Thank you so much, Georgina! You’re so sweet. Happy thanksgiving!

Love, love, love this recipe. Making 2 pumpkin rolls, 1 to share with my physical therapist(s) and staff. The 2nd for Thanksgiving.
P.S. You’re my go to chef. I’ve made many of your recipes. Thank you and stay cute and funny.
Gina K.

Hi Elena! There are 8 ounces in 1 cup, so if you’re measuring by volume, 3/4 cup is 6 ounces.

I am in the process 🙂 How many oz of pumpkin puree?

Hi Cyndie! It has ginger, allspice, nutmeg, as well as cinnamon. You can use them all separately, but using the mix creates a good flavor balance. We added more cinnamon separately because it needed it without adding more of the other spices.

HI Natasha,

First time making this- I was a little unsure how it would turn out since I
I did not know until I started making the pumpkin roll that the eggs needed to be room temperature. The roll did crack and it’s not as tight as yours but it still tastes good. Practice makes perfect right?

This was my first pumpkin roll! The recipe was super easy to follow and ended in success! My cake rolled wonderfully. I think the cake could use more pumpkin flavor, so I might add more spices next time, but I will be using this recipe again!

Absolutely fantastic! I grew pumpkins and made my own puree and figured a pumpkin roll would be great. Such a yummy treat! Thank you Natasha you’re such an inspiration!