Paula's Pumpkin Roll Cake

Let’s face it: Turkey is great (especially if you make Alton Brown’s famous Good Eats Roast Turkey), but desserts are the real star of Thanksgiving.  To help you fill out your dessert table, we’re featuring favorite Thanksgiving Desserts every day this week.  Today, a dessert that’s a universal crowd-pleaser: Paula’s Pumpkin Roll Cake.

Paula tucks toffee-studded cream cheese filling inside a classic pumpkin cake, then tops with powdered sugar and caramel sauce.  For bakery-worthy results, roll the cake in a powdered sugar-coated towel while you make the filling to avoid cracks. (Watch Paula’s cake-rolling technique .)

TELL US: What desserts will be on your Thanksgiving table?

For hundreds more ideas, recipes and menus for your feast, check out FoodNetwork.com/Thanksgiving

We’re teaming up with other food and garden bloggers to host Fall Fest 2010, a season-long garden party. Each week we’ll feature favorite garden-to-table recipes and tips to help you enjoy the bounty, whether you’re harvesting your own goodies or buying them fresh from the market. To join in, check out awaytogarden.com.

While you’re carving jack-o’-lanterns for Halloween, hold onto the gook and make your own homemade stash of roasted pumpkin seeds. They’ll last for about a week tightly sealed, or you can keep them in the freezer for a month.

Roasting pumpkin seeds is simple with Alton by your side. See how he does it:
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