A delicious swiss roll that's quick and easy to make. A spiced pumpkin sponge cake is rolled with a cream cheese filling.
My family has been making this for over 20 years at the holidays! My suggestion-- I found after filling and rolling I wrap in wax paper, then foil and FREEZE! This really makes the roll very moist, firms up the filling nicely and makes it very easy to cut into nice slices. When you take out of the freezer, let it sit 5-10 before slicing. I also make extra rolls to give as gifts and can be left in the freezer for up to 3 months. - 19 Dec 2007 (Review from Allrecipes US | Canada)
This was a great dessert! I've never made one, and it was easy! I also used a regular baking sheet instead of a jelly roll pan...it worked fine. (It still took about 20 minutes to bake.) Enjoy! - 11 Oct 2004 (Review from Allrecipes US | Canada)
This is one of the best pumpkin rolls I have EVER had!!! *Note* be sure to use excatly the amount of butter for the filling as the recipe calls for...or the filling will be soupy and it will run out the side when you roll it up. Everyone that has tried this pumpkin roll loves it!!! - 24 Sep 2007 (Review from Allrecipes US | Canada)