Pumpkin Roll with Ginger and Pecans

i don't add lemon juice and it turns out just as good...you can use heavy duty foil instead of wax paper it works alot better just lay your foil in the pan pour a little grease on top move the pan around and pour your batter on its much easier ...when the cake is done take it out and roll the foil in the cake while its hot ..let it cool .. unroll the cake add your filling then roll it back up with out the foil.. its so much easier!!

Excellent! I've been looking for this recipe for a while now! I did make one change--I left the nuts off the cake portion, because it becomes too hard to roll. You can, if you want the nuts, add them to the cream cheese filling, that way the cake doesn't fall apart when you roll it. Thanks for the recipe!

This was wonderful, my family and friends loved it and it was simple! I have to add something to this....i used parchment paper in my pan also it worked great it made it easy to get the cake out, i did notice that if my cake wasnt quite done yet it would break after being rolled up but i used the filling to patch it and then roll it worked great! Also my family enjoyed it slightly frozen, i just put it in the freezer and then take it out when we want a quick desert, it does thaw and become moist its delicious either way....if you havent tried this recipe you should! Definetely freezing the roll after it is complete has worked for me the best, I'm able to slice it while frozen and then serve it thawed. works great! Also I just made some recently and I baked the cake in foil and then put parchment paper on top and rolled it, It does work great! I got this tip from another review.

I've been making this for years as is....but this year I decided to add 1 tsp. maple extract instead of the vanilla to the filling and it was OUT OF THIS WORLD! It was a much better match of flavors between the pumpkin/pecan cake and the filling -- YUM YUM YUM!!

Great recipe.. I have been making these for years and had lost the recipe, thank goodness I found it here! Easy to make and everyone loves them. Here's an extra tip: To keep roll from falling apart when rolling, reduce heat a few degrees or reduce cook time a couple of minutes and roll slowly.

Tastes very good. It is a good treat to take to Thanksgiving or Christmas gathering. I used a 13x7 cakepan lined w/ wax paper. I also, rolled it tightly with a clean pillow case. (My dish towels are not the Bakers smooth towels) One small can of pumkin makes 2 pumpkin rolls. One I added nuts to. The other I added chocolate chips. Don't add extra Pumpkin.

I've used this recipe for years now and have given them as gifts as well. It is easy as long as you remmember to spray the foil with a cooking spray generously. some people use towels but i found foil works as well and they can be rolled right back in the foil for refegerator.

This turned out perfect! I made these for Christmas and people actually fought over the last slice. Ha,Ha! I made them a month in advance and froze them. I defrosted them in the fridge for a day and they were still perfect.

This was my first attempt at making pumpkin roll. Be sure to dust the towels well with powdered sugar (mine stuck to the towel a little then cracked while trying to pull it off). The filling was also very good. I will definitely make this again.

This worked out pretty well. I omitted the nuts and lemon juice and it was good :) I even submitted a photo :)

I've made this cake for many years and it is a wonderful dessert. I would only add that when you roll the cake, roll from the narrow end, the 10 inch wide end. This way you have a nice 3 to 4 inch wide slice when served. This may have been obvious to some but I just wanted to add that for those new bakers out there. Happy Holidays!

my wife and i are making pumpkin rolls similar to this, but our cake is wanting to crack as we unroll it after it cools.We put powdered sugar down, but it doesn't help.

I also baked the cake on a foil-lined pan, then when it was done let it sit for a few minutes in the freezer, then rolled it right up in the foil and let it finish cooling completely. It is much easier than the old dusted towel/parchment rolling technique. I didn't use lemon juice either, and it was just as good. Very, very good recipe! I want to make just the filling and put it on everything!

This recipe was very easy, and one of the best cakes I've ever made. I was worried about rolling up the cake in a towel and getting fuzz on it so I used wax paper which worked very well. I've already gotten a few requests for the recipe!

Delicious and very rich. Makes a nice presentation. I used parchment paper in the bottom of my jelly roll pan and the cake came out perfectly. The pecans are a nice addition. Got lots of compliments and was accused of being "Martha Stewart!" P.S. Recipe does not state from which direction to roll the cake. I rolled from the long end, my sister-in-law rolls from the short end, which gives you more swirls. Anyone have a preference, or does one way work better than another?

This is very good. A moist cake. Thank You. My husband likes it this way, but I love a lighter cake, so here is what I've learned... I seporate the eggs and beat the whites while gradually adding the suger until stiff peaks are formed. I mix the yolks and remaining ingredients in a large mixing bowl and gently fold by hand the sweetened whites into the pumpkin mixture.

Great recipe...the lemon juice really isn't necessary...I also like to add some nutmeg to my batter...very tasty :)...for any new bakers, like myself...it makes it a lot easier to cream the butter and cream cheese if they are pre-softened...i.e. 30-45 sec in the microwave....

Just like my Gramma's, a big hit with my guests.

I doubled the recipe to make two pumpkin rolls and added one carton of Cool Whip to the filling. It was beautiful and delicious, thanks for the recipe!

I would sprinkle the nuts on the creme cheese layer.

My husband raves about this recipe. I add 1 tsp. cloves and 1 tsp. nutmeg to the cake batter, and 1/2 tsp lemon juice to the filling. You can also spice up the filling and make it a bit pumpkiny with 1/4 c. pumpkin, 1/4 tsp. each of cloves, nutmeg, and gnger and 1/2. tsp cinnamon, but I like it better plain. Excellent recipe!

Great recipe! I was happy to find a pumpkin roll recipe that didn't require me to beat the egg whites separately and fold them in, as do many jelly-roll recipes. I used a 15x10 jelly roll pan, which worked fine.

This fell apart as I was rolling it. It did not roll up good at all, it's too bad, I was really wanting a good pumpkin roll recipe

I'll admit I was thinking I'd screw this up but it was much easier than I thought. Definitely use wax paper to line your pan then pour in your batter.

Sensational recipe. Received raves.

These are excellent. I used to et these from an amish farm when I was young and loved them. These are just as good, if not better. I added 1/4tsp. of cloves as well it gave it a wonderful flavor.

Great recipe! I followed other reviewer's advice and substituted pumpkin pie spice instead of all the different spices. I really like the combination of caramel and pumpkin, so I drizzled caramel sauce on the cheese mixture before I rolled the cake. YUMMY! I did not use the "two towel method" as suggested in the recipe. I just used foil, greased and floured, under the cake and then just another piece of foil on top to roll it right on the pan. Thanks for the recipe, Tammy! This one goes in the dessert recipe album.

This recipe was fantastic. I lined the bottom of my jellyroll pan with parchment paper, and it was very easy to remove from the pan. I loved how this turned out. It was so pretty cut in slices, with powdered sugar on top. This was the only dessert that was completely eaten at our potluck dinner on Sunday.

A few years back I had sampled a pumpkin roll at a Christmas gathering and loved it. I tried this recipe but had some difficulties. The pan size was not mentioned and my large cookie sheet must have been too large. When I turned the cookie sheet over the cake did not release from the pan. That is as far as I got with the recipe. I will try again but I will use wax paper as mentioned in previous reviews along with a smaller pan.

This is one of my favorites. Followed recipe exactly and it turned out great. Only thing I did differently, I folded some Cool Whip into the filling. Makes it a little fluffier......YUM!

Truly outstanding. My mom had seconds on desert for the first time EVER! Superb. Sweet, but not too sweet. Very easy to make - just remember to be very generous with the confectioner's sugar when you dust your dishtowels. Only thing I changed was I omitted the pecans as my family isn't much into nuts in their baked goods. And I might try a pinch of clove next time, since I'm used to that in my pumpkin concoctions. Really, really excellent recipe. THANKS!

Even my pumkin-hating relatives went back for more! I'd say this was an unqualified success as a recipe. Thanks.

All I could find was canned pumpkin pie mix. I merely reduced the sugar by 1/2 (used splenda) and lightened up on the spices.

I have made this dessert for my family and coworkers It is absolutly yummy!!

Something went terribly wrong. It feel apart & wash mushy. I recommend the Libby pumpkin roll recipe.

Yummy! I used non-stick aluminum foil to line my jelly roll pan and it worked like a charm - no sticking! I also left out the lemon juice and upped the vanilla extract to 1 teaspoon. For my taste, this called for too much ginger, so I only put in about 1/2 teaspoon and it was perfect for me. I also added a dash of nutmeg.Prior to rolling up my baked cake, I dusted it with confectioner's sugar, placed a piece of parchment on top and rolled it up with the foil and the parchment - worked great with little cracking and no sticking of the cake when it was cool and I unrolled it. Though this is very similar to the Libby recipe, it's just different enough that I got better results using this version.

VERY EASY!! I was a little skeptical about the rolling of the cake part but I used a pillowcase instead. That worked out perfect. After rubbing the sugar on the pillowcase it rolled PERFECTLY!! P.S I dont bake at all.. so this was the best and easiest recipie I have ever found and liked!! thank you

recipe is perfect. i always make one for the fridge and then another to freeze. I did have a problem with the cake cracking when i rolled it. dont know why.

Delicious recipe!! Absolutely loved the cream cheese filling. Followed directions exactly...came out soooo good. Received so many compliments. Thanks so much!

Yummy. I was craving something pumpkin with cream cheese - this definitely fit the bill. Wasn't as hard as I thought it would be; tasted wonderful. Great with a cup of coffee on a cool fall day. Thanks.

My favorite birthday treat was always carrot cake, until I tried Pumpkin Roll in the mountains of Georgia, on one of our fall vacations, on my birthday. Pumpkin Roll is a timely treat. I have a hard time sharing!

This was pretty simple to make. After filling and putting it in the fridge, the cake seemed more dense. I would have liked the cake to be a little lighter, like how it was when I took it out of the oven. Otherwise, it was good.

Great recipe--taste just like my mom's! It was a little heavy on the ginger but maybe that was my mistake. Also I followed advice of Brandice and CW2 (below reviews) and did not use the towels. I lined the cookie sheet with greased foil and it worked great!!!

Oddly enough, this tasted best after two days. I don't understand the concept of putting powdered sugar on the damp dish towels, as it kind of dissolved, and made the roll a little sweet, for my taste. My guests enjoyed this, it was easy to make, and looked nice, but the flavor wasn't a "wow".

Great recipe. Use plenty of powdered sugar to keep cake from sticking to sack cloth towel.

I work in a hair salon and am the designated baker of goodies for our clientele. This really blew them away! They think I'm a baker in disguise instead of a stylist! I'm not quite sure if I should take that as a compliment? lol Excellent fall dessert!

This recipe was so easy and a big hit at my Thanksgiving dinner. Go on, try it.!!

This was my first "roll" and it was so much easier than I expected. It turned out beautiful and tasted great!

so easy and it came out perfectly. Followed recipe exactly.

OMG this was so easy i had no problems with the cake cracking or anything,i did not use lemon juice or the nuts.This was so good..my husband said it was a tad on the sweet side though lol.And i used waxed paper instead of towels.

I've made this several times and everybody always compliments how pretty it looks and how great it tastes!

This recipe is wonderful -- and I can even make it! My family and friends ask for this one as soon as the weather gets cold. It's especially great for holiday gatherings. I skip the nuts though, and everyone loves it!

Surprisingly easy, and turned out great the first time. ( I made a practice roll before I made one for the bunco girls.) I lined the pan with Reynolds non-stick aluminum foil...no sticking, just like they advertise.

I made this recipe for Thanksgiving and it was a hit! I didn't have any pecans, so I chopped up some walnuts, and substituted 1/2 tsp nutmeg and 1/2 tsp pumpkin pie spice. It worked out great... I did have some trouble pulling it away from the pan... maybe I didn't let it sit long enough? Any ideas? maybe I'll play around with the flour and 'grease'... perhaps not enough flour. Anyway, all in all I will DEFINITELY make this recipe again. :D

Husband loves it. I like it okay... just a difference in tastes. Everyone that has tried it loves it and has asked for the recipe. Its pretty simple to make. Its a keeper for the holidays around my house.

surprisingly easy to make and it looks gorgeous... not to mention really YUMMY!

My family loves this recipe! I have made it for the past several years during the Holidays. My family always gets anxious toward the Holidays waiting for this beautiful Pumpkin Roll. I have to make two and they only last a few days. Thank you Tammy!

I subbed pumpkin pie spice for all the other spices (although I did add in a bit more cinnamon) and just used a dash or two of salt. Also, I mixed the nuts in with the cream cheese filling and when I rolled it, I used waxed paper. This was my first attempt, and it didn't turn out very pretty but, WOW! It tasted amazing. Thanks for the recipe!

This was so good!! I don't make dessert often but wanted to try this for a Thanksgiving lunch at work. I think it's pretty hard to make for a first-timer. I'm sure it get's easier as you figure out what works and what doesn't. It still came out looking somewhat good though. I used foil instead of towels. I like that you can make it a couple of days ahead and not have to worry about it the day of the occasion.

Excellent recipe... I have been saying for years I was gonna try making a pumpkin roll. Happy I chose this recipe.

I've made this for four years now. It's a hit with a father-in-law, so even if I'm not their on Thanksgiving, I make sure I make it ahead of time for them. I follow the recipe as written.

This is a great pumpkin roll!!! I like to line my cooking pan with waxed papaer. The clean up is so much eaiser.

Better than I had imagined. I wouldnt change a thing!

This is an all time favorite recipe. I've had several requests for this when I skipped making it one year. It's been a hit for 10 years.

This was fantastic! Tasted great. I left out the pecans because they were a bit expensive at the store I went to and I was on a little bit of a time crunch. However, I think it might be just as worthwhile to buy a pumpkin roll at the store. It's a lot of work and the ones from the store taste just as good. When I have the time I'd love to make this again, but chances are I'll probably just buy one.

I thought that making pumkin rolls were hard, but using this recipe made it very easy. It turned out perfect.

this recipe is truly the best one I've tried for pumpkin roll. The filling is divine! I wouldn't change a thing.

This was an excellent recipe. The roll cracked a little but was easily hidden on the underneath! Delicious :)

This was my first attempt at a pumpkin roll,a nd it came out perfect! Not to mention DELICIOUS! Will be making it again soon!

I love making this pumpkin roll because it is so good. Everyone who tries it likes it, even if they don't normally like pumpkin.

Good recipe.

I love pumpkin rolls! You MUST, MUST, MUST use canned pumpkin and not pumkin pie mix. I won't make that mistake again. I like to use maple extract in the filling.

Excellent recipe, first time I ever tried making a pumpkin roll it was a mess. But with this recipe it turned out great and was very tasty. Thanks

My 4 yr. old help me make this for thanksgiving dinner. Everyone asked me to bring it for Chirstmas. Thanks for the great recipe!!!!

This was excellent. I left the nuts out after reading the other reviews. Mine needed to cool longer than 20 minutes before filling. It was moist and light without having to separate the eggs. Yummy!

This recipe was simply divine...everyone absolutely loved it! I will definitely make it again!

this recipe was amazing. I'm brand new to cooking and it came out perfectly. I didnt use the ginger and added the pecans right into my filling. It was so quick and easy to make, I was able to do it in an hour before running to class. The best part is, it looks pretty impresive when you cut it up, especially to a bunch of college kids. I cant wait to go home and make it for my family.

Delicious cake! Moist cake, spiced just right. It tastes rather like pumpkin cheesecake. I made it exactly following the recipe, adding a little more flour because we live at 6100 feet elevation. I was nervous to try a rolled cake, never having done one before. But it really was quite simple and very good. I made it for dinner, to which we invited my dad, and he was impressed. My daughter arm-wrestled my husband for the last piece the day after our dinner (they split it!). Thank you for sharing this recipe!

This is the best holiday dessert. A big hit in our family

Is fantastic!

this was a little different flavorings from the one I usually use. Was good. Will try again.

This recipe is easy and tastes great!!

Everyone I ever made this roll for just loved it! Im expected to make 2 every Thanksgiving and Christmas! Yum!

I would like to prepare this recipe. I Had it years ago and it was great. Has anyone made this at high altitude. I am in Colorado at 9,000 ft. Do I need to make adjustments?

Very, very good!

love love love this recipe :)

EXCELLENT!

perfect!

This was my 1st attempt at a pumpkin roll. Honestly I had been scared to try the whole rolling thing. This one turned out perfectly! I have to agree tho~ leaving out the nuts probably aided in the smooth rolling up process. I used maple flavoring instead of vanilla. Made the cream tannish but that's ok. used new French Vanilla cool whip on each slice. yum. some toasted or candied pecans on each slice would be yum too! try this recipe for sure.

I didn't change a thing, it came out perfectly. I used a slightly larger pan than it called for, and it still was thick enough. This absolutely dissappeared, will make again!

I followed the recipe exactly except no nuts. Everyone at work loved this. Very easy to make. Thanks...

This recipe is fantastic, it's easy, fast, and fun to do with family.

This turned out perfect! I'd never made anything like it before and I was so sure I'd ruin it. It turned out so pretty and tasty!

about sticking to pan. if you use the right size pan and generously grease and flour it will not stick. (Parchment is a great idea and will work just fine too) You also must cook the cake until it springs back when touched. Take it out too soon and it will stick to your towel. (use a Tea towel) When you do take it out place it on a rack while you loosen the edges. You must do that. keep going around the pan with your knife until it is completely free from the edges. you will also see it pull away from the pan. I did let mine cool for just 3-4 mins before i turned it onto the towel. Roll it up slowly. Let the rolled up cake cool completely on a rack. And if you use the nuts chop them into small pieces.

was absolutly delcious. I could not stop eating it!! Make sure to use lots of powdered sugar/cooking spray because the roll gets pretty sticky. Had to make a second one because the first one stuck to the towel even with quite a bit of powdered sugar on it. Was worth it though. very tasty.

Just what I was looking for! This was great!

This roll is wonderful! I made it for a Thanksgiving dinner at work and everyone raved about it and wanted the recipe. Yummy!

this is a great recipe. we always have this with our family on the holidays

My changes: I used a large jelly roll pan, 12 x 17, (called a commercial half sheet) I double the pumpkin cake part of the recipe to make the cake thicker. I lined the pan with a greased and floured parchment paper, and I let the paper hang over the sides an inch for ease of removing the cake. I used Watkins Pumpkin Spice in place of the cinnamon and ginger, 2 tablespoons. Instead of using towels to roll, I laid out heavy foil w/ a parchment dusted w/ powd. sugar, and rolled the foil. I also doubled the filling, and spread a even 1/4 layer over entire surface, and I roll from the widest edge across. When doubling the cake portion, and rolling from the widest width, I was able to cut at least 20 slices. But before I attempt to slice I make sure it is frozen at least 2 hours, and I then use a electric knife for a clean slice.