The Best Pumpkin Roll Recipe Ever!

110 Comments
posted on October 4, 2011 by  |  posted under Desserts, Recipes, Thanksgiving

The BEST Pumpkin Roll Recipe EVER

When I was at University, I had a roommate who gave me her recipe for a pumpkin roll…  I loved it!!!  Several times I made it and while it was good, something was off about it.  Eventually I figured out that I had written “tbsp” instead of “tsp” for baking soda… oops ;)

The most amazing pumpkin roll recipe ever

Now that that problem has been solved, I bring you the perfect pumpkin roll recipe!  It’s not just me who loves it- we have had bidding wars at church dessert auctions over this thing.  Even my husband (who doesn’t like pumpkin) loves it.  People are always asking me for it, so I thought it would be an appropriate thing to share with you as we enter this Autumn season.

The most amazing pumpkin roll recipe ever

 

Here is a visual tutorial of how to make these (see the bottom of post for the recipe)

The most amazing pumpkin roll recipe ever

This is the grease & wax part (wax paper first, then grease).  I crease the wax paper around the edges so that it stays in place better, like this:

The most amazing pumpkin roll recipe ever

(which helps the shape of the cake-ish part of the roll)… also, grease it really really well (it’s not cool when the cake won’t come off of the wax paper).

The most amazing pumpkin roll recipe ever

Now pour your mixture onto the pan & smooth it out so that it fills the pan like so:

The most amazing pumpkin roll recipe ever

…and you’re ready for baking.  Keep an eye on it near the end of the baking time- you want it a bit brown- if it turns black… you’ve gone too far!The most amazing pumpkin roll recipe ever

Once you’ve got it out of the oven, you’re at the flip stage.  I usually put the pan down first, then a tea towel, then an upside down pan.  (I was using my other pan this time, so I used a lunch tray- but you get the idea).  Grab hold of the whole thing (with oven mitts on!) and flip it over onto the cool tray.

The most amazing pumpkin roll recipe ever

Congratulations, you pulled off the flip!  (are you still with me?)  I threw the above picture in for you in case it helps illustrate the order of things (I’ve now removed the pan I cooked it in, and we’re ready to remove the wax paper).

The most amazing pumpkin roll recipe ever

Carefully pull the wax paper away- you really don’t want your cake to stick to the wax paper or start to come apart- this part is really important (that’s why I wanted you to grease your wax paper really well).

…oh, and now you know what my other pan was busy doing (did you notice the tea towel switch?)
I was making 2 rolls when I photographed this (you only need one tea towel ;) ).

The most amazing pumpkin roll recipe ever

Next you’re going to roll up the end of your tea towel (as shown above) and then continue rolling- with the cake and the tea towel.  Do this carefully- the cake can crack at this stage if you’re not gentle with it.

The most amazing pumpkin roll recipe ever

Leave your roll sitting like that for 10 minutes so that it’ll cool before you spread your filling in.  You can mix your filling during this time.

The most amazing pumpkin roll recipe ever

Unroll (careful that the cake doesn’t stick to the tea towel & get pulled apart).  Plop the filling on top.

The most amazing pumpkin roll recipe ever

Spread it around- almost to the edges, but you don’t have to quite go all the way or it’ll just goosh out when you roll it again.

The most amazing pumpkin roll recipe ever

Re-roll it & voila!

Wait ’til you taste it… I’m in love with the filling!

The Best Pumpkin Roll Recipe Ever!

The Best Pumpkin Roll Recipe Ever!

Ingredients

  • Pumpkin Roll Recipe
  • Roll
  • 1 cup sugar
  • 1 tsp. soda
  • 3/4 cup flour
  • 2/3 cup pumpkin (canned- not pie filling, pure pumpkin)
  • 3 eggs
  • 1/2 tsp. cinnamon
  • 1/2 cup walnuts (optional- I exclude them cuz I’m not a fan of walnuts)
  • Filling:
  • 8 oz. cream cheese (250g)
  • 1 tsp. vanilla
  • 1 cup powdered sugar
  • 2 tbsp. soft butter

Instructions

  1. Mix the roll ingredients except nuts.
  2. Grease & wax cookie sheet.
  3. Pour into pan & sprinkle nuts.
  4. Bake 15 min. at 375 degrees.
  5. Roll into T-towel for about 10 minutes.
  6. Unroll & spread in filling.
http://www.howdoesshe.com/the-best-pumpkin-roll-recipe-ever/

The most amazing pumpkin roll recipe ever

Heather LynneThanks for reading my post today- I really hope you’ll try it!
And I hope you’ll come visit me at my blog, Raising Memories, I just redesigned it & it’s all cute-ified! :)

110 Comments
COMMENTS
  1. October 4th, 2011 at 6:26 am
    Shelley says:
    I have been searching for the perfect pumpkin roll for years. Never found it. I am sooo excited to try this recipe. Thanks Heather!
    • October 6th, 2011 at 12:58 pm
      Heather says:
      You're welcome! Hope you love it! :)
  2. October 4th, 2011 at 7:27 am
    Barefoot Pregnant and In The Kitchen says:
    I will have to make this... Last year's thanksgiving pumpkin roll was a bit on the thin side (used the Libby's Pumpkin recipe) not sure what I did wrong. It is my hubby's favorite dessert... need to make it again!
    • October 6th, 2011 at 12:58 pm
      Heather says:
      Well I hope you find this recipe an improvement! :)
  3. October 4th, 2011 at 9:37 am
    Missy says:
    I am not a pumpkin pie fan, but my family loves it - this just might be the perfect compromise! Can't wait to try it. Thanks, Heather!
  4. October 4th, 2011 at 10:55 am
    Nesleirbag says:
    Thanks for the "blow by blow" pics and instructions on rolling a pumpkin roll. I like your straight-forward, honest way of describing each step. Great post!
  5. October 4th, 2011 at 11:29 am
    Stacey says:
    I've always wanted to try making a pumpkin roll, this looks like it would be easy and tasty!!
    One question - do you roll the short side or the long side?
    Thanks for the "how-to"
    • October 5th, 2011 at 1:38 pm
      Heather Lynne says:
      you grab hold of the short side and start rolling :)
  6. October 4th, 2011 at 3:06 pm
    Jetaime says:
    When I am rolling up my pumpkin, I use powdered sugar on the pumpkin, so it won't stick to the towel.
    • October 5th, 2011 at 1:39 pm
      Heather Lynne says:
      Great idea! I think I'm going to make another roll tomorrow- I look forward to trying that! (I made one today & it stuck to the towel just a little & I got an unwanted crack- I think I didn't quite bake it long enough- I was baking in someone else's oven, so it was a little different than what I'm used to!)
  7. October 4th, 2011 at 3:46 pm
    Jennifer says:
    What is "Soda" not a soda drink? I don't cook that much but the recipe looks easy enough.
    • October 5th, 2011 at 1:40 pm
      Heather Lynne says:
      Baking Soda! :)
      Good point- no soda pop involved!! :)
  8. October 4th, 2011 at 4:01 pm
    Joanna says:
    Thank you for making this step-by-step "How To"!!! I can't wait to make this and I'm already looking forward to rave reviews!! =))
    Great pictures and page! Looking forward to more yummy desserts in this awesome easy to follow form!!
    Thanks Heather!!

    (gonna go bookmark the page now! ; )
    • October 5th, 2011 at 1:40 pm
      Heather Lynne says:
      You're so welcome! I'm glad you found it helpful & I hope you'll try it! :)
  9. October 4th, 2011 at 4:47 pm
    shannon says:
    Thanks for sharing your recipe. I also sprinkle some powdered sugar on top of mine when done to make it look pretty.
    • October 5th, 2011 at 1:41 pm
      Heather Lynne says:
      That's a good idea! I'm planning to make a roll tomorrow- I'm going to try that!
  10. October 4th, 2011 at 7:10 pm
    Joanne Erenberg says:
    Oh I definitely have to make this! I make a French Yule log every Christmas since 7th grade when my French teacher gave me an incredible recipe. My family goes nuts over it.

    This looks like a very similar process.
    • October 5th, 2011 at 1:41 pm
      Heather Lynne says:
      mmmm that sounds good! What kind of flavour is this french yule log?
  11. October 4th, 2011 at 8:20 pm
    Nancy says:
    This is one of my family's favorites!! As others mentioned, I sprinkle the towel w/powdered sugar before rolling, too. Did you leave out the walnuts on purpose? I've actually forgotten them before. They make it look really pretty though.
    • October 5th, 2011 at 1:43 pm
      Heather Lynne says:
      I'm going to try that powdered sugar tip next time I make one, for sure! I left out the walnuts because I'm not a fan of them and because when I take it to events, I am often with friends who have severe nut allergies in their families. Someone recommended sprinkling powdered sugar on top to make it look pretty as well- I'll be trying that, too!
  12. October 6th, 2011 at 3:13 pm
    Heidi Leanne says:
    This looks delicious!

    Now, I may be a bit on the slow side (it's typically the case) but why the need to roll the towel and the cake before only to unroll it, fill it, and roll it again? It seems like the first roll is an unnecessary step to me, but then again - I'm always looking for ways to skip steps. :)
    • October 11th, 2011 at 1:52 pm
      Jacquie says:
      Rolling it warm first, sort of gives it the 'log' shape.

      If you don't roll it when it's warm, it will crack/break when you try to roll it cool....trust me lol
  13. October 7th, 2011 at 6:51 am
    Joanne C says:
    I have about 3 differnt size cookie sheets, what size do you use? This looks soooo good and easy. Thank you sharing it.
    • October 9th, 2011 at 5:54 am
      Heather says:
      10x15" You're welcome! :)
  14. October 8th, 2011 at 8:13 pm
    Donna says:
    hi what size cookie sheet do you use... can't wait to try it.
    • October 9th, 2011 at 5:54 am
      Heather says:
      10" x 15" Enjoy! :)
  15. October 10th, 2011 at 6:06 am
    Ruthann says:
    Thank you for such an awesome recipe!! Tried it last night for a family gathering and it was a big hit!! I'm going to make another one for a work luncheon this week. Super easy, super delicious! Thanks again, Heather!!
    • October 10th, 2011 at 7:13 am
      Heather Lynne says:
      I'm glad you tried it! You're welcome! :)
  16. October 10th, 2011 at 8:43 am
    Amy says:
    I have made this recipe 3 times, the first time it worked out perfectly...but the next two times it has been rather frustrating! it comes our of the oven perfectly, the wax paper comes of perfectly, and it rolls up perfectly, but when I unroll it it splits. I unroll it VERY slow... am I not letting it cool enough? HELP! I love it too much for it only to work the one time! :)
    • October 10th, 2011 at 7:13 pm
      Heather says:
      hmmm... my only guess is that maybe it needed to bake just a little longer. I know what you mean- I have made several pumpkin rolls this year & I had 2 that cracked a bit (I was able to hide the cracks on the inside of the roll luckily though). I find that when they stick too much to the towel, it's usually because I could've left it in the oven a little longer.
  17. October 10th, 2011 at 10:06 am
    VyVy says:
    Tried it && absolutely love it!!! Thanks for sharing!
    • October 10th, 2011 at 7:11 pm
      Heather says:
      Yay, I'm glad you love it! :) You're welcome!
  18. October 10th, 2011 at 5:47 pm
    danielle says:
    Yum! I wanted to let you know that I featured this recipe on my "What I Bookmarked This Week" post - stop by and see!
  19. October 10th, 2011 at 6:34 pm
    Julie says:
    Is a "tea towel" the same thing as a "dish towel"?
    • October 11th, 2011 at 5:19 am
      Heather Lynne says:
      I'm not sure what the technical definition is, but I use one of the ones that is more flat & less "towel-y"... so less 'fluffy'... does that even make sense? There's got to be a better way to explain that! ;)
      • October 11th, 2011 at 10:07 am
        Julie says:
        Perfectly understandable! Thanks!
        • October 13th, 2011 at 5:19 pm
          Heather Lynne says:
          You're welcome! :)
    • October 11th, 2011 at 1:54 pm
      Jacquie says:
      Tea towel & dish towel are indeed the same thing....think it's just a matter of where you live, as to which term you use lol
      • September 26th, 2012 at 1:34 pm
        Nakia says:
        I found this recipe today...made 2 rolls loved it...very easy and yummy...for the towel I use flour bags...they are just thin cotton fairly inexpensive!! This wad my first time making pumpkin rolls but definatrly not my lest especially with thus recipe
  20. October 11th, 2011 at 3:46 pm
    sweetknees says:
    Hi, This looks absolutley delish, I have a question though,What is canned pumpkin, I am in Australia,we dont seem to have this on our supermarket shelves, can I cook and puree some pumpkin to make 3/4 of a cup?
    • October 13th, 2011 at 5:18 pm
      Heather Lynne says:
      That is a good question... to which I am not sure of an answer, but after a little googling, it looks to me like you could do that. If you do it, let us know how it works out!
  21. October 11th, 2011 at 6:45 pm
    Brenda Sanchez says:
    this is absolutely wonderful-my daughter makes it often..
  22. October 12th, 2011 at 6:58 am
    Robyn says:
    I made this last night and replaced the pumpkin with a can of sweet potato and it was delicious! The icing in the middle is so good and not too sweet. Will definitely try this with pumpkin the next time I find a smaller can of pumpkin puree - unless someone can help me think of how to use the leftover pumpkin as I could only find one of the massive cans and didn't want to waste it so hence substituting the sweet potato which I could find in a smaller can and was exactly the amount I needed! Regardless, I would make this recipe again with both delicious flavours!
    • October 13th, 2011 at 5:16 pm
      Heather Lynne says:
      That is an interesting idea! Good to know it worked- I'll have to try that sometime! I know what you mean about leftovers. This recipe has become popular with my family & friends so now I end up making a lot of rolls around this season & use a lot of the pumpkin, but I am still on the hunt for other good pumpkin recipes for all of the extra pumpkin!
      • September 30th, 2012 at 12:23 pm
        Jan says:
        Mix leftover pumpkin in pancake batter. Yummy!
  23. October 12th, 2011 at 1:44 pm
    tammy @ not just paper and glue says:
    This is the recipe that I use and everyone always loves it! I was just thinking about pumpkin rolls today and then here you are posting about them :)
  24. October 13th, 2011 at 1:19 am
    Lynn says:
    What do you grease the pan/ wax paper with?
  25. October 13th, 2011 at 11:44 am
    Debbie says:
    My stomach is now growling! This looks so good. I posted it on Pinterest so I wouldn't lose the recipe.

    Blessings,
    Debbie
  26. October 13th, 2011 at 11:58 am
    darcie says:
    hmmmm - this looks almost easy enough that I can even handle it - wish me luck!
  27. October 13th, 2011 at 4:51 pm
    Jessie says:
    I finaly got up enough courage to make this today and it turned out delish!
    mine also stuck to the towel a bit, still looks great but a little powder sugar on top and its flawless and taste wonderful!I wasn't sure what size pan to use so I used a 17x11 pan and cooked 10 minutes. Thank you for sharing with us.
    • October 13th, 2011 at 5:14 pm
      Heather Lynne says:
      Good to know that that size works too! My pan is 10x15 that I usually use.

      So glad you tried it! :)
  28. October 14th, 2011 at 9:26 am
    anna says:
    I make a similar recipe. I make 3-5 rolls all at one time. Once cooled you can wrap in saran wrap & foil and freeze. Pull out of freezer a few hours before a pot luck and roll is thawed by the time you get to your event. Great when you need a last minute item to bring. And it's easy to do all the cooking on one day.
    • October 15th, 2011 at 2:48 pm
      Heather Lynne says:
      Such a good idea- I need to declare a day pumpkin roll day & make & freeze a bunch! :)
  29. October 14th, 2011 at 12:37 pm
    Mandy says:
    Everything happens for a reason. My seemingly healthy grandfather was admitted to the hospital for a minor infection and somehow 2 weeks later is in ICU. My mother is beside herself and just yesterday said she was craving pumpkin roll. Today I saw this on pinterest. I think it's a sign. I need to make my mama this pumpkin roll. Thanks for the rolling tutorial. I have no doubt I would have screwed that part up.
    • October 15th, 2011 at 2:45 pm
      Heather Lynne says:
      You're welcome- I'm glad the tutorial helped!
      So glad the timing was good for you- hope your grandfather gets well soon!
  30. October 14th, 2011 at 3:45 pm
    Wentzi Haskin says:
    I read this email today so decided to go ahead and make one. Easy peasy and it is delicious. I cut the long roll into 3 sections and froze them separately. I snuck a taste and it's AWESOME!! Thanks for the tutorial pix.
    • October 15th, 2011 at 2:45 pm
      Heather Lynne says:
      Good idea to freeze them- if I can ever make enough that everyone around me doesn't eat it before I can get it in the freezer! ;)
  31. October 15th, 2011 at 2:42 pm
    Jill says:
    I made the pumpkin roll today - YUMMY !!!!! I added the walnuts on the top after pulverizing them in a processor, so it was more like crumbs. Don't care for large chunks of nuts in things, but it does really add great flavor!

    Then I got to thinking, I have quite a few well ripened bananas in the freezer! How would a banana roll be?! I used the same recipe, but left out the pumpkin and put two well ripened (black) bananas in it. I also left out the cinnamon. The walnuts (again pulverized) I just added into the mixture. Same amount of time, and same yummy filling/frosting!! It turned out fabulous! Like a banana bread with frosting!

    Heck, you could put that frosting on anything and it would taste good!

    Thanks you so much for sharing the recipe. Now I have two wonderful varieties of dessert rolls!!!!
    • October 15th, 2011 at 2:44 pm
      Heather Lynne says:
      Oh! That sounds delicious! I will have to try a banana roll next time! Thanks for sharing that! (You are right- the filling is so good!)
  32. October 16th, 2011 at 10:18 am
    Carol-Lynn Beck says:
    Pumpkin rolls are sooo yummy! If you lay the wax paper in the pan after you have greased it, lining it up with the two sides, and cut off the other two sides, you won't have to deal with the wax paper hanging over. It comes out just fine.
  33. October 20th, 2011 at 4:31 pm
    Heather M. says:
    Thanks for the tutorial! I;m making my 2nd one now. I spray my parchment paper with Pam baking spray and it plops right off.
  34. October 30th, 2011 at 3:09 pm
    Debbi says:
    I made my first pumpki roll last night and let it cook rolled up in the towel for the 10 minutes,but when I enrolled it, it cracked badly and was so hot the filling melted and when I rolled it up again it was not round but very oval and flat looking.
    Today I cooked it a couple more minutes and let them cool (2 of them) for one hours and had much better success. How do your get your to cool so fast in 10 minutes.
    The first one looked funny but tasted good. The other 2 are in the freezer for a bake off at work, will find out about the taste then.
    thanks for the recipe and helpful hints, I am going to make this for our family Thanksgiving.
  35. November 4th, 2011 at 12:24 pm
    Cindy Otten says:
    I made my very first pumpkin roll a couple of days ago and I must say it was really good. A couple of questions though. Does anyone have any tips to get the cake to release from the towel without sticking? The powdered sugar did not do the trick. I actually was thinking of trying parchment paper instead. Glad I actually made two as the first one is gone and we are wanting more. Best part I have never been a pumpkin fan until I tried the pumpkin roll and now I am hooked.
  36. November 17th, 2011 at 8:49 am
    Kristy says:
    I pretty much use the same recipe except I add .5 tsp of nutmeg and .25 of pumpkin spice..it is delicious. Also I've found it to be just as easy to pick up the edges of the wax paper-bc its not really hot when it comes out of the oven and just flipping it over quickly onto the powdered towel. I also butter my pan and then put wax paper on top so it stays and then i grease the wax paper. Have a Happy Thanksgiving everyone! Enjoy your pumpkin roll!
  37. November 17th, 2011 at 3:19 pm
    Debbie Ernst says:
    This looks very similar to the version I use - from my hometown's PTA cookbook, except they sprinkle 1/2 cup of toasted pecans on top of the batter. The pecan side then becomes the outside of the cake roll. After filling and rolling sprinkle with powdered sugar for a beautiful presentation!
  38. November 17th, 2011 at 3:21 pm
    Debbie Ernst says:
    Oh, and if you sprinkle the tea towel with powdered sugar before rolling, the cake roll will not stick as badly. The trick is too not leave it too long!
  39. November 17th, 2011 at 9:51 pm
    Suzie says:
    this is my all time favorite autumn treat. I add almond flavoring instead of vanilla. It is heavenly!!!
  40. November 21st, 2011 at 3:39 pm
    Steven says:
    Never done a roll before. The step by step directions and pictures really gave me the confidence to try it. And by the way, it came out perfect. Yummy!
  41. November 26th, 2011 at 7:00 pm
    Maria M. says:
    I found your recipe on Pinterest and had to try it. I used a jelly roll pan instead of a cookie sheet and sprinkled the roll with powdered sugar afterwards. I snuck a little taste...it's yummy. Can't wait to share it with my family.
  42. November 28th, 2011 at 1:17 pm
    Alisha says:
    Mmmm... I am so excited to try this! Looks delicious.
  43. December 20th, 2011 at 2:42 pm
    Crystal B. says:
    I made 3 of these last week! My husband and those whom we shared with said it was the best pumpkin roll they have ever had! I didnt do this but next time will sprinkle powdered sugar on the tea towel. Also gives a great look and wont stick to the wrap.. if it makes in wrapping that is :) Thanks so much for sharing! I am making 6-8 more for gifts this week! I love how simple of a recipe it is as well. Thanks again!!
  44. September 17th, 2012 at 12:26 pm
    Jacquie says:
    Just a tip....if you use parchment paper instead of wax, you don't have to grease it....I use parchment paper for everything now & it's just great! It can also be used over & over (the same piece) for such things as cookies....thanks for sharing the recipe, this is truly delish!!
  45. September 17th, 2012 at 2:35 pm
    Corinne Munger says:
    I think I'm in love with you! LOL On my way to the store for ingredients...... Thanks for publishing this - it looks amazing - can't wait to make it!
    • September 18th, 2012 at 2:53 pm
      Corinne Munger says:
      Well, as I suspected...........this was AWESOME! Will be part of my Thanksgiving dinner this year - thanks again!
  46. September 17th, 2012 at 3:33 pm
    Star says:
    how big is the cookie sheet you used here?
  47. September 23rd, 2012 at 7:45 pm
    Amy Lemaniak says:
    This was soooooooo delicious and even better was super easy!
  48. September 26th, 2012 at 5:03 pm
    ajfks says:
    This is pretty much identical to the Libby's recipe
    AKE
    1/4 cup powdered sugar (to sprinkle on towel)
    3/4 cup all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 teaspoon salt
    3 large eggs
    1 cup granulated sugar
    2/3 cup LIBBY'S® 100% Pure Pumpkin
    1 cup walnuts, chopped (optional)
    FILLING
    1 pkg. (8 oz.) cream cheese, at room temperature
    1 cup powdered sugar, sifted
    6 tablespoons butter or margarine, softened
    1 teaspoon vanilla extract
    Powdered sugar (optional for decoration)
  49. October 25th, 2012 at 5:25 pm
    Cathy says:
    I am looking for a pumpkin roll recipe that will produce a pumpkin roll I can ship (overnight) to a friend's young son. Do you think if I wrap this properly I could do that?
    • November 17th, 2012 at 10:14 pm
      Dorothy says:
      Did you ship one already? I would like to know how you did it - any tips would be appreciated!

      I make cake rolls (Red Velvet & Pumpkin) every year. I like to freeze the cake rolls because they slice easier when they are still slightly frozen. To keep the cake rolls from breaking apart while in the freezer and/or being moved about, I take a cake board that is used for a sheet cake and cut it into strips (approx 4"x12"). I place the cake roll on this strip and then wrap it well with plastic wrap.
      • November 27th, 2012 at 5:42 pm
        Ruth walker says:
        Would you share you velvet cake recipe? I would like to try one!
  50. November 8th, 2012 at 9:18 am
    VERONICA says:
    I HAVE USED THIS RECIPE FOR 2 YEARS NOW, AND HAVE GOT NOTHING BUT COMPLIMENTS!

    IT REALLY IS THE BEST RECIPE THERE IS!

    LAST YEAR, JUST FOR FUN I TOOK ORDERS FROM MY HUSBANDS PLACE OF WORK. ENDED UP MAKING AT LEAST 45 OF THEM FOR HIS EMPLOYEES THANKSGIVING DINNERS! :) DIDN'T KNOW IT WOULD BE SUCH A HIT.

    THANKS SO MUCH FOR THIS EASY STEP BY STEP RECIPE!
  51. November 22nd, 2012 at 8:45 am
    Jackie says:
    I whipped this up this morning (yes, on thanksgiving...) because i forgot to tell someone to bring dessert (my dessert junkie friend almost cried!). and I've never made it before but it really was quite simple! The tips & pics were very helpful! Thanks!!
  52. December 27th, 2012 at 2:57 pm
    Barbara Colvin says:
    Made 2 Pumpkin, and 2 banana rolls today and they all turned out fantastic! Thanks for the recipes and different ideas(bananas instead of pumpkin), This is a great site! Thanks again!
  53. November 6th, 2013 at 10:03 am
    Kerri says:
    I did not have a ton of success with this. Firstly, I used a 12x17 pan, which was too big. The cake was too thin and too dense. Also, the icing was not a texture I prefer. It almost tasted glossy if that makes sense. The other recipe I used (http://southernfood.about.com/od/pumpkins/r/blbb465.htm) turned out better, probably because there are more instructions and I used the right pan. This one also uses baking powder instead of soda. Also, the filling has 4tbsp of butter instead of 2 and the texture was preferable for me.
  54. November 14th, 2013 at 9:46 am
    Janine says:
    I got this very same recipe from Pampered Chef decades ago and I still have people asking me for it. The only difference is I use parchment paper instead of greased wax paper. Works just as good and I use my Pampered Chef roll pan. My family does NOT like pumpkin yet this is the most requested dessert ANYTIME of the year. :) In fact I'm making two tonight for my sister's office party. :) LOVE IT!!!!!
  55. November 29th, 2013 at 8:42 pm
    Kristina says:
    AMAZING!! Made this recipe for Thanksgiving and everyone RAVED about it!! This is the best pumpkin roll recipe ever!!
    • October 15th, 2014 at 12:58 pm
      Heather Lynne says:
      So glad you (and everyone else) loved it! :) That's the reaction I get too! :)
  56. December 8th, 2013 at 8:49 am
    Rhonda says:
    I have never made it before, THAT IS THE BEST THING I EVER TASTED!!!!
    • October 15th, 2014 at 12:58 pm
      Heather Lynne says:
      So happy you tried it & liked it! :)
  57. October 14th, 2014 at 10:38 am
    Nina says:
    Mmmm, looks great. I have just discovered a love for all things pumpkin and cream cheese... (pumpkin bagels this morning... yumm)
    Question, do you put powered sugar on the towel? In every other recipe they did, but I didn't read it here. Also, I don't really want to pour powered sugar on my towel... is there another way, possibly?
    Thanks so much!
    • October 15th, 2014 at 12:57 pm
      Heather Lynne says:
      Hi Nina! I do not put powdered sugar on the towel. If the roll is baked well enough, it shouldn't stick to the towel and you should be okay. It's when the roll is a little undercooked that sticking becomes a problem (in my experience)!
  58. October 23rd, 2014 at 11:35 am
    AC says:
    I'm totally making a pumpkin roll this year. It looks so good. I'm almost certain my first one (or two) won't turn out very pretty. I just need to be patient with the rolling portion of the process, but hey, if I break them I can just spread some icing on the broken pieces and have a snack as I try again. :)
  59. October 27th, 2014 at 1:48 pm
    Jessica says:
    Can you freeze the finished roll?
  60. November 16th, 2014 at 1:54 pm
    Matina says:
    I made this today! It came out perfect but I have the habit to put my touch in the recipies. So .... i added a few things! :) The zest of a tangerin and the zest of an orange, doubled the cinnamon cause I adore it( actually I think I tripled it!), added one pinch of vanilla in the mix, and just for this time and because there was no cream cheese availiable I made a filling of whipped cream and walnuts. Plus before appling the filling I mixed together 2 tablespoons of tahini and two of honey and spread the mixture on the roll. The outcome was splendid! Thank you!
  61. November 26th, 2014 at 1:26 pm
    T.Bettis says:
    I want to ask why do you use baking soda instead of powder? With soda it seems to make the dough heavier, not as light I normally use baking powder.
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