Pumpkin Roll

I made this for Thanksgiving but found the cake too heavy and a bit too sweet.

I made this and used a cream cheese frosting for the filling (recipe she linked in this description). I sprinkled a cup full of chopped walnuts over the cream cheese before rolling the cake up. I also used my freshly made pumpkin puree that I had in my freezer left over from my Thanksgiving pumpkin pie making. The cake seems very dense to me, I expected it to be much lighter. Maybe I did something wrong? Otherwise the flavors are good.

Loved the pumpkin roll! I used the cream cheese icing. It was sweet but not cloying. Cake was nicely spiced. I used half cup of white sugar, half cup of dark brown sugar, and it was plenty sweet. This was my first cake roll and it was fun. I will definitely make it again.

Very disappointed! I love a log cake and was so excited to make this for Thanksgiving. Followed recipe to the letter but found the cake to be completely lacking in flavor. As others have mentioned, the filling is basically like eating sugary butter and does not work well with the cake. She rolled beautifully so looked nice aesthetically but the taste was not there.

My goodness this is so sweet. I made it as described with the suggestion to add a little molasses to the frosting. But I found both the cake and the frosting far too sweet. I used the pan size described in the recipe and there was too little batter so it was hard to it to spread to the the edges and it was difficult to get an even bake. If I make again I will reduce sugar and use a slightly smaller pan size.

Frosting is very salty. Agree with other comments that a cream cheese frosting would be better. The cake could have more flavor.

I have traditionally filled with a block of cream cheese combined with 3 T butter + powdered sugar + vanilla. It's a perennial winner in our family

I had high hopes for this pretty cake, and most reviewers’ issues were with the filling, which I planned to swap for cream cheese filling. Didn’t even make it that far, as the sponge was inedible. I followed the recipe to the letter, mixed the dry ingredients gently, and baked for 10 minutes with my oven thermometer reading at 350. It came out tough as old boots and dense as ever. A true disappointment.

I also am not wild about butter cream and plan to adapt the mascarpone and whipped heavy cream from the NYT "Raspberry and Cream Roulade" recipe (Claire Saffitz). Also, may try roasting pumpkin seeds tossed in mapple syrup and drizzling over the top instead of confectionary sugar (messy and little taste). Finally, too much cinnamon for my taste - will cut in half and add instead powdered ginger and maybe a little clove, allspice and/or mace.

For the filling use cream cheese instead of butter.

I just made this as practice before I make it for real on thanksgiving. Excellent flavor, very moist. 12 minutes in oven . Rolled perfectly. My only issue was pan size. My half sheet pans are 14x 19.5”. My rimmed cookie sheets are 10x15. I decided to use the smaller pan and did some math to figure out how much batter to leave off. (I baked the leftover in a 5” round pan and ate as a snack!) the whole thing came out perfectly!

I'd already decided to fill this cake with a cream cheese frosting. Best-ever and easiest recipe: 560g full-fat cream cheese + 200ml heavy cream + 150g conf. sugar + 1 tsp ground cinnamon + 1 tsp. vanilla. Combine all ingredients in stand mixer with whisk attachment on low speed, then increase speed to medium-high until firm peaks form. (The yield will be too much for this cake, so adjust overall proportion accordingly.)

I have always thought the Land O Lakes, Libby pumpkin roll was the standard. The filling in that has 8 oz of cream cheese, 6 Tbsp butter, 1 cup confectioner's sugar and a teaspoon of vanilla extract. It is more like a cream cheese frosting than a butter cream. But as stated, "to each his/her own."

Like another reviewer I found the filling to be too buttery. Maybe adding some cream cheese in lieu of the butter would work? The cake itself was good and the directions for creating a good roll were helpful!