Jolie_Paradoxe
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Searching for the Perfect Pumpkin Roll Recipe
- Thread starter Jolie_Paradoxe
- Start date
Click For Summary
Discussion Overview
The thread centers around participants seeking and sharing information about the pumpkin roll recipe, including its possible locations in various cookbooks and personal experiences with similar recipes.
Discussion Character
- Anecdotal
- Exploratory
- Opinion-based
Main Points Raised
- One participant inquires about the pumpkin roll recipe's location in cookbooks, noting difficulty finding it.
- Another participant mentions that the recipe might be in the old stoneware cookbooks, specifically "Stoneware Sensations" or "More Stoneware Sensations."
- Some participants clarify that "Stoneware Sensations" contains Pumpkin Cream Cheese Squares, but not the pumpkin roll recipe.
- One participant recalls a "Harvest Pumpkin Cake Roll" from the SB Fall/Winter 1999 but does not have the cookbook to provide details.
- Another participant suggests that the recipe could be in various old Pampered Chef cookbooks, recalling seeing a picture of it.
- One participant shares a recipe for "Pumpkin Pie a la Easy" found in "More Stoneware Sensations," while another shares a recipe for "Pumpkin Cream Cheese Squares" from "Stoneware Sensations."
- Some participants discuss the challenge of finding discontinued cookbooks and suggest looking for recipes online, such as on Allrecipes.com.
- One participant mentions the possibility of the recipe appearing on the Outlet in the future.
- Another participant shares a detailed homemade pumpkin roll recipe, including ingredients and preparation steps.
Areas of Agreement / Disagreement
Views differ regarding the exact location of the pumpkin roll recipe, with no clear consensus on where it can be found. Some participants believe it may be in older cookbooks, while others suggest alternative recipes or online resources.
Contextual Notes
Participants share personal experiences and memories related to pumpkin recipes, particularly in the context of Pampered Chef cookbooks. The discussion reflects a community effort to assist one another in locating a specific recipe.
Who May Find This Useful
Consultants and community members interested in pumpkin recipes or seeking information about older Pampered Chef cookbooks may find this discussion relevant.
chefheidi2003
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- I must have borrowed from my Director just so I could index it. Sorry.
chefheidi2003
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Jolie_Paradoxe
Gold Member
- 2,855
Thanks to all of you! = ) You are wonderful and fabulous! I appreciate the info and help!
She insisted in was in one of the cookbooks, because she used to own it. A friend borrowed it and never returned it. I looked it up and did not see it listed, so I assumed she could not purchase another. It's too bad.
What do we do when a guest really wants a recipe and is willing to purchase a cookbook, but it is discontinued?
She insisted in was in one of the cookbooks, because she used to own it. A friend borrowed it and never returned it. I looked it up and did not see it listed, so I assumed she could not purchase another. It's too bad.
What do we do when a guest really wants a recipe and is willing to purchase a cookbook, but it is discontinued?
kcjodih
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- 3,391
Here's the only pumpkin recipe in the More Stoneware Sensations...
Pumpkin Pie a la Easy
(More Stoneware Sensations Cookbook...pg 88)
1 1/4 cups flour
3/4 cup quick or old fashioned oats
1/2 cup packed brown sugar
1/2 cup pecans, chopped
2/3 cup butter or margarine, melted
4 eggs
2 (15 oz) cans solid pack pumpkin
2 (14 oz) cans sweetened condensed milk (not evaporated milk)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)
Preheat oven to 350°. In Classic Batter Bowl, combine flour, oats and brown sugar. Chop pecans using Food Chopper. Add to Batter Bowl. Melt butter in Covered Micro Cooker on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of Stoneware Bar Pan. Bake 15 minutes. Meanwhile, lightly beat eggs in Batter Bowl using Stainless Steel Whisk. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares; serve using Mini Serving Spatula. Garnish each serving with whipped topping using Easy Accent Decorator, pecan halves and additional ground cinnamon, if desired. Refrigerate any leftover pie squares.
Makes 24 servings
Pumpkin Pie a la Easy
(More Stoneware Sensations Cookbook...pg 88)
1 1/4 cups flour
3/4 cup quick or old fashioned oats
1/2 cup packed brown sugar
1/2 cup pecans, chopped
2/3 cup butter or margarine, melted
4 eggs
2 (15 oz) cans solid pack pumpkin
2 (14 oz) cans sweetened condensed milk (not evaporated milk)
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp ground nutmeg
1 tsp salt
Thawed frozen whipped topping (optional)
Pecan halves (optional)
Preheat oven to 350°. In Classic Batter Bowl, combine flour, oats and brown sugar. Chop pecans using Food Chopper. Add to Batter Bowl. Melt butter in Covered Micro Cooker on HIGH 1 minute or until melted. Add to dry ingredients; mix well. Press mixture onto bottom of Stoneware Bar Pan. Bake 15 minutes. Meanwhile, lightly beat eggs in Batter Bowl using Stainless Steel Whisk. Add pumpkin, sweetened condensed milk, spices and salt; whisk until smooth. Pour over crust. Bake 30-35 minutes or until filling is set and knife inserted in center comes out clean. Let cool at room temperature. Cut into squares; serve using Mini Serving Spatula. Garnish each serving with whipped topping using Easy Accent Decorator, pecan halves and additional ground cinnamon, if desired. Refrigerate any leftover pie squares.
Makes 24 servings
kcjodih
Gold Member
- 3,391
Here's the only pumpkin recipe in the Stoneware Sensations...
Pumpkin Cream Cheese Squares
(Stoneware Sensations cookbook, pg 80)
Marbled with a cream cheese filling, these moist squares are lightly spiced with just the right amount of sweetness. There’s no need for frosting…just cut and serve.
Filling
½ (8 ounce) package cream cheese, softened
¼ cup sugar
1 egg
Batter
1 cup canned solid-pack pumpkin
1 cup sugar
1 egg
⅓ cup vegetable oil
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup semi-sweet chocolate morsels (optional)
Preheat oven to 375F. Using Kitchen Spritzer, lightly spray 9” x 13” Baker
with vegetable oil. For filling, whisk cream cheese, sugar and egg with 10"
Whisk in 1-Qt. Batter Bowl until well blended, set aside. For batter, combine pumpkin, sugar and egg and oil in Classic 2-Qt. Batter Bowl; mix well. Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger. Pour into prepared Baker. Drizzle cream cheese mixture over batter; cut through batter with knife several times for marbled effect. Sprinkle with chocolate morsels, if desired. Bake 25-30 minutes or until Cake Tester inserted in center comes out clean. Cool, cut into squares.
Yield: 18 squares
Approximately 150 calories and 7 grams of fat per serving
Pumpkin Cream Cheese Squares
(Stoneware Sensations cookbook, pg 80)
Marbled with a cream cheese filling, these moist squares are lightly spiced with just the right amount of sweetness. There’s no need for frosting…just cut and serve.
Filling
½ (8 ounce) package cream cheese, softened
¼ cup sugar
1 egg
Batter
1 cup canned solid-pack pumpkin
1 cup sugar
1 egg
⅓ cup vegetable oil
1 cup all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
½ cup semi-sweet chocolate morsels (optional)
Preheat oven to 375F. Using Kitchen Spritzer, lightly spray 9” x 13” Baker
with vegetable oil. For filling, whisk cream cheese, sugar and egg with 10"
Whisk in 1-Qt. Batter Bowl until well blended, set aside. For batter, combine pumpkin, sugar and egg and oil in Classic 2-Qt. Batter Bowl; mix well. Stir in flour, cinnamon, baking powder, baking soda, salt, nutmeg and ginger. Pour into prepared Baker. Drizzle cream cheese mixture over batter; cut through batter with knife several times for marbled effect. Sprinkle with chocolate morsels, if desired. Bake 25-30 minutes or until Cake Tester inserted in center comes out clean. Cool, cut into squares.
Yield: 18 squares
Approximately 150 calories and 7 grams of fat per serving
ChefBeckyD
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Intrepid_Chef
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Jolie_Paradoxe
Gold Member
- 2,855
Jolie_Paradoxe
Gold Member
- 2,855
Here are the ones I've found thus far....if any sound like the real deal, let me know! = )
Pumpkin Roll
6 eggs
2 cups sugar
1 ½ cup flour
1 15 pz can of pumpkin
2 tsp baking soda
2 tsp baking powder
2 tsp lemon juice
1 tsp salt
½ tsp nutmeg
½ tsp ginger
2 Tbsp cinnamon
Beat eggs. Add sugar. Add pumpkin. Mix well. Add remaining ingredients until thoroughly mixed.
Bake on large cookie sheet lined with parchment paper at 350 degrees for 20-25 minutes. Remove from oven and cool 5 minutes. While still in the pan, sprinkle top with powdered sugar, place dishcloth on cake, flip over so cake is on top of the dishcloth, remove pan, sprinkle with powdered sugar (sprinkling the dish towel and the cake before you roll it up helps it not to stick to the towel...pretty clever!).
Bring up the edge of the dishcloth and roll like a cinnamon roll (the long ways), incorporating the dishtowel. This helps make the cake not stick to itself when it's rolled up. Place in fridge to cool. Best if made the night before, or refrigerate at least 4 hours. This time also helps solidify the 'roll'. The towel also protects it from getting dried out.
Frosting
4 cups powdered sugar
1 cube of butter, softened
2 boxes of cream cheese, softened
4 tsp vanilla
1 1/2 cups of chopped nuts (walnuts or pecans)
Beat together sugar, butter, vanilla and cream cheese. Unroll cake and remove dishcloth. Spread ½ frosting and ½ nuts inside; roll up again. Spread top with frosting and sprinkle with nuts.
Pumpkin Roll
6 eggs
2 cups sugar
1 ½ cup flour
1 15 pz can of pumpkin
2 tsp baking soda
2 tsp baking powder
2 tsp lemon juice
1 tsp salt
½ tsp nutmeg
½ tsp ginger
2 Tbsp cinnamon
Beat eggs. Add sugar. Add pumpkin. Mix well. Add remaining ingredients until thoroughly mixed.
Bake on large cookie sheet lined with parchment paper at 350 degrees for 20-25 minutes. Remove from oven and cool 5 minutes. While still in the pan, sprinkle top with powdered sugar, place dishcloth on cake, flip over so cake is on top of the dishcloth, remove pan, sprinkle with powdered sugar (sprinkling the dish towel and the cake before you roll it up helps it not to stick to the towel...pretty clever!).
Bring up the edge of the dishcloth and roll like a cinnamon roll (the long ways), incorporating the dishtowel. This helps make the cake not stick to itself when it's rolled up. Place in fridge to cool. Best if made the night before, or refrigerate at least 4 hours. This time also helps solidify the 'roll'. The towel also protects it from getting dried out.
Frosting
4 cups powdered sugar
1 cube of butter, softened
2 boxes of cream cheese, softened
4 tsp vanilla
1 1/2 cups of chopped nuts (walnuts or pecans)
Beat together sugar, butter, vanilla and cream cheese. Unroll cake and remove dishcloth. Spread ½ frosting and ½ nuts inside; roll up again. Spread top with frosting and sprinkle with nuts.
Frequently Asked Questions
What ingredients do I need for a pumpkin roll recipe?
To make a classic pumpkin roll, you will need the following ingredients: canned pumpkin puree, eggs, granulated sugar, all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, salt, and powdered sugar for the cream cheese filling. Additionally, you'll need cream cheese, butter, and vanilla extract for the filling.
How do I prevent my pumpkin roll from cracking?
To prevent your pumpkin roll from cracking, make sure to bake the cake until it is just set and springs back when touched. Once baked, immediately roll the cake in a clean kitchen towel while it is still warm. This helps to shape it and allows it to cool in the rolled position, which reduces the chances of cracking when you unroll it later.
Can I make a pumpkin roll ahead of time?
Yes, you can make a pumpkin roll ahead of time! It can be baked and filled, then wrapped tightly in plastic wrap and stored in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just make sure to wrap it well to prevent freezer burn. Thaw it in the refrigerator before serving.
What can I use instead of cream cheese in the filling?
If you're looking for a substitute for cream cheese in the filling, you can use mascarpone cheese or Greek yogurt for a similar texture. For a dairy-free option, consider using a vegan cream cheese alternative or a mixture of silken tofu blended with a bit of lemon juice and sweetener.
How do I decorate my pumpkin roll for a festive presentation?
To decorate your pumpkin roll, you can dust the top with powdered sugar for a simple and elegant look. For a more festive presentation, consider drizzling melted chocolate or caramel sauce over the top. You can also add chopped nuts or sprinkles, and serve it on a decorative platter with fall-themed garnishes like cinnamon sticks or mini pumpkins.
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