This is how we (pumpkin) roll

We all have pumpkins in our eyes this time of year

But the really lucky folks among us have pumpkin in our stomachs, too. For however stylish and nostalgic the pumpkin is in fall décor, it’s even more delicious to eat!

Oct. 26 is National Pumpkin Day — our nationwide homage to those squatty orange gourds of goodness. So, let’s celebrate.

Woman and child holding a stack of pumpkins

Don’t just carve it. Eat it!

If you haven’t made pumpkin a staple ingredient in your fall baking repertoire, you’re really missing out. It adds earthy, autumnal richness to just about everything you can pop into the oven or flip on the stove. But for now, let’s focus on those classic pumpkin treats everyone knows and loves — with a surprise ingredient to give them extra pizzazz.

What’s best: Fresh or canned?

When it comes to most produce, fresh is best. You can’t compare the crunchy snap of a ripe green been with the stuff you get in a can. But pumpkin is an exception, thank goodness. They’re a pain to peel, difficult to clean and scoop, and a beast to dice and puree — so why not let someone else handle the dirty work? Pumpkin in a can is every bit as delicious for baking, there are organic options and it’s incredibly affordable. Go canned!

Pumpkin patch

Now, on to the recipes:

Pumpkin Roll

When a dessert looks as good as it tastes, it’s a winner. The pumpkin roll displays beautifully on the dessert table and begs to be sliced. But how can you make yours stand out among the rest?

Surprise ingredient: Sugared pecans

Most pumpkin rolls consist of fluffy pumpkin cake with a cream cheese frosting, simply rolled and sprinkled with powdered sugar. But adding pecans lends something every great recipe needs: texture. We like this recipe best, because the pecans are tossed with sugar, then baked all toasty before they’re added to the roll (which also includes maple flavoring).

Pumpkin Pie

Even if you don’t love pumpkin pie, you might begrudgingly enjoy a slice at Thanksgiving. But for some, this is the be-all, end-all of holiday desserts — and straying from tradition can be controversial. If you’re itching to try something new, bake two for a party: one classic and one with a twist.

Surprise ingredient: Marshmallow

Frozen, ready-made crust, pumpkin in a can, canned evaporated milk — standard pumpkin pie is a breeze to prepare. But we love this no-bake recipe that folds fluffy marshmallows into the base and is finished in 10 minutes flat. Plus, it leaves the oven open for cooking the main course!

Two pumpkin pie slices on a wooden board

Pumpkin Cookies

A lot like a slice of pumpkin roll, but no fork required. Fluffy cookie, optional cream cheese frosting, sprinkle of cinnamon — you’ve had it all before. But if there’s a surefire way to kick any baked recipe up a notch, it’s by adding chocolate.

Surprise ingredient: Chocolate chips

Think of your favorite warm, gooey chocolate chip cookie recipe, then add pumpkin. So much better! We like this recipe, which includes the familiarity of pumpkin pie spice. Add a little or a lot depending on your preference.

When it comes to fall baking, where do you add pumpkin? Share your ideas and recipes, and happy National Pumpkin Day!

Smells good enough to eat

When you just don’t have enough time or energy to bake, pop a delectable fragrance into your Scentsy Warmer and enjoy. To explore our extensive pumpkin-scented options, reach out to your Scentsy Consultant or visit their website. Don’t have a Consultant? Find one here.

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