Pumpkin Roulade with Ginger Buttercream

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I thought this sounded like a fun alternative to pumpkin pie as several members of my family had more than one Thanksgiving dinner to attend during the week. This was not just an alternative, it was amazing! It sounded good and it turned out divine. Thank you so much Ina!
For those scared of the "expert" level- the only thing that was a little challenging was rolling the cake in the towel without letting it break. Be sure to put the cake at the very edge of your towel and roll from there. I used the appropriately sized pan and thought it was perfect! Also, be careful not to over-mix the whipped cream and cheese as it will get too stiff for spreading.
Too sweet? It was a wonderful blend of flavors, people! You will not regret making this!

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This recipe sounded so good, I decided to enter it in our company's holiday back-off... fortunately, I did a "trial run" today... First, the cake didn't seem quite done at 10 min, so I bakedi t another minute and a half or so; then it seemed a bit dry and ended up splitting apart (crosswise when I unrolled it. (When I make it for the bake-off, I will take it out at 10 minutes and hope that solves the problem. However, I was able to "paste" it together with the filling and roll it up with no one the wiser... Having read other reviewers' comments, I did cut down the sugar in the filling to 1 cup; I will probably cut it a bit more for the contest version. A tip I found helpful: since the cake is not self-leveling, I used a long blade off-set spatula to get the batter very even in the pan prior to baking - it worked well and took less time than a regular spatula might have. Also, I ended up buying crystallized ginger from the "bulk" section of Central Market -- I really couldn't mince the ginger as small as I would have liked; however, it didn't impact the taste of the final product much. (I have it in the freezer now, so hopefully I will be able to mince it finely next time. In the end, it's delicious -- not too pumpkin-y, not too ginger-y -- a great blend of flavors! I didn't find this recipe difficult; just take your time, and follow directions carefully. It's a little work, but the result pays off!

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I have made this twice in a week for two different gatherings. Easy to make, guests loved it. Can be made a day ahead - remove from refrigerator an hour or so before serving to bring it to room temperature and then add the confectionary sugar on top. This will remain a favorite in our family.

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This dessert was easy to make and it was a big hit. It was also a nice presentation. Its a keeper!

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If you like overly sweet, you will like this recipe. If I ever make it again, I will cut all of the sugar by at least half. That may make it tolerable.

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I followed the recipe exactly. Was nervous about rolling out the cake, but it came out perfect with the powder sugar on tea towel. Will definately make this again. I used the crystallized ginger from Penzeys spices. Ina you are my hero!

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I made this for Thanksgiving and it was finished before the pumpkin and apple pies.

- I cut down on the powdered sugar in the filling. 1 cup is made the frosting plenty sweet, so I can't imagine how the 1.25 cup would taste.
- I used cake flour instead of all-purpose because I had it on hand
- I didn't have crystallized ginger, so I just added 1 tsp of vanilla extract

Even my friend who "hates anything pumpkin" ate this up. It is that good.

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This dessert is light, moist, flavorful, and delicious. I've never made a rolled up cake and was a little nervous about the process of rolling, unrolling, and re-rolling. It's actually very easy - just be patient and use a gentle touch. I found the crystallized ginger in the Asian foods section at the grocery store - the brand I found is Dynasty Sugar Ginger. It comes in pieces about the size of a half dollar. I first tried mincing it with my mini Cuisinart chopper, but it turned into paste. I threw that away and started over - I used a knife to mince it and it was perfect. The next time I make this dessert, and there will be a next time, I'll cut the confectioners' sugar to 1 cup to make it a little less sweet. Thank you Ina!

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This recipe is amazing. Everyone loved it and several asked me to make it again for Christmas. I followed the recipe as written and it came out perfectly. The cake does have a tendancy to stick so be sure to dust the towel and parchment paper really well. It was not overly sweet and had a nice light pumpkin flavor. I do not like pumpkin pie so this is a perfect replacement.

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The very best! Some guests said, "I don's like pumpkin". Those who did suggested the non-believers try it. Everyone was so surprised at how the pumpkin tasted so mild, instead of the heavy after taste some experience with pumpkin. It was easy to make and the crystallized ginger was simple delicious.
Ina's receipes are always easy to make and always delicious. Thank you Ina!