Pumpkins, pumpkins, pumpkins Baked goods call for specific types of pumpkins. For best results, look for pie (or sugar) pumpkins, which are small and have firm, sweet flesh. In addition to orange, their shells may be light yellow, gray, or cream–colored. When shopping, choose a pumpkin that is heavy for its size, with a stem at least an inch long — any shorter, and the fruit may decay quickly, if it hasn’t begun to already. There should be no cracks or soft spots on its skin.

For carving, the options are limitless. Try different varieties. Beyond your average orange orb, pumpkins and related squashes come in many shapes, textures, colors, and sizes. Farmers’ markets can be great places to look for unusual, eye–catching specimens. Once a pumpkin (or squash) is settled on, let its appearance inform the design.
Pumpkin Roll
Contributed by
Pamela Edwards
3 eggs
1 cup sugar
1 tsp. lemon juice
3/4 cup self–rising flour
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. salt
2/3 cup pumpkin

Frosting:
1 cup powdered sugar
1 (3–oz.) pkg. cream cheese
4 Tbsp. margarine
1/2 tsp. vanilla extract
1/2 cup chopped pecans

Beat eggs at high speed for five minutes. Add sugar and lemon juice. Beat in flour, cinnamon, ginger, nutmeg, and salt. Stir in pumpkin. Pour into greased jelly–roll pan and bake in preheated 375 degree oven for 15 minutes. Turn out onto a dish towel dusted with powdered sugar. Sprinkle cake with more sugar and roll towel and cake together starting from the narrow end. Cool completely.

To make frosting: Beat all ingredients together, unroll cake, and frost. Sprinkle with 1/2 cup chopped pecans. Reroll cake and frosting to form pumpkin roll.
Chocolate
Pumpkin Cake
Contributed by
Pam Clark
Cake
1–1/2 cups all–purpose flour
2/3 cup cocoa
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 cup buttermilk
1 cup canned pumpkin
2 tsp. vanilla extract
3/4 cup butter
1 cup dark brown sugar

3/4 cup sugar
3 large eggs
1 egg yolk

Mix ingredients until almost
smooth. Pour into two greased
nine inch cake pans . Bake at
350° for about 30 minutes. Cool.

Frosting
8 oz. cream cheese
1–1/2 cups powdered sugar
2 1/4 tsp. cocoa powder
1 tsp. vanilla
1 tsp. cinnamon

Beat the above five ingredients until smooth. In separate bowl mix until forms peaks:

1–1/2 cups heavy whipping cream

3/4 cup powdered sugar.
orange food color (optional)
After cooled, frost between layers,
top, and sides.
Chocolate Glaze (optional)
4 oz. bittersweet chocolate
squares
1 Tbsp. butter
1 tsp. vanilla
1–1/3 cup powdered sugar
1/2 cup milk
Melt butter in non–stick sauce pan. Add chocolate squares. Remove from heat. Add rest of ingredients and beat until smooth. Pour onto cake and let drip like a candle over sides.