80 Reviews of Pumpkin Cream Cheese Roll

From: angelcakes

On Oct 28, 2001

Tastes just like the pumpkin roll I fell in love with last year at the Half Moon Bay Pumpkin Festival. I used waxed paper instead of a kitchen towel and worked just fine.

From: Linda Kadlec

On Jul 17, 2001

Excellent Dessert!! I add a little Orange Zest in the cream cheese filling and pecans on top of the filling, before back rolling up.

From: Stephie Biggs

On Nov 16, 2006

EXCELLENT dessert! I made it exactly as directed (except used 1/3 less fat cream cheese), the only thing I think needs commenting is....make sure you cool it on a cooling rack that really allows air underneath the roll. Mine was too close to the countertop and sweated too much which made the powdered sugar dissolve and part of the roll too moist. Otherwise, this is perfect and SOOOOO good!

From: Sarah in New York

On Jul 2, 2007

Wow! Now I know why there are 33 reviews and almost every one of them is 5 stars. I was kinda scared to make this because I don't have a great history with "rolls", but this was so easy and soooooo yummy. I will be making this again and again. Also, I'm not a nutmeg lover, so I substituted it with pumpkin pie spice. It tastes great. I can't make enough of these to please everyone's appetites! To anyone scared to make "rolls", Don't be scared of this one! If I can do it, anyone can!

From: Jenny Sheriff

On Nov 23, 2000

I recently tried this recipe and got rave reviews from family and friends!

From: Marquise Patton

On Jan 5, 2001

This recipe is so easy I usually make two at a time. Not only does it taste great, but I make them and put into the freezer to use at a church circle, club meeting, or for friends who just happen to drop by. I always try to keep at least one in the freezer.

From: Patti C

On Jan 19, 2007

Yummy! Everyone loved it and it wasn't as hard to make as I thought it might be. One comment though: be sure to use a NON-terrycloth kitchen towel to roll it up in. Terry cloth is too thick and the cake took forever to cool and left it a bit too moist. Great recipe Troy!

From: nany

On Oct 25, 2001

Delicious,I use goat cream cheese for the filling and I have also added pumpkin to the cream cheese filling,great reviews for both.With the cake I take out the cinnamon and use 1/2 tsp. pumpkin pie spice. I make two at time and try to keep four in the freezer. I rate this dessert 8 stars. Nany

From: PetesNina

On Oct 23, 2007

Yum! I made this today to complete a special occasion dinner. I used Splenda instead of sugar in the cake and filling. I still used powdered sugar on the towel. The end results were fantastic! I am thrilled that this recipe turned out so well with Splenda. Thank you so much for sharing!

From: Twitterpated

On Nov 26, 2006

People literally fought over this at my house. My guests took leftovers home, and one husband would not share with his wife at all =p. It was yummy to say the least.