1. Pampered Chef relies on relationships and communication. How are you managing your business in the wake of Coronavirus and social distancing? Discuss here
    Dismiss Notice

Pampered Chef: Pumpkin Roll Recipe

  1. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member


    Had a guest ask what cookbook has the "pumpkin roll" Recipe. I could not find it in the Recipes on CC nor in a Files Search. Anyone know?

  2. JAE

    JAE Legacy Member

    It's in one of the old stoneware cookbooks - Stoneware Sensations or More Stoneware Sensations.
    Dec 16, 2009
  3. chefheidi2003

    chefheidi2003 Senior Member Gold Member

    Stoneware Sensations has Pumpkin Cream Cheese Squares..but not pumpkin roll
    Dec 16, 2009
  4. JAE

    JAE Legacy Member

    Actually, I have a lot of old PC cookbooks, and that recipe could be in any one of them. I just remember seeing the picture. Sorry.
    Dec 16, 2009
  5. kam

    kam Legacy Member Staff Member

    There is a Harvest Pumpkin Cake Roll in SB Fall/Winter 1999...

    I'd type it for you, but I don't have this SB :( - I must have borrowed from my Director just so I could index it. Sorry.
    Dec 16, 2009
  6. chefheidi2003

    chefheidi2003 Senior Member Gold Member

    I only knew because I actually have the Stoneware Sensations cookbook sitting right at my desk..so I was able to look it up right away
    Dec 16, 2009
  7. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

    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?
  8. JAE

    JAE Legacy Member

    Tell the guest to look it up on Allrecipes.com. I can usually find every recipe there.
    Dec 21, 2009
  9. kcjodih

    kcjodih Legacy Member Gold Member

    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
    Dec 21, 2009
  10. kcjodih

    kcjodih Legacy Member Gold Member

    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.

    ½ (8 ounce) package cream cheese, softened
    ¼ cup sugar
    1 egg

    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
    Dec 21, 2009
  11. JAE

    JAE Legacy Member

    Hmm...I wonder where I saw that recipe. I know I have a picture of it some place. I've made it before, too.
    Dec 21, 2009
  12. ChefBeckyD

    ChefBeckyD Legend Member Gold Member

    I think that maybe it's an alternate recipe for a lemon roll recipe in (maybe) the old Celebrate Cookbook...
    Dec 21, 2009
  13. Intrepid_Chef

    Intrepid_Chef Legend Member Silver Member

    Or tell the guest to keep an eye on the Outlet because it just might show up there!
  14. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

    Thanks again to everyone! I need to follow up with the customer, after Christmas. Hopefully, it will pop up on the outlet. = )
  15. Jolie_Paradoxe

    Jolie_Paradoxe Senior Member Gold Member

    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.

    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.
Have something to add?