Libby's® Pumpkin Roll with Cream Cheese Filling
Delicious and easy to make.
Delicious and easy to make.
I was always scared to try this but it really was pretty easy when you use some helpful hints. Use waxed paper in the bottom of the pan before baking, peel it off when the cake is done baking, apply new sheets of wax paper to the top and bottom of the cake and roll up. Allow to cool for about 30 minutes, then unroll, remove wax paper, frost and roll up again. Great holiday treat!!!Read More
Nothing against Libby's but this was the worst Pumpkin Roll I've ever made or had. The recipe I've always made in the past got misplaced and I fig'd I'd give this one a shot. Mistake! The texture of this one is like cardboard, "of course it won't split or crack". I didn't even attempt the filling, "6 T's of butter", are you kidding me? I used the same recipe I use for my carrot cake using 1 T of butter, 2 cups of P. sugar and 1 t of vanilla. That was the best part of this cake, MY filling!Read More
I was always scared to try this but it really was pretty easy when you use some helpful hints. Use waxed paper in the bottom of the pan before baking, peel it off when the cake is done baking, apply new sheets of wax paper to the top and bottom of the cake and roll up. Allow to cool for about 30 minutes, then unroll, remove wax paper, frost and roll up again. Great holiday treat!!!
I have made this dozens of times. It's best with more spices: 2 t. cinnamon, 1 t. pumpkin pie spice and 1/2 t. nutmeg. This is my all time favorite recipe! I think I'm invited to so many holiday parties just because people want me to bring this pumpkin cheese roll. BE SURE TO USE PARAFIN PAPER ON YOUR PAN- this sticks like crazy! Also be sure to ring out the towel very well, and don't undercook the cake. If this is too moist it will stick to the towel and you'll have a mess. Roll the finished cake tightly in plastic wrap, and it will keep it's shape nicely as it chills.
This was moist and delicious. I used a baking sheet instead of a jelly pan and had excellent results. I also put the powdered sugar covered towel on top of the cake while it was still in the pan, then put a large baking rack on top of that and THEN flipped the whole thing over. The first time I tried to flip the cake onto the towel it all landed on the floor. Be sure to let the cake cool all the way in the towel before you try adding the filling, ortherwaise the filling gets too loose and runs out the side. I would also recommend using about 1/4 cup less powdered surgar in the filling.
This recipe turned out wonderful after I made a few alteration's to suit my tastes. I had problems with it the first time I made it with the cake cracking when I rolled it up and ended up with more cake on the towel than on the cake. So I added more flour, 1 cup plus a TBSP or 2 and I alway's increase the spices when I make anything with pumpkin just because I think it makes it taste so much better, plus with these rolls more spices makes the cake a little darker which I like. And I also did not roll the cake up as soon as I inverted it onto the towel I let it sit for about 5 min., then I rolled it up. And I unrolled it when it was lukewarm and I had no problems when I rolled it back up with the frosting on it. One thing I recommend is not using all the frosting because it ends up coming out the sides and all over the towel and just making a mess in the end. I think it is too much frosting if you use the whole amount recommended. I refridgerated the remaining amount for quite a while until I made another one and it tasted fine.So if anyone had the problems I did try it the way I did and see if you have better result's. It is probably just me though, everyone else's was probably fine, I'm just glad I finally got one to turn out good.
Awesome recipe. Easy to make and follow. The only change I made is to use 3/4C of brown sugar instead of the white sugar. It gives it an even better taste.
The recipe that I use is very similar to this one... it is always a huge hit at thanksgiving.. my daughter talks about it all year long.. After the rolls are completely cooled, I always wrap them in plastic wrap and then foil, and throw them in the freezer. It is a lot easier to cut when it is still a little frozen. I normally make them a week or 2 ahead of time. They keep really well. I like to cut each roll in half, wrap in a decorative towel or napkin tie with a piece of ribbon or raffia and give to friends/neighbors as a thanksgiving treat!
Everyone loved this and it was gone in a flash, leaving everyone wanting more. I would suggest softening the cream cheese and butter but not letting them come to room temperature. The filling needs to be soft enough to spread, but not so soft that it squishes when you roll the cake.
I made this because I bought the BIG can of pumpkin and didn't need two pumpkin pies for Thanksgiving. Very easy and elegant looking when done. I used a good size splash of Grand Mariner instead of vanilla for the filling. It was really good. Going to keep this recipe for good!
This is such a hit-light and tasty! The only thing- MAKE SURE you use a "jelly-roll" pan, otherewise it just doesn't turn out right. Too much cream cheese wasted pouring out the sides. You might also think of adding some liquor to the dough, mmmm!
Made this for work last year and it was the hit of the office party.
I was very hesitant about making this with the rolling of the dough and the whole towel thing but it was actually easy. Take my advice forget the greasing and flouring of the pan and the towel for that matter, use parchment paper. No sticking at all! It was super easy. This is how I did it, I lined my pan with the parchment, baked it, drizzled confectioner's sugar on the cake after I took it out, flipped onto another piece of parchment paper. Peeled off the one that I used for baking and actually put it on my next pan for my next roll. I then put a piece of wax paper on the cake and then rolled and placed it in the fridge for a good 20 minutes or so. I doubled the spices it came out great I also subbed pecans for the walnut.
This was a great recipe. I adjusted it to make 13 servings since I used an 11 x 17 cookie sheet pan instead of a jellyroll pan (which I don't have). I added the chopped walnuts into the cream cheese filling instead and it was awesome. I also tried the different methods of rolling (towel vs parchment paper) and found that the towel version with lots of powdered sugar worked best. It absorbed the moisture from the steam of the hot cake. After taking the pan out of the oven, i sprinkled the cake with powdered sugar, put the towel on top then another cookie sheet on top and flipped it over. Then I peeled the parchment paper and rolled it up. It came out perfect. Made these as Christmas gifts and got great reviews.
Delicious! I found the directions were easy to follow. I used parchment paper instead of a towel for easier clean up. I found that the roll baked up nicely and an even color in 14 minutes. I had no problems rolling this onto the parchment paper sprinkled with powdered sugar. I spread the cream cheese mixture evenly all over the cake and rolled it back up in plastic wrap and aluminum foil to chill for an hour. The cake held its shape very well and I had no problems slicing it. This was tasty and a hit with everyone! I loved the moist pumpkin cake. It has a nice blend of spices along with the pumpkin. The cream cheese filling is nice and creamy and has the right amount of sweetness. The one thing I would recommend is not using all of the cream cheese frosting. I found that it ends up coming out on both sides and all over the place when rolling up. Next time I would use less, maybe, half the cream cheese and less powdered sugar. What I would also differently next time is to make and refrigerate the filling while waiting for the cake to cool-about 1 hour. This would make the filling a thicker consistency making it easier to spread on the cake. Also, I would like to mention that this freezes VERY well. In fact, if you do freeze the roll it actually cuts a lot nicer without messing up the cake and filling. I topped it off with more powdered sugar before serving. I’ve also used whipped cream topped with a walnut-all which made a nice presentation!
I absolutely love this recipe. I use parchment paper (sprayed with cooking spray) that is cut larger than the pan Then when I take it out of the oven, I simply lift it out of the pan, roll it right up in the parchment paper for a minute or two, unroll it and let it cool before spreading the cream cheese, then roll it up peeling away the paper. If I'm not giving it away, I just sprinkle the same paper (sprinkled with with powdered sugar) and also wrap with aluminum foil before freezing.
One tip for making any kind of roll cake is if you use parchment paper - when done turn the cake over (paper still attached) on to another parchment paper. To loosen the baked on paper use a pastry brush dipped in water on the back of the paper and slowly remove inch by inch. Then when you roll it up you use the underlying parchment paper to get it all rolled without breaking.
This was my first time making this and I was afraid that I would have problems rolling the cake. As suggested in some of the reviews I used parchment paper to line the pan. I also flipped the cake on another piece of parchment paper to roll it up. No problems with the Cake sticking at all. It was so much easier to make than I thought it would be and it tasted delicious.
Easier than I thought it would be to make, looks impressive, and it tastes great!!! I did add an extra tsp of apple pie spice(which is almost the same as pumpkin pie spice) to the cake. This recipe is going to be one of my new holiday traditions. Thanks!!
I make the Libby Pumpkin Roll at Christmas to give to my friends as gift. It is requested each year.
I have tried several variations for pumpkin roll and this one can't be beat. I find the cake is much easier to slice if well chilled or semi-frozen before slicing.
I am not a huge fan of pumpkin pie, but it always smelled so good. So, when I came across this recipe, I just had to try it! It was a huge hit for me and my family a few years ago...and is the one thing they always look forward to me making for Thanksgiving every year. I struggled a bit with turning the cake over on top of the powdered sugar towel, it made a huge mess. So, the next time I made it, I put the powder sugar on top of the cake then layed the towel over it, held the towel down with the sides of the pan and flipped it over...and wa la, no more mess!
I have wanted to make this for years, but was afraid that it would be a disaster and have to make something else to replace it. My first time was a success. I followed the directions exactly(except for the nuts, as my husband does not like them). It turned out beautiful. I had a tiny bit of sticking with the wax paper, but nothing to get upset about. I put the towel (with the sugar sprinkled on it) on top of the roll and used another pan to turn cake onto. Flipped with no problems. I don't think the whole process of assembling the roll can be rushed. I would think that it would get messy if I tried to do it while each part was still even slightly warm. The recipe is really good the way it is, but next time I will double the filling, because I love cream cheese and prefer the filling to be the dominate ingredient for my taste. Now that I have learned that making a roll/log dessert is not that scary, I am looking forward to trying other flavors!
I use Cookingfor7's suggestion for adding more spices and it's the best I've ever tasted. I also plan ahead for the holidays and make 5 at once. One large can of pumpkin will make exactly 5 rolls, so I measure out my dry ingredients ahead of time into small plastic containers. Then, I get my mixer out and mix the wet ingredients, one batch at a time, and reserve a bowl to dump the wet and dry ingredients into, so that I have an assembly line operation going. Since this recipe is a bit time consuming, it makes sense to make several at once to share. They don't last long at our house, so by the time I make one or two for the neighbors and one or two for work, they're gone!
What took me so long to work up the nerve to try this? It is seriously delicious! I followed the recipe except to add 2 full tsps. of cinnamon per another review. The dental floss garrotte method of slicing works well on this for neat slicing.
This was the hit at my Thanksgiving Day party! Even my brother, who doesn't like pumpkin... absolutely loved this. Everybody loved this and I had a few request the receipe. We think it's better with the walnuts, which I used only 1/2 cup. Thanks for the delicious recipe!! This will now be an annual tradition at our house.
YUM just the way it is
I have an 11.5x16.5 jelly roll pan. The first time I made this, I followed the directions and the cake came out very flat and rubbery. There wasn't enough filling and the filling was not fluffy and a little greasy. The second time I made it, I used the "servings" converter and upped it to 13 servings. I used these measurements for the batter ingredients and upped the spices to: 2 tsp. cinnamon, 1 tsp. cloves, 1/2 tsp. ginger, and 2 tsp. nutmeg. I also added 2 tsp. lemon juice. I poured the batter onto a silcone baking mat sprayed with cooking spray. I used the "Whipped Cream Cream Cheese Frosting" recipe from this site for the filling (didn't use all of it though). Make sure you roll your cake starting from a narrow end. I rolled mine wrong...I started on a long side! Oops! It is a very long cake! :)
This recipe, as is, is an ABSOLUTE HIT! My father in law had made pumpkin rolls for years, and my husband waits with anticipation every year for the holidays to come around to get his roll. I decided to make one myself to give him a little treat from his childhood, and he LOVES it! His employees even offered to buy them from me for Xmas and Thanksgiving bcuz they loved them so much! If you are curious as to how to "roll" with the towel, like I was, you can search it on YOU TUBE, and it will demonstrate it for you. Easier than it sounds, and by far one of the best recipes I've made. Usually tastes best after 24 hrs of chilling.
I've been making this for years, just thought I'd say this freezes VERY well, actually it tastes better after freezing. If you cut it while still slightly frozen, you don't mush up the cake and filling. I've used rolls that have been frozen, well-wrapped, for 6 months, and they were great.
THE MOST DELICIOUS RECIPE I made this Christmas! I did use the walnuts. Remember to save a few to throw on top for presentation when your cake is whole. I also added a couple capfuls of rum to the frosting mixture. Yum! Blends well with the walnut and spice flavors. To serve I suggest decorating your serving plates with a little caramel sauce on the bottom then the slice of cake. On top a little sifted powdered sugar, whipped cream and a whole walnut. What presentation!! You'll have your guests wowed!
This is an incredibly easy and no fuss recipe that tastes so good. One adjustment I make is to use a length of parchment paper rather than the towel, as it's so much easier to be able to just toss that out when finished. One addition I made to this recipe was 1/4 cup finely chopped candied ginger to the filling. Next time I think I might add it to the cake instead. I left out the optional nuts.
my boyfriend loved this! (i am not a pumpkin fan) its a great tasting recipe but i probably wont make it again... not because it's bad, its just a wicked lot of work.
This is an awesome recipe. Just make sure to use plenty of powdered sugar on the towel or the cake will stick.
Very tasty, but challenging for me. I had never made any type of 'roll' dessert. The end result was still very good.
Tasted great! But be extra careful when rolling it into the towel; its easy to tear to make sure to use enough powdered sugar.
Absolutely wonderful! I recommend using wax paper instead of the towel. Much easier to handle! Don't over mix the filling, it can get messy if you do so.
Considering that I am not a fan of anything made out of pumpkin, this was the best roll I've ever made. Outstanding taste and all members of my family couldn't get enough of it.
This was so much fun to bake for the family. Everyone loved it. The only problem I had was when I rolled it out of the towel, parts of the bread cracked. Luckily when I cut it you could not really tell. Any tips on how to prevent that from happening. It was completely cooled when I took it from the towel so not allowing it to cool long enough was not the issue.
I am not much of a baker but I really wanted to make a Pumpkin Roll for Christmas. It was so easy and delicious. This is a keeper. If I can do this so can you.
absolutely amazing.....it was the favorite of the many desserts we had this thanksgiving.
This recipe was very easy. This recipe was also my first attempt at a 'roll' cake and it worked beautifully. I used parchment paper and carefully worked off the cake from it to cool then ice. I used Pumpkin pie spice instead of ground cloves and the taste is bang on! Yummmm... I will make this again! P.S. I used my real pumpkin from my halloween pumpkins that I had frozen then thawed to use.
My first pumpkin roll - turned out great! Used dental floss to cut it - put underneath the roll and cross overtop of the roll - cuts it perfectly without squashing it!
Awesome! Thanks so very much for sharing, this is a permanent Christmas/Thanksgiving desert in my home. :D
This is the recipe I use every year! SO SO good!
the ultimate holiday dessert! i've been making this for years and i think i could do it in my sleep at this point. it is far more simple than it might appear and the results are soooooo good!! i think this recipe is the best i've tried in terms of a moist cake and rich filling. absolute perfection!!
Very easy to make, delicious and very pretty when dusted with powdered sugar. I used the walnuts as suggested as it give a nice crunch to the roll. Be sure to grease the wax paper with plenty of veg. shortening and most diffinitely use a smooth cotton T-towel dusted with powder sugar to prevent cake from sticking. This would make a nice gift to bring to a party. Can always trust a Libby's recipe. Thank you
My husband went gaga for this cake - he must've complimented me 50 times on it. I did make a few alterations: added a capful of maple extract to the cream cheese mixture, and used pumpkin pie filling instead of plain pumpkin and all of the spices. Awesome!
This recipe is PERFECT! The only thing I do to improve upon it is to refrigerate the filling while you wait for the cake to cool (exactly 1 hour is perfect). This keeps the filling from being squished out the sides and gets you the perfect swirl. It sounds like a complicated recipe, but follow it exactly and you get an impressive treat that everyone loves. I suggest the walnuts, too. Its's delicious!
The walnuts add a nice crunch. The cream cheese has just the right amount of sweetness. The pumpkin flavor is subtle. When it all comes together, each mouthful is delicious (even if it isn't as pretty as the main photo).
This is so addicting!!!
I have been making this for years and it is always a big hit. A bit messy when rolling it up...but worth it. I use butter in the filling, not margarine! Also, this is a great dessert, but we also enjoy this in the morning with coffee on our long holiday weekend!
perfect as is
i have made this several times and it has been a huge hit with my family. i follow the recipe exactly. everyone loves it and is sad to see it go.
I made two of these as written, one for a dinner party a week before thanksgiving and sliced with unwaxed dental floss as soneone suggested and that worked great. The second I froze for thanksgiving day. I took it out of the freezer and sliced frozen. That worked as well. It was the first desert gone at both dinners. Will make everyear.
I made this dessert for Thanksgiving instead of the traditional pumpkin pie. It was easy to make and tasted great! I enjoyed it the second day even more than the first. It freezes well too.
made my first pumpkin roll last night with this recipe! followed directions to a T and it turned out perfect and tasted great! i did add a teaspoon of ground ginger to the dry mix.
easy, traditional, everyone will like it!
Wonderful! I took other reviewers advise and doubled the cinnamon and added pumpkin pie spice. Used parchment paper, turned out great! To flip the roll, I used a greased cookie sheet to flip it over onto out of the pan. I then held the ends with oven mitts to turn it onto the towel on the counter. Great recipe. I just made 2 in under an hour for my daughters Thanksgiving Party tomorrow. Will make again.
I have been making pumpkin rolls for 40 year's .Everyone loves them and looks forward to the holiday season , I make 4 rolls out of a large can of pumpkin and along with other sweet goodies give this to Co-workers,our Doctors office,and neighbors for a gift at Christmas.Can make a month before the holiday and they freeze nicly wrapped in wax paper and foil
I followed the recipe completely except I used parchment paper in place of the wax paper. No need to grease that. I found the cloves way overpowering. I'm sure I will make it again only cutting the cloves in half. Also, I kept it cold to make it easier to cut. This tastes much better at room temp though.
Don't fear this recipe. It really is easy and fabulous! I've made it several times, and I have learned that wilton parchment paper with wilton cake release to "prepare" the paper is MUCH better than waxed paper. The paper will come off with absolutely no effort- it just can't stick. I have only had the cake crack once- and it was because I forgot to set the timer and I overbaked it by a couple minutes-so watch the time. It doesn't look like a sheet cake when it is done. It is very shiny and spongy. I agree that there is not enough spice. I sprinkle pumpkin pie spice on top of the filling before rolling it up and I add about 1 teaspoon extra cinnamon to the batter (eye measurement).
Nothing against Libby's but this was the worst Pumpkin Roll I've ever made or had. The recipe I've always made in the past got misplaced and I fig'd I'd give this one a shot. Mistake! The texture of this one is like cardboard, "of course it won't split or crack". I didn't even attempt the filling, "6 T's of butter", are you kidding me? I used the same recipe I use for my carrot cake using 1 T of butter, 2 cups of P. sugar and 1 t of vanilla. That was the best part of this cake, MY filling!
Easy-peasy! I just followed the directions and it came out perfectly! I added a 1/4 tsp ground nutmeg, and 1/8 tsp ground ginger. Instead of using 1C of powedered sugar for the filling, I cut it down to 1/2C (and it was still just as sweet).
I've made this a few times and I always get asked for the recipe. I usually add more spices--just because I always do to any recipe--and use half maple extract and half vanilla.
I have never made any type of jelly or pumpkin roll, so was a little scared. But this turned out so pretty and delicious. I followed the recipe exactly, except for using fat free cream cheese. Make sure to let the cake cool completely and add lots of powdered sugar to the towel before moving the cake to it.
I must have done something wrong... the cake part's consistency was all wrong, the filling was way too sweet and runny. Will try again though.
This has become my families favorite for Thanksgiving and Christmas.
I've made this three times now and I don't put any powdered sugar on the towel as it didn't seem to make any difference. I just use a regular cookie sheet with sides and it works fine, but I do use lots of non-stick spray and flour first to make sure it doesn't stick. The filling is fantastic and I think if you roll it right, there is the perfect amount.
When viewing this pic, I will be honest, I was worried because of the roll & how fancy it looks. I'm a trooper baker, though, & wanted to give a try!! Don't let the "roll" scare you! My sheet pan worked perfectly, & it's a winner & a favorite in my home!
I've made this for the past 3 years at Christmas time. The first year I only made one and it was gone in no time. My family started reminding me to "bring the pumpkin rolls!" a month before Christmas! I do have one problem--My cake usually cracks in the middle when I'm unrolling it after it's cooled. Not sure how to fix that, but no one ever notices after the filling goes in and the powdered sugar goes on. It's a bit time consuming and messy, but well worth it. Since they take so much time, I usually make a few about a week or so before Christmas and wrap them in wax paper and foil and stick them in the freezer. After they've defrosted I sprinkle on some more powdered sugar for presentation and they taste just as great as they would as if you had just made them that day.
Excellent, big hit for Christmas. I did not encounter any problems making and assembling this treat. Everyone LOVED it.
I added a lot more spice but other than that did it as is...very delicious! Also if you don't have a jelly roll pan I used a cookie sheet as suggested with wax paper. I also rolled it out of the oven and let cool. Great recipe!
o.k...this is awesome. DO make sure you serve this cake cold, it makes all the difference with the filling. My mistake was making only one.
I love this recipe.
I found this very easy to make. I used 3 tsp of pumpkin pie spice instead of recommended spices. For filling used 1/3 fat free cream cheese and full cup of powder sugar, but will definitely only use 1/2 cup powder sugar next time as it was too sweet. I didn't add the butter because I just couldn't imagine eating that. I don't eat buttercream frosting because again I can't phantom eating butter straight up like that even though it is mixed in with other ingredients. To break the sweetness of filling I folded in about 1 cup whipped heavy cream. I'll do this again definitely. Used the parchment paper method which worked fine for me. The cake was spongy (not bad) just didn't expect that. I left a border around cake without filling to help relieve any spillage. I didn't have any issues so I guess it worked. Since it was easy I'll make another one tomorrow as I have plenty of pumpkin left over. Next time would like to use other reviewers recommendation of 1/2 brown sugar and 1/2 regular sugar as well as maple extract in place of vanilla.
Everyone raved about this over Thanksgiving. The only problem I had is that it wanted to crumble in the towel. Next time I will use a cheese cloth...I heard that they work better.
Perhaps it was me being tired from too much holiday baking but mine did not turn out well enough to merit five stars. The dough was too moist, which made it hard to work with and not as visually appealing. And the frosting did not taste very good. The icing came out the side when I rolled it up and I didn't even like the taste of the icing. First I will add more flour and spices, maybe liquor, to the batter to improve taste. Then use another frosing recipe and watch how much I coat the cake with. Next time I will try the "Whipped Cream Cheese Frosting" recipe on this site, and perhaps only use half the batch on one roll. Because this is so pretty and has so much potential, I will try it again!
This is one great dessert! It takes some work, and some time, but every Thanksgiving I make this because it went over so well after the first time I made it.
Love this recipe, but let me give you some tips on rules 1 and 4 for convection oven and/or commercial kitchen use 1. PREHEAT oven to 375 degrees F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle towel with powdered sugar. For this I would say having the commercial or convection oven on 325 would be sufficient, and it still cooks within the 15 minute time, also if don't have jelly roll pans half sheet pans work, BUT you need 1.66x the recipe to make a sheet pan...but here is a big batch easier solution I have used several time= use the multiply servings part of Allrecipes to calculate 10 servings equal 1 pumkin roll in a jelly roll pan, but 16 servings would equal 1 pumpkin roll in a half sheet pan. It does vary but I do batches of 6 and 8 pumpkin rolls in a half sheet pan which are: 100servings = 6 rolls made in half sheet pans or 130 servings = 8 rolls made in half sheet pans 4. ...Carefully unroll cake; remove towel. [Please, do not remove towel!!! Why???] Spread cream cheese mixture over cake. Reroll cake. [use the towel that YOU DIDN"T REMOVE to reroll the pumpkin roll 'sushi style' then use that same towel to lift roll and place on plastic wrap then roll pumpkin roll off of towel on to plastic wrap and wrap it then!] Hope this helps in case you need to make it in big batches and with the more available half sheet pans. (Sam's club, 2 for $11 makes bigger rolls too...)
This is an awesome recipe -- I've been making it for years. It's really not that hard, just time consuming. This year I substituted maple extract for the vanilla in the filling and it was truly EXCEPTIONAL. The maple flavor was a perfect complement to the pumpkin. I will always make it this way from now on.
Wow! I am giving this out for Christmas gifts! Everyone raved, and I'm a novice.
I'd give it 10* if I could. Excellent dessert...everyone gobbled it up! (Appropriate for Thanksgiving dinner)
Yum! This turned out great, even though I messed up a couple of times! First, I ended up baking it for twice as long because the middle wouldn't bake through. (I put it directly under the turkey...oops.) I had to trim the crunchy edges off. It got super moist after wrapping it in plastic and keeping it in the fridge. My other mistake which went unnoticed, was that I only used 2 tablespoons of margarine. I forgot the other 4 in the microwave where it was softening. Tasted great!
I love this and it is so easy to make
This is the first pumpkin roll I've made, and it turned out great! I was always worried about making something like this, but there were no problems! Only thing I did differently was I used wax paper instead of a towel!
Overall, this was very good. Icing a little too sweet for my taste, think I'll cut back on the sugar a bit. I used maple extract too but I thought it still needed a little kick. Think I may try the rum next time. I also used parchment paper rather than a towel and it worked great. Thanks, will make again.
Best pumpkin roll recipe I have found.
made this for a pre thanksgiving function with friends. incredibly easy to make. added a little rum for some kick. tasted amazing!
I like this alot. The only thing it tasted more close to carrot cake. I love carrot cake, but I wanted the taste of pumpkin. I suggest leave out the nuts. Add 1cup to 1 1/2 cup of pumpkin.
Very good recipe. I added the 1/2 tsp of maple extract rather than vanilla and it was great. Nothing but rave reviews from the office crowd. Now I have to try to freeze one to see if it's as good after being frozen.
Easy and impresssive dessert. Tip: I was out of parchment paper, so I lined my baking sheet with aluminum foil and coated it with shortening. Sticking is not a problem. Also be liberal with the sugar on the towel and do not over mix the batter once the dry ingredients go in.
This was my first attempt at a roll and although I was worried it would not roll properly, it turned out delicious and so pretty! Thanks for the great recipe.
Get ready to light up your taste buds with this recipe. My husband doesnt much care for pumpkin, but raved over this. I have already made 2 of these within a week. I did follow one of the other reviews to change the way I baked the roll. I use parchment paper on the bottom of the pan,no grease no flour. Then flip the baked cake out onto another piece of parchment paper. After I peel the piece of parchment paper of the top, I then lay a piece of wax paper on top. Then carefully roll the cake and let cool. I had very good luck doing it this way. I also use extra seasonings. Instead of using 1/2 t. of cinnamon I use 2 t.. I love more pumpkin flavor so I use 1 t. pumpkin pie spice and I use 1/2 t. nutmeg along with the rest of the other ingrediants. Good luck and enjoy!
Good, but not great. I think it is probably best served a little warm or at room temperature. When it is cold, the filling had a texture that I didn't care for. I was glad that I added maple flavoring instead of the vanilla to the cream cheese mixture, otherwise the filling would have been bland.
I'm a beginner cook/baker and I just tried this for the second time and it came out fantastic both attempts! I found that by allowing the cake to cool just a bit before applying the filling makes a big difference in whether you're going to lose any filling or not. The second go around I didn't give as much cooling time (no more than 10 minutes or so) and the filling did begin to melt a bit and when I rolled the cake it ran out from the sides just a bit. I love the recipe and will definitely pass it along! Thanks!
I make this quite often for the holidays. It's always a big hit.
I never thought pumpkin logs could be so easy!
It was delicious!! The only suggestion is to chop the nuts very well because larger nuts can lead to breaking the roll
Great recipe. Made it for Christmas desert. Everyone loved it. It will be my new tradition to make this every year.