Autumn | Around the Casa

Everywhere you turn this time of year, there seems to be a new pumpkin treat or the return of an old favorite (Starbucks PSL, anyone?). We can’t seem to get enough pumpkin flavor in the days leading up to Thanksgiving. I felt it only fair that I share my mother’s (dangerously delicious) pumpkin roll recipe. It’s a family favorite, and even those who can manage to skip the pumpkin pie simply cannot pass on this special dessert! Check out the recipe below.

And if that’s not enough pumpkin for you, see below for the special treats from Williams-Sonoma’s “All Things Pumpkin” section, including Spiced Pumpkin Seed Brittle! And why not plan a trip to a real pumpkin patch on the Grand Canyon Railway’s Pumpkin Patch Train? It’s a beautiful time of year to enjoy the outdoors in Northern Arizona–see the link the follows.

PUMPKIN ROLL

Preheat oven to 375°

Filling:
(Make ahead and set aside)
8 oz. softened cream cheese
1 cup powdered sugar
2 Tbsp soft butter
1 1/2 tsp vanilla

Beat cream cheese until smooth
Add remaining ingredients and beat until smooth

Pumpkin Roll:
3 eggs
1 cup sugar
2/3 cup solid pumpkin (not pumpkin pie filling)
1/2 tsp cinnamon
3/4 cup flour
1 package pecan pieces (about 3/4 cup)
Mix together everything EXCEPT pecans
Grease 10×15 cookie sheet
Cover greased cookie sheet with wax paper
Grease wax paper
Spread mixture on cookie sheet
Sprinkle pecans on top
Bake 10 minutes
Let cool for no more than 5 minutes
Sprinkle some powdered sugar on a clean linen towel
Turn cake upside down on towel (pecan side down)
Remove wax paper
Roll up the cake and the towel together, seam-side down
Let cool for no more than 20 minutes
Unroll cake and spread filling on cake
Roll up cake only, seam-side down, and cool completely