4 Reviews

I have been making this recipe for years since I found it in a 1976 BH&G Holiday Cooking magazine at a yard sale. Slight changes I make to quantities: 2 tsp. cinnamon, 1 tsp. ginger, 1 cup finely chopped walnuts. This tastes fabulous! The cake is very moist & company is always impressed!

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Debbb March 11, 2006

this is just like the libby's recipe except they put in 1/2 tsp each of powder and soda and 1/2 tsp cloves i like the idea of more cinnamon and ginger though. i cant wait. thanks! this was very yummy. my husbands favorite treat and this one didnt crack when i rolled it. thanks i'l be keeping this one. i did use the cinnamon and ginger idea the ginger gives a great little kick. mmm

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sprue January 29, 2007

This is a great recipe! Finally a recipe that tells you how long to beat the eggs. My cake turned out perfect. I've always had trouble with this kind of cake baked in a jelly roll pan. This recipe is definitely better than the "Libby's" recipe. You just have to list the salt measurement in the recipe.

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dchelotti October 11, 2010

This recipe was awesome! Tasted pumpkin roll for the first time at the Amish market at my local flea market. Feel accomplished that I was able to make it from scratch and my family is in LOVE!!! The cake is moist and the cream cheese filling is delish! Made one yesterday and today (just to finish using the leftover pumpkin). My new Kitchen Aid mixer made this recipe a breeze:)

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Tonya T. September 04, 2013
The Best Pumpkin Roll