Pumpkin Roll Recipe

This is one of the easiest things I have ever made. Only thing I did differently (because I forgot to add shortening to my grocery list) was used wax paper to line the cooking sheet rather than greasing it. Once it's cool enough to be handled, flip it out onto your powdered towel and gently pull the wax paper off then roll. Moist, moist, moist. I've made it several times and prefer wax paper (with all cakes, actually) to greasing the pans.

I baked the cake part in a 13X18 Jellyroll pan for 20 min. I also floured the pan before pouring in the batter. We like extra icing so I used 1.5 times icing recipe. Everyone loved it. I also added 1 cup chipped pecans atop the icing for extra flavor.

This is a pretty good recipe- I would add some tips and ticks, and say many folks are correct in noting that the recipe does not call for powdering the towel prior to rolling. -I did add some more spices -I did use the larger jelly roll pan and parchment paper -after taking the cake out of the over (for which I cooked for the lower end of time, as I find this helps with flexibility), I put it on a cooling rack and laid the towel over it which made it SO much easier to flip. Then gently peel the parchment off and carefully roll the cake. -Another huge suggestion, use duck eggs. They have more ‘elasticity’ in their composition which makes for incredibly flexible and spongy cakes. This should definitely solve the cracking issue. Hope this helps!

#1 rule for me to get a great roll when rolling is... I DO IT WHEN ITS FRESH OUT OF OVEN WHILE ITS HOT. Just use caution Of course. Perfect roll everytime. I tweaked the recipe a tad bit, I added 1/4 tsp of ground clove, nutmeg, ground ginger, and pumpkin spice, I also add 1-2 tsp of pumpkin spice to my cream cheese frosting. It's Always a big hit.

I make tons of cake rolls and while this is a good basic recipe, it's lacking spices. It is far too bland as written. I add 1/2 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon freshly ground nutmeg and 1/8 teaspoon ground cloves along with 1/2 teaspoon vanilla extract. These additions make all the difference in taste. As for baking the cake, I spray my jelly roll pan with cooking spray, place parchment over that and then spray the parchment. Then I add the batter and bake. Do not overbake. Mine only takes 9-10 minutes in the oven and it's perfect. I don't bother with the towel thing. I simply dust the cake (right in the pan) with powdered sugar, then roll it up in the parchment. (Firmly, but not tightly.) I place my rolled up cake on a cooling rack and give it an hour to cool. As for the filling, I up the butter to 4 tablespoons. Any less and all you taste is cream cheese without that creamy goodness from the butter. I also add a sprinkling of spices (cinnamon and nutmeg) to my filling just for a bit more interest and to kick up the taste a bit. With these few changes, this is a huge hit everywhere I take it.

So easy! Instead of using the towel I lined my pan with parchment and sprayed the pan and paper with coconut cooking spray before adding batter. I rolled the first time with the parchment and after it was cooled, unrolled and spread with filling, I rolled it back up- peeling the parchment off as I did. Worked great! Next time I will add some orange zest to the filling.

I did add extra cinnamon, 1/4 teasp allspice & salt as someone mentioned in her review here, baked 15 min, it rolled up and unrolled perfectly, I used cooking spray on the pan with parchment paper on top, turned out perfect, will definitely make this again.

Wonderful recipe. I did a few things different, i lined my jelly-roll pan with parchment paper, which made it easy to remove, and i dusted a tea towel with confectioner's sugar, on bothsides for easy roll up, and unrolling. I also used Libby's Pumpkin pie filling, not pumpkin puree. This recipe was the best, so yummy!

I made this tonight and it turned out great. The sponge cake part needs some flavoring; added 1/4 tsp of ground allspice and a 1/4 tsp of salt. Otherwise, no other changes were made to the ingredients. The cake needs to be baked in a 15"x10" jelly roll pan so that it can be rolled thinly and with minimal cracking. Used cooking spray to coat the pan then added parchment paper and coated it with shortening and flour. Baked it for 15 min. until the toothpick came out clean. Use a lot of confectioners sugar! Sprinkle the towel liberally with the sugar before inverting the cake onto the towel and sprinkle the cake, too before rolling it. Roll the towel into the cake and let it sit on a wire rack for 30 min. When it's time to add the cream cheese mixture, it won't melt since it'll be cool enough. Wrap the roll in foil when you're done rolling it again and place it in the refrigerator for a few hours so that it can set up. Delicious! Thanks.

Delicious. Actually made the bread spices 1 tsp cinnamon, 1 tsp allspice, and 1 tsp ginger. Also, I have pets so rolling anything in a towel that could land fur on the roll made me nervous. I placed parchment paper over the towel, and on the other side of the bread (so the towel shaped it but didn't touch it).

Easy to follow and so scrumptious! I couldn't find pumpkin so I used pumpkin pie mix, added 2tb of pumpkin pie spice and the cake was perfect. I also used 8 oz of whipped cream cheese for the filling and added 1 ts pumpkin pie spice because who doesn't love pumpkin pie spice? I also tried the suggestion of using parchment paper instead of the cotton towel, worked great. It was gone entirely that night! Such a yummy fall treat! Now I'm inspired to make more & share them with everyone. Well, what I don't eat anyway...

I Love it

I creamed the sugar and eggs for three minutes. Very important for a light, sponge cake. Then I added the pumpkin. 15 minutes in my oven. If yours cracks, just put powdered sugar on it, nobody will notice. It cracks if cooked too long or if you stir more than the bare minimum when mixing wet and dry ingredients. Don’t give up, try a few times. Once you get the hang of it..it’ll be as easy as throwing together a box cake mix!

So much flavor, I’m impressed.

This one’s going into my cookbook.

This was an excellent blend. I did change out the cinnamon for pumpkin pie spice and multiples the recipe by 6 (my family loves pumpkin roll) but this is an excellent choice.

Saved this to make again for sure.

Very lackluster flavor. If I make again, will definitely add more spices and increase the filling by 1/3

It didn't have a lot of batter so the cake was small but absolutely delicious!

Double filling