutely wonderful! Made just as written and it came out perfect. I put waxed paper down on the sheet before pouring the roll mix (I do this by greasing the sheet first with crisco the put the wax paper over that to get the wax paper to stick to the sheet) and I didn't use a damp towel to invert the roll but used another wax paper sheet with powdered sugar....Will definitely make this again!
This cake is delicious. However I have difficulty getting the right texture as it turned out to be very moist and dense like a sort of pudding. It just couldn't be rolled as it breaks. Can you tell what the ideal texture should be like.
This is my all time favorite recipe from this site!!!! Everyone who has ever tried this, raves about it. The only bad thing about this dessert, is that it is very addicting. I have made at least 100+ rolls. Finally I wised up and bought two smaller pans, so one batch would make two rolls. Great for gift giving! You can also exchange the pumpkin for chocolate and add other flavors to the cream cheese. Don't let the directions or appearance scare you off, this is actually very easy to make. This roll is best when allowed to settle in the fridge.
I don't usually type in a review for a recipe but I wanted everyone to know that this is probably the BEST pumpkin roll recipe. This is better than Libby's recipe. I have tried several and about 5 years ago, I tried this one. I have to make 3 or 4 every Thanksgiving because it flies out of the kitchen at my in-laws. As for any tips, I always line my pan with wax paper and spray with non-stick cooking spray. After it comes out of the oven, I flip it onto my towel and roll it up. Since I live in Michigan and it is usually cold in November, I put my rolls on the porch to cool off before I put in the filling.
Love it!! Everyone asks for the recipe...I always use a 11x15 cookie sheet lined with parchment paper and I roll it lengthwise. I couldn't imagine doing it any other way! Even a great summer time dessert because it's served cold......yummmmmmmmy!
Don't get my wrong, this is a fair to good pumpkin roll, but I've had better. It's simply bland. I found it lacked the spices/intensity I've tasted in other pumpkin rolls. I suggest 1 tablespoon of pumpkin pie spice instead of the 2 teaspoons the recipe calls for and some vanilla. As for the cream cheese filling, it would have tasted better with less butter and a tad more sugar. The amount of vanilla is perfect though. Lining the pan with wax paper did prevent the cake from sticking to the pan. Using the damp towel kept the cake from sticking to the towel. I did add walnuts and they helped bring another element.
This recipe is very good! To make it evern easier, instead of rolling the cake up, you can leave it in the pan and just frost it! Very easy bar cakes! You can leave then in the pan, or put them in festive cupcake wrappers! There are technically more servings then. Great for parties!
This is awesome!! I have made this 3 times now and I learned the hard way that you really need to put down parchment paper on the pan before pouring the batter. No sticking to the pan and makes it much easier to flip. I made this twice last year, one because I wanted t see if I could do it correctly and one for Thanksgiving. Just made it the third time and my family said "no pumpkin pie for Thanksgiving, just make another pumpkin roll" Thank you for a great recipe. No changes to the batter for me. Perfect as is.
This is a fantastic recipe. Tastes just like pumpkin rolls I grew up with! The icing is just the right mix..not too sweet. As far as preparing. I bake it on nonstick aluminum foil and then just flip over and peel off! I also roll it in the aluminum foil. Helps keep the outside smooth and pretty!
I have made a very similar pumpkin roll, howver, my recipe calls for: chopped walnuts to be liberally sprinkled over the cake batter before baking. When cake is done, it is turned out on a well powdered sugar 'dusted' tea towel to roll up (yes, it's a wee bit messy, but so worth it!) to cool. Instead of vanilla in the cream cheese filling, I used lemon extract- really gives the pumpkin roll a zip!! Freezes nicely! I usually make 2 recipes at once, as what are you going to do with the rest of the canned pumpkin? Give other one as a gift.
I make this every fall & @ Christmastime. It is SUPER delicious but rich so watch portion sizes. You will be asked for the recipe guaranteed!
Sorry Granny, your pumpkin roll is delicious, but there is no way made the way described above will turn out looking like the photo. I had to make several changes to this recipe but after three tries, I think I have it. First off, do not make it in a 9x13 cake pan. The cake portion of the roll will be too thick and will not be cooked after 15 minutes. I used a 16x12x1 jelly roll pan which I think is the MINIMUM size you should use.
I've made this every year since first discovering it on this site, and it's become a much-requested Thanksgiving dessert. The only difference I make is I skip the lemon juice and I add a bit of pumpkin pie spice to the cream cheese filling. I serve 2 slices with a homemade caramel sauce and it is great, and a beautiful presentation.
This is very simple - even for the beginners! Wrap in aluminum foil and freeze for up to 3 months. What a handy, impressive dessert to have on hand when surprise guests drop in! Just take out of freezer 15 minutes before serving.
Awesome! I thought this would be much more difficult than it was. The only problem I had was....I've never done any type of "roll" cake so.....when it came time to roll, a bunch of my filling "squished" out the other side. I'll have to work on that on the next one! And YES....I will be making more!!! Yummy!
This is absolutely fantastic and oh so simple to prepare! I was a bit nervous about turning out and rolling the cake, but I followed the recipe exactly and it turned out perfectly. I did find however that when I had finished the roll, I had enough pumpkin (I just used a small can of pumpkin puree) and enough of the cream cheese mixture leftover to make another roll. I found the 9x13" pan size was perfect once I sliced the roll, so next time I'll stick with the 9x13" inch pan but double up on the batter and make two rolls instead of one. Yummy! Thanks so much for sharing your granny's great recipe!
This is the first time I've ever made a cake roll. I made this for a party at my daughters house last night, It was yummy! several people asked how I made it & thought it was delicious, But for the filling I used ready made Philidelphia cheesecake filling & on top I drizzled a caramel glaze made with butter, brown sugar,vanilla & cream. i would make this again!
My sister-in-law had made a pumpkin roll for Christmas and everyone raved about had wonderful it was. I had never made one so I tried this recipe. It was wonderful! I did add a little cool whip to the filling. I'll be making this again. thanks
Very good - My roll broke, but tasted awsome.
This is the only pumpkin roll on this site you should make. I have tried all the others and they aren't very good. I don't use lemon juice because I never have it. But I find it easier to roll it in the towel and put it in the fridge then I come back an hour or so later and add the cream I never have a problem rolling it since I already have it in that shape in the towel. You really need to make sure you grease the pan well so that the cake flips out.
This is a great recipe. Start to finish was about 40 minutes. I did not use a 9x13 inch pan, mine measured 17x12. It tasted great and was enjoyed by all who tried it. I made about ten copies of the recipe to hand out. Thanks Angela!
I have been craving a pumpkin roll, and this really hit the spot. This recipe is fabulous, and unless you care to adjust for taste, you really don't need to change a thing. New cooks can find a variety of proportions of spice to make their own Pumpkin Spice...There are even several here on All Recipes. There are a few keys to getting this to turn out right: - A thinner cake layer is much easier to work with. I used a 13x15 baking tray. - Use parchment paper. If you haven't discovered the joys of baking with parchment, you don't know how hard you've been making your life. - Cooking spray or shortening is really necessary to spray on the parchment or baking pan. When you are working with something so thin, one little crack could spell disaster. - Use the moist linen towel!! Not only does it prevent your cake from cracking, but it helps the cake stay moist as it cools. Kudos for a wonderful recipe, and happy cooking!
SO GOOD! I followed others' suggestions by using a larger pan, covering the bottom in wax paper, spraying with Pam and allowing the cake to cool for 5 minutes before turning it out onto the towel. I didn't dampen my towel--just dusted it w/confectioners sugar-- and the cake rolled up perfectly...no cracks. One hint for the icing: be sure the let the cream cheese really soften or else you'll have lumps. This cake really makes a beautiful presentation and tastes great as well!
I have been making this for two years now and every year I make more and more of them. I work at a fire department and the firefighters start begging me to make it the beginning of November. Try this recipe - you will not be disappointed
This tastes wonderful but I was a total failure at the rolling part. I think the cake was too thick. I will try to make it thinner next time. It is very important that the cake not be humped in the middle so you might have to try to level it a bit.
this tastes great and doesn't require a mixer to make :) try not to spread filling to edges - squeezes out when rolling:( update: i made this roll AND the libby's pumpkin roll recipe from allrecipes today just to see - the cake on this recipe tastes far better - and has a better consistency. might as well make two at a time - a small can of pumpkin is almost 2 cups.
This is the best pumpkin roll I have ever had! The cake was not too sweet and was balanced by the sweetness of the filling. This was a huge success, and it was gone before I blinked!
For beautiful presentation, freeze the roll and then slice while still frozen. This prevents the filling from getting squished and keeps the roll shape. I love this because you can make it ahead of time and slice what you need and put the rest back in the freezer for later! Only problem I had was keeping myself from returning to the freezer for another slice! This is a beautiful and gourmet looking dessert and absolutely delicious! I increased the cooling time to 30 minutes the second time I made it before spreading on the icing because the first time the cake was still too warm and the icing began to melt. I also lined the pan with greased and floured wax paper which made it very easy to remove from the pan. I LOVE this dessert for its impressive looks and moist delicious taste!!
The first time I tried this recipe it was too thick also. I tried using an 11x17 pan and that made it perfect thickness and the extra filling that I had before fit the bigger sized pan just right. I also had a problem with sticking to the pan but I used cooking spray for baking and then floured the pan too. If you let it cool in the pan for 5 minutes before you take it out it won't break apart. Every time I make this recipe now I get rave reviews and sometimes I also add chopped walnuts to the cream cheese filling. I get requests to make this now quite frequently for any function that needs to bring a dessert dish to pass. Good luck to all in your pumpkin roll baking.
I can't say enough about this recipe. It was easy, quick, tasty, awesome!!! My nephew had 5 pieces then wanted more to take home. Now I have to make this for our family Christmas party !!!
It was good and enjoyed by all on Thanksgiving.
This recipe is absolutely fantastic! I have tried so many different ones because pumpkin roll is my favorite holiday dessert & none have come close to this. I only made a few modifications that didn't really affect the taste at all. I like to do my rolls in a larger sheet cake pan which makes me think that maybe the original recipe just had a misprint because the filling is perfect for the sheet cake & since so many reviewers complained about there being too much, I assume it was really meant for the larger pan. I also sprinkled pecans over the filling before rolling it up. My trick for the perfect roll is to spray the pan w/ baker's secret spray & flip it onto a large tea towel that has been sprinkled w/ powdered sugar. While the cake is still warm you roll it into a log with the towels & let it sit for a few minutes, this helps it to roll nicely w/o cracking. Once it has cooled a bit you unroll it & spread on the filling. Roll back up, wrap in plastic wrap & chill int the fridge until serving time. PERFECT every time!
Ever since the beginning of October, when I found this recipe and tried it, I made these rolls at least 6-7 times (and it's not even Christmas yet!). It is absolutely perfect, in every way! Our family and friends loved it! I followed the recipe to a T and never had any issues with it! To prevent the oozing out cream problem, I stick it in the fridge for a good amount of time before putting in on the roll and I avoid spreading it all the way to the edge. It still comes out a bit, but in manageable quantities, most of it staying in and looking and tasting awesomely!
I used parchment paper, which made rolling the cake easy. I didn't use all the filling, but more than half of it. Added maple extract, along with a little extra cinnamon and nutmeg, to the filling. Very sweet, but well received at work and at home.
This didn't work out at all for me. Having said this, I don't consider myself a seasoned baker in the least.... My neighbor makes a yummy pumpkin roll, but hers is a bit denser than I'd like and is covered with nuts (which I also don't like). After seeing my neighbor crank several of these out one afternoon, I thought it MUST be easy and set out to make the perfect looking pumpkin roll myself. I can't even BEGIN to describe the problems I had. First attempt: Followed reviewer Valerie's directions. Cake cracked as soon as I started to roll it. Undefeated, I decided to try again. Second (and final) attempt: Followed Angela's directions TO THE LETTER. When rolling the second time (i.e out of towel), cake cracked. Decided to cut a piece for myself to see how it tasted. Didn't find this to be nearly as good as any of the pumpkin cakes I've had before. Neither time did my cake cook thru in 15 min. (more like 20 for me). And, even tho my roll cracked, I was able to keep rolling it... somewhat. Whether perfect or not, I could tell there was NO way this was going to look anything like the pics on here. The takeaways from my experience are: a) make your frosting FIRST and refrigerate it while your cake is baking / cooling, b) line your baking dish with greased parchment paper (makes flipping the cake MUCH easier) & c) follow POOHBEC's instructions for wetting your towel. All in all, this was OK tasting, but the procedure needs a LOT of work on my end. Thanks anyways, Angela. :-)
Love it! Love it!! LOVE IT!!! First time making it and it was so easy. I made a second one an hour later so I could share with friends as well since my Husband and kids always eat everything up. Only thing I did different was I used a can of 100% pure pumpkin since I couldn't find the puree and I added about a teaspoon of pumpkin spice to the cream cheese filling for an extra burst of pumpkin flavor! Also I didn't have a linen towel so I used a clean unused pillow case since the material is smooth. I put them in the fridge for about 4 hours before slicing; and this recipe came out so great I ended up eaten 4 slices in the space of 10 minutes and I don't feel one bit bad about it!!!
Made it as written, used parchment paper to roll it up instead of a towel. Had no problems and thought it was delicious!
This is the one and only recipe I will ever use for pumpkin roll. I make this exactly as written, and I make 30 or so every holiday. I have people requesting this months in advance, no joke. Give this recipe a try!
this tastes delicious! ... but, I think my execution was poor. everything was going great until I unrolled it to add the icing, the cake cracked. boo! next time I might let it cool longer?
I have made a similar recipes for years. Use to make over 100 of them to give as christmas gifts. Suggestions: spray cookie sheet with pam cover with wax paper. Add cake. When cake is done flip it out onto a t-towel that has been covered with sifted powered sugar. Roll. Place in refrig for at least one hour. Unroll, add filling and roll up. Shoud have no problem with them sticking! Have fun!
I made this for a Christmas party and it was a huge hit! To help keep the shape of the roll while slicing, use this dental floss tip instead of a knife. Place a long piece of dental floss under dough 3/4 inch from end of roll. Cross ends of floss over top of roll; slowly pull ends to cut through dough. Repeat until entire roll has been cut.
So good, and surprisingly easy. Sent this in to my husband's office around Halloween and everyone loved it! I made the recipe as written, though I did line the pan with wax paper, as others have suggested. I also chilled the roll in the fridge overnight before slicing with serrated knife so it didn't squish out of shape.
The cake was a little spongy for me, but overall good flavor. I did add 1/8 tsp of salt, as all cakes/cookies need it to balance the sweetness.
Made this for thanksgiving and had a horrible time! because I wanted to eat it all myself!!! It was AMAZING and so incredibly easy to make...seriously. I thought it would be hard but I want to make this all the time...it is soooo good and it was GONE!
okay, this was way more simple than i thought it would be.. and way more delicious! i followed the directions exactly except for using a larger jelly roll pan. the cream cheese mixture is to die for! don't change ANYTHING except for the pan size.
This is super yummy and not a crumb left. The only change I made was with the flour, I used 1/2 cup wheat flour and 1/4 cup white flour. Only because I am trying to cook healtier for my family. My daughter who isn't a fan of wheat flour couldn't get enough of this flavorful cake!!!! 5 stars + for sure!!!!
Fantastic recipe, its the best pumpkin roll recipe I have tried yet, my roommates always ask for them. I highly recommend lining the pan with parchment paper, as one of my cakes wouldn't come out of the pan right and was a disaster (with parchment paper you can just lift it out). I also had a problem with my first cakes cracking. I fixed this by flipping the cake onto some parchment paper sprinkled in confectioner sugar right out of the oven (honestly the sugar is not necessary as my caked were so moist they just absorbed it and I had to cover then again anyways), then I took some paper towels (two of the choose a size ones) and bunched them horizontally and put them at the end and rolled it so the paper towels would be in the middle. I had no problem with either of my cakes cracking when I rolled them this way.
this was such a great recipe! i did everything exactly as the recipe said! i used fat free cream cheese and it tasted great! i did have to cook the cake about 21 minutes total. Also, next time I am going to try baking it with the parchment paper on the bottom, im sure that would help alot!! thanks for the great recipe!!!!! its a keeper!!!
...even my kids keep begging me to make this again! Freezes very well!
i used fresh pumpkin for this and the roll came out very sticky. also, the roll was almost too spongy in its consistency. i would have given it five starts, but these things bothered me too much. i might have to alter the recipe a little since i use fresh and not canned pumpkin. i'll alter it a bit and then rate the recipe again.
I have made this for many people and everyone has loved it. I also added nutmeg and cinnamon (about a teaspoon of each). I did not use the nuts but everything else I followed exactly and it always turns out amazing. I put the wax paper on the cookie sheet with powdered sugar and poured the mix directly on and baked like this. It makes it much easier to roll after it is baked. I did not use a towel just the wax paper and it works perfectly.
I've been making this for many years. The reason for a 4 star and not a 5 star is because of the directions. I line my 10 x 13" pan (I got mine at the dollar store) with wax paper. Don't worry, it won't burn. After baking, turn cake over on a towel liberally dusted with powdered sugar and then peel wax paper off, roll in a towel tightly starting on the SHORT SIDE (you get more swirls that way) and allow to cool before spreading with cream cheese frosting. Also, I add chopped walnuts to the top of the cake before baking.
Pumpkin rolls are great. My can of Libby's Puree came in a 15oz can. I used 7-7.5 ozs per roll & made 2
While my pumpkin roll did not turn out exactly like the picture, it was still delicious. I used 1 tsp. cinnamon, 1/4 tsp. each ginger and nutmeg, and 1/8 tsp. cloves instead of the pumpkin pie spice. I used a 10x15 jelly roll pan. To prevent the cake from sticking, I lined the pan with parchment paper and sprayed everything with pam. The pumpkin roll may have browned a bit too quickly because I used a nonstick pan, so I'll decrease the temperature to 350 degrees next time. I filled it with whipped cream cheese frosting from this website- delicious! The roll did take a very long time to cool (2+ hours), so when I filled it, it was still a slightly warm. The filling did become a bit runny, but still held the roll in its shape. Make sure you refrigerate the filling before rolling it up!
I loved the recipe, I just had problems with the cream cheese melting, 20 minutes was NOT enough to cool down the cake. Fortunately, I checked You Tube and watched a demo and her directions were so much clearer. I used this recipe and You Tube's directions and my second, third and fourth tries were successful. I made it to take to dinners and everyone loved it. My daughter ate a whole roll herself while home over the Christmas Holiday.
Very easy and quick to make. Everyone who tried it was pleasantly surprised at how good it was. I used the new release foil to cover my baking sheet. This is a great holiday dessert. Mmm...
At work I made this recipe, was a great hit, employee wanted this recipe. I used regular pumpkin pie filling, still used the pumpkin spice seasoning, I didn't damp the towel, was a extra step that wasn't needed. 10 servings for this recipe, I used 40 servings for work.
Great Recipe! I spray my pans with cooking spray then line it with wax paper (some might not like wax paper) and put my batter in. When I pull the cake out of the oven, it is much easier to remove seemlessly! Less cracks if you let it cool for a full 20 minutes and kind of press it as you are unrolling! I was requested to bring something to a retreat one year, and brought one of these. It was gone the first night, had to go home the next day and make two more to bring back! Great reviews!
I used fresh pumpkin and instead of pre-made pumpkin spice, I used about 2 tbl cinnamon, 2 tsp fresh ground nutmeg and 1 tsp ground allspice...VERY good recipe!
Turned out wonderfully. I don't see where people thought the directions were confusing - unless your a beginning cook - they are quite understandable to me. I use cheesecloth sprinkled with confectioner's sugar always when rolling, it works perfectly.
This recipe is Amazing! Even my husband who claimed to hate anything pumpkin LOVED this dish! I recommend putting wax paper down on the pan when baking for easy cleanup and removal. Don't be afraid to make mulitple batches at once, it is really easy to do and it is fun to have one in the freezer for later.
the BEST!! Turns out great everytime. A tip I do use though is to use Parchment Paper..this will prevent the roll from cracking when rolling.
This was soooo good. My hubby who hasnt ever tried a pumpkin roll loved it, and my brother who is picky tried it and LOVED it also. The flavor was full but not harsh. Some pumpkin recipes can be harsh or bitter tasting due to all the spices used. The filling is FAB and creamy and so good. It tasted so good firly warm and fresh and again 2-3 days in the fridge sliced cold. Yummm-E!! Oh, and so easy to make, although if your like me and breeze right through the recipe, you realize later that the powdered sugar you put in the cake batter was supposed to be used for dusting the roll and kitchen towel. Wish the 2 ingredient lists would have been seperated.
This ia my first time making a roll cake, it was a huge hit at work. The only thing I did differently was to add pecans on top of the cream cheese frosting before rolling it up. Very tasty. I will make this again and again!
Very nice pumpkin roll, I used Creamy Frosting for the filling as my son does not like cream cheese frosting, easy way to use up leftover pumpkin from Thanksgiving.
I've always found rolled cakes to be a little intimidating, but this recipe couldn't have been easier! I followed the recipe carefully, and didn't have any problems.
Great recipe. I used fresh ground nutmeg and cloves and what a difference. Also I used parchment paper for easy removal and rolling. Thanks Angela
this is very good made one before and it broke up because you need to cook it longer then 15 minutes and let it cool before you flip it and I cooked it on wax paper it came out beautiful. it is cooling now, this is my 2nd one and is going to turn out better
This recipe is now part of our family holiday traditions! Desert "rolls" arn't common around here, so it looks impressive & absolutely everyone loves the rich taste & texture.
My sister-in-law actually threatened to turn the car around and go home if I didn't make this for her. Love it!
Hm...followed the recipe exactly but the roll came out dense and not soft at all. Must've done something wrong. The flavor was great though.
This was really good and quite easy to make! the bread is a little spongier than I like and tasted best after a few days otherwise, it was great
I have been making this recipe for 4 years now and it has become a tradition around the holidays everybodys favorite request is this roll, so instead of christmas presents I bake smaller rolls for everyone to take home at the end of the night, cant go wrong with it...i did have a few mishaps at the very beginning but like other reviewers i learned from the mistakes now i use parchment paper instead of the towel and i put the icing in the fridge while the cake cools. Thanks a lot for a great recipe